German Brewing

Here is the mini-mash I did with AA a while back. The control was no pre-boil, PB used pre-boiled water, 10 is 10mg/l AA+PB and 100 is 100 mg/L+PB. It basically works out to be hido vs lodo w/o scavengers vs lodo w/scavengers (at two different concentrations).

AA mini-mash.jpg (62.22 KiB) Viewed 7971 times

Just a thought, the ratio of AA and SMB in Antiox C could be estimated by dosing 1 liter of DI water, bringing that to a simmer, and then measuring the sulfate levels, and maybe titrate for acidity. Ball park at least.

Very interesting.

I have been looking into antioxidants recently and it always seemed to come up that AA was bad after it had oxidized. So I never thought too much about it again until this. I have been adding Cinnamon Verum to my mash since its supposed to be an antioxidant also. Don't know if its made a difference or not, but its cheap and the taste doesn't transfer over.

Another possible antioxidant is Astaxanthin. Its very powerful. One interesting thing I read is that it never becomes a pro-oxidant like AA. However, I have never heard of it being used in the brewing world and don't know about taste thresholds. It's also was gives certain fish their red color, so there would be some color concerns as well.

I read somewhere someone using 1tsp AA for a 5gallon bottling bucket. Wonder if bottling without a CPF could give good results with a more precise measurement of AA.


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Brewers Supply Group carries it.

https://bsgcraftbrewing.com/craftbrewin ... -stability

You will need a brewers notice to order though them.

Or ask a local brewer. When I started hunting for the "pro" stuff I found it quite cool that the suppliers or mfr reps just said "Call over and ask them for a little. Tell him I said to". Something to try. According to the lit, SMB works faster and AA slower. I didn't know that. Anyone have any more info?

Yeah, SMB acts really quickly. AA takes a little longer to fully hydrate, which makes it a pretty good tool in wine and mead. However, heat will cause AA to react more quickly. So in the mash, the differences are insignificant (in terms of action).

I know enough pro-brewers - many are reluctant to buy/give brewing chems away. I just helped one with water chem, I wonder if I can talk him into ordering for me.