I know Campden tablets are used to remove chloramines in water, and that it is used to kill wild yeast in cider. Has anyone ever considered or used campden tablets in the same context as with cider but added them to newly transferred wort, prior to pitching yeast?
What I'm curious about is pitching a similar percentage of campden tablets (as is used for cider) to a fermenter filled with wort - to kill off anything wild that might have by chance gotten into the wort during transfer, wait 24 hours, then pitch yeast. Could that help reduce the chance of something foreign taking hold of a batch?
What I'm curious about is pitching a similar percentage of campden tablets (as is used for cider) to a fermenter filled with wort - to kill off anything wild that might have by chance gotten into the wort during transfer, wait 24 hours, then pitch yeast. Could that help reduce the chance of something foreign taking hold of a batch?
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