Potassium Sorbate & Brettanomyces - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > Brew Science > Potassium Sorbate & Brettanomyces

Reply
 
Thread Tools
Old 03-02-2012, 09:34 PM   #1
dcHokie
 
dcHokie's Avatar
Recipes 
 
Mar 2010
Washington, DC
Posts: 1,595
Liked 257 Times on 195 Posts



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?
__________________
so many sour things

 
Reply With Quote
Old 03-05-2012, 02:13 PM   #2
dcHokie
 
dcHokie's Avatar
Recipes 
 
Mar 2010
Washington, DC
Posts: 1,595
Liked 257 Times on 195 Posts


bump? for science knowledge...
__________________
so many sour things

 
Reply With Quote
Old 03-05-2012, 02:38 PM   #3
ryane
Recipes 
 
Nov 2008
Washington
Posts: 841
Liked 7 Times on 7 Posts


the sorbate will take care of everything, even brett

The thing about sorbate though, is that it wont stop an active fermentation, so you could add it, however, everyone thats ever done this (quite a few with ciders) have reported terrible off flavors

I would get some different fruit, and not risk ruining the beer. BTW what kind of fruit is it? and whats the beer?

 
Reply With Quote
Old 03-05-2012, 02:51 PM   #4
dcHokie
 
dcHokie's Avatar
Recipes 
 
Mar 2010
Washington, DC
Posts: 1,595
Liked 257 Times on 195 Posts


Quote:
Originally Posted by ryane View Post
the sorbate will take care of everything, even brett

The thing about sorbate though, is that it wont stop an active fermentation, so you could add it, however, everyone thats ever done this (quite a few with ciders) have reported terrible off flavors

I would get some different fruit, and not risk ruining the beer. BTW what kind of fruit is it? and whats the beer?
thanks ryane, that is kind of what I thought after reading through some of the threads of folks looking to back-sweeten their ciders.

The beer is a dark saison that had local honey, figs & dates that got t-58 & brett B and I'd planned on racking onto some figs and a bit of Brett L for aging. I'd reserved some of the original figs, but 'someone' used them for cookies and now the only ones I can find are dried or preserved.
__________________
so many sour things

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Potassium carbonate? motobrewer Brew Science 2 09-29-2011 04:35 PM
potassium chloride storage Double-R Brew Science 2 07-08-2011 01:26 AM
Potassium Sorbate iamatuna Brew Science 5 03-31-2011 02:45 AM
Adding Potassium Sulfate at Bottling? Paddle_Head Brew Science 4 07-15-2010 03:54 AM
Metabolic Pathways for Brettanomyces/Lactobacillus nicoharris Brew Science 2 05-15-2010 11:13 PM


Forum Jump