I just brewed my 6th batch and I realized that I am doing two things wrong. Probably more, but these two for now I was learning from J.Palmers book and probably overlooked or misunderstood some things.
I want to ask you about your opinions and your thoughts about consequences:
1. Batch sparge temperature
Palmer says that sparge temperature should be 165-175, preferably about 170.
So every time I heated the water to about 170, poured it into the mash tun, stirred, closed the lid and let it sit for 15 min, then drained. (Note that temp in the mash tun was about 158 after sparge water was poured in.)
Now I can see that these temps are target, like in multi-rest mashing, so I should heat the water to the higher temp to get about 170 in the mash tun after I will pour it in.
So, how it should be? 170 for the water, or for the mash tun? And what consequences it may have? My OG is always close to the target and beer tastes good.
2. Cooling
I am using immersion copper cooler from my 2nd batch and I learned to stir the wort often to help it cool faster (about 15 min). I don't know why, but I stirred it every time like crazy, making whirpool.
Now I read in the book that wort should be stirred gently to prevent oxidation.
So, how you stir the wort during cooling? And what consequences it may have? My beer seems good, but actually I am not sure how oxidation can be recognized in the beer.
Thanks a lot for help.
I want to ask you about your opinions and your thoughts about consequences:
1. Batch sparge temperature
Palmer says that sparge temperature should be 165-175, preferably about 170.
So every time I heated the water to about 170, poured it into the mash tun, stirred, closed the lid and let it sit for 15 min, then drained. (Note that temp in the mash tun was about 158 after sparge water was poured in.)
Now I can see that these temps are target, like in multi-rest mashing, so I should heat the water to the higher temp to get about 170 in the mash tun after I will pour it in.
So, how it should be? 170 for the water, or for the mash tun? And what consequences it may have? My OG is always close to the target and beer tastes good.
2. Cooling
I am using immersion copper cooler from my 2nd batch and I learned to stir the wort often to help it cool faster (about 15 min). I don't know why, but I stirred it every time like crazy, making whirpool.
Now I read in the book that wort should be stirred gently to prevent oxidation.
So, how you stir the wort during cooling? And what consequences it may have? My beer seems good, but actually I am not sure how oxidation can be recognized in the beer.
Thanks a lot for help.