We are all familiar with the various off flavors caused by oxidation. Wet cardboard, vinous, sherry like...
My question is: What flavors are caused when? Or are they just different levels of the same.? Dr. Charles Bamforth suggests that oxidation (aeration) during the mash and what we homebrewers call HSA (splashing the >100 deg wort after the boil), effects are negligible if followed by a vigorous fermentation. What say the beer geeks?
Dave