DOGBOY
New Member
- Joined
- Aug 8, 2019
- Messages
- 8
- Reaction score
- 1
Hi All, I have been brewing beer for a few years now and getting some pretty good results.
I am a massive hop head and have been trying to re-create that amazing hop aroma and taste that you get with commercially brewed IPA's such as Vocation's Life & Death and Salt Beer Factory's JamDani.
The problem I seem to have is (I think) when I bottle I introduce too much oxygen and although the beer tastes good and smells ok it has an odd smell / flavor that is always there which is a bit off putting. It's not a bad smell it's just always there.
I was reading up on this and I came across this article from Brulosophy:
http://brulosophy.com/2019/02/11/po...at-packaging-has-on-beer-exbeeriment-results/
Looking at the evidence from the experiment adding sodium metabisulfite when packing (Bottling in my case) "fairly rapidly lead to lower levels of dissolved oxygen".
The Brulosophy article also mentions "without SMB had a distinct smell that was reminiscent of Golden Grahams cereal– biscuity and slightly sweet" I think this is what I am getting with my beers!
My question is...
Do any of you guys add sodium metabisulfite other than in the form of Campden Tablets to remove chlorine from brewing water?
Do you see a problem with adding it to the priming sugar?
How much would you add?
I would love to hear all your thoughts, hints & tips :)
I am a massive hop head and have been trying to re-create that amazing hop aroma and taste that you get with commercially brewed IPA's such as Vocation's Life & Death and Salt Beer Factory's JamDani.
The problem I seem to have is (I think) when I bottle I introduce too much oxygen and although the beer tastes good and smells ok it has an odd smell / flavor that is always there which is a bit off putting. It's not a bad smell it's just always there.
I was reading up on this and I came across this article from Brulosophy:
http://brulosophy.com/2019/02/11/po...at-packaging-has-on-beer-exbeeriment-results/
Looking at the evidence from the experiment adding sodium metabisulfite when packing (Bottling in my case) "fairly rapidly lead to lower levels of dissolved oxygen".
The Brulosophy article also mentions "without SMB had a distinct smell that was reminiscent of Golden Grahams cereal– biscuity and slightly sweet" I think this is what I am getting with my beers!
My question is...
Do any of you guys add sodium metabisulfite other than in the form of Campden Tablets to remove chlorine from brewing water?
Do you see a problem with adding it to the priming sugar?
How much would you add?
I would love to hear all your thoughts, hints & tips :)