hector

Recipes 

Hi there !

I'd like to know if K-Meta can be used in brewing just like in

Wine making to protect the Beer against Bacteria and Oxidation ?!

If yes , how much and when to add ?

Hector

Edcculus

Recipes 

There isn't really any reason to use it. We boil the wort before fermentation which essentially sterilizes it. We also don't rack as much as wine makers do, so oxidation really isn't as much of an issue.

malkore

Recipes 

Agreed. K-meta has no place in beer making at any stage. Star-san to sanitize, and don't splash the beer when racking.

Having to degas wines and the longer storage times are why k-meta get used in those applications.

__________________
Malkore
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10

z987k

Recipes 

If you are going to backsweeten with something like honey or something k-meta can be used. You would then need to force carb though.

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Beer Style Guidelines - Kaiser's Brewing Experiments - American Society of Brewing Chemists - Journal of the Institute of Brewing

remilard

Recipes 

Per Charles Bamforth: 25 ppm, the yeast should be substantially removed as it will reduce sulfite to hydrogen sulfide.

Given that you need either excessive racking (as per wine reduction and this would be counterproductive to the goal of having fresh beer), sterile filtering or pasteurization to avoid hydrogen sulfide production, increasing cold storage capacity and optimizing the cold side process for low oxygen are more practical for the home brewer.

raceskier

Recipes 

Here's a recommendation for adding 20-30 ppm to the mash as an anti-oxidant:
http://www.draymans.com/articles/arts/14.html

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Primary: , Boddington's Clone, Mirror Pond w/Marris Otter
Secondary:
Bottled: Fullers ESB Clone
Kegged: Mirror Pond Clone
Drinking: BM's Kona Fire Rock, Dead Guy Clone, Alaskan Amber Alt Clone, Firestone DBA Clone, Magnum/Crystal IPA
Next up: Burton IPA

Scimmia

Recipes 

I disagree. It's commonly used to remove chlorine/chloramine.

Edcculus

Recipes 

Yea, forgot about that. I use campden tablets to treat my water.

malkore

Recipes 

I agree...I just didn't throw that in because the OP is talking about using it for bottle oxidation preventing.

and adding it to the mash to avoid that urban legend of Hot Side Aeration seems pointless too.

__________________
Malkore
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10