If low oxygen strike water is the goal (and I’m not saying it is or isn’t) then I am someone who must be guilty of far too much O2 in the mash. BIAB on the stove. I fill my kettle from a faucet above the stove that just splashes away. After reaching strike temp, I dump my grains into the kettle from a bowl and whisk away like the dickens to break up dough balls. I stir the mash regularly, every 5-10 minutes with little subtlety. What it is, what it has been.
But I find this conversation very interesting even if I’m not sure what the end game is.
Yeast and sugar the night before seems beyond easy and having the kettle ready would be time-helpful the next day. Just crank the burner and Let’s go! I’m still not sure why though.
![Smiley :)](http://www.homebrewersassociation.org/forum/Smileys/default/smiley.gif)
One question: Do we treat the water with salt/acid along with the yeast/sugar addition, or not until after the O2 is gone. If the latter, how do you incorporate something like Gypsum, the bugger that doesn’t want to readily dissolve, without whisking or stirring in O2?