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When it comes to hoppy beers, particularly those of the hazy sort, one of the more prominent issues brewers work to avoid is oxidation, as it can lead to rapid staling in the development of unpleasant off flavors.

In addition to myriad post-fermentation techniques developed to mitigate

cold side oxidation, some brewers swear by introducing certain antioxidants earlier in the process.

This is the brewlossophy podcast. I'm your host, Marshall Shot, and joining me on this episode

to discuss the use of ascorbic acid during the mash as a way to reduce the chances of oxidation

in the finished beer,

namely Hasey IPA as contributor will level.

Yeah, so we did a little bit of exploration to scorbic acid in a previous podcast and previous

article. And a lot of you said, hey, well, what about using it in the mash? And so,

truth be told, we take your feedback. We listen to it. I still had some

escorbic acid. And you know what? I was wanting to explore this topic a little further. So here

we go. Let's rock and roll. Yeah. And I'm going to admit right up front, I've done this. I try to do

this every time I've never done something that we're going to be talking about. I've never used a scorbic acid in the mash. I've never used escorbic acid

post-vermentation. I don't know if I've ever even purchased a scorbic acid. And I only learned

...