Beer Brewing Insurance: 3 Practical Methods

To keep your precious beer at optimal quality, there are a number of inexpensive and easy methods you can apply to act as “insurance," something that might not be necessary, but is handy to have “just in case.” We’re looking at three cheap and quick steps employed by members of the Brülosophy crew to give their beers the best chance of staying fresh.

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[estock]

You for got to mention Ascorbic acid, I have followed the advice from Genus Brewing and have been putting 5g in my mash on every beer I have brewed in the last year. I didn't notice a tremendous difference in all the beers but definitely it helped preserve shelf life of my hoppy beers flavor! I believe you can use it at packaging as well but haven't tried that yet. Great video, cheers!

[williamshepard]

Charlie Papazian recommended putting cinnamon in the mash as an antioxidant in a Basic Brewing Radio podcast. I have been putting a half teaspoon in the mash for 25 liter batches and I have had great results about 80 batches in. No, you can't taste the cinnamon!

[sgoadhouse]

I tried 0.3g potassium metabisulphite into 4.4 gallons at packaging with a Two Hearted clone IPA recipe and ended up with a rotten-egg bomb. It took several weeks of CO2 scrubbing and letting the beer sit to finally get rid of it. I have not been brave enough to try it again.

[Tense]

My struggle is because I do closed transfers I can't decide between doing campden/ascorbic and CO2 purge or full keg starsan with a CO2 purge. Because CO2 and O2 are highly mixable, I have read its actually very hard to fully remove O2 if you don't fill with a denser (water) solution. So, I am trying to really understand if one method is objectively better than the other.

[TommyBraas]

I use ascorbic acid in the mash and PMB at packaging if I have to open the fermenter. Has greatly reduced oxidation. 🍻

[JohnnyReverse]

3 grams of ascorbic acid in the mash, my beers stay fresh for so much longer. truly a game changer.

[timpolster]

Thanks for the video. Brewtan B used the mash and boil is more about leaving "stuff" behind at each stage than final beer clarity. This results in very clear wort throughout the brewing process which helps will shelf stability and staling. Since SMB is on topic, why not put it in the mash (strike water) and go towards low oxygen? I believe it would help more than in the keg.

[JoeGraves]

The half a campden tablet is a no brainer. Never considered acidifying as a way to preserve beer. Never even heard of the last thingy. I may use all three in my next NEIPA. As a matter of fact I’ve been avoiding the style because of oxidation problems in the past. Hmmm…

[dotbstudios]

Metabisulfites work to reduce oxidation, but they can leave a sulfury aroma in the beer.

[markluxton]

For a few years now I have started my vegetable transplants indoors. I learned that many commercial acids used to PH down water, like chemical fertilizers, remains in the soil, builds up and causes issues. I started using WAY cheaper citric acid as this does not cause harm. It seem to work very well and only a pinch is needed for 10 liters, to correct PH 7 water.

Why are no brewers, except for me(apparently) using citric acid? Seems to work.

[FrankGenoBruno]

ALDC is an enzyme that with one drop eliminates diacetyl. It works with no dry hop or large dry hop. Highly recommend

[luketaylor]

I always add ALDC to the beer prior to pitching yeast to insure against diacetyl

[mikemotta]

Are any of these methods not recommended if you are bottle or keg conditioning?

[Shnn]

Martin, could you test if there is any difference within the same batch of beer when one part of it is transfered to keg with closed transfer and the other one that isnt? (simply racked through the open lid and later purged 2-3times). I wonder if there is any noticeble difference for regular pilsner, pale ales etc.

[wrayzor]

I use Ascorbic acid in the mash for a preservative.

[michaelrandall]

As a bottler, how would I add such minute amounts at packaging?

[Scott.A]

I use ascorbic acid during fermentation

[kellystarr]

Please warn people if you are going to be putting metabisulfites in your beer! I had one at a home brew exchange and went all itchy and blotchy, then found out the guy had put either camden or some other kind in there. I was fine after an antihistamine but for an asthmatic it could be really bad. Not sure if he put too much in or what. I feel itchy now just remembering it.

[Dinie]

When you say 5.2-5.6pH for the proper mash, is that at room temp or mash temp? pH changes with temp

[TomSills]

The kegs don't last long enough to oxidize Speaking for a friend....