I've been seeing this article lately about the dangers of Moscow mules. It got me thinking... there's lots of breweries and even home brewers using copper heat exchangers and kettles. Lots of beers are around 5 ph when boiling, kettle sours less than 3.6 pH usually. Not to mention the acid and caustic cleaning cycles that would possible corrode off some free copper. For those with some knowledge in metals, Is this something to be concerned with?
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Copper poisoning from contact with drinks below 6 pH?
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Copper poisoning from contact with drinks below 6 pH?
I've been seeing this article lately about the dangers of Moscow mules. It got me thinking... there's lots of breweries and even home brewers using copper heat exchangers and kettles. Lots of beers are around 5 ph when boiling, kettle sours less than 3.6 pH usually. Not to mention the acid and caustic cleaning cycles that would possible corrode off some free copper. For those with some knowledge in metals, Is this something to be concerned with?Tags: None
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