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Sulfite: Difference between revisions
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It is well known that sulfite is the direct precursor to hydrogen sulfide, and active yeast are known to create the sulfide in the presence of sulfite. (See [[hydrogen sulfide]] for more information.) Given the mixed results experienced by home brewers and the science to understand why, we do not recommend adding sulfite to beer at packaging. Spunding is a better alternative to reducing oxygen exposure, and it is mutually exclusive with adding sulfite at packaging. | It is well known that sulfite is the direct precursor to hydrogen sulfide, and active yeast are known to create the sulfide in the presence of sulfite. (See [[hydrogen sulfide]] for more information.) Given the mixed results experienced by home brewers and the science to understand why, we do not recommend adding sulfite to beer at packaging. Spunding is a better alternative to reducing oxygen exposure, and it is mutually exclusive with adding sulfite at packaging. | ||
*[https://www.tandfonline.com/doi/abs/10.1094/ASBCJ-60-0068 Effect of the Reducing Power of a Beer on Dimethyltrisulfide Production during Aging] | |||
===Microbial Effects in Beer=== | ===Microbial Effects in Beer=== | ||