+- +-

+-User

Welcome, Guest.
Please login or register.
 
 
 
Forgot your password?

+-Gallery

Shoutbox

CorronZenith says: Amarillo & Cascade together...... hot diggidy DAMN!!!!  :o :P
SouthernBrew says: Yeah! I ordered some beer kits!  ;D
Citizen_heed says: Great forum every1 a credit to u all
Brew Beerymore says: Hoppy TT, vic, and all you other brewheads too!
vic says: HTT brewers. I am thirsty!  8)
Brew Beerymore says: Happy Halloween! 17!
BackCreekBrewing says: 17 maine
SouthernBrew says: Just started cold crashing my brews!  ;D
Maineyak says: Shoutout to all of you here! I'm clearly not on this website enough. Thanks to Craig for his weekly vid on YouTube which had the link for 17brewcrew at the end. I'm going to try to stop by here more often :-) 17!
Detmurds says: Happy Thirsty Thursday Folks!

+-Top Posters

Greedy Dragon Brewing
Posts: 1928
CorronZenith
Posts: 1708
vic
Posts: 1554
damoninja
Posts: 1145
Tony_G
Posts: 1015

Author Topic: Hot Side Aeration  (Read 1361 times)

arrogantbastardale

  • Master Brewer
  • Sr. Member

  • Offline
  • *****

  • 346
    • My YouTube Channel
Hot Side Aeration
« on: September 20, 2012, 08:20:38 pm »
One of the most prevalent myths of homebrewing is Hot Side Aeration.  HSA is the effect of O2 oxidizing your wort at hot temperatures, and is caused by agitating the hot wort.  The more agitation and splashing, the more HSA will supposedly occur.  HSA off flavors include musty, cardboard, or paper aromas/flavors.  It is traditionally thought that the time period between the end of the boil and when chilled is when HSA can occur (I am not sure at which temperature the classic literature says that HSA is no longer an issue, but one old Zymurgy article says 86 degrees F!).  There have also been claims that too much agitation of the mash can cause HSA, although most information these days says that the boil will reverse any HSA in the mash.  From what I understand, beer oxidizes naturally, but at higher temperatures it oxidizes much easier due to the increase in energy (heat = energy).  That is why we store our beer long term in the fridge.

Introducing Dr. Charlie Bamforth, one of the leading brew scientists at UC Davis.  He has done a lot of research on behalf of Anheuser-Busch, including research on HSA.  He says that HSA, while not a complete myth, is something that professional brewers and especially homebrewers shouldn't worry about.  First of all the small scale at which homebrewers brew produces such a smaller amount of splashing in comparison to prouction breweries.  In addition with a healthy fermentation the yeast will clean up any effects of HSA. 

For more details, check out this interview with Dr. Bamforth.  It is one of the best episodes of the Brew Strong podcast: http://www.thebrewingnetwork.com/membersarchive/bs_hsa1-26-09.mp3
« Last Edit: September 20, 2012, 08:24:30 pm by arrogantbastardale »

Tony_G

  • Master Brewer
  • Superhero Member

  • Offline
  • *****

  • 1015
    • tony_g_1319
Re: Hot Side Aeration
« Reply #1 on: September 21, 2012, 11:24:56 am »
I guess oxidation, like any other chemical reaction, will happen faster at higher temps. I would think that while the wort is boiling, you're actually driving off disolved gasses so it make sense that the time to avoid excessive agitation would be when the wort is still hot but below the boiling point. The thing is, in normal homebrew process you're not spending much time in that temp. zone. I don't see a lot of agitating happening in the danger zone but it could be a reason to be careful until the wort cools. Anyway, it would be fairly easy to test this. Just pull a gallon of fresh hot wort, oxidize the heck out of with an airstone and O2 and then ferment under the same conditions as the main batch. If the test batch comes through that with no off flavors then I think it would be safe to put this one to bed. I'm hoping it tastes better and everyone goes "huh?"


arrogantbastardale

  • Master Brewer
  • Sr. Member

  • Offline
  • *****

  • 346
    • My YouTube Channel
Re: Hot Side Aeration
« Reply #2 on: September 21, 2012, 02:12:43 pm »
I guess oxidation, like any other chemical reaction, will happen faster at higher temps. I would think that while the wort is boiling, you're actually driving off disolved gasses so it make sense that the time to avoid excessive agitation would be when the wort is still hot but below the boiling point. The thing is, in normal homebrew process you're not spending much time in that temp. zone. I don't see a lot of agitating happening in the danger zone but it could be a reason to be careful until the wort cools. Anyway, it would be fairly easy to test this. Just pull a gallon of fresh hot wort, oxidize the heck out of with an airstone and O2 and then ferment under the same conditions as the main batch. If the test batch comes through that with no off flavors then I think it would be safe to put this one to bed. I'm hoping it tastes better and everyone goes "huh?"


BasicBrewing Radio did this exact thing with a whisk a few years prior to the Bamforth interview. They had some very interesting results! :)

http://ec.libsyn.com/p/0/d/5/0d5c47b44b7088b2/bbr11-02-06.mp3?d13a76d516d9dec20c3d276ce028ed5089ab1ce3dae902ea1d01cc8f35d4c95e3cc1&c_id=1452080

Mainiac

  • Sr. Member

  • Offline
  • ****

  • 292
  • Personal Text
    Did you hear something?
Re: Hot Side Aeration
« Reply #3 on: September 21, 2012, 07:39:50 pm »
Bravo.  this is a great start

Tony_G

  • Master Brewer
  • Superhero Member

  • Offline
  • *****

  • 1015
    • tony_g_1319
Re: Hot Side Aeration
« Reply #4 on: September 21, 2012, 11:09:31 pm »
Very interesting recording in that now we know what not to do as far as an experiment goes. I found it pretty informative that some brewers are adding a Campdem tablet or other anti-oxidants to the mash, that adds some weight to the idea that it's the 100F to 130F temp range where the O2 binding enzyme becomes active.

 

Recent Topics

Tantalizing experiment with a cheap kit by Krytern
Today at 09:52:30 am

Saison by combat32
Today at 09:23:15 am

PART 3 Double Fisted Ale Project by Paulie Detmurds by combat32
Today at 08:49:26 am

So what you brewing today? by vic
Today at 08:23:29 am

What did you just pour? New Thread by vic
Today at 07:07:57 am

the Double Fisted Ale recipe & chat by vic
Today at 07:03:56 am

Yet another newbie question (heat belts) by vic
Today at 06:58:06 am

Nottingham Ale Yeast VS US05 by Greedy Dragon Brewing
Today at 01:58:37 am

Spent grain by strat
November 21, 2014, 11:58:00 pm

Enhanced Coopers Brew: Beginner Brewers Series - GDB by Greedy Dragon Brewing
November 21, 2014, 07:00:58 pm

Hoppily ever after by vic
November 21, 2014, 06:55:04 pm

Simply Awsome by Citizen_heed
November 21, 2014, 04:42:02 pm

Caramalts by Gustavo Hops
November 21, 2014, 02:28:29 pm

Cherry Nut Brown Ale!!! (HELP) by AllenF
November 21, 2014, 12:54:14 pm

Malt question by Gustavo Hops
November 21, 2014, 12:43:50 pm

17 Pale Ale results!! by Hop Head from Connecticut
November 20, 2014, 07:27:03 pm

What are you bottling/kegging? by Brew Beerymore
November 20, 2014, 05:49:38 pm

SugarBrookBrewing YouTube Channel Info by Hop Head from Connecticut
November 20, 2014, 05:46:31 pm

Bottle bombs? by pghbrewer
November 20, 2014, 05:16:19 pm

Coopers Australian Bitter Recipe by Shamfein
November 20, 2014, 04:54:25 pm

Modifying St. Peters Ruby Red Ale by Trance
November 20, 2014, 02:32:15 pm

tapatalk by newf84
November 19, 2014, 05:39:37 pm

Hacked by CorronZenith
November 19, 2014, 05:18:16 pm

Interview with John Palmer by MarylandHomeBrewer
November 19, 2014, 04:58:58 pm

GOZDAWA beerkits? by Brew Beerymore
November 19, 2014, 06:58:46 am

How did you get into mead making? by CorronZenith
November 19, 2014, 05:54:23 am

Untappd by Detmurds
November 18, 2014, 10:59:12 pm

BB's BREWMAIL #1: USA IPA 7.2% ABV - By: Smokey123 by vic
November 18, 2014, 04:42:56 pm

Holiday Porter by combat32
November 18, 2014, 03:51:44 pm

kegerator size? by combat32
November 18, 2014, 03:47:38 pm

Powered by EzPortal