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Thnaks guys when you say pure ascorbic acid what are you referring to as its not immediately obvious? Is it the same as this? https://www.amazon.co.uk/dp/B00LOM2YLQ/?tag=skimlinks_replacement-20

ok thanks i was unsure, I thought RO water might strip some of the mineral content.

Can someone please elucidate on what kind of absorbic acid is being used, every time I do a search for it i get like skin care beauty products or Vitamin C powder (Is that the same thing)

http://www.lowoxygenbrewing.com/ingredients/antioxin-sbt/

We can get it in Europe but I would be really interested to hear from anyone who has used it. From memory I think Kunze advocates grain conditioning with hot water 80C and mashing in at relatively high temperature for a short duration to take care of any LOX activity, also gassing the grist...

I cannot get bottled oxygen in the UK, its a real pain. I will keep trying though.

Its really interesting. I was reading the section on fermentation (chapter 4) from the book, 'Yeast, The practical guide to beer fermentation', by Chris White and Jamil Zainsheff and essentially yeast need, sugar, nitrogen, vitamins, phosphorous and trace metals (and oxygen of course) Nitrogen...

Solid!

So do you just pump it through the counterflow chiller back into the kettle and let it whirpool the trub into the center? seems like a winning strategy! Panic over, problem solved!

My goodness I don't know how I could have missed that. It appears that there is no negative effect despite the dramatic decrease in flavinoids by the use of PVPP and ageing was similar to those treated without it which is interesting because our understanding is that flaviniods are excellent at...

Please would be really interested to know how it turns out for you.

I must admit that I cannot recall having tried Gallotannins in the kettle ( I think i did once), mash and sparge always. I really should keep some notes. From what I can discern, 1. Kettle pH at the end of boil should be about 5.0.to 5.2, this is optimal for precipitation of proteins. ( I...

Can you be as kind as to confirm my suspicions because to be honest I am not a scientist nor very brainy. PVPP is used as stabilising agent because of its ability to bind with haze active polyphenols. PVPP has a structure similar to peptidically linked proline chain [11, 12, 15, 26]. Addition...

yes thats about the same clarity I am finding too with about the same procedure, whirlpool, 20-30 min rest. I cannot get Polyclar VT in the UK, unless I buy 25KG at about £1,500. Yes that was my understanding too, a slightly larger PVPP. It would be brilliant to find out if you notice any...

I was using one protofloc tablet and 5g of PVPP per 23L batch at 10 minutes. This according to the pdf may not be optimal. I have yet to work out what is. I read the following on a commercial description for Polyclar VT A non-soluble clarifier that removes both haze causing polyphenols as...

Here is a research PDF of the promising positive effects of PVPP and Gallotannins in the kettle should anyone feel so inclined. https://www.researchgate.net/publication/280738762_Upstream_beer_stabilisation_during_wort_boiling_by_addition_of_gallotannins_andor_PVPP

I transfer in the mid twenties all the time because I discovered to my detriment that British ale yeast drops really fast so if you leave it too late there may not be enough to finish fermentation. All my beers manage to finish out. I cut about 10mm from the end of my liquid out tube on the...

I did it my last batch (although I used Polyclar 730 a PVPP and SIlica gel) It resulted in a very compact trub and thus a particularly clear wort going into the fermenter. The thing that prompted me to try it was i had run out of brewbrite which as far as I can tell is just the same thing a...

its quite interesting, the low oxygen brewing website has an article entitled, Trub separation, why and how? in which it cites reasons for and against trub separation according to certain publications authored by well respected brewing scientists. Against is the idea that cloudy wort contains a...

gee i dunno what to suggest cause I use an immersion chillers and most of the stuff gets left in the kettle. Is it possible to chill using your counter flow chiller but into an intermediary and once all the cold break has settled out transfer it into fermenter?