Beersmith 3 design column size4/30/2024 In a document released in April 2016 called Brewing Bavarian Helles: Adapting To Low Oxygen Brewing, members of the German Brewing Forum laid out a method for producing Helles and other traditional lagers that have “it,” the seemingly ineffable characteristics of genuine Bavarian beer that a few have described as “fresh malt flavor.” The authors of the paper assert this character can only be achieved on the homebrew scale by utilizing a very specific set of processes intended to significantly reduce oxidation not just from the mash onward, but throughout the entire process– conditioning grain, pre-boiling strike water, underletting, and spunding, to name a few. ![]() While it’d be easy to rely on these findings and the anecdotal reports of others to bolster one’s perspective of HSA as myth, a passionate group of German beer loving homebrewers recently introduced an idea that calls this into question. We’ve performed a couple xBmts on HSA, the first comparing beers when they were fresh and the second after a period of aging, with neither returning significant results, meaning participants could not reliably distinguish low HSA samples from high HSA versions of the same beer. It seems a growing number of brewers have accepted HSA as a non-issue, though some continue to view it as a brewing bogeyman that leads to rapid staling and, of primary concern on the commercial scale, poor shelf stability. ![]() Mosaic Of Change IPA by House Of Pendragonĭebated ad nauseam by professional and homebrewers alike, hot side aeration (HSA) occurs when wort is treated in a manner that introduces what many believe to be excessive amounts of oxygen in the period between mashing and knockout.
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