Hi All,
I have posted before about building/buying a M/T insert made from stainless, but fabrication and/or finding the right sized one has stopped me. I found some reasonable priced copper sheet which I can fabricate a insert myself. I'm no metallurgist so after researching the effects of copper on beer the only thing I found was that could negatively effect the beer was the possiblity of increased ppm more than allowable in the wort. So if this is true the question is will it either fallout or boil off? I don't want to develop a coppery glow without getting a little sun so please chime in with any encourageing advice.
Thanks

Brew kettles used to be made of copper and people use copper wort chillers so I don't really see the problem with it. There was an episode of brew strong about metals I think and Jon Palmer is a metalurlagist so I'd go with whatever he says.

Copper manifolds are commonly used in mashtuns. Many people use a copper pipe fitted with elbows into which slots have been cut.

I ordered this from Onlinemetals;

http://www.onlinemetals.com/merchant.cf ... &top_cat=1

Nice 3/32" perforated SS sheet - I then use their custom fit ordering capabilites, and then with some grinidng, got the sheet to fit snug in the bottom, right above the outlet valve, of the rectangular mash tun. Used it the first time 2 weeks ago, and had great success. FYI

This is exactly what I have done in mine. My dad gave me a roll of 3' wide copper screen a few years back and I cut a rectangle to lay on top of the manifold and it worked great the first and only time I've used it. Had 3lbs of wheat in a fine crush with rice hulls and no problems. The beer tastes great as well. I'd also like to know of any real concerns with using all this copper.

The cost? Other than that, NONE as long as you don't get weird (blue) colors on it. Listen to the 9/28/2008 Brew Strong on "Metals that Affect Your Beer", at 45:00 they (JZ, Palmer, and Colin) begin discussing copper.

I have a Copper manifold in my Cooler Based Mash Tun. I discovered that if you dry off your copper really well after use it won't get black or any other weird coloration. Pretty much goes for most metals really.

Per FDA regs copper may not be used for storage of cooking of foods with pH < 6.00. There is one exception. Brewing!

4-101.14 Copper, Use Limitation.*

(A) Except as specified in ¶ (B) of this section, copper and copper alloys such as brass may not be used in contact with a FOOD that has a pH below 6 such as vinegar, fruit JUICE, or wine or for a fitting or tubing installed between a backflow prevention device and a carbonator.

(B) Copper and copper alloys may be used in contact with beer brewing ingredients that have a pH below 6 in the prefermentation and fermentation steps of a beer brewing operation such as a brewpub or microbrewery

See http://www.foodservice.com/food_safety/ ... 4&type=FCT for more.