We are all familiar with the various off flavors caused by oxidation. Wet cardboard, vinous, sherry like…
My question is: What flavors are caused when? Or are they just different levels of the same.? Dr. Charles Bamforth suggests that oxidation (aeration) during the mash and what we homebrewers call HSA (splashing the >100 deg wort after the boil), effects are negligible if followed by a vigorous fermentation. What say the beer geeks?
Dave
I’d have to say that I’ve never experienced any oxidative effects that could be tied to the way I beat up my mash. I’m not as smart as Dr. Bamforth, so if he says that it’s because of fermentation, I’ll accept that.
Can’t help with the flavors of oxidation timetable, but this novice agrees with the Dr. and Denny; I’ve done things that must’ve put a ton of oxygen into my wort, at temps both above and below 100 degrees.
Never had an oxidation problem that I or friends could detect after fermentation, even with beers aged a year or more at cellar temps.
Ray Daniels pointed out at the last NHC, that a honey aroma in European Pils and lagers is oxidation.
Making Better Beer II file in this link-
The sherry flavors are oxidized melanoidins. Some information here.