Results 1 to 3 of 3

Thread: what do you use as antioxidants?

  1. #1
    Join Date
    Feb 2018
    Location
    Italy
    Posts
    6

    what do you use as antioxidants?

    Hi guys,

    we bottled our beer with a wine gravity filler machine but the problem is that the beer stays in a tub in contact with oxygen. To reduce oxydation we add metabisulphite. The problem is the smell of the beer.

    A part changing the filler machine, it is in program, how can solve it at the moment?

    thanks for help

    Massimo

  2. #2
    Join Date
    Sep 2013
    Location
    Saint-Bruno-de-Montarville, Quebec, Canada
    Posts
    16

    Lid + purge

    We still use a 6 spout filler for our bottle fermented aged beers. Fresh bottling yeast, no antioxydants, around 20C, bottling sugar dissolved and mixed in the beer.

    Is there a lid on top of your gravity filler?
    If so you can partly purge it and your hose with CO2, for what it's worth.
    But it's really only good for bottle fermented beers. And you won't get a good and quick refermentation (what you want to prevent oxydation) if the beer is cold and filled with antioxidants (some of which will stop the bottling yeast from working at all).



    Quote Originally Posted by moncini View Post
    Hi guys,

    we bottled our beer with a wine gravity filler machine but the problem is that the beer stays in a tub in contact with oxygen. To reduce oxydation we add metabisulphite. The problem is the smell of the beer.

    A part changing the filler machine, it is in program, how can solve it at the moment?

    thanks for help

    Massimo

  3. #3
    Join Date
    Feb 2018
    Location
    Italy
    Posts
    6
    Quote Originally Posted by MLAllier View Post
    We still use a 6 spout filler for our bottle fermented aged beers. Fresh bottling yeast, no antioxydants, around 20C, bottling sugar dissolved and mixed in the beer.

    Is there a lid on top of your gravity filler?
    If so you can partly purge it and your hose with CO2, for what it's worth.
    But it's really only good for bottle fermented beers. And you won't get a good and quick refermentation (what you want to prevent oxydation) if the beer is cold and filled with antioxidants (some of which will stop the bottling yeast from working at all).
    So you suggest to bottle with a beer not too cold in order to do a quick refermentation which can stop oxydation?

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •