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Ohh, get you :)
Humour me, why wouldn't you want to aerate/oygenate the wort? Or are you just minimising it in the mash stage.
Olly398-
Apparently its the trick behind Bavarian beers – it minimises oxidisation of the malt compounds and perhaps more tenuously, less flavours escape through the air. There was noticeably less aroma wafting out during the whole process, which in theory is trapped in the liquid now.
Minimising oxidisation is the main point though.
We weren't scientific enough to do a normal brew alongside this, so I won't really be able to report if it made much difference. Yet...This should help explain it better: http://www.germanbrewing.net/docs/Brewing-Bavarian-Helles.pdf
Well_is_it
I'll post it up soon but its all done in Beersmith so will take some formatting...
We tried a low oxygen brewing method for this one, which involved using a pump to fill the mash tun (filled with pre-moistened grains to avoid clumps) from below and then again for getting the wort back in the kettle to minimise contact with air. Also treated the water (inc sparge) with sulphites which helps strip it of oxygen after boiling.
The low oxygen thing isn't really part of the recipe so no idea how it will affect the flavour vs the usual method of maximum agitation to aerate the wort. It should be good though ;)