Of late the SO2 level in my finished beer has increased to about 18-20 ppm. Any way by which the S02 can be brought down? Does CO2 washing of the beer help?
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Yes, a gentle CO2 scrub for an hour will help. Also not capping off the beer to gain carbonation will help.
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SO2 levels
I think we should be more detailed with the issue.
Sulfur-dioxide (SO2) is also formed in low amounts during mashing, but should be driven off by a rigorous boil. Here is the first question: How is your boil?
What is your evaporation rate?
Now we come to yeast: Mutant yeasts that have defective metabolic pathways can produce levels above flavor threshold.
Ales should not have that problem, as warmer ale fermentation and escaping CO2 driven off the compounds. This explains why lager fermentation is more susceptible to off flavors.
Hope this helps,
Fred
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Any changes made recently as far as multi-brew CCT filling procedures? If so maybe during tank top-off the flashing off of CO2 during fermentation was scrubbing some of the SO2 out. Another thing I have experienced with SO2 variation in finished product is due to fermentation under pressure. Sometimes just a few psi can make a large impact on SO2 levels. Hope you succeed in getting your SO2 levels down.Mike Jordan
Brewmaster
Boxing Cat Brewery
Shanghai, P.R. China
michael@boxingcatbrewery.com
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