HSA-Hot side aeration
- Dec 01, 2017
- 129
- beer
HSA-Hot side aeration
Nowadays, there are having a lot of talk about hot side aeration(HSA) as HSA has been an important focus among brewers.
Hot side aeration can occur anytime the wort is hotter than 80°F. It includes mashing, lautering, wort boiling and whirlpool. It will allow oxygen to chemically bind to various wort compounds and it will not be affected by the subsequent boil. Over time, these compounds will break down, freeing atomic oxygen back into the beer where it can oxidize the alcohols and hop compounds producing off-flavors and aromas.
In order to avoid hot side aeration during saccharification, there are many details should be considered when designing brewhouse.
1.Hydrator with elbow
The malt is mixed with mashing water in hydrator. We can call the mixer as mash. The mash would run into mash tun along the side wall as we design the hydrator outlet with a elbow. It can mitigate the potential of HSA.
2.Vorlauf inlet above grain bed and below liquid level
The vorlauf inlet is opened above grain bed and below liquid level. When pumping unclear wort back to lauter tun, the wort would enter without touching air.
3.Grain rake/agitator with VFD
The mash or wort can be agitated gently with VFD control. Otherwise, it will cause intense shear force and oxidation to hot wort.
4.Kettle inlet on bottom or kettle inlet on top with elbow
When pumping wort from lauter tun to brew kettle, the wort goes into brew kettle from tank bottom/along side wall so as not to contact with too much oxygen.
Besides, during brewing, some issues should also be focused on, such underletting. Add hot water to cover the false bottom before adding the grain, which can exhaust the air on bottom and avoid hot side aeration further.
Edited by Vicky
Sales manager in Tiantai Beer Equipment Company
Email: [email protected]
Nowadays, there are having a lot of talk about hot side aeration(HSA) as HSA has been an important focus among brewers.
Hot side aeration can occur anytime the wort is hotter than 80°F. It includes mashing, lautering, wort boiling and whirlpool. It will allow oxygen to chemically bind to various wort compounds and it will not be affected by the subsequent boil. Over time, these compounds will break down, freeing atomic oxygen back into the beer where it can oxidize the alcohols and hop compounds producing off-flavors and aromas.
In order to avoid hot side aeration during saccharification, there are many details should be considered when designing brewhouse.
1.Hydrator with elbow
The malt is mixed with mashing water in hydrator. We can call the mixer as mash. The mash would run into mash tun along the side wall as we design the hydrator outlet with a elbow. It can mitigate the potential of HSA.
2.Vorlauf inlet above grain bed and below liquid level
The vorlauf inlet is opened above grain bed and below liquid level. When pumping unclear wort back to lauter tun, the wort would enter without touching air.
3.Grain rake/agitator with VFD
The mash or wort can be agitated gently with VFD control. Otherwise, it will cause intense shear force and oxidation to hot wort.
4.Kettle inlet on bottom or kettle inlet on top with elbow
When pumping wort from lauter tun to brew kettle, the wort goes into brew kettle from tank bottom/along side wall so as not to contact with too much oxygen.
Besides, during brewing, some issues should also be focused on, such underletting. Add hot water to cover the false bottom before adding the grain, which can exhaust the air on bottom and avoid hot side aeration further.
Edited by Vicky
Sales manager in Tiantai Beer Equipment Company
Email: [email protected]
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