Adding fruit sanitised with Campden tablets.

[Richard]

So I just put together a beer for the competition that I used Campden tablets in; specifically to sanitise the fruit I was using. I used 2 tablets for a whole watermelon (about 5lbs worth of pulp), and I'm not entirely pleased with the results.

Either the tablets failed to stave off infection, or they're putting off enough sulphur-smelling stink to bring infection to mind. I'm hoping that force-carbing and waiting for the smell to vent will work, but right now I'm not hopeful.

Might have to put my popcorn blonde in for the competition instead of my planned entry "What A Melon Summer Ale". Bah.

Shit happens.  :oops:

[Richard]

Seems that it might not be infected; doesn't taste off, but still has a slight "rotten eggs" smell to it. I suspect either two tablets was too much, or it just needs to vent off anyway.

Will see how it goes.

[Jake]

Just say you made the beer with saint john water, and that would explain the rotten egg smell

[Richard]

This morning I changed the sanitiser solution in the airlock - think it had absorbed some of the sulphur so was perpetuating the stench for longer than it was in the beer itself. Smells like it should now - think this was just a case of needing to wait for things to vent.

I'm just not used to having it smell like my beer cut one in my face.

[Shawn]

So, you used campden to sanitize the fruit... the yeast had already been pitched separately into the wort at this point?

I think I've read that campden can lead to the development of sulfites, which would explain the smell.

[Richard]

Primary had already been finished at this point; campden was added to the fruit pulp and then the whole lot was frozen to rip the cells up, before being defrosted and added to the beer (sealed throughout freezing/defrosting of course).

Not sure about sulphites - this really had the classic sulphur dioxide smell to it. Campden tables *are* sulphites; they don't so much form sulphites as start out as sulphites. Check this out:
http://en.wikipedia.org/wiki/Campden_tablets

"Typical use is one crushed Campden tablet per gallon of must or wort. This dosage contributes 67 ppm sulfur dioxide to the wort but the level of active sulfur dioxide diminishes rapidly as it reacts with chlorine and chloramine, and with aldehydes (particularly in wine). Therefore, the concentration of free sulfur dioxide is greatly diminished by the time the beer or wine is consumed."

Methinks things were just running their course precisely as would be expected. Fingers crossed

[Gil Breau]

SO2 probably clings very nicely in water, most sulfites do if I recall, but been a while since I took chem. Hence the nice lasting sulfur smell in the airlock.

Just means longer conditioning as it reacts with the aldehydes from the sounds of it.

[Shawn]

Yeah, I'd definitely let it have a good sit on the fruit, not only to help diminish the sulfur aroma, but also to absorb as much fruit flavor as possible.

I know from experience that some yeasts produce more sulfur than others, but letting them condition for awhile usually takes care of it (if that's what the source is).

[Richard]

I'd hoped to have it ready for this Saturday, but I rather doubt it'll be done in time.

Next time we do a competition, we better give more lead time

[Kyle]

I think we should run them seasonally.

[Richard]

Aye that works; wonder what styles would make an Autumn beer though - Oktoberfest?

[Dean]

.....and pumpkin

[Kyle]

we could also do competitions for meads

[Gil Breau]

Summer = Light - Cream, Blonde, Wheat
Winter = Dark - Porter, Stout
Fall= Harvest time. Brown/Amber beer. Bocks, Irish Red, Marzen/Oktoberfest, etc
Spring = Uhh....Green/Hoppy? IPA, APA, etc?

[Richard]

.....and pumpkin

Genius - Avoid the troubles of lager and keep it within reach of all. Got my vote.

I like Gil's suggestions otherwise.

I think we can either go two ways with this: keep it broad and let people be as inventive as possible, or keep it tight so that competition is more rigid. I say that's one for a vote, as would be the specifics if we choose to narrow things down further than Gil's idea

we could also do competitions for meads

Er weren't you the one who said it couldn't be done in less than 6 months? I disagreed, but I am a man hardened by many a mead hangover. I'd absolutely be for the idea, regardless, but we'd have to give good warning in advance.