copper in fermenter?
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Nwcw2001
Well-Known Member
I don't think that would be a problem. They used to use all copper in the old days.
danielinva
Well-Known Member
I think copper is actually a yeast nutrient. So as long as nothing nasty is growing on it, it should be fine.
EDIT: Randy Mosher says this in reference to copper "It is suitable for anything on the hot side of the brewery, but is not serviceable for fermentation because it reacts with the common materials used in cleaning and sterilizing"
So just be careful how you clean it if you choose to use the copper.
EDIT: Randy Mosher says this in reference to copper "It is suitable for anything on the hot side of the brewery, but is not serviceable for fermentation because it reacts with the common materials used in cleaning and sterilizing"
So just be careful how you clean it if you choose to use the copper.
The Brewing Network.com - : talks about copper in your brew.
Found through google search here in which a summary is posted "In a nutshell, drinking water in copper pipes, or boiling wort pre-fermentation in a copper vessel (or with a copper pipe in the boil pot). the amount of water contacting the copper is limited to the time the water is passing through the pipes or boiling in the kettle. The pH is pretty neutral (though it drops as the boil goes on). There's not a lot of contact time, so not a whole lot of copper goes into solution. What small amount does, the yeast take it all out during fermentation. (The copper is a good nutrient for yeast). Using copper in the fermenter or afterwards is during a period of lowered pH and the copper will continue to dissolve into solution as fast or faster than the yeast can consume it. Sulfates in the water will bind with the copper producing copper sulfate, a poison. I highly recommend the podcasts."
That said, it's probably ok to have a LITTLE bit of copper in your fermenter...
Found through google search here in which a summary is posted "In a nutshell, drinking water in copper pipes, or boiling wort pre-fermentation in a copper vessel (or with a copper pipe in the boil pot). the amount of water contacting the copper is limited to the time the water is passing through the pipes or boiling in the kettle. The pH is pretty neutral (though it drops as the boil goes on). There's not a lot of contact time, so not a whole lot of copper goes into solution. What small amount does, the yeast take it all out during fermentation. (The copper is a good nutrient for yeast). Using copper in the fermenter or afterwards is during a period of lowered pH and the copper will continue to dissolve into solution as fast or faster than the yeast can consume it. Sulfates in the water will bind with the copper producing copper sulfate, a poison. I highly recommend the podcasts."
That said, it's probably ok to have a LITTLE bit of copper in your fermenter...
HomebrewJeff
Well-Known Member
I see I'm a little late, but in case anyone else comes across this thread, here is some more info about copper poisoning:
FDA/CFSAN FDA 1997 Food Code - Annex 3: Public Health Reasons/Administrative Guidelines
Check out the section titled: 4-101.14 Copper, Use Limitation.*
Who is a to say how much is too bad, but it's not worth it, IMO.
FDA/CFSAN FDA 1997 Food Code - Annex 3: Public Health Reasons/Administrative Guidelines
Check out the section titled: 4-101.14 Copper, Use Limitation.*
Who is a to say how much is too bad, but it's not worth it, IMO.
HairyDogBrewing
Well-Known Member
bendavanza
Well-Known Member
This guy makes nice and inexpensive thermowells
Welcome to Stir Plates .com
Welcome to Stir Plates .com
