Author Topic: Hot Side Aeration  (Read 7139 times)

Offline tcanova

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Re: Hot Side Aeration
« Reply #15 on: June 12, 2013, 08:38:44 AM »
I brew ten gallon batches and use the immersion chiller with a pump to recirculate the wort in a whirlpool.  Works great!  From my understanding hot side aeration only occurs at certain temps and maybe you are cooling yours fast enough that the compounds that cause it don't have time to form.
What's the worst that could happen?  Beer?


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Re: Hot Side Aeration
« Reply #16 on: June 12, 2013, 08:40:17 AM »
Sounds like Jamil's whirlpool chiller does just about the same thing.

Like Jeff said, if Charles Bamforth thinks it's nothing to worry about and I haven't seen it in my own brewery, I'm not gonna worry about it!

The whirlpool chiller returns the wort below the surface so there no oxygen pick up.
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Re: Hot Side Aeration
« Reply #17 on: June 12, 2013, 08:41:11 AM »
I brew ten gallon batches and use the immersion chiller with a pump to recirculate the wort in a whirlpool.  Works great!  From my understanding hot side aeration only occurs at certain temps and maybe you are cooling yours fast enough that the compounds that cause it don't have time to form.

My understanding is that you could be at risk for HSA at any temp above the mid 80s.
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Re: Hot Side Aeration
« Reply #18 on: June 12, 2013, 08:42:33 AM »
Please report back on this.  HSA has always been a hotly contested topic.

I believe it's an old brewers' myth, myself.

Having experienced what I believe was HSA, I wouldn't call it a myth.  But I would say that it's not a major risk, either.
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Offline DrewG

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Re: Hot Side Aeration
« Reply #19 on: June 12, 2013, 12:07:55 PM »
What off flavors would/does it produce?
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Offline yso191

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Re: Hot Side Aeration
« Reply #20 on: June 12, 2013, 12:09:48 PM »
What off flavors would/does it produce?

Early staling is what I read.
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Re: Hot Side Aeration
« Reply #21 on: June 12, 2013, 01:04:31 PM »
What off flavors would/does it produce?

wet cardboard, metallic, weird caramel flavors
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Offline DrewG

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Re: Hot Side Aeration
« Reply #22 on: June 12, 2013, 01:58:31 PM »
Similar to oxidation?
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Offline hopfenundmalz

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Re: Hot Side Aeration
« Reply #23 on: June 12, 2013, 04:34:44 PM »
Similar to oxidation?
yes all early signs of oxidation.
« Last Edit: June 15, 2013, 06:34:51 AM by hopfenundmalz »
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Offline klickitat jim

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Re: Hot Side Aeration
« Reply #24 on: June 14, 2013, 04:24:09 PM »
I used the paint stir drill method yesterday to chill the wort on a cream ale. I didn't run the drill as fast this time, no froth at all until it was below 100°. It still dropped temp very fast. I didn't time it but guessing less than ten minutes from 210-80.

Offline davidgzach

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Re: Hot Side Aeration
« Reply #25 on: June 16, 2013, 06:53:19 AM »
Please report back on this.  HSA has always been a hotly contested topic.

I believe it's an old brewers' myth, myself.

Having experienced what I believe was HSA, I wouldn't call it a myth.  But I would say that it's not a major risk, either.

+1.  I'm with Denny on this one. 
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Re: Hot Side Aeration
« Reply #26 on: June 17, 2013, 02:30:59 PM »
It seems this would be an incredibly easy test to make. run off into two kettles and whip the beejeesus out of kettle one with a wire wisk then let it set for 30 minutes to an hours. leave the other still the same amount of time and boil both. If you want to get really scientific about it split the post boil into 4 separate fermenters and whip the beejeesus out of two post boil, pre-cooling.

at least one of those three portions that have been whipped should fairly quickly show signs of HSA.
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Offline garc_mall

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Re: Hot Side Aeration
« Reply #27 on: June 17, 2013, 03:28:02 PM »
It seems this would be an incredibly easy test to make. run off into two kettles and whip the beejeesus out of kettle one with a wire wisk then let it set for 30 minutes to an hours. leave the other still the same amount of time and boil both. If you want to get really scientific about it split the post boil into 4 separate fermenters and whip the beejeesus out of two post boil, pre-cooling.

at least one of those three portions that have been whipped should fairly quickly show signs of HSA.

Basic Brewing Radio had a guy on 3-4 years ago which did this. One of their bottles got infected, but other than that, they didn't notice much IIRC. They tasted 3 different times, at 2, 6, and 12 months after brew day IIRC.
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Offline mtnrockhopper

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Re: Hot Side Aeration
« Reply #28 on: June 18, 2013, 06:02:41 AM »
I used the paint stir drill method yesterday to chill the wort on a cream ale. I didn't run the drill as fast this time, no froth at all until it was below 100°. It still dropped temp very fast. I didn't time it but guessing less than ten minutes from 210-80.
Sounds good. You don't need much movement at all to speed up cooling.
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Offline ynotbrusum

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Re: Hot Side Aeration
« Reply #29 on: June 18, 2013, 10:54:09 AM »
I have been using a stainless spoon at the end of the boil to stir up a whirlpool and accelerate cooling without any noticeable issues (I used to just use the IC in a similar manner by swirling it).  It isn't getting real splashy, either way, but it gets 10 gallons down below 100F fairly quickly; from there I just wait it out until 56F, rack to fermenter and aerate with a sanitized two blade aerator using a cordless drill.  The only time I have tasted anything like that described was with an Alt that I let sit long in primary and jostled around too much moving to a bottling bucket and then into bottles.  Maybe it was HSA, but I don't think so...
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