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I actually add oxygen to many of my bruises just a few minutes after the hot stage, so I’m not sure it’d be much of a problem. Let us know in a month.
 
This HSa is scarry! I always circulate while cooling, pumping the hot wort splashing over the exposed tubing of the emersion cooler. I thought we were susposed to oxygenate the wort for the yeast. I have not noticed any ill effects but have I just not noticed?
 
I think the the aeration would need to be pretty significant, and at a temperature near boiling to really have an adverse effect.
 
Josh Hughes said:
I stir my wort the entire time I’m chilling and none have been oxidized. I usually lager for a month or longer before tapping and not had oxidation issues. I’d say that’s a similar situation?
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Running the wort through the strainer is one of the ways I oxygenate the wort when transferring to the fermenter. My problem is that I was doing the same thing but the wort was fairly hot between 125 & 150°F (52 & 65°C).
 
west1m said:
This HSa is scarry! I always circulate while cooling, pumping the hot wort splashing over the exposed tubing of the emersion cooler. I thought we were susposed to oxygenate the wort for the yeast. I have not noticed any ill effects but have I just not noticed?
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Oxygenation should be done only after the wort has been chilled. But, I'm sure minimal splashing during chilling would be ok.
 
I splash the heck out of my wort stirring from 212 to 70/80. Gets the temperature down quicker. Jaded, chiller brand, says to agitate for the immersion chiller to work better.
Do I need to rethink my process?
 
Josh Hughes said:
I splash the heck out of my wort stirring from 212 to 70/80. Gets the temperature down quicker. Jaded, chiller brand, says to agitate for the immersion chiller to work better.
Do I need to rethink my process?
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This whole thing has me wondering!
 
I also wonder if it has a noticable effect.
Anyone keen to experiment?

I "no chill" so it doesn't effect me and even when I "partly chilled" it wouldn't as I used cold water in the sink with a closed vessel inside
 
Zambi said:
I also wonder if it has a noticable effect.
Anyone keen to experiment?

I "no chill" so it doesn't effect me and even when I "partly chilled" it wouldn't as I used cold water in the sink with a closed vessel inside
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I am not sure how the experiment would go. As i memtioned, I was trying to oxygenate. Pumping it over the exposed coil, I had a pretty good froth going by the time it was cool
 
west1m said:
I am not sure how the experiment would go. As i memtioned, I was trying to oxygenate. Pumping it over the exposed coil, I had a pretty good froth going by the time it was cool
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Half batch cooling without stirring during the first part of cooling
The other half with added oxygen during the first part of cooling
Dunno, maybe?
 
Josh Hughes said:
I splash the heck out of my wort stirring from 212 to 70/80. Gets the temperature down quicker. Jaded, chiller brand, says to agitate for the immersion chiller to work better.
Do I need to rethink my process?
Click to expand...
I don't think so, stirring shouldn't introduce much oxygen.
I am just careful when doing a whirlpool that the wort isn't splashing. Like if you are spraying water into a bucket you get all kids of bubbles, but if you put the hose nozzle in the bucket, you don't. Just like if you stir the water in the bucket, you get very few if any bubbles.
 
Hawkbox IPA mashing
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