I did my first all grain a couple days ago. I've been super busy the last couple of years and only brewed extract. I was quite the lurker and don't remember ever reading about this. Is this a known way to aerate or am I on to something?
I have a 50 ft. 1/2" immersion chiller with recirculating arm. I keep it in the wort to sanitize for 10 minutes.
After boiling the wort I run my pump and recirculate from drain valve to recirculating arm and turn the water on for my chiller. The moving wort chills faster this way.
Then I take my chiller out and continue to recirculate to create a whirlpool. As I was removing my recirculating arm at 80*F I noticed it created a lot of bubbles and I could use this to aerate the wort for the next five minutes as it created tons of bubbles!
Of course I wasn't ready for this and I had to manually hold it for 5 mins. I have to build something so the recirculating arm is adjustable in height and attached to the keggle for next time.
Usually, I shake a carboy cautiously or get crazy with a plastic.
I have a 50 ft. 1/2" immersion chiller with recirculating arm. I keep it in the wort to sanitize for 10 minutes.
After boiling the wort I run my pump and recirculate from drain valve to recirculating arm and turn the water on for my chiller. The moving wort chills faster this way.
Then I take my chiller out and continue to recirculate to create a whirlpool. As I was removing my recirculating arm at 80*F I noticed it created a lot of bubbles and I could use this to aerate the wort for the next five minutes as it created tons of bubbles!
Of course I wasn't ready for this and I had to manually hold it for 5 mins. I have to build something so the recirculating arm is adjustable in height and attached to the keggle for next time.
Usually, I shake a carboy cautiously or get crazy with a plastic.