It appears sodium metabisulfite is a good antioxidant for beer post fermentation. I’ve read a lot of post and articles where people have had success slowing down oxidation using it. The majority of what I read pertains to kegging, however.
As far as bottling goes, opinions are all over the place. I was going to try it for my next brew, but I read that it kills the yeast. This would obviously be a problem for bottled condition beer.
So, I’m looking for a definitive answer to this question. Can you use Sodium Metabisulfite (Campden Tablet) post fermentation for bottle conditioned beer? Thanks
As far as bottling goes, opinions are all over the place. I was going to try it for my next brew, but I read that it kills the yeast. This would obviously be a problem for bottled condition beer.
So, I’m looking for a definitive answer to this question. Can you use Sodium Metabisulfite (Campden Tablet) post fermentation for bottle conditioned beer? Thanks