Pennine
Well Known Fool
- Joined
- Sep 10, 2019
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I am drinking this Czech lager that has a strong copper taste that reminded me of something. I heard on a podcast today from a brewer that uses dry yeast that he takes a copper pipe and sticks it in the kettle after boil to reduce the sulfur produced from 34/70.
Is this a legitimate way at reducing sulfur in lagers? And is this why my Czech lager has a copper after taste.
Is this a legitimate way at reducing sulfur in lagers? And is this why my Czech lager has a copper after taste.
