snipper_cr
Well-Known Member
So I cannot recall where I read this. I thought it might have been in Palmer's book but can't find it. In short, it was something pointing out the problem of a copper wort chiller saying that a oxide (or something) layer often gets dissolved in the wort during cooling and although it makes the copper shiny, can add bad flavors to beer.
I cannot remember where I read this, perhaps someone could clarify? Any precautions about using a copper wort chiller?
Thanks!
I cannot remember where I read this, perhaps someone could clarify? Any precautions about using a copper wort chiller?
Thanks!