Is 1 1/2 tablets enough to kill possible infection in 5 gallons beer? Racked my Porter to a keg and it tasted like the beginning of an acetobar infection. Smelled great, but a bit acidic.
1 1/2 campden tablets enough?
- Thread starter Brewtah
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No, not even close.
What kind of infection do you think you have? If it's affecting the smell and taste, I don't think campden (or any antimicrobial) will fix it.
What kind of infection do you think you have? If it's affecting the smell and taste, I don't think campden (or any antimicrobial) will fix it.
ButcherBoy
Well-Known Member
I see your 7 and raise 3... 10 to the OP
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Smells great. Acetobacter. Mis-spelled. I recognize the weird very slight vinegar taste. Hoping to stop the damage now. I can't for the life of me figure where it is coming from. It has to be something with my cooling.
wha?
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Acetobacter is the bacteria that turns your beer to vinegar.
So to simplify the question....will campden tablets kill this bactetia? If so how much?
Acetobacter is also aerobic so if you wen from fermenter to keg it would be hard for it to get a start with the CO2 blanketing the beer in the primary fermenter. Secondaries can be more of a problem if sanitation isn't superb and you have a lot of headspace without the CO2 to cover the beer.
Now comes the hard questions, is it acetic acid you notice or is it acetaldehyde or is it just that you are tasting a porter that isn't mature yet and tastes a bit harsh?
Now comes the hard questions, is it acetic acid you notice or is it acetaldehyde or is it just that you are tasting a porter that isn't mature yet and tastes a bit harsh?
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I have never experienced that taste prior to bottling, I have had a couple of batches that were bottled and ended up gushers. So this is a new one for me. Out of 30 or so batches this taste prior to bottling/kegging is a first. I noticed it at my first gravity sample, it seemed different. I cold crashed about 10 days. Otherwise, looked great, smelled great.
