Improving Shelf Life - NEIPAs/Pale Ales

mjo2125 · Joined: 27 Feb 2017 Posts: 248 Location: Dayton, OH

I'm planning on brewing the ELECTRIC CREAMSICLE New England Pale Ale. I hear NEIPAs and New England Pale Ales are especially sensitive to oxygen (due to high dry hopping amounts) and that DO levels should be minimized in the mash and after fermentation begins. For the mash, I hear that using a small amount of pure Vitamin C or Ascorbic acid can help reduce DO because it is a strong antioxidant agent. This along with closed loop pressure transfer of the beer after fermentation is reported to help extend the shelf life (if bottling) of the beer. Has anyone tried using Ascorbic acid in the mash and does this help?

**kal** · Posted: Mon Nov 30, 2020 10:13 pm Post subject:

I don't myself but I try to be very careful with O2 pickup throughout the brewing process, especially after fermentation. I have some Electric Creamsicle on tap that's 2.5 months old and it's still very vibrant and fruity. I find my ~ 5% hop forward beers like this don't fade nearly as fast as the 7-8% IPAs and Double IPAs (NewEngland style or not). Good luck!

Kal

701pilot · Posted: Tue Dec 01, 2020 9:23 pm Post subject:

I started using ascorbic acid a few batches ago. I have brewed three batches of the Creamsicle, the first with no ascorbic acid, and two with. The first batch had a noticeable decline in aroma and taste after about two months. The other two have done much better, after 4 months no noticeable loss of aroma. I put my ascorbic acid in the final keg while carbonating. I will try it in the mash and see if there is any difference. Or maybe a little in each.