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9

You'll call forth the legendary dormant beast of HSA! That's hot-side aeration - introducing oxygen into the wort which could cause some compounds to oxidize. At least, that's the myth. HSA is a bit like santa claus, and autolysis, which although real, rarely affects homebrewers. If you splashed the entire wort like this then there's a good chance the ...


3

Oh boy this will be a fun question. I draw my line in the sand at the point of the boil. The way my equipment is set up I collect my mash run off in a spare bucket. I then pour it into my keg/kettle and start the heat. Meanwhile I start the second run off into the now empty bucket (yes I am a batch sparger). The wort is ~168-170F. I can honestly say that ...


3

Based on my experience, you don't have to worry about oxidation. Whether it's because you pick up so little O2, the fermentation scrubs it, or that HSA worries are overblown, I never encountered any oxidation due to using a hopback. I eventually stopped using one not because of oxidation problems, but because it seemed like a more difficult way to ...


2

One option would be to purge the oxygen out of the lines and the hopback using CO2 before you run the wort through. This is a good safety precaution but in my opinion it is not totally necessary since hot side aeration is not a huge issue at Homebrew volumes.


2

I suggest listening to this particular episode of Brew Strong about Hot Side Aeration. It features Dr. Charles Bamforth, one of the foremost brewing scientists who is willing to talk to us homebrewers. He essentially dispels the majority of myths about HSA saying that it is far more important to avoid Cold Side Aeration. (Edit: Dr. Bamforth does not dispel ...


1

I agree with what mdma said about HSA, but I'd also like to address the foaming aspect. Foam in beer is formed by a matrix of proteins and carbohydrates. It's been said that these proteins only have the ability to form foam once. If you create too much foam in your wort, you could affect the head on your finished beer.


1

Only till that one bubble is depleted of oxygen. So I guess its a function of the size of the bubble or bubbles. Of course a lot little bubbles will have more surface area and the wort if being spread over a lot of surface area too. Its a wonder there isn't pure cardboard coming out of the outflow. I think you are probably fine. Certainly where there is ...



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