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I posted it so that people could draw whatever conclusions they want from it. However, the point of these large cohort studies is that they match the comparator groups on as many lifestyle factors as possible. They discuss this in the paper, including the handling of "abstainer bias". The lack...

Just for fun, I found this: Relationship of Alcohol Consumption to All-Cause, Cardiovascular, and Cancer-Related Mortality in U.S. Adults - PubMed. It is open access so anyone should be able to read it. It is based on quite a large cohort (>300,000 participants) allowing best approximation of...

This. I had a family member covert to a fully plant-based diet not too long ago. This family member went on a crusade to convert all of the family to plant-based diets. I have an open mind but I don't do things for no reason. So, I made a deep dive into the literature. Holy moly is this area...

Well, think about this. Cleaners like PBW dissolve oils and other deposits, and generally RIP organic materials off surfaces like nobody's business. Do you really think that microbes are going to survive this? Maybe some spores, but not much else.. ..but spores will survive starsan etc as well...

Not sure I follow. I ferment in a keg (primary) and dry hop directly in this. I may or may not transfer to a serving keg, depending on the laziness factor. But it sounds like you are just using powder and not pre-dissolving?

So I acquired some ascorbic acid and my plan is to use it when I dry hop to provide a bit of protection. For those of you who do this, do you dissolve the powder first or just go for it? What sort of dose do you think is appropriate?

That is exactly how I do it. Until I can build some kind of hop dropper thingy for a keg I may start adding a bit of Ascorbic Acid at the same time.

I would have expected the YOS sample to have a slightly lower pH. The dissolution of CO2 produced by the yeast to create carbonic acid should have lowered the pH slightly. Though this probably would all have been mostly driven off heating to mash temp .. .. well, this was a useless train of...

I have also done this a few times. It felt like some kind of blasphemy, but it worked great.

But tin foil might leach metals into the mash promoting oxidizing Fenton reactions ;) Sorry, couldn't resist.

Hot side aeration (HSA) is some weird term coined by I don't know who. It doesn't really mean a whole lot - aeration is the dissolution of the components of air into a liquid, it doesn't reflect the important (bio)chemical reactions that may arise. If you want to learn about oxidation on the hot...

In the example you use, the sugar starts as a solid. Its dissolution will be somewhat temperature dependent. However, when mashing and sparging, the sugar is already in solution, so this isn't an issue. Also, the amounts of glucose, maltose, maltotriose, and other oligosaccharides generated by a...

Double vaxxed and boosted but still got Omicron from my high schoolers. My sense of smell and taste were gone for a few days, which was disturbing, but they are coming back now. I can taste and smell my IPAs again :thumbsup:

Yes, you are exactly right, though there is the consideration of amounts/concnetrations of the species and the equilibria that are formed. Anyways, I guess out of all my blithering we agree and I was just trying to make the point that a ton of dehydroascorbic acid could act as an oxidizer, but I...

As a microbiologist turned biochemist I have found this thread really interesting. It has made me go off and learn more about these redox reactions than I thought I ever would. I did indeed find literature evidence that ascorbic acid can initiate Fenton reactions that result in the formation of...

Well, it does make a bit of sense. Apologies if this sounds patronizing, but I'm trying to put it in the most accessible terms I can. Science stuff follows, so skip if you don't care. A molecule is "oxidized" when it gives up an electron. In turn, something is "reduced" when it grabs that...

I did some poking around regarding the stability of ascorbic acid. The results are from peer-reviewed journal articles. To summarize, ascorbic acid is reasonably stable at higher temperatures. The half-life is on the order of hours at mash temps and approaching an hour (or more, depending on the...

I think he is referring to the idea that oxidation reactions are often erroneously attributed solely to O2. At its most basic, oxidation/reduction reactions are about passing around electrons. It just so happens that O2 can be an electron acceptor in this. There are tons of other oxidative...

If I recall correctly, BtB does not scavenge oxygen or act as decoy for oxidation reactions. It scavenges free metals that if not removed would later be involved in oxidation reactions resulting in a less stable beer. So, it could still be used along with other oxidation mitigation (e.g...

$100 for two great condition 10G corny kegs. Normally they are around $200 for a single new one. They make awesome fermentors.