Edited by BlKtRe, 11 January 2020 - 11:35 AM.
Wort Chilling Methods
#61
Posted 11 January 2020 - 11:35 AM
#62
Posted 11 January 2020 - 11:48 AM
I always thought some copper in the Brewery was a good thing. The German's and Belgian's seem to think so.
same here
I never ever let it touch wine at all though.
#63
Posted 11 January 2020 - 12:05 PM
I always thought some copper in the Brewery was a good thing. The German's and Belgian's seem to think so.
same here
Thirded. My 18-yr old copper IC is still going strong; if ever dies, I'll spring for a Hydra, but copper in the brewery (at least on brewday) I've never heard to be a negative.
That said, I do recall reading somewhere (quite a few years back) that letting the wort see copper during and/or after fermentation was a no-no, but not pre-fermentation.
#64
Posted 11 January 2020 - 12:50 PM
Thirded. My 18-yr old copper IC is still going strong; if ever dies, I'll spring for a Hydra, but copper in the brewery (at least on brewday) I've never heard to be a negative.
That said, I do recall reading somewhere (quite a few years back) that letting the wort see copper during and/or after fermentation was a no-no, but not pre-fermentation.
if you asked the low oxygen people, you'd get a negative on the copper. SS only for them.
#65
Posted 11 January 2020 - 12:55 PM
if you asked the low oxygen people, you'd get a negative on the copper. SS only for them.
it removes their precious sulfite IIRC
#66
Posted 11 January 2020 - 01:40 PM
it removes their precious sulfite IIRC
yeah, something like that. Ken may know more since he's been using LO methods
#67
Posted 11 January 2020 - 02:40 PM
Same can be said for a long CFC. At some point the wort is going to be chilled as far as its going to be. No sense in buying a 40ft length when its already cooled at 20ft.
I suppose you can run wort through faster though with a bigger cfc or pc
happy b-day too you old fart
#68
Posted 11 January 2020 - 04:35 PM
Iron and copper ions are known to have a negative influence on beer flavour stability. Even concentrations of copper below 50 ppb are reported to cause damage in the final product.
http://www.lowoxygen...r-Stability.pdf
My own experiences using Brewtan B to remove heavy metals and then removing a copper chiller in my brewery confirm that statement, however non-scientifically.
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