This may have been discussed before but I can’t find it…
The usual practice since I can’t get my temps down to pitching temps because of my well water, I get it down to ~70f and put it in my converted chest freezer overnight. I have never had a problem doing this but I wonder what would happen if several campden tablets were added for those that are paranoid about infection? ( I’ve never personally had a problem with infection using this method). Do the campden tablets only neutralize wild yeast or do they have any effect on bacteria as well?
I have never sulfited beer, but have with ciders, meads and wines. My understanding of campden tablets is that they inhibit the development of wild yeasts and other bacteria. They also supposedly limit oxidation during transfers through the release of gas.
I definitely wouldn’t sulfite anything before you’re going to pitch yeast. Just stay on top of your sanitation and letting the wort sit overnight won’t be a problem.
In 25+ years I have never had an infection ( I just put a curse on my next batch :-[) but a lot of questions get asked for fear of such. I was just wondering if this was a viable solution for those that have less than an ideal situation.
At those temps vs time period can stray bacteria get a better toe-hold than your pitch? Academic question. My opinion: waste of campden tablets and might actually tard your attenuative phase.
Besides… Tubercle says it’s ok with his well water- should be just fine anywhere else.
