Hsuan-Tso Shen
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- Joined
- May 28, 2018
- Messages
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Hi All
I have the question about hot to extended the shelf life of IPA, and prevent oxidation. For the current process, what I did is as follows.
However, it didn't go well which the taste did have big degrade after only 1 months into the keg.
1. Added the hop during the mesh to decrease the iron ions as per the Scott Janish concept
2 Added the ascobic acid 4g during the mash
3. Keg close transfer (Before doing this, fill the star san in the keg, and pump the star san out to make sure no oxygen in the keg)
I am thinking about to add brewtan B ? However, I did do some research that it might not good for the IPA.
Any suggestion or process which I can do.
Thanks
I have the question about hot to extended the shelf life of IPA, and prevent oxidation. For the current process, what I did is as follows.
However, it didn't go well which the taste did have big degrade after only 1 months into the keg.
1. Added the hop during the mesh to decrease the iron ions as per the Scott Janish concept
2 Added the ascobic acid 4g during the mash
3. Keg close transfer (Before doing this, fill the star san in the keg, and pump the star san out to make sure no oxygen in the keg)
I am thinking about to add brewtan B ? However, I did do some research that it might not good for the IPA.
Any suggestion or process which I can do.
Thanks
