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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