HSA and Stirring Wort during Wort Chilling

I have noticed a significant different in time (and wastage of water) by constantly stirring the wort during wort chilling. Obviously, stirring vigorously could cause aeration in your wort, which is not preferable at higher temperatures, but indeed preferable at lower temperatures prior to fermentation.

There is a lot of debate about HSA (hot side aeration) and the effects at the homebrewing scale. Some see no difference between stirring vigorously while chilling and stirring gently.

I'm interested in your own experiences. I have the following questions:

1. Below what temperature does HSA no longer become an issue?
2. Have you noticed any difference in your final beer when stirring vigorously during chilling (especially at higher temperatures)?
3. Are there any any simple/inexpensive mechanical means that you are aware of, of stirring the wort during chilling?

Thanks!

 

Is there a specific range of temperature?

That's what I suspected.

Still a little on the expensive and more involved side. I wonder if there are other simpler solutions, such as using a power drill with a wine stirrer (but is there some simple way of holding the drill in place?)

 

I hear it's a reality, but doesn't apply at the homebrewer scale.

 

I meant that by constantly stirring, it takes a significantly less amount of time to chill the wort, and thus you need a lot less amount of water to cool the wort.

 

Good point - I never realized that the stirring direction might be more effective.

 

No concern at all. I'm just curious about what others have experienced, whether this is indeed a myth, and if anyone has found some inexpensive ways to stir the wort while chilling. I often make ten gallon batches of lagers, so have to chill the wort down much further (mid fifties), which often takes a lot of time. I also thought of using a wine stirrer attached to a power drill to stir the wort and speed things up, and that the speed might introduce a lot of air/oxygen (some power drills don't have variable speeds).

 

Yes, mine is very similar, but doesn't have the spaces in the blades.

 

Yes, but unfortunately, I have to stir for a VERY long time. I often make ten gallon batches of lager and have to cool it down to the mid-fifties. I'm looking for a more mechanized way of stirring that doesn't involve expensive pumps and fittings.

 

Yes, the drill is a bit of a bother since you still need to hold it, or build some kind of 'holder'.

 

Might still be the best choice. I guess I could connect one end to the outlet of the kettle and at the other end of the pump attach a hose with long copper tube at the end that hooks over the top of the kettle, while a copper elbow at the bottom pushes the circulating wort into a circulating motion. I'm not sure how stable that tube would be, though - might move around a bit from the pressure of the flow. It could also get in the way of the wort chiller.