jamesmp
Member
Does anyone have insight on when and how to use ascorbic acid in brewing to prevent chlorine and chloramine flavors? I happen to have a bag sitting around so I'd like to try it out.
Since I do a partial boil and top off to 5gal at the end, when should it get added? I see three options:
1. Add enough to treat five gallons to the (less than five gallon) partial boil before heating and any grains are added
2. Add enough to treat the partial boil volume before heating
3. Add enough to treat the partial boil volume before heating AND when topping off add enough to treat the amount of water added
How do people here using water treatments do it?
Since I do a partial boil and top off to 5gal at the end, when should it get added? I see three options:
1. Add enough to treat five gallons to the (less than five gallon) partial boil before heating and any grains are added
2. Add enough to treat the partial boil volume before heating
3. Add enough to treat the partial boil volume before heating AND when topping off add enough to treat the amount of water added
How do people here using water treatments do it?
