The current thinking on Sulfites, G-Tannins, AA and scavenging
Posted: Tue Apr 11, 2017 2:19 pm
So I'm starting to see references on here about using a mix (50/50 IIRC) of NaMeta and KMeta as the sulfite component of the Trifecta (and variants thereof) instead of just sticking to NaMeta. Is this in an effort to reduce the sodium contribution? The sodium contribution seems too trivial to really worry about it. Does the potassium add anything, because early on in the process, everyone was all about use NaMeta, not Kmeta.
I understand evolution of the process, but I don't think there has been a narrative written down of that evolution and where best practices currently stand. You have to scan dozens of diferent threads to pick up tidbits that pop up here and there. Of course, each brewer's system will dictate its own version, and everyone will have theories and opinions, but as a newbie trying to get up to speed and dial in my own processes, I am keenly interested in taking the shortcut of standing on the shoulders of giants. So can one of you guys who has been doing this a while and who has done the experiments catch us newbies up on the current science?
It looks like we started with NaMeta (don't use KMeta).
Then went to Antioxin SBT, which brought gallotannins and AA into play.
Then we went to home-brewed Antioxin blends (the Trifecta), preferring 45/45/10 of NaMeta/AA/BTB.
Now some are dropping AA, some are experimenting with different amounts of BTB, and it seems some are now embracing KMeta.
What are you guys on the front lines doing and why?
I understand evolution of the process, but I don't think there has been a narrative written down of that evolution and where best practices currently stand. You have to scan dozens of diferent threads to pick up tidbits that pop up here and there. Of course, each brewer's system will dictate its own version, and everyone will have theories and opinions, but as a newbie trying to get up to speed and dial in my own processes, I am keenly interested in taking the shortcut of standing on the shoulders of giants. So can one of you guys who has been doing this a while and who has done the experiments catch us newbies up on the current science?
It looks like we started with NaMeta (don't use KMeta).
Then went to Antioxin SBT, which brought gallotannins and AA into play.
Then we went to home-brewed Antioxin blends (the Trifecta), preferring 45/45/10 of NaMeta/AA/BTB.
Now some are dropping AA, some are experimenting with different amounts of BTB, and it seems some are now embracing KMeta.
What are you guys on the front lines doing and why?