The Impacts of HSA on Beer and Color

Most modern brew houses are fairly well designed to minimize this. But if you start looking at some of the older equipment, this was not a thought. It all depends on can you redesign your mashing system? A lot of folks can't. Can you purge the system with nitrogen or CO2 possibly? Is there really the need for it? Maybe. I would like people to understand that it does matter and it is something that they should think about. Should be in the back of your mind.