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Anyone know whether there has been systematic study of water soluble radical chain inhibitors to prolong the life of hoppy beers?

Anyone know whether there has been systematic study of water soluble radical chain inhibitors to prolong the life of hoppy beers?

@VikeMan: I'm a huge fan of BrewCipher. Great work overall and new step mash sheet is very helpful. A couple questions. 1. For CaCl2, are the calculations based on molecular weight of anhydrate or dihydrate? 2. In version 5.1 I've noticed that the strike water temperature is different...

I'm becoming quite fond of Midnight Wheat in ALL of my dark beers. I find that it yields a nice smooth roastiness with almost no aging of the beer and that flavor is very stable over time. Compared to all the Barley derived products, Black Barley, Black Patent, Carafa II or III, I'm becoming...

I've been using Biofine Clear for clarification recently and I really like it. Much easier to use versus gelatin. On the several batches I've used it I've gotten bright beer quickly. I've been adding directly to the beer after fermentation. Has anyone experienced issues with this material...

I make 3 L yeast starters on a stir plate with 300 g DME and 1 g yeast nutrient. I let the starter go 3-4 days and then cold crash for 2 days I use half the yeast immediately and store half of the resulting yeast cake in the frig in a pint Mason jar. After settling more than a week I usually...

Just kegged my first Irish Red and found it to be a lot less red colored after fermentation than it was when I pitched the yeast. Is this par for the course? Here's the grain bill. Used Wyeast 1335 British Ale II. 6 lb 59% Maris Otter 2 lb 20% 2-Row Brewer's Malt, Briess 0.25...

Looking to get a better understanding of these ingredients.... It is my understanding that Flaked Barley, Torrefied Wheat, and Malted Wheat are all utilized to increase head on beer. What are the pros and cons of using each? What are the best times to use each one? Thanks!

Lately I've been using Columbus quite often as my bittering hops. I've also read some on this forum and others about it being "harsh". What does this mean? I need to resupply soon...what bittering hops is recommended instead?

Lately I've been using Columbus quite often as my bittering hops. I've also read some on this forum and others about it being "harsh". What does this mean? I need to resupply soon...what bittering hops is recommended instead?

There are quite a number of comments in this forum on the limited utility of refractometer based final gravity measurements. Many are by brewers with much more experience than me. For the last ten batches I've compared FG measurements between refractometer and hydrometer. I've found the two...

Here's an idea for a dark brown ale I'd love everyone's feedback on... Thanks! 5 lbs Maris Otter 2 lbs 2 row 2 lbs Brown 1 lb special B 1 lb flaked Barley 0.5 lb flaked oats 0.5 lb C-80 0.125 lb C-120 Use attenuating fruity yeast (Wyeast 1318 - London Ale III ??). 150F mash temp to get...

It is my understanding that one of the important functions of a starter is to allow yeast to reproduce under aerobic conditions, thus producing lots of healthy cells that can go anaerobically ferment our wort. So.... Does it make sense to actively oxygenate the starter? That is, put a stone...