DuncB
Well-Known Member
@Noob_Brewer
I have asked about this a few times having seen it recommended. It does seem to divide opinion from good idea to terrible. I again would like to see the science and try it perhaps as a bottle dosing in the first instance then I can compare dosed and undosed.
Seems to make sense to me and the wine industry use it a lot but that didn't seem a defense according to some of the replies I had.
I'd just like to know what ppm per litre to try, especially as I am counter pressure filling my bottles so no yeast to munch any oxygen ingress.
I also don't maintain the cold chain with the bottle so would see accelerated aging in comparison to keg. Maybe worth a new thread?
Some people are sensitive to sulphites but my consumers could be all warned if needed. I think that all beer is changing in the keg with time and not sure anything is going to stop that " development " but if there was something to decelerate deterioration of highly sensitive beers I'd give it a go.
I have asked about this a few times having seen it recommended. It does seem to divide opinion from good idea to terrible. I again would like to see the science and try it perhaps as a bottle dosing in the first instance then I can compare dosed and undosed.
Seems to make sense to me and the wine industry use it a lot but that didn't seem a defense according to some of the replies I had.
I'd just like to know what ppm per litre to try, especially as I am counter pressure filling my bottles so no yeast to munch any oxygen ingress.
I also don't maintain the cold chain with the bottle so would see accelerated aging in comparison to keg. Maybe worth a new thread?
Some people are sensitive to sulphites but my consumers could be all warned if needed. I think that all beer is changing in the keg with time and not sure anything is going to stop that " development " but if there was something to decelerate deterioration of highly sensitive beers I'd give it a go.