madscientistbrewNq
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- Jul 14, 2014
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Hey fellas, I'm a science nerd and historically have seen that most additions of fruits, etc will mostly ferment out. I noticed in a BYO edition that they mentioned the use of gelatin (fining out some of the yeast) followed by potassium sorbate to decrease the likelihood of cell counts fermenting out the addition of maple syrup. I just wanted to find out if anyone has used potassium sorbate to essentially backsweeten an imperial stout or scotch ale when something like honey or maple were being added. Honestly this technique begs the question of why not use said product(s) for ensuring adequate fruit presence. Now, I will be first to admit I'm not sure I understand the true rationale of using just potassium sorbate versus potassium sorbate plus potassium metabisulfate other than not adding sulfites to your beer due to some individual intolerances to said compound.
BTW, I do keg plus have a blichmann beer gun so I'm not concerned with cell counts assisting in the carbonation of corn sugar in a bottle.
So anyone tried either just using potassium sorbate and/or the combination of potassium sorbate plus potassium metabisulfate in beer not wine, ciders or mead
If you have did you notice any changes in flavor, etc... I suspect not but I'm staring at this bag of sorbistat K and thinking you better not impact the quality of this 9.5 % maple bourbon breakfast stout I'm trying to achieve.
Thanks again
BTW, I do keg plus have a blichmann beer gun so I'm not concerned with cell counts assisting in the carbonation of corn sugar in a bottle.
So anyone tried either just using potassium sorbate and/or the combination of potassium sorbate plus potassium metabisulfate in beer not wine, ciders or mead
If you have did you notice any changes in flavor, etc... I suspect not but I'm staring at this bag of sorbistat K and thinking you better not impact the quality of this 9.5 % maple bourbon breakfast stout I'm trying to achieve.
Thanks again