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Old 05-04-2011, 03:47 PM   #1
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I've been reading about the benefits of copper. I of course will not be purchasing copper boiler any time soon. Would tossing a piece of leftover 1/2" copper pipe into my kettle during the boil make any difference?

Benefits: Yeast Health, and increased sulpher disapation during the boil.



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Old 05-04-2011, 03:57 PM   #2
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What are these benefits that you're after and how would a piece of pipe help you?



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Old 05-04-2011, 03:58 PM   #3
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I've seen photos in commercial breweries of copper boil kettles, but not copper fermenters. What are the benefits claimed by use of copper? I assumed copper was used sometimes in commercial kettles because of the heat conductivity, the same issues that make copper a good choice for some cookware, not about copper's reaction with the beer.

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Old 05-04-2011, 04:01 PM   #4
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I think Palmer says there are benifits to the yeast when boiling in copper. Copper fermeters or post fermentation contact is a big no-no.

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Old 05-04-2011, 04:03 PM   #5
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The benefit might be yeast health. I think I heard something about it on a Brewing Network show, but I don't remember which one. Whoever it was said that the benefit, if any, comes from having copper in the boil, not in the fermentation.

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Old 05-04-2011, 07:45 PM   #6
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Sorry. I mis-spoke. I meant boiler not fermenter. Let me organize my thoughts and ill update the post with specific benefits.

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Old 05-04-2011, 10:43 PM   #7
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Updated the original post to clarify. The question is if a 1' peice of 1/2" pipe will transfer enough copper to a 3-5 gal wort boil. Any metallurgists out there?

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Old 05-04-2011, 10:57 PM   #8
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I say do it and see what happens. Or better yet, do two identical brews, one with the copper and one without.

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Old 05-04-2011, 11:02 PM   #9
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I definitely will.I'll update with my findings.

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Old 05-05-2011, 03:33 PM   #10
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This is a stretch, but it might help hot break formation. If one is whipping egg whites, this supposedly works better if you do it in a copper bowl. Presumably some copper ions are doing something in the whites to help foam formation and stabilization. It could possibly do the same for wort proteins.



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