Nothing wyługuje because leaching is a completely different process. Secondly, I think that the amo

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Quick question - on Sunday I set the bock at S-23. Fermentation started nicely, but yesterday I felt quite clear notes of hydrogen sulfide in the smell from the fermenter. Since my concern (to put it mildly) today increased, with the conviction that my next beer credited a trip to the bathroom, I made attempts flavor. Imagine my surprise home water filtration when it turned out that the beer tastes very good, but is niedofermentowane. Not surprisingly, stands on a stormy only 3 days. However, in the flavor characteristics of zero corruption. So why these rotten eggs? And if I can sleep peacefully or whether it is a threat channel? To be precise - the fermentation took off at approximately 20 degrees C. When you see the first signs of fermentation, the beer went to the refrigerator, about 12 degrees CPS found the discussion a few years ago, where some colleagues write that the bottom-fermented brew enough regularly banged rotten eggs for 2-3 days tumultuous fermentation home water filtration and nothing wrong with it never ended. I hope that this theory remains in power ...
PS I found the discussion a few years ago, where some colleagues write that the bottom-fermented brew quite regularly banged rotten eggs for 2-3 days tumultuous fermentation and nothing wrong with it never ended. I hope that this theory remains in power ... remains, nothing has changed.
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At the bottom of the fermentation is normal. Just do not push the nose in the fermenter so early Ba, do not push the nose. How can you not push as smells soo here. Well, at least so far. In addition, the need to control is stronger than me. And as for the copper it will try the next ding. Thank you for the quick and supportive in spirit answers.
# 8
With this copper is not the best idea. If during the fermentation is separated hydrogen sulfide to the copper reacts quickly to form copper sulfide, which in turn acidic media (carbonate ions in the broth) was partially home water filtration decomposed to form a composite complex copper home water filtration - carbonate (known as verdigris), which is simply poisonous. Of course it is not much, but if someone sensitive to excess copper in the body, may be in trouble.
25-12-2009, 23:43
25-12-2009, 23:58
Nothing wyługuje because leaching is a completely different process. Secondly, I think that the amount of toxic copper home water filtration compounds in the broth that can occur is negligible. You would have to eat some huge amounts of this beer and it's in a relatively short period home water filtration of time, that it matters. And thirdly, for the people, as Christopher Robin put "sensitive to excess copper" or suffering from pathological accumulation of copper (Wilson's disease) does not matter whether copper enters the body in the form of toxic or non-toxic compounds. Although the first probably home water filtration does not help.
Mash with copper does not react, so can be safely assumed that copper ions do not pass to the broth adjustable. Another situation is in the fermenting wort. Dissolved carbon dioxide in the broth creates carbonate home water filtration ions. Bicarbonates almost all metals are easily soluble in water. But to have arisen, first there must be a copper sulfide, which then must be degraded home water filtration in the presence of carbonate ions. But even then, the amount home water filtration of copper in the solution is surgery "copper" wort is redundant, it should not be used. Somehow it still took that had never built with copper fermentation vats. In theory, should be much better than wood.
Install new discussions: You can not Respond: You may not post attachments You may not edit your own message: You can not vB code: Yes Mordka: Yes [IMG] code not HTML: No Related home water filtration Topics Discussion Author Forum Re. Last reply smell of hydrogen sulfide odor ... or else ... Offroad Brewing amateur 9 24-01-2007 11:46 Apple flavor e-president of the cradle brewing 1 23-05-2006 14:06 Scent of liquid yeast straight from the sachet Wojson Raw 5 22-04-2006 14:17 The smell of cow's milk. Cradle trace brewing 8 08-04-2004 7:45 Drink nose, means to appreciate the sensory qualities of beer. Beer sensor - general 37 07-01-2002 11:57
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