111222333 wrote:And rear tasting/flavours are notoriously derived from mixing Vicia faba with other carbon based lifeforms.
Nice creamy brown
So you're saying that the issue is oxidised alpha acids? In that case, surely that is even less likely to be an issue... alpha acids are much weaker acids than even ethanoic. They already have trouble ionising, and even a pH of 5 would make it very unlikely for them to shift right in that equation. Hence, the chance of oxidation (which in this case can only occur post ionisation, becomes less likely. As for sugar oxidation, what are sugars likely to oxidise to (as unlikely as that is to happen)? Energy, CO2, and H2O...
All that coupled with the fact that an organic, aqueous, boiling mixture is not likely to have much (if any) O2 left in it anyway. And any 'splashing' is not likely to dissolve much (if any) O2 into it. There simply wouldn't be enough time of exposure for alpha acids or maltose etc to be in contact with O2 for oxidation. No more so than during the boil itself, when much of the wort would come in contact with O2...
All that coupled with the fact that an organic, aqueous, boiling mixture is not likely to have much (if any) O2 left in it anyway. And any 'splashing' is not likely to dissolve much (if any) O2 into it. There simply wouldn't be enough time of exposure for alpha acids or maltose etc to be in contact with O2 for oxidation. No more so than during the boil itself, when much of the wort would come in contact with O2...
A beer in the hand is worth two in George Bush...
"They say beer will make me dumb. It are go good with pizza"
Psychostick
"They say beer will make me dumb. It are go good with pizza"
Psychostick