HELP! Any way to stop a beer from further souring? - Page 2 - Home Brew Forums
Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > HELP! Any way to stop a beer from further souring?

Reply
 
Thread Tools
Old 08-16-2010, 04:25 PM   #11
ryane
Recipes 
 
Nov 2008
Washington
Posts: 841
Liked 7 Times on 7 Posts


Quote:
Originally Posted by JoMarky View Post
Brewer's and winemaker's yeast are for the most part resistant to sulfites, bacteria definitely are not and I believe wild yeast are also not resistant. Although sulfites also help with oxidation, a lot of winemakers use sulfites almost exclusively as their equipment sanitizer as well.

I use secondary additions of simple sugars whenever I have a higher than normal gravity beer and want it to dry out. If I were you, I wouldn't be concerned. But if you are, then sulfite it.
Brewers and wine yeasts are NOT tolerant of sulfites, thats why you must wait 24hrs before pitching yeast to a must that youve added campden, if you do not it will knock them down, some will always survive but not too much, it will kill bacteria though



 
Reply With Quote
Old 08-16-2010, 05:22 PM   #12
JoMarky
Recipes 
 
Jul 2008
Albany, NY
Posts: 362
Liked 2 Times on 2 Posts


Quote:
Originally Posted by ryane View Post
Brewers and wine yeasts are NOT tolerant of sulfites, thats why you must wait 24hrs before pitching yeast to a must that youve added campden, if you do not it will knock them down, some will always survive but not too much, it will kill bacteria though
Interesting..I admit I've only read one book on home wine-making, but the author lists many of the common yeasts used and rates their tolerance of sulfites from high to low (Most according to him are quite tolerant). He also states a fermentation slow to start is rarely the cause of sulfites if the appropriate concentration was used in the must.

The tolerance of brewers yeast may be completely different though, as it would seem sulfites would naturally play into the wine yeast "selection" process.

 
Reply With Quote
Old 08-16-2010, 06:20 PM   #13
ryane
Recipes 
 
Nov 2008
Washington
Posts: 841
Liked 7 Times on 7 Posts


Give it a shot, buy a gal of apple juice and add some campden tabs to it, add yeast to a half gallon immediately, for the rest let it sit overnight, then add yeast, see how things progress

it should effect the yeast considerably when added immediately, but when allowed to off gas it wont have an effect

its only 10$ and it could be an interesting experience

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Effect of FG on souring cactusgarrett Lambic & Wild Brewing 15 05-12-2010 05:05 PM
Cross souring Plan9 Lambic & Wild Brewing 2 08-26-2009 04:43 AM
different souring meathods Donthoseme Lambic & Wild Brewing 6 03-04-2009 01:17 AM


Forum Jump