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Old 12-05-2012, 04:14 PM   #11
Cromwell
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Aug 2011
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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...-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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Old 06-27-2016, 12:36 AM   #12
Cervesarius
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Oct 2012
Scottsdale, Arizona
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Any updates on using ascorbic Acid to reduce gradual bittering? About to do a beer with a large percentage of blue maize and was wondering if you had suggested dosing levels?

 
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Old 06-27-2016, 01:04 AM   #13
smokinghole
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Quote:
Originally Posted by Cervesarius View Post
Any updates on using ascorbic Acid to reduce gradual bittering? About to do a beer with a large percentage of blue maize and was wondering if you had suggested dosing levels?
No updates necessarily. My Flanders that I used ascorbic acid (vit. C) still tastes great. The brown ale that I did not treat with ascorbic acid has come around.

 
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Old 06-27-2016, 01:16 AM   #14
KeyWestBrewing
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His post was nearly 5 years old and you got a response in less than 30 mins. Pretty freaking amazing lol
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Old 06-27-2016, 02:57 AM   #15
smokinghole
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Quote:
Originally Posted by KeyWestBrewing View Post
His post was nearly 5 years old and you got a response in less than 30 mins. Pretty freaking amazing lol
While I don't actively surf and post, I get email notifications. When it's a more technical topic I normally will respond. Anyone can answer "how much of this hop?" questions. I have a passion for sours and only brew them anymore. So if something comes up in an old thread I will pop in, its fun, I'm a head brewer now.

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