Copper in wort, different story altogether. The lower pH of beer can leach more elements from the copper.
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Whoops. I guess I'm on here too much. I work for a school district so they have the tendancy to block stuff on the web pertaining to alcohol. However, they have to be tipped off to a lot of things due to traffic. Well, I guess I'm on here too much, because I just got back from a 2 week vacation in europe and came home and I can't get onto the site....
Boo-Hoo. I'll miss you guys while I'm working!
I've never seen the advantage to conicals. Hard to move and very expensive.
What temp do you ferment? I used Bavarian Wheat last time, but think I fermented too high - too much banana not enough clove flavor.