So if you are incorporating copper to some degree, then do you feel through experience that a stainless steel chiller is not fully necessary to maintain low DO practices? Just curious, as I am trying to figure out where I can possibly make changes at home.
I think stainless is necessary for the effects to last any useful amount of time. But I think you may be able see the effects with the use of copper for a very short time. Maybe till the end of the mash, maybe the end of fermentation, maybe not at all. It very dependant on a 1000 different factors.