I have read several of the brewing books, and all of them emphasize not to oxidize the wort or beer. Don’t splash that wort around, cool that boiled wort down as fast as you can, and then you can aerate (but don’t oxidize!). Don’t splash that beer around when racking and bottling. Now, I’m hearing more and more about whirl pooling the wort right after flame out and while it’s still hot for a better hot break. Aren’t we seriously oxidizing the wort when doing this? I have been cooling with my immersion wort chiller down to below 80 and then whirl pooling with my sanitized spoon. Seems to work, but is whirl pooling hot wort better?
If done gently you can whirlpool hot wort without oxidizing it. I think most who hot wort whirlpool could well be those that use counterflow chillers and the whirlpool would have the added benifit of reducing material going through the chiller…Cheers, Tank :cheers:
What you are speaking of is Hot Side Aeration (HSA). Personally I think you would really need to add a lot of O2 to the wort to cause noticeable problems. I have also seen commercial breweries haphazardly transfer wort between MT, LT, and BK without much concern. But here’s a good read:
https://byo.com/hops/item/861-hot-side- ... -mr-wizardEdited: auto correct changed O2 to CO2
From the time of the end of the boil to when fermentation is actively underway is the only time period where oxygen is not just acceptable, it’s required. The temp of the whirlpool isn’t a consideration in this, other than the fact that hot wort holds less oxygen than cold wort anyway.
