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Old 12-07-2013, 04:01 PM   #11
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Originally Posted by firestem4 View Post
Campden tablets are sodium or potassium metabasulfite and give off SO2 which can prevent/kill other microorganisms. I'm not sure but I think it might have the same effect on the yeast as well depending on how the ppm get. It will definitely stun the yeast during fermentation though.
I expect that adding enough Campden to inhibit bacterial growth will mess up your yeast as well. I don't see it as a workable solution in this situation.
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Old 12-07-2013, 04:35 PM   #12
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step 1. Relax, Don't Worry, Have a Home Brew
step 2. if that doesn't work, send the beer to me. I will take care of it for you.


it is what it is... you aren't going to dump it... just ride it out, take notes, and don't do that again.

also... in about 4 - 6 weeks, have a beer

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Old 12-07-2013, 05:47 PM   #13
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Originally Posted by dadshomebrewing View Post
step 1. Relax, Don't Worry, Have a Home Brew
step 2. if that doesn't work, send the beer to me. I will take care of it for you.


it is what it is... you aren't going to dump it... just ride it out, take notes, and don't do that again.

also... in about 4 - 6 weeks, have a beer
^^This^^

Don't put any campden tablets in your beer.
It is meant to kill all organisms, this includes yeasts.
I use them for the wine must a day before adding yeast so the so2 can be released into the air and will not kill it.
A few strong yeast cells may survive the treatment but it will take forever for them to recover to the cell numbers needed for proper fermentation.
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Old 12-07-2013, 06:31 PM   #14
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^^This^^

Don't put any campden tablets in your beer.
It is meant to kill all organisms, this includes yeasts.
I use them for the wine must a day before adding yeast so the so2 can be released into the air and will not kill it.
A few strong yeast cells may survive the treatment but it will take forever for them to recover to the cell numbers needed for proper fermentation.
So I can add campden, wait a day, and pitch new yeast if I see signs of infection?
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Old 12-07-2013, 06:37 PM   #15
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Pitch the yeast, the longer you wait to get fermentation started the more risk you'll have on an infection. It's much harder to get an infection than you may think and you may be fine.

The idea is you want the yeast you pitch to take off before any wild yeast/bacteria starts to take off.

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Old 12-07-2013, 06:56 PM   #16
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Oh yeah, I pitched it anyway, immediately.

Just a little nervous is all. This is the most expensive beer I've done yet. Lots of hops in the double ipa.

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Old 12-07-2013, 08:41 PM   #17
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So I can add campden, wait a day, and pitch new yeast if I see signs of infection?
NO. Forget about the Campden.

Once you add that much K-meta, you're not going to get any additional pitch of yeast to grow in that batch.
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Old 12-07-2013, 09:18 PM   #18
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So I can add campden, wait a day, and pitch new yeast if I see signs of infection?
Campden (k-meta or S-Meta) release fixed and free S02 in to the solution. Fixed SO2 binds with molecules and microorganisms in solution, and this is what gives it the preservative and antimicrobial properties. The free SO2 prevents oxidation and is turned in to a gas. The free so2 can be removed over time, AFAIK, you can't remove the fixed SO2, only dilute it to the point where the total amount of SO2 is insignificant. (Only way to do that would be add it to a huuugggeee batch of beer, but that isn't practical.

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NO. Forget about the Campden.

Once you add that much K-meta, you're not going to get any additional pitch of yeast to grow in that batch.
This. I think from what I have read on these forums, if you pitch enough yeast it can "outperform" other microorganisms. I know this would be true of other yeast strains in small quanities, I am unsure how it's related to infections of mold or other bacteria though. Maybe someone can pitch in (Hehe..pun!)

I'd just pitch it and leave it alone to see what happens. RDWHAHB

(also..if I am saying stuff that is incorrect, someone please correct me so I'm not giving bad advice )
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