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cold side aeration and staling reactions

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RyanW:
Could someone explain, or point me to some info on cold side aeration and it's effect on decreased shelf life, or staling reactions?  I'm not 100%, but I suspect that there would be a difference if you take some cool wort, aerate it, then divide it into two containers.  The 1st container is pitched immediately with the appropriate amount of yeast, the other container is pitched several days later, (3-7 days)

In the 1st container the yeast would scavenge all the O2 they need right away, while in the second container the 02 would be free to react with various wort compounds and decrease the shelf life and increase the staling of the finished beer.  This is of course assuming that your sanitization practices are perfect.  I'm not interested in hearing about problems related contamination issues.

Which compounds are responsible for staling/oxidization reactions?
Is my thinking correct?

MDixon:
I am not aware of any staling issues with aerating/oxygenation at pitching temps. If anyone is aware of any, please provide a reference.

RyanW:

--- Quote ---I am not aware of any staling issues with aerating/oxygenation at pitching temps.
--- End quote ---

I do  not have a specific reference, but if this is true why are we so careful to avoid excess splashing when transferring beer?  Some even advocate transferring under a CO2 blanket to avoid oxidization and staling. 

babalu87:

--- Quote from: RyanW on December 14, 2009, 07:26:59 AM ---
--- Quote ---I am not aware of any staling issues with aerating/oxygenation at pitching temps.
--- End quote ---

I do  not have a specific reference, but if this is true why are we so careful to avoid excess splashing when transferring beer?  Some even advocate transferring under a CO2 blanket to avoid oxidization and staling. 

--- End quote ---

Are you talking about aerating during secondary transfers once the beer is done fermenting?
Yes, this is BAD NEWS

Aerating before pitching yeast is a necessity

tygo:
I think he's asking whether letting aerated wort sit around before pitching for a significant time would have the same staling effect on the beer as introducing oxygen after the fermentation is complete and the chemistry behind what causes that.  Logically you would think that it would but that's just a guess on my part.

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