Hot wort oxidation

Sat Dec 10, 2005 10:04 pm

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.
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jaydub
 
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Sun Dec 11, 2005 1:15 am

the idea is not to let it splash around
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Ozbrewer
 
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Sun Dec 11, 2005 5:38 am

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
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Dogger Dan
 
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Sun Dec 11, 2005 5:40 am

http://byo.com/mrwizard/897.html

Take a look...

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Lufah
 
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Sun Dec 11, 2005 9:33 am

Thanks, Lufah. That was precisely the information I was looking for.
On Deck:
Primary: American Amber Ale
Conditioning:
On tap (kegerator!):
Fond memories:

Beer-gut: 38"
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jaydub
 
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Location: Fremont, CA

Wed Dec 14, 2005 5:20 pm

Nice link Lufah..
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notbob
 
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Fri Dec 16, 2005 1:09 pm

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.
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George
 
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Fri Dec 16, 2005 4:05 pm

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.
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notbob
 
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