Does anyone use campden (potassium or sodium metabisulfite) when bottling to reduce oxidation risk? I've read elsewhere that 1 tablet in the bottling bucket works well but haven't found a ton of info otherwise.
I haven't seen anyone use sulfite levels that high for bottle-carbonated beer. I'd be concerned about possible hydrogen sulfide production. You want to try it and report back?with wine, you use 1 campden tablet per gallon or 1/4 tsp of Potassium Metabisulfite for 5 gallons. It's to help with oxidation and will kill some bacteria.
It's not a common practice. While I haven't tried it, I know people do this with success.
If you try it, please report back with the results.
Does anyone use campden (potassium or sodium metabisulfite) when bottling to reduce oxidation risk? I've read elsewhere that 1 tablet in the bottling bucket works well but haven't found a ton of info otherwise.
That amount of k-meta powder is fine (if I recall correctly from the other thread).I was going to add 0.45 grams to 6.5 gallons going into bottles. Should I add more? When does it get added?
You bottle condition, right?
Gently dissolve the power in a little water and add it along with the priming sugar solution before racking into the bottling bucket.
My beer's been in the bottle for a few weeks now, and I've been able to do some triangle test with some friends. I've had 10 total people try it and no one can consistently tell the beers apart. I know I can't, they taste the same to me as well.
Is there any noticeable color difference? Did the bottles with the metabisulfite added carbonate as quickly as those without it?
Color and carbonation are basically the same as well. I let them sit at room temp for one week then in the fridge for one more before sampling. My main concern with this was how it would affect the carbonation but I needn’t have worried.
Enter your email address to join: