Why is there oxidation risk while lautering and sparging but not before pitching??

[whahoppened]

My handful of written sources (Palmer et al.) tends to suggest that splashing while lautering and sparging is a hazard to the finished product. Yet it's encouraged after boiling and cooling.

If this is true, can I get some help understanding why?

 

[ajf]

Check out hot side aeration.

-a.

 

[bucfanmike]

not sure on the whole hot side aeration thing. My understanding is that during boil, oxygen is removed. So its important to aerate the wort as the yeast need it.

 

[ajf]

not sure on the whole hot side aeration thing. My understanding is that during boil, oxygen is removed. So its important to aerate the wort as the yeast need it.

See http://www.howtobrew.com/section1/chapter6-9-3.html

-a.

 

[Revvy]

There's no risk of that....it's all a homebrewer's boogeyman. The only true worry is oxygen + FERMENTED beer.

Hsa is one of those overblown things that has little basis in our reality.

 

[pcollins]

Here we go...

 

[Revvy]

Here we go...

Not really...the only ones around here that believe in the hsa boogeyman on here are noobs...most everyone else has read or heard enough info like the basic brewing podcasts to just roll our eyes at all the hoopla.

Here's a detailed post explaining why it's not an issue, including a video of a commercial brewery doing the exact same thing... https://www.homebrewtalk.com/f39/stirring-enough-aeration-202286/#post2358507