It appears that when creating a hop foreward beer like IPA's and NEIPA's where there is a lot of dry hopping post fermentation that there is an increased chance of oxidation. The guys at Genus Brewing add ascorbic acid to their brews during mash time:
https://www.youtube.com/watch?v=vriDv0XrJj0&t=28s
I watched this video while my Scott Janish West Coast IPA was fermenting away.. managed to get some unflavoured ascorbic acid couple days later and added 4gr/5gal at bottling time with the priming sugar.. Let's see if this has any impact.
I'm thinking of a NEIPA soon (Jitters sample left me graving for more ..)
Regardless, I know some of you have made neipa's before - thought this might be good stuff for the latest buzz..
https://www.youtube.com/watch?v=vriDv0XrJj0&t=28s
I watched this video while my Scott Janish West Coast IPA was fermenting away.. managed to get some unflavoured ascorbic acid couple days later and added 4gr/5gal at bottling time with the priming sugar.. Let's see if this has any impact.
I'm thinking of a NEIPA soon (Jitters sample left me graving for more ..)
Regardless, I know some of you have made neipa's before - thought this might be good stuff for the latest buzz..
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