Description
Ascorbic acid can help with oxidation issues in beer production. Oxidised beer causes darkening and papery flavours. Not what you want in your latest hop bomb NEIPA.
Benefits
- Is an economically effective anti-oxidant
- Reduces the susceptibility of beer to oxidation haze
- Increases the shelf-life of pasteurised and non pasteurised beers
- Prevents “papery” (oxidation) off flavours in the final product
We recommend an addition of 1g for a 23l batch.
Reviews
There are no reviews yet.