+- +-

+-User

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

+-Gallery

Shoutbox

Riggsy says: free grain thursday at my brew store today. just wait over an hour.... not really.
vic says: sometimes lol
damoninja says: does anybody use this thing now that the chatterbox is on the home screen?
SouthernBrew says: it's 17:17 on a Friday and time for a homebrew! Cheers
CorronZenith says: 17 BackCreek!!!
BackCreekBrewing says: 17
vic says: it's 2 beers past beer o'clock, here.17
tutsbrew says: What time is it where you are?  Here it is Beer:30!
vic says: my messages box has dissapeared :-\
timcook95824 says: ;D happy 4th ;D

+-Top Posters

Nexia333
Posts: 1185
CorronZenith
Posts: 1147
Tony_G
Posts: 1015
damoninja
Posts: 785
Jaymcmlxx
Posts: 771

Author Topic: Hot Side Aeration  (Read 1158 times)

arrogantbastardale

  • Master Brewer
  • Sr. Member

  • Offline
  • *****

  • 311
    • 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
  • *****

  • 311
    • 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

ball lock or pinlock by newf84
Today at 06:49:18 am

Stir Plate Build Times 2 by zanebrew2013
Today at 05:06:05 am

Oh Canada! The great white north?!! by Brew Beerymore
Today at 03:44:06 am

Cherry mead by CorronZenith
Today at 02:58:40 am

Real Viking Ale (KIT enhanced) by Brew Beerymore
Today at 02:40:35 am

Have a great recipe i would love you to try craig by deebee
Today at 02:31:31 am

Norway says 17 y'all!! by Brew Beerymore
Today at 02:28:27 am

Too light strawberrry wine by damoninja
Today at 12:54:44 am

THIRSTY THURSDAY FEATURING DETMURDS 24 JULY 2014 by Detmurds
Today at 12:41:31 am

See Ya Later Ranch - Greedy Dragon Brewing by AllenF
Today at 12:35:56 am

So what you brewing today? by eggy79
July 24, 2014, 11:29:48 pm

What did you just pour? The everlasting thread. by Nexia333
July 24, 2014, 10:04:03 pm

Simple Electric Brewing "System" by Nexia333
July 24, 2014, 10:00:10 pm

Shandys? by BREWMAGOO
July 24, 2014, 08:38:01 pm

Not even started yet,but very interested by BREWMAGOO
July 24, 2014, 08:23:40 pm

Frozen by damoninja
July 24, 2014, 07:23:36 pm

Learn to Brew Beer The Easy Way by Nexia333
July 24, 2014, 01:40:45 pm

Ginger Beer by damoninja
July 24, 2014, 10:50:12 am

Chocolate peanut butter stout by Nexia333
July 24, 2014, 10:18:12 am

Flys being a pest while brewing outdoors by vic
July 24, 2014, 02:23:28 am

Belgian Cherry Wheat - Not So Cherry! by damoninja
July 24, 2014, 01:08:39 am

hi from the UK by BREWMAGOO
July 23, 2014, 11:05:22 pm

"Crafting" Your First Beer (Kit 'n' Malt) by AllenF
July 23, 2014, 10:36:03 pm

17 IPA Voting Poll by CorronZenith
July 23, 2014, 10:08:55 pm

BelVino kit but no grape juice by CorronZenith
July 23, 2014, 09:30:14 pm

The 17 IPA by vic
July 23, 2014, 09:27:15 pm

THIRSTY THURSDAY FEATURING DETMURDS 17 July 2014 by Detmurds
July 23, 2014, 06:40:05 pm

Blending Hops - What works great together? by Jaymcmlxx
July 23, 2014, 02:43:24 pm

All grain batch. by Adamjbriggs
July 23, 2014, 02:41:49 pm

new to the homebrew exquisite stout sugar type ratio question by jerseyjericho
July 23, 2014, 01:03:09 pm

Powered by EzPortal