Root Beer World - root beer history, brands, recipes, news

Root Beer World - root beer history, brands, recipes, news
A World of Root Beer Resources

 

In Association with Amazon.com



Nickname

Password


Don't have an account yet? You can create one. As a registered user you have some advantages like theme manager, comments configuration and post comments with your name.

  
Root Beer World: Forums

 Forum FAQForum FAQ   SearchSearch   UsergroupsUsergroups   ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 

Sodium Benzoate
 
 
Post new topic   Reply to topic    Root Beer World Forum Index -> Home Brewing
View previous topic :: View next topic  
Author Message
orezscu
Root Beer Fan
Root Beer Fan


Joined: Apr 16, 2013
Posts: 2
Location: Portland, OR

PostPosted: Tue Apr 16, 2013 12:57 am    Post subject: Sodium Benzoate Reply with quote

I'm a few months into brewing and bottle-fermenting root-, bark-, and spice-based root beer, and over time I've seen where sodium benzoate is used to kill the yeast before it overcarbonates the bottle. My question is, when and how much to add? If I add it when bottling (before anything ferments) will that stop all yeast activity immediately, or will the yeast get to digest the sugar for a while before succumbing to the benzoate? It seems impossible to add after carbonation has occurred, as you only get one chance to pop the bottle.

Thanks for any input. I've found a great amount of help while reading these boards, and just can't find anything on this topic.

I have another question about phosphoric acid in the ingredient set, but I'll save that for next time.

/C
  
Back to top
View user's profile Send private message
aruzinsky
Root Beer Connoisseur
Root Beer Connoisseur


Joined: Oct 13, 2004
Posts: 161
Location: IL, USA

PostPosted: Sun Apr 28, 2013 11:28 am    Post subject: Reply with quote

http://wiki.answers.com/Q/How_much_sodium_benzoate_should_we_use
  
Back to top
View user's profile Send private message Visit poster's website
orezscu






PostPosted: Sun Apr 28, 2013 3:08 pm    Post subject: Reply with quote

Thanks aruzinsky! I've noticed in batches where I've added a little salt that yeast activity is impeded; I wonder if the "sodium" in sodium benzoate will have a similar yeast dampening effect.

I also feel like I've seen where adding phosphoric acid slows yeast growth as well (I'm talking about one drop per pint). Does this make sense?

Bottle fermenting is a tricky road, trying to create a stable product with a moving target like yeast. Short of crashing the bottles at the 56 hour mark (what temp truly crashes champagne yeast?) I wonder what can be done to kill the colony when its work is done.

Tip for knowing when your bottles are ready to crash: when bottling, always bottle a plastic bottle of the same size, so you can squeeze it and feel when it's hard.

/C
  
Back to top
Display posts from previous:       
Post new topic   Reply to topic    Root Beer World Forum Index -> Home Brewing All times are GMT - 4 Hours
 
 Page 1 of 1

 

Jump to:   
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum

Powered by phpBB © 2001-2008 phpBB Group
Forums ©
Page Generation: 0.07 Seconds