scattleberry
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- Aug 31, 2006
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Just gone done brewing my first all grain batch, and used my new home-made immersion wort chiller (30 feet for the brewpot, 20 feet for an ice bucket; my tap water is really warm). After 30 minutes the wort was cool, and when I pulled the chiller it was bright shiny copper color, as opposed to the browner oxidized color it had been before. Suspecting something was wrong, I tasted the wort, and sure enough, it tasted very strongly of copper. I imagine the batch is a total loss.
What did I do wrong? I'm assuming the pH of the wort was too low, and so it dissolved the copper on the wort chiller. How can I avoid this in the future??
What did I do wrong? I'm assuming the pH of the wort was too low, and so it dissolved the copper on the wort chiller. How can I avoid this in the future??