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HSA- Hot Side Aeration
HSA- Is the induction of oxygen into hot work, having an excess of oxygen in hot wort leads to the oxidation of melanoidins, leading to unstable, lower quality celloids. While stable celloids inhibit chill haze, unstable celloids have the opposite effect, leading to 'stale' beer post packaging.
To avoid HSA minimize splashing or stirring wort at high temperatures and at temperatures as low as 86 F.
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