I know, what the hell? I previously used Potassium to halt any additional fermentation in my Lambic so I could add flavoring juice. Well, I was brewing today and accidentally grabbed the Potassium and add 5 grams, which is enough to halt all fermentation for 4 gallons. I wanted to add Calcium Chloride.
While I have a total of 14 gallons, which is certainly more than the 4 gallons that 5 grams of Potassium would kill, I am going to go for it and add yeast and hope for the best. In my mind, I've screwed up the fermentation. On the other hand, maybe the fermentation will just slow down?
Anyone have experience with Potassium?