Campden Tablets - Home Brew Forums
Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Campden Tablets
Cool Brewing Giveaway - Supporting Membership Drive & Discount

Reply
 
Thread Tools
Old 08-12-2007, 12:16 AM   #1
Phan71
Recipes 
 
Nov 2006
Chicago, IL
Posts: 113


This is my first time trying Campden tablets to sterilize my "top off" water. How long does it take this little suckers to dissolve? I'm quickly chilling the wort, and it'll be ready to pour into the bucket soon. The little tablets are still sitting there at the bottom of the bucket, they don't seem to be dissolving at all I'm pretty sure I don't want to add the wort until they're completely dissolved. So, how long does it take?

Thanks.



 
Reply With Quote
Old 08-12-2007, 12:50 AM   #2
Buford
 
Buford's Avatar
Recipes 
 
Oct 2006
Richmond, VA
Posts: 1,383
Liked 10 Times on 7 Posts


You need to crush it. I got a pill crusher from a pharmacy to do it.


__________________
Flying Dutchman Unlimited Ale Works
Buy my crap!


FERMENTING: ---
KEGGED/IN STORAGE: ---
KEGGED/ON TAP: ---

DIY STUFF: Sanyo 4912 kegerator conversion

 
Reply With Quote
Old 08-12-2007, 12:55 AM   #3
Phan71
Recipes 
 
Nov 2006
Chicago, IL
Posts: 113

Yeah, I ended up sticking my "brew spoon" down in the water to crush them. Oh, well, I guess everything's a learning experience, right?

I have a follow up question, though: The directions on the bottle weren't specific, and at the LHBS they said 1 tablet per gallon, so I used two (for the two gallons of "top off" water). While searching through the threads it seems most people use 1/2 a tablet.

Did I use way too much? What's the possible downside of using that much? Will it kill my yeast?


 
Reply With Quote
Old 08-12-2007, 01:20 AM   #4
Buford
 
Buford's Avatar
Recipes 
 
Oct 2006
Richmond, VA
Posts: 1,383
Liked 10 Times on 7 Posts


The one per gallon applies to winemaking to kill off wild yeasts. For water treatment (chlorine removal) you only need 1/4 tablet in 5 gallons. I use 1/2 tablet in my brew water since I usually start with around 8 gallons (all grain).
__________________
Flying Dutchman Unlimited Ale Works
Buy my crap!


FERMENTING: ---
KEGGED/IN STORAGE: ---
KEGGED/ON TAP: ---

DIY STUFF: Sanyo 4912 kegerator conversion

 
Reply With Quote
Old 08-12-2007, 01:26 AM   #5
Phan71
Recipes 
 
Nov 2006
Chicago, IL
Posts: 113

So, does that mean my yeast is gonna be toast?

 
Reply With Quote
Old 08-12-2007, 03:20 PM   #6
malkore
 
malkore's Avatar
Recipes 
 
Jun 2007
Nebraska
Posts: 6,922
Liked 37 Times on 35 Posts


you added the yeast and the campden tablets at the same time?

the reading I've done suggests you let the campden sit 24 hours prior to pitching...but I have no real experience in the matter.
__________________
Malkore
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10

 
Reply With Quote
Old 08-12-2007, 03:46 PM   #7
Phan71
Recipes 
 
Nov 2006
Chicago, IL
Posts: 113

Quote:
Originally Posted by malkore
you added the yeast and the campden tablets at the same time?

the reading I've done suggests you let the campden sit 24 hours prior to pitching...but I have no real experience in the matter.

No, I added the campden tabs to the water while the wort was still in ice bath. Then added the wort to the water and continued to let it cool (it was still around 100 F) for a couple of hours before pitching.

I've got fermentation this morning, so everything seems fine. Just another learning experience! I guess next time I'll stick to 1/2 a tab. (Although, I haven't had any problems with just straight tap water, so I may just go back to that.)

 
Reply With Quote
Old 08-12-2007, 07:56 PM   #8
EvilTOJ
 
EvilTOJ's Avatar
Recipes 
 
Dec 2005
Portland, OR, Oregon
Posts: 6,390
Liked 49 Times on 34 Posts


Camden tablets are more for wine musts. They're supposed to kill or suppress bacteria, mold spores, and wild yeasts so your pitched yeasts have a chance to take over fermentation. They dissipate and lose effectiveness after 24 hours and leave sulfites behind, which is why you're supposed to wait that long after crushing up the tablets.

Personally, I would save the tablets for making wines and ciders, and just boil your topoff water.
__________________
There is a very fine line between "hobby" and "mental illness."

 
Reply With Quote
Old 08-12-2007, 09:01 PM   #9
Georgian Novice2
Recipes 
 
Jun 2007
Posts: 34

Quote:
Originally Posted by Phan71
This is my first time trying Campden tablets to sterilize my "top off" water. How long does it take this little suckers to dissolve? I'm quickly chilling the wort, and it'll be ready to pour into the bucket soon. The little tablets are still sitting there at the bottom of the bucket, they don't seem to be dissolving at all I'm pretty sure I don't want to add the wort until they're completely dissolved. So, how long does it take?

Thanks.
Phan - If you are going to use the whole campden tables for "top off water" then I would stick to the whole 1/2 tablet per gallon, dissolve them well, and then let water sit for awhile before you add it to your cooled wort.

If'n it was me, I wouldn't add the tablets at all. I usually do a 2 gallon (or so) boil, cool the wort, put it in the bucket, and then add tap water until I get 5 gallons. I don't worry about any type of problems with my local tap water but yours might be different.

Lately I have been using gallon jugs of drinking water because I can put them in the fridge and get them cold. Then when I add them to the wort I can get my overall temp down to 60-64 or so for pitching and by the time my overall fermentation is over I have only raised bout 10 degrees. I live in the southern US and don't really have controlled temperature for fermenting.

I think over use of the campden would effect your yeast in your wort.. Just my thoughts.

 
Reply With Quote
Old 08-12-2007, 09:10 PM   #10
Thalon
 
Thalon's Avatar
Recipes 
 
May 2007
St. Louis Park, MN
Posts: 356

Quote:
Originally Posted by eviltwinofjoni
Camden tablets are more for wine musts. They're supposed to kill or suppress bacteria, mold spores, and wild yeasts so your pitched yeasts have a chance to take over fermentation. They dissipate and lose effectiveness after 24 hours and leave sulfites behind, which is why you're supposed to wait that long after crushing up the tablets.
Whoah, is this the reason you always see "Contains Sulfites" on the side of most wine bottles? I know the government makes winemakers put it on there, but that it's really not a big deal. Some winemakers try to appeal to organic/whole-foods type of people by advertising "No Sulfites" as a selling point. So that's what the deal really is. Thanks for the explanation!



 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Campden Tablets? NicotineRush Recipes/Ingredients 10 07-21-2012 05:11 PM
how many campden tablets? plumber Cider Forum 4 11-14-2008 02:52 PM
Campden tablets, how many? bull8042 General Techniques 4 08-29-2008 10:54 PM
campden tablets? jakith Winemaking Forum 4 01-13-2007 11:11 PM
Do i need to add campden tablets? nottsbrewer Cider Forum 3 01-06-2007 09:16 PM


Forum Jump