Campden Tablets

Discussion in 'Homebrewing' started by Gaetti, Jun 9, 2017.

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  1. Gaetti

    Gaetti Initiate (0) Nov 30, 2016 Texas

    What's the difference between Potassium Metabisulfite and Sodium Metabisulfite in regards to treating mash water and can either be used to generally bring distilled water to decent alkalinity/pH levels? I'm really not interested in becoming a water treatment specialist or getting the water absolutely perfect at this time. I just want it in a reasonable zone. I've used Accumash in the past but I'm looking for something cheaper and more versatile. Thanks.
     
  2. minderbender

    minderbender Initiate (0) Jan 18, 2009 New York

    I'm unaware that either of these chemicals is commonly used to adjust pH. Sodium metabisulfite is often used to remove chlorine (and I think chloramine as well). It is also used by "low dissolved oxygen" or "LODO" brewers as an "oxygen scavenger." The treatise on LODO brewing published by the German Brewing Forum (PDF) states:

    "We should note, potassium metabisulfite is not recommended, as an excess of 10 ppm potassium can be detrimental to the mash."

    To support this statement, the treatise cites "L. Narziss. Abriss der Bierbrauerei. Wiley-VCH, 2005."

    Assuming the Germans are correct, I would go with sodium metabisulfite rather than potassium metabisulfite. But then, if you are looking to adjust pH, I suspect you should focus on calcium chloride and calcium sulfate, which are the more traditional chemicals used to adjust pH. Any of the common spreadsheets (Bru'nWater, Brewcipher, EZWater) will allow you to input your grain bill and the amounts of calcium chloride and/or calcium sulfate that you wish to add, and will provide an estimate of the resulting mash pH.

    [edited for formatting and clarity]
     
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  3. hopfenunmaltz

    hopfenunmaltz Pooh-Bah (2,611) Jun 8, 2005 Michigan
    Pooh-Bah Society

    The common use is to remove chlorine from the water. It really won't do much for pH.

    The less common use is as an antioxidant, as in the LODO brewing. Much more is used then, so stick to N-meta.
     
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  4. GreenKrusty101

    GreenKrusty101 Initiate (0) Dec 4, 2008 Nevada

    I (infrequently) use potassium metabisulfite to prevent further attenuation in things I want to backsweeten without using lactose, etc...commonly used with wine.
     
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  5. Gaetti

    Gaetti Initiate (0) Nov 30, 2016 Texas

    This was all very helpful. Thank you. My local shop now has little cheap packs of water treatment based on the type of beer you're making that are far cheaper than Accumash so I'll give them a try to simplify things. When I get more time I'll try to familiarize myself with Bru'nWater, Brewcipher, and/or EZWater.
     
  6. hopfenunmaltz

    hopfenunmaltz Pooh-Bah (2,611) Jun 8, 2005 Michigan
    Pooh-Bah Society

    Those are for RO or distilled base water IIRC. Correct me if I am wrong.
     
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