hello all, i just brewed my first low oxygen 3 gallon batch as an experiment, 100% pilsner grain bill, i started by bringing my strike to 100F and added 10 grams of yeast and 10 grams of sugar and let sit about an hour or so, then started heating to strike temp adding 1.25 grams of SMB once i reached 130F and i continued brew day using lodo techniques (underletting,mash cap etc etc) reason im posting this is my concern of maybe i used too much SMB and dont want anyone to get sick , 1 gram of smb per gallon = 175ppm sulfites so i divided that by 5 giving me 35 ppm for the total volume but that is too low for a target of 50 ppm so i added a 1/4 gram more, i tasted a sample and the malt flavors are extremely pronounced but i get something else in the backround and my face got hot, now im thinking its the smb, at what ppm of smb is dangerous? thank you