dcHokie
Well-Known Member
This might be a question better suited for the Lambic forum, but...
I have some fruit I was planning on adding to a Brett beer, but just noticed it has potassium sorbate & sulfur dioxide as preservatives.
I understand that potassium sorbate, in conjuction with campden or potassium sulfite, will kill most sacch strains, but what about Brett?
I have some fruit I was planning on adding to a Brett beer, but just noticed it has potassium sorbate & sulfur dioxide as preservatives.
I understand that potassium sorbate, in conjuction with campden or potassium sulfite, will kill most sacch strains, but what about Brett?