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Old 03-21-2008, 02:30 PM   #11
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Quote:
Originally Posted by instereo13
is there a difference between sodium and potassium metabisulfite?
Sure, one has Sodium. The other, Potassium.

It's the Sulfites that do the work here. The sulfites bind with the chlorine and create Sulfur which is readily released. The process also liberates a small (varied by municipality) amount of Ammonia, usually no more than 0.5ppm.
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Old 03-21-2008, 04:06 PM   #12
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Quote:
Originally Posted by MikeFlynn74
so if you use campden to dechorinate wouldnt that kill the yeast??
First you use a very low level of sulfite to dechlorinate the water. I tablet will dechlorinate all your brewing water, winemakers use 1 tablet per gallon 24 hours before pitching.
Second most brewing yeasts are somewhat sulfite tolerant
Third I believe leaving it sit open over night plus the boiling process removes most of the SO2 from the beer.

So no it will not harm your yeasts.

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Old 03-21-2008, 05:44 PM   #13
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Thanks Barron!

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Old 03-21-2008, 07:06 PM   #14
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I use Campden and it works great. My water is cholorinated and boiling is slow and wastes propane.

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Old 03-23-2008, 04:19 PM   #15
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So, if I understand this right....

IF you use Campden and let it sit for a while.... then you mash.... then you brew... and you boil.... then all the sulfites (which used to be chloramines) are driven off through evaporation.

Then, if you DIDN'T boil (pretend you were doing one of the many "alternate boil" methods, no-boil, 15-minute-boil, etc etc) would you still have problems with the sulfites being present, since you did not give them the opportunity to exit the wort through boiling?

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Old 03-25-2008, 06:58 PM   #16
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"you still have problems with the sulfites being present"

No the sulfites are converted to sulfates which is added to brewing water in the form of (calcium sulfate)

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Old 03-26-2008, 12:26 AM   #17
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Quote:
Originally Posted by chriso
So, if I understand this right....

IF you use Campden and let it sit for a while.... then you mash.... then you brew... and you boil....
You don't even need to let it sit for a while. According to Palmer, the reaction between the campden tablet and chlorine/chloramine is nearly instantaneous. I just crush up the tablet between two spoons and dissolve it in my brew water as it is heating. Easy and works great.
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Old 03-26-2008, 12:51 AM   #18
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Cool, thanks for clarifying. I have to try this on my next batch. Our water is high in chloramines and I have not done anything to treat it yet, just used tap water as-is so far.

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Old 03-29-2008, 08:01 PM   #19
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Cool thread. I'm an extract brewer, so I only boil half my water. I understand that adding campden tablets to the boiling water neutralizes both chlorine and chloramine, but how about the tap water with chloramine that fills the rest of the fermenter?

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Old 11-11-2008, 07:54 PM   #20
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Regarding the use of Campden to knock out chloramines, are you dosing your water prior to the mash/sparge or the pre-boil wort volume?

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