Preventing oxidation of Hazy IPA's in Howler/Growler

[Yesfan]

Slightly off subject, but Genus Brewing suggested in one of their videos to add the ascorbic acid in the mash so the beer has a more stable shelf life. I brewed an alt beer recently, and added 4g to the mash. I know it's not a NEIPA, but figure what the heck...I'll try it.

 

[rizziot]

I saw that video too! Please follow up and let us know how it goes .

 

[Silver_Is_Money]

My suggestion back on page 1 of this thread was to add a conservative 0.2 grams of Ascorbic Acid per Liter of finished beer and see if that brings improvement. The video brings forth no revelation.

To how many 'nominal' Liters of finished beer did the video suggest that 4 grams of Ascorbic Acid be added?