[HoosierBrew]

I would think so. And as far as I can tell, when I loose any aroma, I pull the bag and add more to the keg.


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Yeah, same here. Especially when the keg is carbed, I assume the heavier CO2 drives any O2 up toward the lid.

not to mention these types of beers don't last long in my house!

Not long at all. Especially when my friends are over. 

i just popped open the keg of APA i dry hopped with  mandarina to add more hops, and it's 1/2 gone! i'm not sure how that happened! 

Never fails. And it's always the best ones, of course.

[Wort-H.O.G.]

I would think so. And as far as I can tell, when I loose any aroma, I pull the bag and add more to the keg.


Sent from my iPad using Tapatalk

Yeah, same here. Especially when the keg is carbed, I assume the heavier CO2 drives any O2 up toward the lid.

not to mention these types of beers don't last long in my house!

Not long at all. Especially when my friends are over. 

i just popped open the keg of APA i dry hopped with  mandarina to add more hops, and it's 1/2 gone! i'm not sure how that happened! 

Never fails. And it's always the best ones, of course.

BTW meant to ask you if you've tried wlp090 in your APA or IPA yet. its a beast and attenuates strong like nothing i've used.

[hopfenundmalz]

I would think so. And as far as I can tell, when I loose any aroma, I pull the bag and add more to the keg.


Sent from my iPad using Tapatalk

Yeah, same here. Especially when the keg is carbed, I assume the heavier CO2 drives any O2 up toward the lid.

not to mention these types of beers don't last long in my house!

Not long at all. Especially when my friends are over. 

i just popped open the keg of APA i dry hopped with  mandarina to add more hops, and it's 1/2 gone! i'm not sure how that happened! 

I understand this phenomenon.

[HoosierBrew]

Ken, I've used 090 a few times. Works great, and FAST. It's done so quick I thought it stalled the first time.

[BrewBama]

I use some ascorbic acid in all my IPAs and Pale ales.  It helps them retain that vibrant hop aroma and flavor longer imho.

This is something I'd like to test and it would be darn easy.  When do you add it, Dan?

Did you ever do this?  If so, what was the outcome?

[berserkbrewing]

I used ascorbic acid in all by bottled beers back in the day. Oxygen absorbing caps as well. Definitely helped keep it fresh over months of storage.

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[Richard]

I have heard that ascorbic acid alone can create hydrogen peroxide, which is bad in packaged beer, so it should be used in conjunction with SO2. I am wondering now about preventing oxidation at the end of a mash in a BIAB or AIO system, where the wort drains down out of the basket/bag into the kettle. What would be the best antioxidant to use at this point? Would any peroxide from AA be destroyed in the boil or would it still need to be combined with SO2?

[BrewBama]

The guys at Genus Brewing add AA directly in the mash using a Mash and Boil all-in-one BIAB setup doing exactly what you describe. I asked in another thread if an all malted barley mash contains SO2 and was told it didn’t.  …but these guys swear by it and from what I can tell they’ve been using it for years with great results.

[majorvices]

This thread is so old I don't even remember replying to it initially. There are products available to commercial brewers that contain ascorbic acid and metabisulfite combination that prevent oxidation in the brewhouse and the package -- one is called Antioxin SBT. So it may be that the brewer in the original post was forced to put this ingredient on the label. They probably only put "Vitamin C" on the label because it sounds less sinister than "ascorbic acid".

[chinaski]

Vitamin C is used as an antioxidant in sodas.  Oxidized vitamin C can leave a precipitate.

They could have used cinnamon following Charlie P's recommendation.

Pretty sure vitamin C is citric acid.

[ynotbrusum]

https://www.chemicalsafetyfacts.org/ascorbic-acid/

[chinaski]

https://www.chemicalsafetyfacts.org/ascorbic-acid/

D'oh!  I stand corrected.  Thanks!

[CDCH]

Be very carefully using Ascorbic Acid.  THERE IS A HUGE DIFFERENCE between vitamin C and lab derived synthetic Ascorbic Acid (e300).  I personal have a very bad reaction to synthetic vitamin C and and can tell within a few hours if the beer has synthetic vitamin C.  Make sure you just use a few drops of natural lemon or lime citric acid.  Not enough to flavor your beer, but enough to work.  I am afraid most of the Ascorbic Acid that is sold is synthetic.   
https://paleovalley.com/articles/natural-vitamin-c-vs-synthetic-ascorbic-acid-is-there-a-difference?utm_source=google-ads&utm_medium=aw_search_dynamic&utm_campaign=18336011483&utm_id=g&utm_term=-&utm_content=621761175061&gclid=Cj0KCQiArsefBhCbARIsAP98hXQ7mwCygdhNJUTYTObNfRrNszbBJjgrHwPS_wGqI37IPDnHbBrlyakaAsFcEALw_wcB