Author Topic: Copper does remove sulfur!  (Read 9994 times)

Offline weithman5

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Re: Copper does remove sulfur!
« Reply #15 on: January 17, 2013, 04:28:03 PM »
The pear is subtle but distinctly different from apple cider. It is wine-like with slight residual sweetness. Pears contain sorbitol, an unfermentable sugar alcohol, and this is noticable compared to fully fermented apple ciders.

FWIW, sorbitol is one of the reasons that pear juice and sugar free gum will help ya poop.
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Online mtnrockhopper

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Re: Copper does remove sulfur!
« Reply #16 on: January 19, 2013, 09:11:47 AM »
Great to know, and it sounds delicious!

Also, I see you're getting in on this thumbring business.
That's my wife's thumb.
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Offline majorvices

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Copper does remove sulfur!
« Reply #17 on: January 20, 2013, 07:43:07 AM »
i have mine in the BK - but have run through copper tubing when sulphur has been a problem with good results.
I originally thought I'd just run the cider through the copper tube as I was racking into the bottling bucket, but I was worried that wouldn't be enough contact time. Do you think that would have worked?

I worked for me once before. Ran it through a few feet, don't remember how much now.
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Offline Jo Diesel

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Re: Copper does remove sulfur!
« Reply #18 on: May 31, 2013, 07:45:17 AM »
Is the copper coil chiller OK? Have not had issues but I always use my copper chiller

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Re: Copper does remove sulfur!
« Reply #19 on: May 31, 2013, 07:51:16 AM »
Is the copper coil chiller OK? Have not had issues but I always use my copper chiller
Yep. Works for me.
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Re: Copper does remove sulfur!
« Reply #20 on: May 31, 2013, 08:39:25 AM »
Is the copper coil chiller OK? Have not had issues but I always use my copper chiller
Some lager yeasts produce a lot of sulfur compounds after the copper chiller.
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Offline AmandaK

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Re: Copper does remove sulfur!
« Reply #21 on: May 31, 2013, 09:24:40 AM »
Is the copper coil chiller OK? Have not had issues but I always use my copper chiller
Some lager yeasts produce a lot of sulfur compounds after the copper chiller.

I'm experiencing that with WLP029 Kolsch yeast - sulfur bomb! I think it may age out with some lagering based on what I've been reading. If not, I'll throw a small piece of copper in the keg.  8)
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Offline udubdawg

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Re: Copper does remove sulfur!
« Reply #22 on: June 01, 2013, 06:42:24 PM »
Is the copper coil chiller OK? Have not had issues but I always use my copper chiller
Some lager yeasts produce a lot of sulfur compounds after the copper chiller.

I'm experiencing that with WLP029 Kolsch yeast - sulfur bomb! I think it may age out with some lagering based on what I've been reading. If not, I'll throw a small piece of copper in the keg.  8)

Amanda, how warm are you going with 029?
I get way more sulfur when I let it get warm.

Offline nateo

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Re: Copper does remove sulfur!
« Reply #23 on: June 02, 2013, 03:32:12 PM »
If you're adding copper post-ferment, I'd be very careful. It's a heavy metal, so it's not exactly "good for you." I read something Martin wrote about the yeast grabbing up excess copper in the wort. If you're adding it post-ferment, though, I'm not sure if the yeast will bind with it, or if you'll end up drinking it.

Here's an x-post from the probrewer forum, but I thought some here might find this helpful:

Sulfur will bind with oxidation byproducts as well. I read a study that found lagers with higher sulfur levels were more stable than those with low sulfur.

Post-ferment sulfur is probably mercaptans, and they can be removed with copper. Try treating a small amount with copper (put a penny in a glass). If it's mercaptans, the smell will disappear immediately. If not, you've got sulfides, and if so, good luck.

To avoid producing excess H2S (which later form mercaptans, then sulfides/disulfides) in the first place, ferment at a lower temperature, provide necessary YAN, select a low-sulfur yeast strain.

Running beer through a copper tube or something is kind of a WAG approach to sulfur removal. You don't really know how much copper you're adding when you do that. Wine guys use titration bench tests with copper sulfate solutions to determine the exact amount they need to add. The copper sulfide you create after the sulfate reacts with the mercaptans will settle out over time, and you should remove it if you can. So fine, rack, filter or all the above.

For dealing with sulfides, well, you should probably just give up. There is a hail-mary approach, though: in the absence of oxygen sulfides will revert back to mercaptans. So you can use asorbic acid or similar antioxidant to try to knock out the O2, then treat with copper. But, that's not a sure or fast way to do it.
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Offline mabrungard

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Re: Copper does remove sulfur!
« Reply #24 on: June 02, 2013, 07:08:11 PM »
For sure, if you're going to have copper contact, it needs to be with the wort...pre-fermentation.  The wort is less acidic than beer and the yeast will subsequently bind the yeast.  No copper contact with beer!
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Offline Jo Diesel

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Re: Copper does remove sulfur!
« Reply #25 on: June 17, 2013, 10:31:30 AM »
So don't use your still as a FERMENTOR!  ::)