Hot side aeration

[jonnymorris]

I'm currently fermenting an Old Speckled Hen extract recipe. The steeping and boil went well but, in the absence of a chiller, I had to pour the hot wort into my FV and leave it overnight to cool before pitching the yeast.

In pouring it into the FV there would have been a fair amount of oxidation of the hot wort. What are the likely consequences? Is my first extract doomed?

 

[graysalchemy]

I doubt it would. You have been reading to many american sites :nono: :nono:

I must admit when I started I asked the same question and I was assured that it wasn't a problem and it is something that american brewers get all bothered about.

However I would make yourself a chiller though. Quick chilling secures the break and means you can get your yeast going quicker reducing the risk of infection. :thumb:

 

[Dave1970]

Don't worry, I know Rich27500 just sticks his AG brews into an FV to cool and there's no sign of any of the taste you're meant to get from hot side aeration in his beer. Loads of brewers, especially the Aussies talk about using no chill cubes...here the whole point is that the wort is transferred hot enough to sterilise the container.
A length of hose from your boiler tap to the bottom of the FV will help minimise splashing & aeration

 

[Hawks]

I've never worried about hot side aeration - and never noticed an issue.

Agree with GA though - adding a chiller is worthwhile for those reasons - I did start without one happily for a few months though. Was never sure if I imagined an improvement when I started chilling or if it really made a difference. Others agreed, but could also have been coincidence as I had just made more beer.. :hmm:

 

[Aleman]

The only issue you might notice is a dulling of the flavours as time goes on

 

[farmer brown]

Sorry, im a little confused here?

I thought the idea was to aerate the wort in order for the yeast to do its job? So am i right in saying that this should only be done when the wort is cool?

Steve

 

[graysalchemy]

Yes