Potassium Metabisulfite KMBS in beer brewing

[Nebraskan]

Just curious as to why you don't use KMBS (Potassium Metabisulfite ) in the beer after it has finished in fermenting or for the secondary? We use it all the time in the wine industry to stabilize the wine and prevent either oxidation or growth of undesirable organisms.

 

[MagicMatt]

Dumping the amount of KMS needed for what you describe into beer is not a good idea, as it will leave huge amounts of potassium behind. In wine that's not a big issue because more potassium comes from the grapes themselves. Not so with beer.

You shouldn't have any oxidation problems with proper handling of fermented beer. If that's the reasoning behind wanting to use KMS, I'd look instead at where the oxidation is coming from and fix that.