hot side aeration

[The Goatreich]

How important is it not to splash around the liquid when mashing out? My mash tun has a keg style tap on it with no tube, and to avoid it splashing around I had to lift and tilt the bucket I was collecting in, which as it approached 20 litres over a period of time was uncomfortable to say the least. If avoiding this splashing around is really important then I think I'll invest in some tubing for the mash tun tap.

 

[Darcey]

I too consider this when I pour the collected runnings into the boiler.. lots of splashing there!

 

[The Goatreich]

RUNNINGS! That's the term, so many terms for the future-beer at all the different stages.

 

[MaltyMat]

I maybe wrong, but i wouldn't think it would do any harm. As boiling would probably take out the oxygen that may get in the wort from splashing. Thats one of reasons why the wort needs to oxygenated before pitching the yeast.

 

[jamesb]

There's schools of thought either way. Theroretically the oxgenation of certain compounds can happen in a very short period and boiling the wort will not reverse that.

I'm of the opinion that it's nothing to worry about.

For a slightly more scientific view, see here: http://www.probrewer.com/vbulletin/showthread.php?t=19748

 

[The Goatreich]

OK great stuff, cheers.

 

[tazuk]

i use a plastic mixing paddle on a hand held drill work fine for me :thumb:

 

[The Goatreich]

I actually meant how important is it NOT to aerate it pre-boil.

 

[adomant]

Aeration prior to fermentation is a good thing because it give yeast oxygen needed to multiply - but it is done a colder temperature, the theory being that oxygen bonded with cooler wort can be released readily for the yeast.

yeast does not need oxygen to work once it has multiplied sufficiently, so any oxygen after this makes the beer go stale quicker.

The theory is that oxygen bonded with wort at hotter temperatures does not get released until later on and therefore only contributes to staleness.

hence the term HSA. I have oversimplified this if you read the technical article - but it is only a theory!

 

[Pinck]

I stole this from another thread on the same topic that I responded to:

One of the most popular beginner homebrewing authors John Palmer often talks about something called "hot side aeration" which is supposed to have a staling effect on the finished beer from excess oxygen introduced during the brewing process while the wort is still hot. As a result, thousands of brewers fear this tragic effect (that they've never tasted) and avoid pouring hot wort from one vessel to the next.

More recent research shows that this is more of a myth than an actual concern though. Healthy fermentation should have no issues dealing with compounds that are created from hot wort being exposed to air. And on the bright side, unhealthy fermentation will cause far greater issues that will mask the staling effect :)

 

[The Goatreich]

Good news then, cheers :)

 

[unclepumble]

If you think hot side aeration is a issue to worry about go look at the Scottish british beer blog (the July 2011 one)Here

Have a look at Caladonians copper when its filling, the worts dropping a good 10feet plus, then look on boil, and you will see your piffling little splashing wort issue, wont be anything in comparison, & if you ever get the chance to see a 700bbl copper with a calandria wort boiler attached going at full tilt, you will realize, hot side aeration is not something you should really worry about.

UP

 

[The Goatreich]

Oh wow, that puts it in perspective haha!