[dkfick]

I'd say a couple months longer on my IPAs.

[69franx]

That is awesome news dkfick. Will have to try it out on my next IPA

[denny]

For all my IPAs and American Pale Ales I use ascorbic acid to help prevent oxidation.  If you're kegging add 1 teaspoon of it to the keg before racking into the keg.  If you are bottling I would add it to the bottling bucket with the priming sugar before you rack into the bottling bucket.  Then just bottle as usual.  This will greatly extend the shelf life of a hoppy beer in my experience.

Dan, have you ever split a batch and dosed on half and not the other?  I tried ascorbic acid, along with campden in the mash, in an effort to stave off oxidation.  I didn't notice any dfference with either technique.  But I didn't do a split.  Guess I should.

[dkfick]

I'm not sure how much I would worry about oxidation in the mash.  My worries if oxidation on hop forward beers is with the oxidation of the hops. So I use it on the cold side to prevent then from oxidizing.

I've not done side by side comparisons, but I have noticed when I don't do it my IPAs will fall off a few months sooner (I sometimes forget to add it lol)

[brewinhard]

I'm not sure how much I would worry about oxidation in the mash.  My worries if oxidation on hop forward beers is with the oxidation of the hops. So I use it on the cold side to prevent then from oxidizing.

I've not done side by side comparisons, but I have noticed when I don't do it my IPAs will fall off a few months sooner (I sometimes forget to add it lol)

I am impressed your IPA's even last that long.

[dkfick]

I'm not sure how much I would worry about oxidation in the mash.  My worries if oxidation on hop forward beers is with the oxidation of the hops. So I use it on the cold side to prevent then from oxidizing.

I've not done side by side comparisons, but I have noticed when I don't do it my IPAs will fall off a few months sooner (I sometimes forget to add it lol)

I am impressed your IPA's even last that long.

Downside of having almost 40 kegs.

[HoosierBrew]

I will say that I tried Dan's ascorbic acid trick a few months back on an APA and loved the results. My purging practices are good, but just adding this one extra step IMO made a noticeable difference on the longevity of the hop character. I'll be kegging an IPA next week and I plan to use it then to assess. I've never done a triangle and would like to see the results of one on hoppy beers. Great tip.

[millstone]

For all my IPAs and American Pale Ales I use ascorbic acid to help prevent oxidation. 

Good tip, where are you guys buying the ascorbic acid?

thanks

tom

[dkfick]

I usually just pick it up at my LHBS, though I recently bought a pound of it last time I was at the Dark Horse general store.... Maybe a bit overboard lol.

[millstone]

thanks for the info, I'll check out my local LHBS's.

tom

[HoosierBrew]

thanks for the info, I'll check out my local LHBS's.

tom

My LHBS has a big wine section as well, and the ascorbic acid is with the wine chemicals/additives.

[homoeccentricus]

There seem to be some possible side-effects. Scroll down a couple of lines in this link: https://books.google.be/books?id=TIYbNdrIsPEC&pg=PA372&dq=%22ascorbic+acid%22+oxidation+beer&hl=en&sa=X&ved=0CCQQ6AEwAWoVChMI0qT63sDnxwIVyrgUCh0WIAA_#v=onepage&q=%22ascorbic%20acid%22%20oxidation%20beer&f=false

[HoosierBrew]

There seem to be some possible side-effects. Scroll down a couple of lines in this link: https://books.google.be/books?id=TIYbNdrIsPEC&pg=PA372&dq=%22ascorbic+acid%22+oxidation+beer&hl=en&sa=X&ved=0CCQQ6AEwAWoVChMI0qT63sDnxwIVyrgUCh0WIAA_#v=onepage&q=%22ascorbic%20acid%22%20oxidation%20beer&f=false

I just read that - I wonder if it's something like HSA, ie., something that's theoretically an issue that in reality just isn't. My keg of APA lasted ~ 6 weeks, and the last pint seemed nearly as hoppy as the first. If the info in the article were correct, the keg should've deteriorated from oxidation pretty quickly by the last pint, and didn't. Interesting about the combo of ascorbic and sulfite. Hadn't read that.

[denny]

I'm not sure how much I would worry about oxidation in the mash.  My worries if oxidation on hop forward beers is with the oxidation of the hops. So I use it on the cold side to prevent then from oxidizing.

I've not done side by side comparisons, but I have noticed when I don't do it my IPAs will fall off a few months sooner (I sometimes forget to add it lol)

If I understand it correctly it's not necessarily to prevent mash oxidation.  Like you, that isn't something I worry about.  This sounds like an experiment to me!

[denny]

I just read that - I wonder if it's something like HSA, ie., something that's theoretically an issue that in reality just isn't. My keg of APA lasted ~ 6 weeks, and the last pint seemed nearly as hoppy as the first. If the info in the article were correct, the keg should've deteriorated from oxidation pretty quickly by the last pint, and didn't. Interesting about the combo of ascorbic and sulfite. Hadn't read that.

But mine last at least that long without doing anything other than purging the keg.  I wonder if there's confirmation bias at work here.