Cant seem to find the answer to this anywhere. If I boil my mash/sparge water the night before I brew, and let it cool off naturally on the stove (not in an air tight container, just in the stainless stock pot), how much oxygen will it pick up from the air over ~12 hours?
I want to borrow some techniques from the LODO brewing community but boiling and chilling right before I need it is just not something I want to delve into right now. I do no-chill and anyway Im not dying to spend the $$$ on a stainless immersion chiller at the moment not to mention how much time it would add to my brewery.
So Im wondering, is this an acceptable substitute to boiling and chilling the water right before use from a LODO brewing perspective or would I just be wasting time and energy if I did it this way? The equilibrium O2 concentration of 60 degree water is around 8-9ppm I think, would I be way less than that if I pre-boil the night before, right?
I want to borrow some techniques from the LODO brewing community but boiling and chilling right before I need it is just not something I want to delve into right now. I do no-chill and anyway Im not dying to spend the $$$ on a stainless immersion chiller at the moment not to mention how much time it would add to my brewery.
So Im wondering, is this an acceptable substitute to boiling and chilling the water right before use from a LODO brewing perspective or would I just be wasting time and energy if I did it this way? The equilibrium O2 concentration of 60 degree water is around 8-9ppm I think, would I be way less than that if I pre-boil the night before, right?