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General Category => Ingredients => Topic started by: majorvices on October 10, 2011, 07:51:59 PM

Title: Weirdest thing: Sulfur Removal tip
Post by: majorvices on October 10, 2011, 07:51:59 PM
I have a beer that I racked too early and it was just full of sulfur. Smelled absolutely fetid. I looked up some solutions and found a tip on a wine making forum that suggested pouring a small glass and stirring the wine with copper. And that if it works to try racking the wine through copper tubing.

Tried the stirring thing and side by side the difference is simply friggin' amazing! The beer stirred with copper tastes and smells exactly as it should. The other smells a little like ass.

I'm blown away, had never heard of this technique. The beer stirred with copper is delicious and completely drinkable, the other I couldn't finish an entire glass. Has anyone else heard of this?
Title: Re: Weirdest thing: Sulfur Removal tip
Post by: denny on October 10, 2011, 07:55:24 PM
Wow....alchemy!  Never heard of that.
Title: Re: Weirdest thing: Sulfur Removal tip
Post by: hamiltont on October 10, 2011, 07:57:55 PM
Works with mead too. Sometimes just a "copper" penny in the secondary will fix the rotten farts, 'er Sulfur.  Cheers!!!
Title: Re: Weirdest thing: Sulfur Removal tip
Post by: davidgzach on October 10, 2011, 08:03:43 PM
Good trick to know!  Got one for Acetaldehyde?
Title: Re: Weirdest thing: Sulfur Removal tip
Post by: hamiltont on October 10, 2011, 08:07:44 PM
Good trick to know!  Got one for Acetaldehyde?

Leave it in the primary longer to avoid but It may go away as it conditions.  Cheers!!!
Title: Re: Weirdest thing: Sulfur Removal tip
Post by: punatic on October 10, 2011, 08:08:18 PM
That's why stills are made of copper.
Title: Re: Weirdest thing: Sulfur Removal tip
Post by: hopfenundmalz on October 10, 2011, 08:10:23 PM
My memory was jogged.  This is said to be what happens on the hot side, must happen on the cold side too.
Was it the rotten egg smell of H2S?

Copper ions react with the hydrogen sulfide produced during fermentation and reduce it to insoluble copper sulfide, which is left behind with the trub and yeast cake

From this, in the metals and liquids section.
http://www.byo.com/stories/projects-and-equipment/article/indices/20-build-it-yourself/1149-metallurgy-for-homebrewers
Title: Re: Weirdest thing: Sulfur Removal tip
Post by: majorvices on October 10, 2011, 09:47:17 PM
Yes, Jeff, that is essentially what the post said - that the copper reacts with the hydrogen sulfide. I'm just amazed at how well it works. It really is like magic.
Title: Re: Weirdest thing: Sulfur Removal tip
Post by: hopfenundmalz on October 10, 2011, 09:57:33 PM
Copper can be bad on the cold side as it can ppromote staling.  If the contact time is low, this may be good to get the H2S out. Not the first time I have seen a brewing rule go both ways. 

Do you have any copper on the hot side in your system?  Might help reduce it, but the yeast may still produce more.
Title: Re: Weirdest thing: Sulfur Removal tip
Post by: majorvices on October 10, 2011, 10:14:37 PM

Do you have any copper on the hot side in your system?  Might help reduce it, but the yeast may still produce more.

Used to, but now, no, not really. I am going to start adding a couple pieces to the boil now. I seem to have been having a problem with sulfur in beers lately, especially with dark beers. Hoping this will help eliminate the problem.
Title: Re: Weirdest thing: Sulfur Removal tip
Post by: James Lorden on October 10, 2011, 10:55:19 PM
I wonder how much contact time you need.  Coul adding a piece of copper to the racking cane work.

Also, aren't pennies made mostly of zinc now a days?
Title: Re: Weirdest thing: Sulfur Removal tip
Post by: hopfenundmalz on October 10, 2011, 11:04:42 PM
You can look it up to find the exact amount, but pennies are about 98% zinc.
Title: Re: Weirdest thing: Sulfur Removal tip
Post by: majorvices on October 11, 2011, 12:49:44 AM
I wonder how much contact time you need.  Coul adding a piece of copper to the racking cane work.

Also, aren't pennies made mostly of zinc now a days?

For a 12 oz glass of beer it took about 3-5 seconds of stirring for the aroma and flavor to be completely gone. I'm going to just add a couple lengths of copper to the BT and let sit for an hour or so and sample it. Hopefully that will do the trick.

But, yeah, copper on the racking cane might very well be all that you would need.
Title: Re: Weirdest thing: Sulfur Removal tip
Post by: James Lorden on October 11, 2011, 01:00:56 AM
Just thinking, when copper turns green that generally means its formed copper sulfate. I'd guess that the sulfer pulled out of the beer might be bonding to form copper sulfate. I'm pretty sure that stuff is toxic - I know it will kill fungus!

Title: Re: Weirdest thing: Sulfur Removal tip
Post by: bluesman on October 11, 2011, 01:02:31 AM
Interesting results Keith!

Copper can be bad on the cold side as it can ppromote staling.  If the contact time is low, this may be good to get the H2S out.

I think this Brewing Network episode with Jamil and Palmer sheds some more light on brewing with metals. It's a good one. Check it out.

http://thebrewingnetwork.com/shows/Brew-Strong/Brew-Strong-09-29-08-Metals-that-Affect-Your-Beer
Title: Re: Weirdest thing: Sulfur Removal tip
Post by: richardt on October 11, 2011, 01:34:00 AM
I remember reading somewhere that an all stainless steel brewery had to install a 6 inch section of copper piping in the transfer tubing in order to give the yeast enough trace copper for yeast health.  I don't know if it also served the purpose of helping to drive off H2S.

Out of curiosity, wouldn't pushing CO2 help drive off the H2S? 

If so, one could create a copper diffusion disc and attach it to a length of silicone tubing attached to a CO2 tank... sanitize it and then just drop it in the BT (or corny keg, if you're just a humble homebrewer) for a few minutes.
Title: Re: Weirdest thing: Sulfur Removal tip
Post by: majorvices on October 11, 2011, 02:03:35 AM
I had tried bubbling Co2 up from the bottom through a diffusion stone and it helped some but not enough. Perhaps I didn't give it enough time but you can strip other aromas from the beer this way as well, not just sulphur. The copper trick works faster and better IMO.
Title: Re: Weirdest thing: Sulfur Removal tip
Post by: tschmidlin on October 11, 2011, 03:26:36 AM
Just don't let it go too long, or it will pick up metallic off-flavors.  I'd keep a really close eye on it.
Title: Re: Weirdest thing: Sulfur Removal tip
Post by: corkybstewart on October 11, 2011, 04:20:43 AM
I have a 5" piece of 1/2" copper pipe in the hose between my kettle and the pump.  I read something somewhere about copper givin g some sort of yeast nutrient but as usual I can't remember any details.  Old age sucks.
Title: Re: Weirdest thing: Sulfur Removal tip
Post by: majorvices on October 11, 2011, 11:46:11 AM
Just don't let it go too long, or it will pick up metallic off-flavors.  I'd keep a really close eye on it.

Yeah, I was always under the impression that due to low pH of beer that copper was only safe on the wort side, but Palmer says "Copper is relatively inert to both wort and beer. " from the link posted above. Still, I'm not going to take any chances. I'm aiming for short exposure.

Also, FWIW I think the mineral stripped for copper for yeast health is zinc, IIRC. There might be other trace elements as well.
Title: Re: Weirdest thing: Sulfur Removal tip
Post by: hamiltont on October 11, 2011, 01:14:32 PM

Also, aren't pennies made mostly of zinc now a days?
Today, yes.  Prior to the 80's they were copper.

I use a copper pickup tube in my BK but the mead, every once in a blue moon, needs a little help so I have an old penny for that. Cheers!!!
Title: Re: Weirdest thing: Sulfur Removal tip
Post by: hopfenundmalz on October 11, 2011, 01:32:38 PM

Also, aren't pennies made mostly of zinc now a days?
Today, yes.  Prior to the 80's they were copper.

I use a copper pickup tube in my BK but the mead, every once in a blue moon, needs a little help so I have an old penny for that. Cheers!!!

They changed pennies to 97.5% zinc in 1982.

Copper on the cold side is said to accelerate beer staling.  Listen to the Brew Strong on metals.
Title: Re: Weirdest thing: Sulfur Removal tip
Post by: majorvices on October 11, 2011, 02:47:00 PM
I'm not worried about stLing. This beer will be gone in under 3 weeks.
Title: Re: Weirdest thing: Sulfur Removal tip
Post by: tschmidlin on October 11, 2011, 04:03:52 PM
I'm more worried about immediate off flavors.  I took a beer off flavor class with Ted Hausotter where he stuck a length of copper pipe in a bottle for a minute or so, and the beer was noticeably and nastily metallic.  That's a much longer time and probably higher surface area than you are using, but it's something to be aware of.
Title: Re: Weirdest thing: Sulfur Removal tip
Post by: dmtaylor on October 11, 2011, 06:10:30 PM
Good trick to know!  Got one for Acetaldehyde?

Acetaldehyde boils at about 68 F.  Best thing you can do is warm it up into the 70s for a few days and see if that helps.
Title: Re: Weirdest thing: Sulfur Removal tip
Post by: dmtaylor on October 11, 2011, 06:13:19 PM
I wonder how much contact time you need.  Coul adding a piece of copper to the racking cane work.

I would think any copper would be helpful.  If this is a chemical reaction, the effect should be close to instantaneous.

Also, aren't pennies made mostly of zinc now a days?

Yes, but the cutoff date was 1982.  You can easily find a penny from 1981 or earlier and then you're ready to roll.
Title: Re: Weirdest thing: Sulfur Removal tip
Post by: dean on October 23, 2011, 01:28:00 PM
I have a 1/2 inch copper pickup tube in my BK.  I haven't noticed any sulphur smells...  :)
Title: Re: Weirdest thing: Sulfur Removal tip
Post by: gmac on October 23, 2011, 03:20:26 PM
I boil my copper immersion chiller for 15 minutes to sanitize it in the hot wort.  I've never noticed any sulphur flavours in any of my beers to date. 
Has anyone done this and still had sulphur flavours?
Title: Re: Weirdest thing: Sulfur Removal tip
Post by: tubercle on October 23, 2011, 04:43:06 PM
My immersion cooler is ~ 50 ft of 3/8" copper. I guess that works as well.
Title: Re: Weirdest thing: Sulfur Removal tip
Post by: punatic on October 23, 2011, 06:15:19 PM
Kinda shoots a big hole in the metallic off-flavor theory, ay?
Title: Re: Weirdest thing: Sulfur Removal tip
Post by: majorvices on October 23, 2011, 07:14:02 PM
Kinda shoots a big hole in the metallic off-flavor theory, ay?

Post fermentation is different from pre fermentation though since the pH is lower and can dissolve more of the copper. You will find many copper clad BKs, I doubt you'll ever find a copper fermenter.

FWIW the copper trick worked per glass but did not work as well on the entire volume. Also, I may have been picking up a slight metallic off flavor. I'm going to go total reversal and not recommend this as a technique. I have added a little bit of copper back into my BK, however.
Title: Re: Weirdest thing: Sulfur Removal tip
Post by: euge on October 23, 2011, 07:40:16 PM
Good to know about about the stirring though I've never really ever had a sulfur problem. Is it possible that just the stirring drove the sulfur aroma off?

Used to have a 10" piece of copper tube that I would stick in the racking hose to weigh it down. Started to get metallic components to my darker beers. Under Tom's advice it was removed from the system and haven't had a metallic flavor since in my beer; though I get it all the time in commercial craft brews.  
Title: Re: Weirdest thing: Sulfur Removal tip
Post by: majorvices on October 23, 2011, 07:52:04 PM
I tried stirring with a plastic fork as well and had better luck with the copper.
Title: Re: Weirdest thing: Sulfur Removal tip
Post by: andyi on October 23, 2011, 08:42:34 PM

When we brewed my Pro-am beer at New Belgium there was H2S post fermentation (WY3522).  They "ran it through the copper" to clean it up.  Worked like a champ
Title: Re: Weirdest thing: Sulfur Removal tip
Post by: hopfenundmalz on October 23, 2011, 11:05:18 PM
I boil my copper immersion chiller for 15 minutes to sanitize it in the hot wort.  I've never noticed any sulphur flavours in any of my beers to date. 
Has anyone done this and still had sulphur flavours?

I have copper false bottoms in my mash tun with a copper pickup tube.  The boil kettle has a 1/2 inch copper pick up tube.  The 1/2 inch 50 ft immersion chiller goes in at 15 minutes from the end of boil.   Some lager yeast will still kick out sulfur smells.   Doing a good diacetyl rest will help scrub that out.   
Title: Re: Weirdest thing: Sulfur Removal tip
Post by: Kit B on October 24, 2011, 04:01:09 PM
Some lager yeast will still kick out sulfur smells.   Doing a good diacetyl rest will help scrub that out.  

I'm amazed that no one pointed this out, earlier.
I get huge sulfur odor from Wyeast 2124 Behemian lager yeast.
After a diacetyl rest, it's undetectable.
Title: Re: Weirdest thing: Sulfur Removal tip
Post by: tschmidlin on October 25, 2011, 05:30:04 AM
Some lager yeast will still kick out sulfur smells.   Doing a good diacetyl rest will help scrub that out.   

I'm amazed that no one pointed this out, earlier.
I get huge sulfur odor from Wyeast 2124 Behemian lager yeast.
After a diacetyl rest, it's undetectable.

It's probably just that heating it up will help the SO2 bubble out of the beer rather than some chemical change, don't you think?
Title: Re: Weirdest thing: Sulfur Removal tip
Post by: punatic on October 25, 2011, 07:13:51 AM
Some lager yeast will still kick out sulfur smells.   Doing a good diacetyl rest will help scrub that out.  

I'm amazed that no one pointed this out, earlier.
I get huge sulfur odor from Wyeast 2124 Behemian lager yeast.
After a diacetyl rest, it's undetectable.

It's probably just that heating it up will help the SO2 bubble out of the beer rather than some chemical change, don't you think?

Hydrogen sulfide is removed from well water by splashing (allowing it to cascade down a stepped platform) or by bubbling air through the water.  It comes out of solution fairly easily.  

I don't know, but I'm guessing that bubbling carbon dioxide through the beer would drive off the dissolved hydrogen sulfide.
Title: Re: Weirdest thing: Sulfur Removal tip
Post by: majorvices on October 25, 2011, 11:57:24 AM
Bubbling co2 up from the bottom is the most prescribed method - perhaps I didn't purge long enough but it didn't work in my case. I'm now thinking the copper trick worked afterall. Sulphur is gone, perhaps it took a few days for the reaction to completely take place, I dunno.
Title: Re: Weirdest thing: Sulfur Removal tip
Post by: hopfenundmalz on October 25, 2011, 12:27:37 PM
Some lager yeast will still kick out sulfur smells.   Doing a good diacetyl rest will help scrub that out.   

I'm amazed that no one pointed this out, earlier.
I get huge sulfur odor from Wyeast 2124 Behemian lager yeast.
After a diacetyl rest, it's undetectable.

It's probably just that heating it up will help the SO2 bubble out of the beer rather than some chemical change, don't you think?

Could be, but I have often read that the increased CO2 production from the warmer fermentation at the end helps scrub the Sulfur compounds out.  It works for me.
Title: Re: Weirdest thing: Sulfur Removal tip
Post by: Kit B on October 25, 2011, 05:33:51 PM
Some lager yeast will still kick out sulfur smells.   Doing a good diacetyl rest will help scrub that out.  

I'm amazed that no one pointed this out, earlier.
I get huge sulfur odor from Wyeast 2124 Behemian lager yeast.
After a diacetyl rest, it's undetectable.

It's probably just that heating it up will help the SO2 bubble out of the beer rather than some chemical change, don't you think?

That's my assumption...warming the liquid, to purge many of the gasses that were able to remain dissolved at fermentation temp.

I don't know, but I'm guessing that bubbling carbon dioxide through the beer would drive off the dissolved hydrogen sulfide.

I honestly think this would work, as well.
Title: Re: Weirdest thing: Sulfur Removal tip
Post by: majorvices on October 26, 2011, 12:02:47 PM

I don't know, but I'm guessing that bubbling carbon dioxide through the beer would drive off the dissolved hydrogen sulfide.

I honestly think this would work, as well.


As I mentioned above this is what is most commonly used to remove sulfur compounds from finished beer, I had tried bubbling up via a diffusion stone from about 2 minutes for approx. 95 gallons but apparently that wasn't long enough. The other problem is you tend to blow out other pleasant hop, malt and yeast aromas as well.

Normally I also let all my ales sit at about 68 degrees (or warmer for some belgians) and I believe as well that the warmer temps drive out any So4 as well as cleaning up unwanted yeast characteristics, but in the case of the beer that was the catalyst of this post I believe I rushed it hence the problem.

I am interested in the fact that New Belgium has used the copper technique to clean up some of their beers. I had never heard of this technique before. I do think it works but am hoping I will never have to resort to it again. In my case I had simply immersed a long copper pipe into the top of the bright tank because I did not really have time to rig up a copper coil, but I would be interested to know how long the coil needed to be in order to clear up the beer without causing any deleterious effects.
Title: Weirdest thing: Sulfur Removal tip
Post by: BrewBama on April 18, 2020, 02:09:37 AM
Any idea how long it will take a 1967 copper penny to rid 5 gals of ass? 

I drilled a hole in the penny, tied dental floss to it, and hung it in a keg in an attempt to save a beer. 

First time for everything I suppose, this has never happened to me before. Coincidentally, it is also the first time in a very long time I used tap water and used Kmeta to dose it for chlorine/chloramine removal. (Hence the “Ck my math” post to ensure I wasn’t adding too much sulfur).


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Title: Re: Weirdest thing: Sulfur Removal tip
Post by: mabrungard on April 18, 2020, 12:25:52 PM
I know that a modern penny is zinc that’s clad with copper. I’m not sure when they went from solid copper, but exposing the core to beer would not be good since zinc tastes very metallic. The message is to make sure your copper source is pure. Either a piece of wire or tubing is safer.

The copper/sulfur reaction is very quick. A few minutes of swishing should do it.
Title: Re: Weirdest thing: Sulfur Removal tip
Post by: BrewBama on April 18, 2020, 12:31:44 PM
Thx Martin.

The copper clad zinc pennies began in the 80(s). To confirm, I drilled a hole in a new penny and sure enough got zinc filings. When I drilled the hole in this ‘67 penny I got only copper filings.  So, I feel pretty confident there.


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Title: Re: Weirdest thing: Sulfur Removal tip
Post by: dmtaylor on April 18, 2020, 01:21:10 PM
I’m not sure when they went from solid copper

1982
Title: Re: Weirdest thing: Sulfur Removal tip
Post by: hopfenundmalz on April 18, 2020, 01:59:49 PM
A friend said a local brewery has a hose packed with copper tubing. If they have a stinky batch that is used for the transfer to the Brite tank. It doesn't take much contact time, as Martin says.

Title: Re: Weirdest thing: Sulfur Removal tip
Post by: Visor on April 18, 2020, 03:38:20 PM
I’m not sure when they went from solid copper

1982

   Mid 1982 to be a bit more precise, there are all copper 1982's and clad ones. All copper pennies weigh ~3.1g, clad ones ~2.5g. Tedium ad nauseum ;D.
Title: Re: Weirdest thing: Sulfur Removal tip
Post by: Fire Rooster on April 18, 2020, 03:50:04 PM
I’m not sure when they went from solid copper

1982

   Mid 1982 to be a bit more precise, there are all copper 1982's and clad ones. All copper pennies weigh ~3.1g, clad ones ~2.5g. Tedium ad nauseum ;D.
Even more precise, 1856
U.S PENNY
History of composition
  Years            Material
1793–1795    100% copper
1795–1857    100% copper
1856–1864    88% copper, 12% nickel
1864–1942    95% copper, 5% tin and zinc
1943            zinc-coated steel
1944–1946    95% copper, 5% zinc
1947–1962    95% copper, 5% tin and zinc
1962–1982    95% copper, 5% zinc
1982–present    97.5% zinc, 2.5% copper
Title: Re: Weirdest thing: Sulfur Removal tip
Post by: hopfenundmalz on April 18, 2020, 04:30:49 PM
I’m not sure when they went from solid copper

1982

   Mid 1982 to be a bit more precise, there are all copper 1982's and clad ones. All copper pennies weigh ~3.1g, clad ones ~2.5g. Tedium ad nauseum ;D.
Even more precise, 1856
U.S PENNY
History of composition
  Years            Material
1793–1795    100% copper
1795–1857    100% copper
1856–1864    88% copper, 12% nickel
1864–1942    95% copper, 5% tin and zinc
1943            zinc-coated steel
1944–1946    95% copper, 5% zinc
1947–1962    95% copper, 5% tin and zinc
1962–1982    95% copper, 5% zinc
1982–present    97.5% zinc, 2.5% copper

As a kid we always commented when we got a "steely" in change.
Title: Weirdest thing: Sulfur Removal tip
Post by: BrewBama on April 18, 2020, 09:54:42 PM
I have been looking into this further and it seems the wine makers among us have a solution. They use Reduless or Copper Sulfate.

(https://uploads.tapatalk-cdn.com/20200418/7d45a19185d1edd8b579585ff5e580e7.jpg)

(https://uploads.tapatalk-cdn.com/20200421/ad8005d2bec4809699fb861e4b45962e.jpg)


(https://uploads.tapatalk-cdn.com/20200418/9636c0ae8ebd75abadcce0b3c51f79be.jpg)


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Title: Re: Weirdest thing: Sulfur Removal tip
Post by: tommymorris on April 18, 2020, 10:25:30 PM
I have been looking into this further and it seems the wine makers among us have a solution. They use Reduless or Copper Sulfate.

(https://uploads.tapatalk-cdn.com/20200418/7d45a19185d1edd8b579585ff5e580e7.jpg)
(https://uploads.tapatalk-cdn.com/20200418/9636c0ae8ebd75abadcce0b3c51f79be.jpg)


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Did the sulfur taste go away?
Title: Weirdest thing: Sulfur Removal tip
Post by: BrewBama on April 18, 2020, 10:47:06 PM
No. The penny has been hanging in there since last night but I still get smell and taste.

I found it interesting that one source stated that to practice detecting the Hydrogen Sulphide off flavor to add metabisulfite into the beer.

Great! 

That’s what I did thinking I was eliminating chlorine/chloramine. Instead, I think I shot myself in the foot.

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Title: Re: Weirdest thing: Sulfur Removal tip
Post by: denny on April 20, 2020, 02:30:57 PM
No. The penny has been hanging in there since last night but I still get smell and taste.

I found it interesting that one source stated that to practice detecting the Hydrogen Sulphide off flavor to add metabisulfite into the beer.

Great! 

That’s what I did thinking I was eliminating chlorine/chloramine. Instead, I think I shot myself in the foot.

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If you used the correct amount at the right time, that's not what's causing your problem.
Title: Weirdest thing: Sulfur Removal tip
Post by: BrewBama on April 20, 2020, 02:46:40 PM
I normally use distilled water. This is a pandemic batch and the shelves were bare, so I used tap water treated with Kmeta.

I’ve brewed this base recipe dozens of times. The only other difference is Eukonot hops. Same yeast, same grist, same mash, same ferment, basta.

Since this has never happened before using my normal processes in over 100 batches, I am looking at an overdose of Kmeta as the smoking gun. Of course, I could be wrong and could have a serious infection.


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Title: Re: Weirdest thing: Sulfur Removal tip
Post by: denny on April 20, 2020, 03:46:07 PM
I normally use distilled water. This is a pandemic batch and the shelves were bare, so I used tap water treated with Kmeta.

I’ve brewed this base recipe dozens of times. The only other difference is Eukonot hops. Same yeast, same grist, same mash, same ferment, basta.

Since this has never happened before using my normal processes in over 100 batches, I am looking at an overdose of Kmeta as the smoking gun. Of course, I could be wrong and could have a serious infection.


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How much did you use?
Title: Re: Weirdest thing: Sulfur Removal tip
Post by: BrewBama on April 20, 2020, 04:13:20 PM
.3 grams Kmeta powder in 8.5 gal water


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Title: Re: Weirdest thing: Sulfur Removal tip
Post by: denny on April 20, 2020, 04:29:57 PM
.3 grams Kmeta powder in 8.5 gal water


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Doing math in my head based on memory (you know how that goes), that certainly doesn't seem excessive.

ETA:  OK, looks like one tablet, which is good for 20 gal., weighs .44 gr.  So you were a bit high, but not what I'd call over the top.  Martin, where are you?
Title: Weirdest thing: Sulfur Removal tip
Post by: BrewBama on April 20, 2020, 05:46:15 PM
I used 550 mg for my calculation.


 https://r.tapatalk.com/shareLink/topic?share_fid=40079&share_tid=34919&url=https%3A%2F%2Fwww%2Ehomebrewersassociation%2Eorg%2Fforum%2Findex%2Ephp%3Ftopic%3D34919&share_type=t&link_source=app


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Title: Re: Weirdest thing: Sulfur Removal tip
Post by: denny on April 20, 2020, 06:04:15 PM
I used 550 mg for my calculation.


 https://r.tapatalk.com/shareLink/topic?share_fid=40079&share_tid=34919&url=https%3A%2F%2Fwww%2Ehomebrewersassociation%2Eorg%2Fforum%2Findex%2Ephp%3Ftopic%3D34919&share_type=t&link_source=app


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Yeah, I see that now.  Different sources list different weights.
Title: Re: Weirdest thing: Sulfur Removal tip
Post by: mainebrewer on April 20, 2020, 09:03:37 PM
You may have had residual sulfites remaining in your wort. I understand that yeast can react with the sulfite and cause excessive Sulphur in the finished beer. I've read that some yeast varieties are more prone to create Sulphur than others. Extra aeration before pitching the yeast can "use up" the residual sulfites. Did you notice a difference in lag time or overall attenuation? The presence of KMB or SMB can affect the performance of the yeast. 
Title: Re: Weirdest thing: Sulfur Removal tip
Post by: BrewBama on April 20, 2020, 10:06:51 PM
I agree. I noticed no difference in yeast performance.


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Title: Re: Weirdest thing: Sulfur Removal tip
Post by: Fire Rooster on April 21, 2020, 10:19:51 AM
A side note about Copper (Cu) sharing from personal experience.

Lower PH acidic water leeches more Cu into
water through copper pipes.

Once I raised my well water's PH to 6.8,
the Cu levels dropped.

https://cfpub.epa.gov/si/si_public_record_Report.cfm?Lab=NRMRL&dirEntryID=80904

https://beerandbrewing.com/dictionary/Bc3C4qEYz3/
Title: Weirdest thing: Sulfur Removal tip
Post by: BrewBama on April 21, 2020, 11:05:11 PM
That’s what I’m hoping for: the pH of the beer will cause the copper in the penny to leach into the beer, bind with the sulfur, and it will fall out.

The good news is I believe it’s beginning to work. The smell and taste is not near as strong as it was when I first reported my issue. ...and I tasted the beer lagering behind it which does not have the sulfur flaw.

At any rate, I am renaming this sulfur bomb from Citranot to Copper Penny.

In another post, I mentioned watching a Charlie Bamforth interview on beer flavor quality and stability. He described a brewery employee cleaning up sulfate in a batch of beer with copper. The employee walked into the QC lab with a glass of blue liquid. Basically, he overdoses the batch at XXX times the normal dose. He had to have his stomach pumped because he said he drank a pint of it.


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Title: Re: Weirdest thing: Sulfur Removal tip
Post by: Fire Rooster on April 22, 2020, 10:52:12 AM
I use a small piece of copper pipe as suggested by mabrungard.
It's placed in my boil kettle's hop spider with every batch as insurance.
Copper pipe is 99.9% copper.  I plan on trying to use a piece of copper pipe
to weigh down the hop bag.
Title: Re: Weirdest thing: Sulfur Removal tip
Post by: BrewBama on April 22, 2020, 11:34:06 AM
I wouldn’t intentionally introduce copper if I didn’t have a problem. Like iron, copper can cause other problems with beer so should not be in the brew house. ....but I was at zero so had nothing to loose.

I do use a copper immersion chiller. I bought it long before I knew about the detrimental effects of cooper in the brew house. So I live with it and I use Brewtan B in an effort to reduce its effect.


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Title: Re: Weirdest thing: Sulfur Removal tip
Post by: Fire Rooster on April 22, 2020, 01:44:05 PM
I wouldn’t intentionally introduce copper if I didn’t have a problem. Like iron, copper can cause other problems with beer so should not be in the brew house. ....but I was at zero so had nothing to loose.

I do use a copper immersion chiller. I bought it long before I knew about the detrimental effects of cooper in the brew house. So I live with it and I use Brewtan B in an effort to reduce its effect.


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My thoughts are that the introduction of Cu from a 2" piece of copper is
negligible, and far from the impact of a copper kettle.