Campden . . .Traces

[Slops]

Doo daa doo daa :grin:

Ok seriously my question (as a still full newb) . . .

I've just finished my Brewmaker IPA (really nice and went down well at the festivities) and I'm about to start a victorian bitter by the same maker and I want to make sure the water is as good as I can get it so having read that it's good to add 1/2 to 1 Campden tab to the water that is to be used in the brew but being a newb I'm a little worried as to the effect it might have on the yeast my question (finally) is. . . how long should I leave the treated (Campden) water before I can add the extract/yeast?
I did search for the answer but there is no mention of time allowances.

Thanks in advance.

Kev

 

[StubbsPKS]

The campden tablets dissolve almost immediately so you should be fine.

What I normally do is fill a spare (sanitised!) fermenter with all the water I'm going to need for my brew and then add the tablets. I give it a good stir with my long handled plastic (sanitised!) spoon and then go about the rest of my prep work for the brew day such as rehydrating my yeast, etc etc

 

[Tony]

Yup - the campden tablet used in your water is just to de-chlorinate... and it'll have no effect on either the taste or on the yeast.

Just one thing though, half a (crushed) tab will treat 5 gal easily.
:

 

[Moley]

In winemaking it is fairly commonplace to use one CT per gallon to stun wild yeasts, and then pitch your own after 24 hours.

As you're only using one tenth of that as a water treatment, your yeasties won't even notice it.

 

[Slops]

That's exactly the info I needed, thanks everyone I can get started on my Victorian bitter now :

Time to feed some yeast :drink:

Kev