Ascorbic acid, 2.5 grams

Ascorbic acid (vitamin C, E-300) has been widely used throughout history as an inhibitor of oxidation in finished beer.

The easy application of ascorbic acid is to add 1 gram to 10 litres of brew during mashing.

The more complicated one is to add 0.5 grams per 10 litres during fermentation, primarily during dry hopping. Here, however, the acid must be dissolved in a bit of boiled and cooled water before adding.

Even though I'm from Jutland, I prefer the first solution...

There's much debate about what quantities should be used, and the above is only a guideline. Although ascorbic acid is vitamin C, you shouldn't be afraid of adding a little too much, as excess vitamin C is water-soluble and naturally flushed out of the body. Perhaps another excuse to have one more glass?