Campden and Attenuation

[smizak]

I brewed an IPA recently that had some subtle hints of chlorophenols, so I've been paying more attention to chlorine removal in my last two brews.

The problem in these last two beers has been attenuation. My beers normally attenuate fantastically, almost to a fault, but these last two have had problems. I had an oatmeal stout stick at 1.020, with S-04 yeast, it was on the lower end of the spec so although disappointed, I didn't think it was a problem. I recently have done a N. English Brown, however, that has stuck at 1.018 from 1.052, with Wyeast 1028. This yeast is comparable to Nottingham and is supposed to attenuate to at least 73% A.A.

The only difference is the addition of some crushed Campden tablets to my brewing liquor. I used less than half a tablet for 9 gals. of brewing water, added as the water was heating. Is this my problem? Should I let the water sit overnight to dissipate the leftover sulfites?

 

[cookietruck]

i let the water sit overnight after adding the campden.
have had no attenuation problems.

 

[Prionburger]

I've other issues in addition, but my last 4 batches had campden to treat chloramine, and they all under-attenuated despite also being infected with wild yeast. I've discovered that my iodophor is reacting with campden, resulting in a nasty, pungent, oily, clear liquid that is probably toxic. Maybe this is forming from left-over wort and residue from my sanitizer and inhibiting fermentation?

So my next batch is a brown porter. I'll let the campden sit overnight, and I'll use fresh plastics and star san. We'll see if it under-attenuates.

 

[sudbuster]

I brewed an IPA recently that had some subtle hints of chlorophenols, so I've been paying more attention to chlorine removal in my last two brews.
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Lots of folks suggest letting the water rest 24 hours, a standard winemaker proceedure. Personally, I use a carbon block filter to remove cloramines. Now before a bunch of folks become unhinged read here. Choose whichever you like. Personally, I don't want to drink it or any other chemical.

 

[RunBikeBrew]

I've discovered that my iodophor is reacting with campden, resulting in a nasty, pungent, oily, clear liquid that is probably toxic. Maybe this is forming from left-over wort and residue from my sanitizer and inhibiting fermentation?

Hmmm. I use iodophor and campden, but they never come in direct contact with each other. Campden is only pre-mash & pre-sparge, iodophor is only post-boil. Can you give some more info?

I have also recently started using campden. I did a Dubbel that attenuated fine, then I've had two others that got stuck around 1.020. I never considered attributing this to campden, but I suppose it's a possibility. I'm interested to hear some more feedback in this thread.

 

[smizak]

I have also recently started using campden. I did a Dubbel that attenuated fine, then I've had two others that got stuck around 1.020. I never considered attributing this to campden, but I suppose it's a possibility. I'm interested to hear some more feedback in this thread.

Interesting. I temperature control my fermentation, lag times and pitching rates were just as I've always done. I'm scratching my head trying figure this one out. 1.018 on a 1.052 wort is crap, I was saving this one for a local comp too.

 

[-TH-]

I use campden at a rate of about a 1/2 tablet (crushed well) per 5 gallons. I add it right before heating the water. After about 10 batches of using it I have not had any stuck ferments.

In Brewing Classic Styles, John Palmer says that: "One tablet will treat 20 gallons, although using 1 tablet for only 5 gallons won't hurt anything. Both chlorine and chloramine are reduced to insignificant levels of sulfate and chloride ions (<10 ppm) within a couple of minutes at room temperature."

 

[Prionburger]

I've also considered that my mash temps are off. Now I'm using a glass and metal thermometer to make sure my mash is where I want it to be.