Campden Tablets Post Primary Fermentation

[jonnyt]

Whilst I'm pretty sure many of us use them for removing the chlorine from the brewing water does any one use them post primary fermentation given they:
Stop Bacterial Infection
Work as an Anti-Oxidant

i.e. Potentially vastly increasing the shelf life of Beer? Prevent infections when bottling, racking to secondary etc?

[guypettigrew]

Wouldn't camden tablets kill the yeast and stop any secondary fermentation and conditioning?

Guy

[FUBAR]

I seem to recall the Dave Line used to advise the use of Campden tablets.

[Derby Dabbler]

Yes, hence its use like mad in new world wine. one of the reasons it all tastes the same every year unlike much more interesting and varied old world wine.

About 1 in 100 have a hydrogen sulphite sensitivity resulting in asthma and marked increase in heart rate, swelling and redness. Many of these people think they are allergic to alcohol. But no, its just the pollutants that companies insist on putting in to increase the shelf life. As a teenager I 'nearly' stopped drinking beer and wine because I thought it was an allergy. Happily I can now drink the stuff fine if I stick to French, Spanish, Italian wine and much real ale. However the words 'Traditional French vineyard with wine produced by Aussie winemaker Bruce whatever' mean instant asthma and total body blotchiness! And some real ale has a good whiff of it which is enough to set me off! And no its not just down to the yeast as I can drink Burton beer brewed by me or Burton breweries without any trouble.

It depends on your point of view. I'd rather keep it natural and share the beer with more friends. I've got beer in corny kegs that lasted 6 months before I chucked out the last couple of pints.

With a decent storage system I think you'll get away without it but in principle you are correct.

[Capped]

Wouldn't camden tablets kill the yeast and stop any secondary fermentation and conditioning?

Guy

I think you'd have to add loads for that, I mean,the recommended dose for wine is one per gallon and that doesn't kill the yeast just prevent oxidation in storage. I added a coupla Campdens to my last-but-one brew just before bottling as I was concerned about ambient temperatures. Dunno what I was trying to achieve to be honest; was just a spur of the moment idea. Anyways,the ale primed exactly as normal so obviously the yeast was untouched,but the ale was distinctly sulphurous and eggy. Quite nice,really...