[HoosierBrew]

No need to double batch just split keg unless you're worried about head space. 

Quick follow up: when you say purge, are you talking medieval fill it up with sanitizer push with CO2?   

Been too lazy to split kegs, too. I purge the keg with sanitizer. No chainmail here.

[zwiller]

I'd be lazy too if I had to fill the dang things up with sanitizer...     That is just not happening for me.  Anyone aware if the pros are doing this?  I doubt it.  If I can get another week or so from ascorbic acid, I will be happy.     

[HoosierBrew]

If I can get another week or so from ascorbic acid, I will be happy.     

Or more. That's my thinking. I don't see it as Brewtan B which in my opinion seems to improve beer as well as hopefully extending shelf life. I see ascorbic more as a second line of defense to (hopefully) combat oxidation from kegging, extend shelf life and especially hop aroma life.

[el_capitan]

I've never heard of the ascorbic acid trick either.  How much do you add to the keg?

[HoosierBrew]

I've never heard of the ascorbic acid trick either.  How much do you add to the keg?

I use the LD Carlson stuff from the LHBS. IIRC it's 1 tsp/ 5 gallons.


EDIT -  Verified my bottle -  1 tsp/ 5 gals.

https://www.bellsbeer.com/store/products/Ascorbic-Acid-%252d-1-oz.html

[doughcutter]

thanks for the tips  everyone.   much appreciated! 

[Hand of Dom]

If I can get another week or so from ascorbic acid, I will be happy.     

Or more. That's my thinking. I don't see it as Brewtan B which in my opinion seems to improve beer as well as hopefully extending shelf life. I see ascorbic more as a second line of defense to (hopefully) combat oxidation from kegging, extend shelf life and especially hop aroma life.

I've not heard of this before, would it work when bottling too?  I might give this a go with my current batch.

[HoosierBrew]

If I can get another week or so from ascorbic acid, I will be happy.     

Or more. That's my thinking. I don't see it as Brewtan B which in my opinion seems to improve beer as well as hopefully extending shelf life. I see ascorbic more as a second line of defense to (hopefully) combat oxidation from kegging, extend shelf life and especially hop aroma life.

I've not heard of this before, would it work when bottling too?  I might give this a go with my current batch.

Yeah, you could add it at bottling.

[Hand of Dom]

If I can get another week or so from ascorbic acid, I will be happy.     

Or more. That's my thinking. I don't see it as Brewtan B which in my opinion seems to improve beer as well as hopefully extending shelf life. I see ascorbic more as a second line of defense to (hopefully) combat oxidation from kegging, extend shelf life and especially hop aroma life.

I've not heard of this before, would it work when bottling too?  I might give this a go with my current batch.

Yeah, you could add it at bottling.

Cheers.  Just purchased some from Ebay.  Hopefully all my hop aroma won't be blown off by dry hopping during the end of fermentation.

[HoosierBrew]

Hopefully all my hop aroma won't be blown off by dry hopping during the end of fermentation.

I wouldn't expect it to help with losing hop aroma through the airlock. Honestly, I see it as an aid to ward off oxidation especially from kegging (my unproven feeling anyway). But adding it at bottling could give anti-oxidative help, though yeast from bottle conditioning is an aid there as well.

[Hand of Dom]

Hopefully all my hop aroma won't be blown off by dry hopping during the end of fermentation.

I wouldn't expect it to help with losing hop aroma through the airlock. Honestly, I see it as an aid to ward off oxidation especially from kegging (my unproven feeling anyway). But adding it at bottling could give anti-oxidative help, though yeast from bottle conditioning is an aid there as well.

I meant that hopefully I will have aroma left to preserve at bottling, rather than it stopping any that might get expelled during dry hopping.

[HoosierBrew]

Hopefully all my hop aroma won't be blown off by dry hopping during the end of fermentation.

I wouldn't expect it to help with losing hop aroma through the airlock. Honestly, I see it as an aid to ward off oxidation especially from kegging (my unproven feeling anyway). But adding it at bottling could give anti-oxidative help, though yeast from bottle conditioning is an aid there as well.

I meant that hopefully I will have aroma left to preserve at bottling, rather than it stopping any that might get expelled during dry hopping.

Ok, gotcha.

[zwiller]

If I can get another week or so from ascorbic acid, I will be happy.     

Or more. That's my thinking. I don't see it as Brewtan B which in my opinion seems to improve beer as well as hopefully extending shelf life. I see ascorbic more as a second line of defense to (hopefully) combat oxidation from kegging, extend shelf life and especially hop aroma life.

I think preserving DH requires a different approach and it makes sense in my mind to treat at packaging and ascorbic acid just makes so much sense.  Be careful tho, ascorbic acid is said to impart fruity flavors to beer and that is definitely something we don't want.   In the interest of complete disclosure, I think it is possible we may have to increase dosing for a large hoppy beer like IPA.  That might explain why not everyone is convinced that it works.  My Vitamin C IPA is on deck next and will report my findings.  Plan on sticking to the 1tsp per 5G.   

[HoosierBrew]

If I can get another week or so from ascorbic acid, I will be happy.     

Or more. That's my thinking. I don't see it as Brewtan B which in my opinion seems to improve beer as well as hopefully extending shelf life. I see ascorbic more as a second line of defense to (hopefully) combat oxidation from kegging, extend shelf life and especially hop aroma life.

I think preserving DH requires a different approach and it makes sense in my mind to treat at packaging and ascorbic acid just makes so much sense.  Be careful tho, ascorbic acid is said to impart fruity flavors to beer and that is definitely something we don't want.   In the interest of complete disclosure, I think it is possible we may have to increase dosing for a large hoppy beer like IPA.  That might explain why not everyone is convinced that it works.  My Vitamin C IPA is on deck next and will report my findings.  Plan on sticking to the 1tsp per 5G.   

I don't go beyond on hoppy beers, because I don't want to hit the flavor threshold. Curious to see what you think.

[denny]

I've not heard of this before, would it work when bottling too?  I might give this a go with my current batch.

It would work as well for bottling as it does for kegging.