Episode 338 | Using Ascorbic Acid In A West Coast Pilsner

The Brülosophy Podcast

Marshall Schott

Craftbrew, Craftbrewing, Hobbies, Homebrew, Xbmt, Beer, Homebrewing, Brewlosophy, Homebrewer, Exbeerience, Craftbrewer, Exbeeriment, Brewing, Craftbeer, Leisure, Shortandshoddy, Science, Brulosopher, Brulosophy, Experimental, Experiment

4.9 • 1.1K Ratings

🗓️ 25 June 2024

⏱️ 52 minutes

🔗️ Recording | iTunes | RSS

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Summary

Contributor Will Lovell joins Marshall to chat about the use of ascorbic acid at packaging to reduce the risk of oxidation in West Coast Pilsner.

The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.

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Cold-Side Oxidation: Impact Adding Ascorbic Acid At Packaing Has On A West Coast Pilsner

Transcript

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0:00.0	Imperial yeast has been up to some interesting things lately and they recently announced a product we are super excited about.
0:05.7	If you're familiar with Imperial yeast you're likely aware of their classification system.
0:09.6	A is for Ale as an A.07 flagship,
0:11.9	L is for Logger as an L17 harvest, and so on.
0:14.8	Well, they recently released the first strain in their I series,
0:17.6	which stands for Imperialis and refers to non-GMO hybrids
0:21.1	or derivative yeast strains developed by Imperial yeast that have been honed to exhibit
0:25.4	the traits of today's brewer's most desire.
0:27.7	The initial offering, I-22 Capri, is a hybrid of A38 juice and A43 Loki, two of Imperial's most popular strains for Hop Forward IPA.
0:36.0	Whether you're into this style or just enjoy juicier fermentation characteristics, you have got to try
0:40.5	I-22 capri.
0:41.9	Learn more about the Imperialis Project and I-22 capri. Learn more about the Imperialis Project and I-22 capri at Imperial Yeast.com. Of the various off-lavors that can plague beer,idation is viewed by many as being one of the more pesky
1:04.5	as it can occur at various points in the process.
1:07.1	And once it's there, well, good luck getting rid of it.
1:09.9	While Brewers have developed a number of manual methods
1:12.1	for reducing the risk of cold side
1:13.8	oxidation, some of taking the chemical route.
1:16.6	This is the Brulosophy podcast.
1:17.9	I'm your host, Marshall Schott.
1:19.1	Joining me on this episode to discuss the use of escarbic acid as a way to reduce the chances of oxidation,
1:24.9	particularly in a West Coast Pilsner,
1:26.9	is contributor will level.
	...

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