I just capped my first brew in its fermenter, then did some last second internet research to make sure everything was ok... then I realized I might have made a huge mistake. I added sodium metabisulfite (stabalizer) before adding my yeast and capping the brew to ferment. I added a teaspoon to a five-gallon batch, and now I'm wondering if adding a stabilizer a couple of hours before adding yeast is a great way to make sure the yeast never grows. Do I have a five-gallon bucket of crap-water on my hands, or should I see this through and check on it in a couple of weeks??