No chill oxygen question

[jimmyblade]

I have used the no chill method for all my all grain brews so far, all seem to be looking/tasting good although they are all far from ready.

My question is about transfer of wort to the chilling cube, I currently use a jug to scoop the boiling wort and pour it through a sieve directly into my cube then seal in and leave it to cool. I read recently that the only time you should introduce air into the wort is before pitching the yeast, I just wondered if adding oxygen when I transfer the hot wort to the cube (by splashing in to the container rather than via a tube) would have any negative effect on my beer?

Thanks in advance.

 

[simon12]

I could be wrong but for some reason in my head I think oxygen is not absorbed while its hot. Hope someone else can confirm or correct this.

 

[MyQul]

This is known as 'hot side aeration' and another brewing forum myth that has been de-bunked. Although I have a vague memory of reading something that it may well effect commercial size brewers. I do exactly as you do and have done for about 4 years and it definately does no harm

 

[jimmyblade]

Great news! Thanks 👍