[richardt]

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.

[majorvices]

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.

[tschmidlin]

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.

[corkybstewart]

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.

[majorvices]

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.

[hamiltont]

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!!!

[hopfenundmalz]

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.

[majorvices]

I'm not worried about stLing. This beer will be gone in under 3 weeks.

[tschmidlin]

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.

[dmtaylor]

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.

[dmtaylor]

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.

[dean]

I have a 1/2 inch copper pickup tube in my BK.  I haven't noticed any sulphur smells... 

[gmac]

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?

[tubercle]

My immersion cooler is ~ 50 ft of 3/8" copper. I guess that works as well.

[punatic]

Kinda shoots a big hole in the metallic off-flavor theory, ay?