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Author Topic: Anti oxidation ideas  (Read 11933 times)

Offline HoosierBrew

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Re: Anti oxidation ideas
« Reply #45 on: September 08, 2015, 10:38:44 am »
It's always possible. I'd like to do a triangle sometime to see. But that keg definitely seemed to have stronger hop aroma than the previous few, which had the same hop schedule and batch of hops. Makes me want to experiment now !
Jon H.

Offline dkfick

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Re: Anti oxidation ideas
« Reply #46 on: September 08, 2015, 10:41:36 am »
The IPAs perform better in competitions longer so there is some (allbeit not conclusive) confirmation that it has an effect (again no side by sides).  It's just very easy to do.  I am very sensitive to oxidized hops.  I loathe a hoppy beer that is oxidized.

Also, when I say a couple months longer on my IPAs I mean a couple months longer than when I don't use ascorbic acid.  I would say normally I get 3-4 months of good hop aroma and flavor in my IPAs... Then if I use Ascorbic acid It's more like 6 months or so.

I'm not saying ascorbic acid (or campden tablets - I've used both... Just prefer the ascorbic acid) is the only way to go... but for me with purging and transferring with co2 from  1 vessel to the next... I personally see a difference in shelf life (at least shelf life of beer I'm willing to drink).  Once a beer becomes mildly undesirable to me I will dump it... There is always another keg waiting for it's shot in the kegerator (my kegerator only holds 2 kegs and I have just under 40 total kegs lol)

I think an experiment may be in order somewhere down the line though.
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narvin

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Re: Anti oxidation ideas
« Reply #47 on: September 08, 2015, 11:24:46 am »
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.

I would bet that this has a non-negligible effect on the beer pH as well.  Have you ever measured it before and after the acid addition?

Offline dkfick

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Re: Anti oxidation ideas
« Reply #48 on: September 08, 2015, 11:26:40 am »
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.

I would bet that this has a non-negligible effect on the beer pH as well.  Have you ever measured it before and after the acid addition?
No I haven't, but if I think to do it next time I have an IPA or APA I'll certainly do so.
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narvin

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Re: Anti oxidation ideas
« Reply #49 on: September 08, 2015, 03:29:32 pm »
Not that I'm saying that's a bad thing. Lowering beer pH can add some pop. Just another factor to consider in the differences.

Offline denny

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Re: Anti oxidation ideas
« Reply #50 on: September 08, 2015, 03:37:51 pm »
Not that I'm saying that's a bad thing. Lowering beer pH can add some pop. Just another factor to consider in the differences.

It would be interesting to get a measurement.  I'd guess it doesn't affect things very much, but that's a WAG!
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Offline HoosierBrew

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Re: Anti oxidation ideas
« Reply #51 on: September 08, 2015, 03:55:00 pm »
Not that I'm saying that's a bad thing. Lowering beer pH can add some pop. Just another factor to consider in the differences.

It would be interesting to get a measurement.  I'd guess it doesn't affect things very much, but that's a WAG!

Yeah, I'd like to see how much it drops pH, Denny.  I would guess less than .1 but I could be wrong.
Jon H.

Offline yso191

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Re: Anti oxidation ideas
« Reply #52 on: September 09, 2015, 09:54:48 pm »
My idea for dry-hopping without introducing oxygen into the beer:

https://www.homebrewersassociation.org/forum/index.php?topic=24290.0
Steve
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