RPh_Guy
Bringing Sour Back
My understanding is that ascorbic acid should not be used alone, but only in conjunction with sulfite, because there are free radicals created by the reaction with ascorbic acid that need to be neutralized.Awesome thread!! thumbs up! Has anyone used any "additions" to combat the oxidation? Example vitamin C?
There are people out there adding sulfite to bottle conditioned beer that claim success. I'm a little hesitant to try it for fear of H2S.
That might be crazy enough to work. Although I have a feeling that the foam will be mostly air bubbles and therefore contain oxygen.filling directly from the spigot, without a bottling wand [...] cap on foam.
Pour some Star San into a bottle and you'll see what I mean; it foams quite a bit.
You know this already...I could imagine that the products of fermentation (CO2 and ethanol) require somehow more space than the source compound (sugar).
You measure fluid density before and after fermentation, don't you?
Lots of interesting ideas in this thread.
FWIW the Low Oxygen crew suggests bottling while the yeast is still active because once they go dormant their ability to remove DO is greatly diminished. They also suggest minimizing bottle headspace and using larger bottles to further reduce the amount of oxygen relative to the amount of beer.
Cheers