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Old 12-05-2012, 03:14 PM   #11
Cromwell
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Update: The beer didn't improve with age. It's still good, but it got more bitter. I happened upon this thread by smoking hole
http://www.homebrewtalk.com/f127/psa-do-not-use-anthocyanin-rich-fermentables-sour-beers-353080/

which basically says that blue corn is high in anthocyanin, and that ascorbic acid blocks the acrolein path. My blue corn CAP is all in bottles, so I don't have the easy option of adding any at this late stage, but I will try it next time.

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