Hi all,
I understand the Sodium/Potassium Metabisulfite will ‘neutralize’ chlorine or chloramine from mash water, but does anyone know if it will do the same for chlorine in the fermenter? If so are there negative effects on flavor, yeast health, …? Due to my stupidity I ended up with residual chlorine in my Speidel fermenter (cleaned it with bleach) and it leached out into the wort during fermentation. Result was massive cholorphonel and 5 gallons of Belgian Dubbel down the drain $$. I think I’ve effectively removed the chlorine with soaks of hot (135 F) water and campden tablets, but I’m wondering if a dose of same in the fermenter would be wise as a precautionary measure.
Thanks in advance.