While brewing a big batch of Kolsch Thursday, a rubber piece fell off a clamp. It sunk and stuck under my dip tube. I had to drain 24 gallons right before it came to boil. I hope hot side aeration is a myth. I have an 1 1/2" drain valve and drained it into my 25g HLT. Had to use a pot to dump it back into my BK until I could pick it up and dump it back in. I tried to cause as little aeration as possible. I guess I’m about to find out if it actually is a myth.
RDWHAHB
It will be fine.
+1. No worries. Seriously.
I figured as much. I will have the definitive answer on the subject with this batch. Crazy things happen when your brewing.
Check out this video of Allagash brewing their first lambic:
Fast forward to 2:58 for where they drain the mash tun into the boil kettle, then 5:25 where they fill the cool ship. That should answer your questions about HSA.
Yeah, I have seen that before. I started thinking it just really didn’t matter after watching that. I wish Marshall at Brulosophy would’ve saved some of the beer he did his HSA exbeeriment with and let it age out to see if time took its toll with regards to oxidation effects.
Awesome video, I wasn’t too worried about it. Before I even knew what ASA was, I used to dump my beers into the kettle every time. I do feel like my beers are more shelf stable now. I’ll have to read about what Marshall did and his results.
I wouldn’t say it’s a myth, but its effects were way overstated in the homebrew world at one time. As long as your cleaning was good, you should be fine. Like Steve said, RDWHAHB.
End this thread now before you channel the ghost of Dave Burley.
If someone gets that reference, they have been brewing beer and reading about beer on the Internet for a long time. This old guy got it.
Got it. I met him the same time I met Jeff Renner, in Orlando at the Sunshine Challenge back in the day when they brought in speakers.
Actually I see it as more of a foam issue. The more HSA the less foam stability there is.
And why would that be? I thought foam was principally related to protein levels and mash temps - does the HSA degrade proteins necessary for head stability?
After seeing how some very traditional German breweries used lauter grants, I tend not to worry.
That’s a grant?!?! I want to shower in it.
Great picture. I worry pretty much none about HSA as is. Even less now.
Yep, and Anchor Brewing.
So tonight I did my first FG test. Has been6 days. 029 is at 1.010 and the GY021 is at 1.018. I think the GY021 is like 2565. Very soft and Kolsch like, balanced on the tongue. The 029 was more Helles like…I do have to say it leaves me tasting German lager. Not that I’m any Kolsch authority, but I really like what is going on with the GY021.
As far as this thread and HSA, the samples tasted like one of the top brews I’ve ever made. We will see over time. This beer is fantastic.
85% Weyermann Floor Malted Pils
5% Vienna
5% Rahr White Wheat