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I don't use it - but I understand the shelf stability enhancement and oxygen scavenging aspects that others tout. Like any acid, it will effect pH and that must be factored in when using it. Here is one brewers take on Ascorbic Acid use:https://www.youtube.com/watch?v=vriDv0XrJj0Cheers.
Quote from: ynotbrusum on March 13, 2023, 09:06:00 amI don't use it - but I understand the shelf stability enhancement and oxygen scavenging aspects that others tout. Like any acid, it will effect pH and that must be factored in when using it. Here is one brewers take on Ascorbic Acid use:https://www.youtube.com/watch?v=vriDv0XrJj0Cheers.Thanks for the comment I agree and Brewers Friend water calculator shows that. I got busy on brew day and forgot to take a mash pH reading According to Brew Smith and Brewers Friend calculators mash pH should have been between 5.4 - 5.5. But I wished I checked the mash pH!
Quote from: purduekenn on March 13, 2023, 09:34:19 amQuote from: ynotbrusum on March 13, 2023, 09:06:00 amI don't use it - but I understand the shelf stability enhancement and oxygen scavenging aspects that others tout. Like any acid, it will effect pH and that must be factored in when using it. Here is one brewers take on Ascorbic Acid use:https://www.youtube.com/watch?v=vriDv0XrJj0Cheers.Thanks for the comment I agree and Brewers Friend water calculator shows that. I got busy on brew day and forgot to take a mash pH reading According to Brew Smith and Brewers Friend calculators mash pH should have been between 5.4 - 5.5. But I wished I checked the mash pH!I usually add some lactic acid to my strike water for pH adjustment, especially when using mostly pale grains. Can I substitute ascorbic acid?