While I won't argue as folks can do whatever they please, I want to point out oxidation. I will say this.
“Methods for such optimization are covered in, for example, in the references by Bamforth (1999) and Fix (1998). Following C. D. Dalgliesch (1977), it is useful to characterize staling in terms of three basic stages:
• Stage A is the period of stable, “brewery-fresh” flavor.
• Stage B is a transition period in which a multitude of new flavor sensations can be detected.
• Stage C products are the classic flavor tones involved in beer staling.”
He goes on to list an overview of the stages, the highlights of them being:
“Stage A beer is pristine in flavor. During stage B, Dalgliesch described a decline in hop aroma, a decline in hop bitterness,an increase in “ribes aroma” (or sometimes “catty” flavor), and an increase in sweet, toffee-like, or caramel tones. The terms ribes (or currant) and catty are widely used in the United Kingdom and Scandinavia to recall overripe or spoiled fruit or vegetables. Some tasters cite a “black currant” tone (Hardwick, 1978). In truth, these terms describe a wide spectrum of negative flavors developed when beer is in stage B. Toffee or caramel flavors can come from many sources, but those associated with staling will invariably have unattractive cloying notes. These effects are enhanced by residual diacetyl and also by excess heat treatment of wort. Finally, stage C products range from papery or leathery to sherry- or vinegar-like notes.”
While I agree brewers rarely see the last one, but it's the first one everyone thinks about when they think oxidation. Fading hop aromas and flavors, beers losing flavor, or adding a caramel like flavor. Those are all oxidation as well. Oxidation can come from many sources, so adding trub can prematurely accelerate it. I am not going to tell you you need to change your practices, just getting the data out there.
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