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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
Olly398
Kat_Balou
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.