German Brewing

The bad part about relying on SBT is that you can't shrink your sulfite dose without also shrinking your tannin dose. The way we use SMB/AA and gallotannin, they fulfill completely different purposes - the gallotannin is largely there to shut down the catalytic oxidation pathway by chelating metals, whereas the SMB/AA (+degassing) is there to inhibit the enzymatic pathway because we don't have a targeted way of denaturing polyphenol oxidase, LOX, peroxidase, etc. without causing collateral damage, i.e. denaturing the amylase enzymes as well.