This episode is sponsored by Delta Brewing Systems, makers of some of the most affordable high quality stainless gear on the market. Check them out at https://deltabrewingsystems.com!

Oxidation is a universally despised off-flavor, and brewers have developed a number of methods for reducing the chances it occurs. One such method involves using ascorbic acid, a chemical antioxidant, which can be added during the mash and/or at the time of packaging. Brülosophy contributor Will Lovell has experimented with ascorbic acid to see the impact for himself. What do his results tell us? Let’s find out!

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