Yes. The starter to keep will be protected by the lactic acid and low pH. It may also have some alcohol depending on the lacto strain.
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Treated hop extracts do not meet Reinheitsgebot.Many brewers who use greem or clear bottles use treated hop extracts instead of hops. The treatment consists of modifying the alpha acids by hydrogenating some of the double bonds so that they don't participate in the skunking reactions, IIRC.
Does this meet Reinheitsgebot for Pilsner Urquell?
Nope. SO2 is the secret ingredient of metabisulfite.Not a chemist here. But I believe it has more to do with its not oxygen.
CO2 is the primary gas produced by fermentation. However, it is of course far from the only gas emitted. There's also various sulfur compounds, aromatic esters, alcohols, water vapor, etc. You are correct -- none of these are oxygen. The only way to produce oxygen that I know of would be via electrolysis by running an electrical current through the water like a battery, and I seriously doubt any brewer is doing that! Nevermind the flammable hydrogen gas that would be produced along with it!
What about things like sulfur dioxide coming from the fermentation? Is it possible it could break down and release O2?
Because I ain't smart enough to adjust my pH, figure residual alkalinity, use spreadsheets...some on and so on. I find simplicity in consistently adjusting my water to the base malt only. 1 tsp of phosphoric acid per 5 gallons of RO water and a tsp of calcium, whether it be by way of gypsum or calcium carbonate. Simple, repeatable and right up my alley. Think of it as your philosophy for batch sparging. It's the way my poor little brain works.
t wondering was leaving my initial mash in the boil pot waiting for my sparge have caused DME production that will affect my final beer?
Shame to waste all that beer, supposing it was good beer anyway.