First I want to say how pleased I am to see this topic finally getting the attention it deserves. I've been curious about it since Fix wrote about HSA the 1990s. I'm getting back into brewing after a long hiatus, and hope to incorporate many of the new techniques.
I'm wondering if there is an optimal temperature range for metabisulfite effectiveness?
Specifically, if I use the yeast method to deoxygenate at 80-90° F, then heat to strike temperature (with subsequent transfer to a picnic cooler for mashing), what would be the best point to add metabisulfite?
I'm wondering if there is an optimal temperature range for metabisulfite effectiveness?
Specifically, if I use the yeast method to deoxygenate at 80-90° F, then heat to strike temperature (with subsequent transfer to a picnic cooler for mashing), what would be the best point to add metabisulfite?