wisdom. Cheers. :pink
Oxygen Scavengers
-
RabMaxwell
Oxygen Scavengers
Hello any of you guys ever use sodium met or ascorbic acid or other when storing a strong beer for a while. If so how does it work i will look forward to much wisdom. Cheers. :pink
wisdom. Cheers. :pink-
sagwalla
I'm not sure where you are proposing to use these - to conk out the yeast? I can't see the reason why you would kill off the yeast in a 'real ale'.
In wine or cider they use sulphites to stabilise the wine; I guess the main purpose is to preserve some of the residual sweetness lest the yeast eventually ferment it all out, but I've not come across cases where, for presentation reasons, a beer is knocked out to go dormant. Generallly, the long-term slow action of yeast on a beer is considered to be a good thing as it's attacking the harder-to-ferment sugars, and the changing character in the bottle is part of the reason you keep it so long.
Anyone else?
In wine or cider they use sulphites to stabilise the wine; I guess the main purpose is to preserve some of the residual sweetness lest the yeast eventually ferment it all out, but I've not come across cases where, for presentation reasons, a beer is knocked out to go dormant. Generallly, the long-term slow action of yeast on a beer is considered to be a good thing as it's attacking the harder-to-ferment sugars, and the changing character in the bottle is part of the reason you keep it so long.
Anyone else?