I am getting some oxidized notes in my last brew and am trying to figure where in the process that happened. I know it could be in a lot of places, but am sure I am ignorant of some, so I thought I would ask:
What are some of the causes of oxidation in a all grain brewing process?
What I know: (and therefore pretty sure I didn't do this in my last brew)
In the sparge, "splashing" into boil kettle
Aerating hot wort
(can not enough time in the bottle give some oxidized "notes" or sitting too long in primary, this one sat for two weeks in primary)
Can "un-Fresh" grains cause this note?
Thanks for all input!