[malzig]

OK, reading all the above I am assuming that most of you add grain to water of the right temp and not the other way around?

I've done both.  It doesn't seem to make a difference.

I never mash out any more and I never use a "hot" sparge.  I sparge with water at an alpha rest temperature range, anywhere from 150-162F, approximately, usually whatever my last rest temperature was.  I have this probably irrational belief that it has improved my beer clarity, as it is one of a few things I changed right before I started getting crystal clear beer every batch.

[tschmidlin]

I've got a direct fired mash tun, so grain gets added to water.  Whatever is easiest for you.

[kerneldustjacket]

I've done it both ways; I have had success either way.

Now days I do a no-sparge mash, water in first, grain in after calculated strike temperature of water is reached. (after thermal loss to cooler)
I work the grain in using a restaurant sized potato masher (pictured below)...I don't believe there is a huge risk of causing hot-side aeration with the mixing that is typically required....or at least I can say I've not had it happen...

[oscarvan]

I've done it both ways; I have had success either way.

Now days I do a no-sparge mash, water in first, grain in after calculated strike temperature of water is reached. (after thermal loss to cooler)
I work the grain in using a restaurant sized potato masher (pictured below)...I don't believe there is a huge risk of causing hot-side aeration with the mixing that is typically required....or at least I can say I've not had it happen...

OF COURSE! That's a masher!

[Mikey]

I would never use a whisk in my mash. Too much aeration.

Why is that a problem?  And if it is, couldn't you use the whisk to mix gently?

It may not be, but why take a chance? Yes, you can stir slowly, but I tend to go pretty wild when I have a whisk in my hand.

[bonjour]

Other than using pure O2 excessively, I don't think anyone has to worry about over oxidation.

[gmwren]

Grain to water in a direct fire mash tun, then use a combination of mash paddle and grout stirrer attached to my trusty grain mill drill to break up the dough balls.

[kgs]

I would never use a whisk in my mash. Too much aeration.

Why is that a problem?  And if it is, couldn't you use the whisk to mix gently?

I'm glad you asked. I'm guessing the concern is "hot-side aeration." I don't have the expertise to say definitively, but for homebrewing (versus commercial brewing) is that a real problem or one of those brewing myths?

[tschmidlin]

I would never use a whisk in my mash. Too much aeration.

Why is that a problem?  And if it is, couldn't you use the whisk to mix gently?

I'm glad you asked. I'm guessing the concern is "hot-side aeration." I don't have the expertise to say definitively, but for homebrewing (versus commercial brewing) is that a real problem or one of those brewing myths?

I haven't tested it, but the guys at Basic Brewing Radio did some shows on HSA.  If I remember right, it wasn't a concern unless you really whip the mash.

http://media.libsyn.com/media/basicbrewing/bbr03-16-06.mp3
http://media.libsyn.com/media/basicbrewing/bbr06-22-06.mp3
http://media.libsyn.com/media/basicbrewing/bbr11-02-06.mp3

[Thirsty_Monk]

I would never use a whisk in my mash. Too much aeration.

Why is that a problem?  And if it is, couldn't you use the whisk to mix gently?

I'm glad you asked. I'm guessing the concern is "hot-side aeration." I don't have the expertise to say definitively, but for homebrewing (versus commercial brewing) is that a real problem or one of those brewing myths?

Charles W. Bamforth says it is a myth. He said it on Brew Strong show.
If you want to find it, look for his name on Brew Strong.
I think he has two shows there.

[Mikey]

I would never use a whisk in my mash. Too much aeration.

Why is that a problem?  And if it is, couldn't you use the whisk to mix gently?

I'm glad you asked. I'm guessing the concern is "hot-side aeration." I don't have the expertise to say definitively, but for homebrewing (versus commercial brewing) is that a real problem or one of those brewing myths?

I haven't tested it, but the guys at Basic Brewing Radio did some shows on HSA.  If I remember right, it wasn't a concern unless you really whip the mash.

http://media.libsyn.com/media/basicbrewing/bbr03-16-06.mp3
http://media.libsyn.com/media/basicbrewing/bbr06-22-06.mp3
http://media.libsyn.com/media/basicbrewing/bbr11-02-06.mp3

When I whip it, I whip it good.

[timmyr]

Charles W. Bamforth says it is a myth. He said it on Brew Strong show.
If you want to find it, look for his name on Brew Strong.
I think he has two shows there.

I have a feeling Charlie Bamforth is right, but on a side note Siebel still addresses it as a concern at the pro-brewer scale.  I batch sparge and do not THINK I've experienced any issues as a result of this method.

[denny]

As a batch sparger, I stir often and pretty strongly.  I'd be a prime candidate for HSA, yet I've never experienced it.

[oscarvan]

As a batch sparger, I stir often and pretty strongly.  I'd be a prime candidate for HSA, yet I've never experienced it.

That's good to know..... Have large paddle. Careful for the screen tube....

[bluesman]

As a batch sparger, I stir often and pretty strongly.  I'd be a prime candidate for HSA, yet I've never experienced it.

I was thinking about the effects of HSA yesterday while stirring the mash of my barleywine yet I'm not even sure if this effect will even alter the taste of the finished product.