Yeah, what he said. Ale and wine yeasts are not inhibited by campden (unless it's a huge dose that you can actually taste), so if you bottle without sorbate, too, you'll have some bottle bombs. You should use 1 campden tablet per gallon, 2/3 tsp of potassium sorbate per 5 gallons (I think- check the dosage) and wait a few days to be sure the fermentation is truly stopped.
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