Potassium sorbate can be used in beer, but it is important to use it properly to avoid any off flavors. Potassium sorbate is a food preservative that inhibits the growth of yeast and mold. It is commonly used in winemaking and brewing to prevent refermentation and spoilage.
When using potassium sorbate in beer, it is best to add it in combination with sulfites, such as potassium metabisulfite or sodium metabisulfite. The sulfites help to create an environment that inhibits the growth of yeast, while the sorbate prevents any remaining yeast cells from reproducing.
However, the order in which you add these ingredients is crucial. If you add the sorbate before the sulfites, you run the risk of creating a “geranium” like off flavor. This off flavor is caused by the interaction of the sorbate with the sulfites, resulting in a compound called geraniol. Once this off flavor is created, it cannot be removed, and it can significantly impact the taste and aroma of the beer.
To avoid this issue, it is recommended to add the sulfites first, wait for about 12 hours to allow them to dissipate, and then add the sorbate. This waiting period allows the sulfites to react and dissipate, reducing the risk of the geranium off flavor.
In my personal experience as a brewer, I have encountered situations where the order of adding these preservatives was not followed correctly, resulting in the development of the geranium off flavor. It was a disappointing outcome as it affected the overall quality of the beer. Since then, I have always made sure to add the sulfites first and wait before adding the sorbate to prevent any off flavors.
Potassium sorbate can be used in beer to prevent yeast growth and refermentation. However, it is crucial to add it in the correct order, with sulfites added first and a waiting period before adding the sorbate. This will help avoid the development of a geranium off flavor that cannot be removed. Proper use of potassium sorbate can contribute to maintaining the stability and quality of the beer.