Copper Usage in the Brewhouse

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dannysk

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Curious, but how many brewers out there make sure that they are exposing their wort to copper for all the good things that copper does?

If recently gone from no copper to the presence of copper (or vise versa), did you see improvements in fermentation/yeast health or in the reduction of sulphur/meaty fermentation character in the finished beer?

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Pie_Man

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I use a copper immersion chiller. I can't say I noticed much of a difference besides the quicker cooling times.
 
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