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  1. The Beerery

    ascorbic acid as antioxidant

    The super funny/ironic thing about sulfites and brewing is that Ale and Lager fermentations generate their own sulfites. So there IS already sulfites in beer, along with numerous (fermented, non fermented) foods as well. Ales are generally lower <5ppm, but lager fermentation can generate up 50ppm.
  2. The Beerery

    ascorbic acid as antioxidant

    I think the word push is a bit strong, but none the less. This blend is based off the commercial blend of Antioxin SBT: https://www.aeb-group.com/us/antioxin-sbt-4011 45% AA 45% Kmeta 10% Gallotannins AA when used with so2(sulfur dioxide), is less likely to be a super oxidizer. Meta produces...
  3. The Beerery

    Dry hops vs oxidation

    Mashing for a generic time is the wrong way to look at mashing. If you want to hit the proper AA%, you need to track your conversion of beta amylase. Beta is the fermentability driver.
  4. The Beerery

    Home made pizza

    I can't remember if I have replied to this or not, but I am a big pizza guy. I have a wood fired oven, and I have modded my oven to get to WFO temps. I do my cold fermented poolish dough for around 72hrs. Here are some pies and whatnot.
  5. The Beerery

    Dry hops vs oxidation

    Not so simple, actually. Its really manganese and other metals. It's brought to the party, from malts used (oats are SUPER high in it), water, and hops. This along with oxygen intrusion creates fenton and haber-weiss type reactions that super oxidze the beer. Since microbrewers, and homebrewers...
  6. The Beerery

    Pressure Fermenting a German Pils

    Gah, again, I gotta be this guy... Not true, the Ideal gas laws say different. Daltons and Ficks are pertinent here. If you want a real doom and gloom read, I have a blog post about it here. http://www.lowoxygenbrewing.com/brewing-methods/beer-serving-oxygen-ingress/
  7. The Beerery

    Flavour Stability in Homebrewing

    Hops contain manganese, which is a Fenton reator. Which is why when coupled with oats (tons of mangnese), NEIPA's are hyper oxidation prone. You grain is going to be bringing the most oxidative prone ions to the party. I guess, I'm not sure thats helping you in any way, and could be hurting you...
  8. The Beerery

    Pressure Fermenting a German Pils

    Cool, yea, spunding works in the same kind of vain for the transfer, and oxidation "protection", but allows people who can't pressure ferment some of the same benefits. Yeast under pressure excrete glycerol, which is body and foam enhancing, so it is very much a real thing you are seeing. I am...
  9. The Beerery

    Pressure Fermenting a German Pils

    Thats ok we can disagree, its all good! I notice you keep mentioning "clean" over and over. I agree on the fruity with the W 34/70 variants, which is why I don't use it. However, I use a sulfury German strain, because I want sulfur for quite a few reasons. One the antioxidant power, and Two...
  10. The Beerery

    Pressure Fermenting a German Pils

    Again, I am going to be that guy.. But pressure fermenting with a head-pressure, does not equal hydro static pressures seen in commercial vessels. I would also argue that there is little to nothing to be gained from doing so, and most commercials try and come up with ways to mitigate...
  11. The Beerery

    Flavour Stability in Homebrewing

    This one is something new, we have a guest author. I was reached out to by a fella who is no slouch He wanted to publish an article(s) on our site, due to him and the VLB having a keen interest in what we are doing. I was happy to work with him, and get the article together...
  12. The Beerery

    Passivation using citric acid

    I hate to be this guy, but. The only things that passivate SS are citric and nitric acid. If you don't believe me, just ask NASA.
  13. The Beerery

    Learning about oxidation...

    If you go about 3/4"s down the way on my reference page you will see a section about antioxidants. http://www.lowoxygenbrewing.com/uncategorized/list-of-brewing-references/ Yes, correct, Kmeta is potassium metabisulfite, but much faster to type! The reason K meta is used over na meta (sodium...
  14. The Beerery

    Learning about oxidation...

    Up to 10ppm can be used without any labeling. Professionally there are combinations for antioxidants that are pre packaged. Antiox-c is k-meta, and AA, and is used for post fermentation. Antiox-SBT is a hot side blend of k-meta, AA, and gallotannin. Used in wort production. My ipas, can last a...
  15. The Beerery

    What are you drinking right now?

    SNPA type beer.
  16. The Beerery

    Learning about oxidation...

    Look at you Wayne all fancy and stuff :)
  17. The Beerery

    Bohemian Pilsner

    Actually it is due to people like you and the others chiming in, that are hypocritical pieces of shit. You and the homebrew community as a whole like to think you are so welcoming and accepting. But funny.... it's only people who have the same ideals as you. What happened to RDWHAHB? Or is that...
  18. The Beerery

    Bohemian Pilsner

    You cool the beer until it stops, super simple. mashing high = dextrins dextrins remaning = muddy mashing low and residual extract = sweetness and body residual extract= proper mouthfeel German beers go from .5% to 8% extract remaining to get the proper body and sweetness. I would bet...
  19. The Beerery

    Bohemian Pilsner

    I don't know Bopils as much as I know german, but zee Germans rarely/never add sulfate, and I think it would be out of line for this as well. The whole point of the bopils is to have super soft water so the hops come though really soft as well. I'm not saying you have to decoct, but saying they...

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