Excess smb removal

Postby **Natebriscoe** » Sun Sep 25, 2016 5:19 pm

So 100ppm smb is to much for my setup, any suggestions on removing the excess? I have to let a beer air out for 15 minutes or so to really be able to taste it.

Postby **Techbrau** » Sun Sep 25, 2016 10:22 pm

Is this 100 mg/l for a no sparge process, or are you using 100 in the mash and less in the sparge water?

If you are doing no sparge, I suggest using 50-60 mg/l instead.

Postby **Owenbräu** » Sun Sep 25, 2016 11:11 pm

It's on the razors edge, but copper. I didn't realize my dose was too high until I replaced my copper immersion chiller with stainless steel. The copper will remove most of the excess sulfite. Try dropping a penny in your current beer, take a sip every 30 seconds and taste the sulfur disappear.

Postby **Techbrau** » Mon Sep 26, 2016 7:44 am

The biggest problem I see with copper is the fact that it's going to reduce the overall shelf life of the beer. Basically, from what I can tell the Fenton pathway is one of the primary ways that oxidation happens post-fermentation and the more metals are around, the faster it happens.

So if you are able to pick up zero oxygen post-ferment, the copper chiller may not be a concern. But any oxygen that you do pick up is going to react with the beer much faster.

Postby **Owenbräu** » Mon Sep 26, 2016 8:41 am

Agreed. To be clear, I'm suggesting to remove the SMB post-boil and prior to fermentation. As with zinc, manganese and other Fenton-like heavy metals, the yeast will clean up the copper from the wort. At this point, temperature is on your side versus copper in the wort during the mash and boil. Reaction rates will be much reduced.

In finished beer, all you can really do is let time reduce it. You could umdrucken and let the sulfite be consumed by the oxygen you'll pick up during the transfer. You could also blend the beer with some fermenting beer (if you have a pipeline going).

Postby **Natebriscoe** » Mon Sep 26, 2016 10:46 am

Postby **Natebriscoe** » Mon Sep 26, 2016 10:49 am

Postby **Owenbräu** » Mon Sep 26, 2016 11:28 am

Have you tried the penny trick. It's nearly instantaneous in less than 100ml of beer. If the beer doesn't change flavor quickly, then sulfur is not the issue.

Postby **Natebriscoe** » Mon Sep 26, 2016 11:35 am

I have not, but I will. I'm pretty sure it's smb. SMB has a different aroma to me, I can pick it out of wine pretty good as well. I can let a glass air out for 10 minutes or so and most is gone.

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Postby **Natebriscoe** » Tue Sep 27, 2016 9:00 pm

Most definitely excess smb. Penny cleared it up.

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