Help me with my chloramine bombshell
#1
Posted 29 June 2009 - 03:23 PM
#2
Posted 29 June 2009 - 03:47 PM
#3
Posted 29 June 2009 - 03:49 PM
#4
Posted 29 June 2009 - 03:57 PM
#5
Posted 29 June 2009 - 04:23 PM
#6
Posted 29 June 2009 - 05:07 PM
And how exactly do you know this?I'd suggest calling it ButtWiper and pass it off on all your "friends."Seriously dude:potassium metabisulfite.So, my beer tastes like Mr.Wizard's butthole ...
#7
Posted 29 June 2009 - 05:28 PM
I filter my water through a carbon filter that takes all the chloramine out, D-28 filter from CulliganAnd how exactly do you know this?I'd suggest calling it ButtWiper and pass it off on all your "friends."Seriously dude:potassium metabisulfite.
#8
Posted 29 June 2009 - 05:31 PM
#9
Posted 29 June 2009 - 05:44 PM
No, it reduces chloramine, doesn't take it all out. Although the slower you filter the more effective it is.I filter my water through a carbon filter that takes all the chloramine out, D-28 filter from Culligan
#10
Posted 29 June 2009 - 06:06 PM
#11
Posted 29 June 2009 - 08:14 PM
Yes, a slow fill-in... 1/2 gallon per minuteNo, it reduces chloramine, doesn't take it all out. Although the slower you filter the more effective it is.
#12
Posted 29 June 2009 - 08:47 PM
#13
Posted 29 June 2009 - 09:23 PM
#14
Posted 29 June 2009 - 10:43 PM
I barely passed HS chemistry, but seems to me you can try 1/2 to 1 a campden tablet in a 5 gallon batch that has finished fermenting and see what happens. I do not think the campden tablet will be noticeable. I know wine makers use a greater concentration and I think of wine as having a more delicate flavor profile. Maybe the chloramine molecules have already bonded to some enzyme or a glucosamine carbon chain or something, (no - I do not know what I am talking about) and the camden tablet won't do anything. But I highly doubt it will hurt anything, especially if it is that bad to begin with.zymot
#15
Posted 30 June 2009 - 04:23 AM
I'm glad this came up (though I'm sorry about your beer reTodd...I would drink it by the way...I thought the coffee was a good idea). Coming over from winemaking I was wondering why Kmeta was not used considering beer is more susceptible to infection. Is there a down side to using it?I add KMeta to my strike and sparge water. I've calculated the equivalent amount of the 1/x tablet per 5 gallon rule of thumb and it turns out be an unmeasurable (on my scale) fraction of a gram of the powder per the amount of water I use in sparge and strike. So I just use a dusting in each pot. I think it was DJ who had the great idea to fill a salt shaker with Kmeta and just put a dash into the pot. You don't need a lot of the stuff. I've had a small jar for almost 2 years, and that includes 3 wine batches. Wine uses a lot more of it.Edit... should've read better. Use Kmeta next time. For this batch... just drink it. It's better than the crap you can buy in the south anyway.
#16
Posted 30 June 2009 - 04:53 AM
Only downside I could think of is in adding too much. Because I add it before the boil and fermentation, I guess it's possible that some of it might stick around until I pitch the yeast. If there's any in there when you pitch it could cause a slow start, or no start at all, depending on how much. Since I use fractions of grams, I don't worry about this. I've never used it in the way that you use it for wine though, I only use it to (theoretically) remove chloramine. I'm not sure that beer would benefit from a large dosage of KMeta like wine does. Even on the wine kits I've done, I dont use it as a sanitizer, just for anti-oxidizing.I'm glad this came up (though I'm sorry about your beer reTodd...I would drink it by the way...I thought the coffee was a good idea). Coming over from winemaking I was wondering why Kmeta was not used considering beer is more susceptible to infection. Is there a down side to using it?
#17
Posted 30 June 2009 - 09:19 AM
This is correct.Of course, it won't hurt to add 1/2 campden tab to finished beer. If you naturally carb, it could retard the yeast activity. However, my guess is that your not tasting the chloramine, you're tasting the phenols that result from yeast interacting with cloramine. The damage has likely been done.
#18
Posted 03 July 2009 - 12:30 PM
#19
Posted 11 July 2009 - 05:42 AM
#20
Posted 11 July 2009 - 06:32 AM
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