Does anyone use absorbic acid in their beer? I have heard if you add 1 teaspoon of absorbic acid to your 5 gallon secondary your beer will keep much longer without oxidizing. I hesitate adding it unless more experienced beer makers are using it.

I dont do acid!! I mean i dont put it in my beer.
I have left beer in the primary for over a month before with no problems.
And i have had kegged beer for several months.
Never heard of it before but there are tons of ways to brew!!

Thanks jeepguy. L.D. Carlson sells ascorbic acid. They say to add 1 teaspoon per 5 gallons at bottling time to reduce oxidation in beer. I know oxidation can be a real problem in wine. Yuk!!!! In wine we add campden but can't do that with beer. Plus this is only my second batch of beer and so wasn't sure what some of the accepted methods were. My first batch of beer turned out great. The second batch is bottled and fermenting. I didn't add any ascorbic acid.

I have only come across oxidisation when a friend of mine used plastic PET bottles and then forgot about 6 of them he left in a box under the stairs. 3 years later we found them and they tasted like bad cider with lawn clipings in it. I think it was oxidised. I believe glass bottles do not have this problem.

I've never used it, but beer getting old isn't a problem at my house.