How the mash tund etails affect the beer--wort oxidation during mashing



During mashing process, the existing of oxygen is the biggest threaten to wort, as wort oxidation bring beer deeper color, rough mouth taste, worse flavor stability, and the foam feature.

Wort oxidation level vary much during mashing as it is usually related to the grain feeding method, milling method and stirring strength. The stirring strength is again affected by the design of the stirrer, rotating speed, the air inlet while draining, transporting of the mashing liquid.


What possible cause the wort oxidation during mashing process:
1)Wort come into the tank from the top port
2)Quick stirring speed (mash agitator)
3)Transfer the mash liquid with pump

Improvements on mash tun for avoiding the wort oxidation :
1)Mounting hydrator
2)Let the wort enter the tank from the bottom of tank
3)Add VFD control for the stirrer motor to adjust the stirring speed
4)Avoiding the cavitation when transfer the mash liquid by pump

Hope this help for people when you are working on the details of the mash tun now.