This is a question for those using AA and SMB. Have you ever noticed any flavor that you would attribute to the ascorbic?
<Gigantic sigh> Damn, I go out of town for a day and it goes to hell in a handbasket. At the risk of stirring a strangely boiling pot, I'm gonna answer this question, only because I have something to offer. I have been using the 45 SMB/45 Ascorbic/10 Brewtan mixture lately in the mash - not exactly a 50/50 mixture, but plenty close. I haven't picked up on any negative character whatsover in the Dunkels, APA or the IPA. Only good beer.
Edit - I was gonna keep my tongue but nah, that gets old at a certain point, and I'm well beyond pissed. So.....I couldn't give a fraction of a rat's a$$ who brews how and I don't make judgments (nor should I). But this topic has become the central flashpoint for people, most of which don't really know each other and never will. Constructive, respectful disagreement is healthy and productive for forming solid, informed opinions on brewing. Otherwise is not and is counterproductive.
Here's what I consider NOT constructive or ok on this forum:
1/ Passionately posting what I consider to be valid science and improvements to the hobby in a way that gives people the impression that everyone else is making subpar/ shi##y beer. Delivery is big.
2/ Deliberately and very obviously disrupting a thread about low O2 brewing with uninformed negativity, having not actually DONE IT FULLY. I look forward to the days when a lot of people here have tried it and we can debate respectfully on whether or not it makes a damn bit of difference. Because, know what? THAT is progress, this BS is not.
This place is here for the greatest hobby in the world IMO and shouldn't be allowed to sink under its own weight.