BrewerofBeers
Well-Known Member
Is BrewTan-B good at packaging time? I ask mostly because I picked up a pack of Cellar Science "Oxblox 3D" (Dissolved Oxygen Reducer). I believe it is the "trifecta" of Metabisulfite, Ascorbic Acid and a Brewtan-B-like product ("gallotannins"). I have not used it yet. I planned to try using it pre-mash (though I do not do other LoDO brewing methods). I was not sure if this would be a good product to try at packaging time.
https://www.morebeer.com/products/cellarscience-oxblox-3d-dissolved-oxygen-reducer.html
I have played around a bit with using Ascorbic Acid and Potassium Metabisulfite at bottling. Both times were in non-hoppy beers (a Saison and a Belgian Single-ish beer). In those beers I could not tell a difference vs bottles that were not treated. That at least give me some confidence that I will not ruin a beer by adding anti-oxidants. I have been wanting to cycle back to this with bottling a Hazy IPA.
I debated whether to use brewtan-b or metabisulfite at bottling and decided against both. The former (MB) creates a poor condition for yeast while they prime; the latter (BTB) lacks much online info as to whether it has any benefit after the very end of the boil. Sources like WyYeast and random people state having success in strike water, the mash, or the end of the boil (0-15 minutes boil) with BTB, and at least a few minutes before the addition of a clarifier like whirlfloc in the boil. Also, Ascorbic acid and minimal headspace, and/or capping on foam, might be enough. That's why I decided against them.
What do you think about MB or BTB at bottling? So many people use MB at bottling but is it safe? Yes, it's used in wine too, at least a month prior to bottling.
Regarding Vinnie Cilurzo, he is the real deal. Russian River brewing is so good. Pliny takes top shelf. Many of beers made there rely on the Pliny backbone, but there is no doubt it's all great beer.
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