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Mashing A Hazy IPA With Ascorbic Acid
Contributor Will Lovell joins Marshall to chat about using ascorbic acid in the mash to reduce the risk of cold-side oxidation in a Hazy IPA, and they review the results of an xBmt on this variable.
| Relevant Article |
Impact Ascorbic Acid In The Mash Has On A Hazy IPA xBmt
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By Brülosophy
4.9
10641,064 ratings
Contributor Will Lovell joins Marshall to chat about using ascorbic acid in the mash to reduce the risk of cold-side oxidation in a Hazy IPA, and they review the results of an xBmt on this variable.
| Relevant Article |
Impact Ascorbic Acid In The Mash Has On A Hazy IPA xBmt
Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.
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