I remember seeing a recommendation for using Na-Meta (SMB) over K-Meta in LODO brewing techniques somewhere, and I've been searching to understand why but can't find it. Does anyone know why SMB is recommended over KMeta? Or was that just a figment of my imagination?
This is because, according to Narziss, high potassium levels can interfere with enzymes in the mash. (I don't recall which enzyme(s).)
It's funny how often I have a question and someone else asks it about the same times I was thinking of it. When I was brewing my Marzen this weekend I was wondering if it would benefit from K-meta in the mash. I googled and found the info Vikeman mentioned and held off.
Thanks Vike! That's what I was loooking for. Narziss was the key word. Over the past year I've used Kmeta for my LODO brewing, and I think it has definitely helped with DO. I haven't noticed any impacts to my beers from using the K. I just ran out so I bought some NaMeta, I'll be using that this year. I'll see if that makes any noticeable difference.
You probably already know this, but equal weights of KMeta nd NaMeta yield different amounts of the S2O5 ion. (NaMeta yields more.)
Yes, which sparks a question. Do you have any plans to incorporate any LODO calculations/tools in the next release of BrewCipher?
I hadn't, but I can. Probably just something like bisulfite ppm for mash and sparge though. Beyond that, LODO stuff gets pretty specialized and process/equipment specific. Actually, probably the release after the next (which is coming pretty soon).
it's about 30ppm. Also in conjunction with ascorbic acid and a brewtan-b or similar. Before you just chuck in some campden powder though have a read of this: https://www.themodernbrewhouse.com/ I've taken to using dried yeast to deoxygenate my liquor and use other techniques which they describe there and in other blog posts, although I don't have an O2 meter to test, I would say my beers have improved since, especially with regards to flavour stability and indeed the flavour itself.
Here is another decent source with a summary of LODO techniques. https://www.winning-homebrew.com/low-oxygen-brewing.html
