The impact of sulfites on making sauergut, and a few other interesting tidbits

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Weizenberg
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Re: The impact of sulfites on making sauergut, and a few other interesting tidbits

Postby Weizenberg » Thu Feb 16, 2017 7:10 am

Yes, that makes sense. I'll see what else I can find in the index of 'Abriss'. Did you try Kunze? Fix?
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Ancient Abbey
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Re: The impact of sulfites on making sauergut, and a few other interesting tidbits

Postby Ancient Abbey » Thu Feb 16, 2017 8:03 am

Kunze states (1.1.4.5.2) that AA is naturally present in small amounts in barley. He later states (4.6.2.4.3) that ascorbic acid at 2-8 mg/hl can offer protection from aging; however, it can be detrimental to long term storage due to breakdown from AA into DHAA. Confirmation of the natural AA, but he seems otherwise to be simply citing the literature.
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Weizenberg
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Re: The impact of sulfites on making sauergut, and a few other interesting tidbits

Postby Weizenberg » Thu Feb 16, 2017 8:53 am

which is pretty much what Narziss states.
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Brody
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Re: The impact of sulfites on making sauergut, and a few other interesting tidbits

Postby Brody » Thu Feb 16, 2017 8:39 pm

Wonder how long long term is. If we're lagering then drinking the kegs relatively quickly may be fine.

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