JNish
Well-Known Member
I've heard that sulfites are an excellent anti-oxidant and even Charlie Bamforth has recommended use of sulfites to improve flavor stability. However, as far as commercial breweries go, this idea has not been adopted due to US labeling requirements. Sulfites are used regularly in wine and mead making though.
I am wondering if anyone has used sulfites in their beer? I know potassium metabisulfite can be used for dechlorination and as a sanitizer. But has anyone used it for preventing oxidation in beer? If so, how much and when do you add it?
I am wondering if anyone has used sulfites in their beer? I know potassium metabisulfite can be used for dechlorination and as a sanitizer. But has anyone used it for preventing oxidation in beer? If so, how much and when do you add it?