Hello,
I've been recently adding sodium metabisulphate at kegging in order to prevent oxidation of heavy dry hopped beers. I also purge the keg and do closed transfer, but I thought that the addition of metabisulphate wouldn't hurt. I've just recently noticed however that it might have an impact on the final water profile of the beer, as the Brewfather brewing App has just added it into the mash water profile calculations as an ingredient, and adding it changes the content of Na and SO4.
Would this also apply when the sodium metabisulphate is added at kegging time?
Does metabisulphate turning into SO4 depend on whether there's oxygen in the beer?
I've been using a ratio of 0,1g/L, which means adding 1,9gr of sodium metabisulphate to a 5gal batch, but that seems to have a major effect on the final water profile, so I might want to lower the amount. Does anyone have other recommendations on the amount of sodium metabisulphate to use?
Thanks, Roger.
I've been recently adding sodium metabisulphate at kegging in order to prevent oxidation of heavy dry hopped beers. I also purge the keg and do closed transfer, but I thought that the addition of metabisulphate wouldn't hurt. I've just recently noticed however that it might have an impact on the final water profile of the beer, as the Brewfather brewing App has just added it into the mash water profile calculations as an ingredient, and adding it changes the content of Na and SO4.
Would this also apply when the sodium metabisulphate is added at kegging time?
Does metabisulphate turning into SO4 depend on whether there's oxygen in the beer?
I've been using a ratio of 0,1g/L, which means adding 1,9gr of sodium metabisulphate to a 5gal batch, but that seems to have a major effect on the final water profile, so I might want to lower the amount. Does anyone have other recommendations on the amount of sodium metabisulphate to use?
Thanks, Roger.