Hot wort oxidation
Posted: Sat Dec 10, 2005 10:04 pm
by jaydub
Maybe I'm being thick, but why doesn't recirculating the mash cause hot oxidation? Is that only a concern after boiling - in other words at temperatures over 180F (hottest mash-related temp I've seen mentioned.
Posted: Sun Dec 11, 2005 1:15 am
by Ozbrewer
the idea is not to let it splash around
Posted: Sun Dec 11, 2005 5:38 am
by Dogger Dan
You will have to go a long way to prove to me that hot oxidation has a huge impact on the quality of the beer.
I know what it is and I understand the concept and I am careful but.......
Dogger
Posted: Sun Dec 11, 2005 5:40 am
by Lufah
Posted: Sun Dec 11, 2005 9:33 am
by jaydub
Thanks, Lufah. That was precisely the information I was looking for.
Posted: Wed Dec 14, 2005 5:20 pm
by notbob
Nice link Lufah..
Posted: Fri Dec 16, 2005 1:09 pm
by George
I think HSA is a paper tiger for most homebrewers. I have do doubt that it exists, I just don't think we need to worry overly about it. Sure, take common sense precautions, but don't kill yourself. Lots more important things to obsess over, like sanitation and fermentation.
Posted: Fri Dec 16, 2005 4:05 pm
by notbob
That's good to hear, because as a new brewer, the things you read make you fairly paranoid, I just accepted that we couldn't do much more than we already are, and would just have to accept it.
So far so good.