On Thu, Mar 01, 2007 at 12:29:04PM +0100, Mikkel Andersen wrote: > Men kobber er et tungmetal og kobbergryder til madlavning er altid > behandlet med en anden legering på indersiden,
I have read somewhere that the yeast actually needs trace amounts of copper to multiply, and in doing so will consume most of the available metal. I think copper has long tradition of being used in all brewing and distilling processes... > Jeg har også kigget efter noget at lakere min egen chiller med for at > forsegle kobberet, men jeg har ikke fundet en løsning endnu, As far as I remember, the traditional copper pots are tinned on the indside. Tin binds well to copper, leads heat well, and is less poisonous to humans. Just be sure not to get some of the modern tin-lead mixtures instead! "Beer anyway" -H -- Heikki Levanto "In Murphy We Turst" heikki (at) lsd (dot) dk _______________________________________________ Brygforum mailing list [email protected] http://lists.haandbryg.dk/cgi-bin/mailman/listinfo/brygforum To get off the list, send a blank mail to [EMAIL PROTECTED] Frameld fra listen, send en tom mail til [EMAIL PROTECTED]
