Cedar Rapids Brewing Society

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Why copper? Stainless would be a better choice. I have a smaller homebrew version I am using when the weather warms up.

https://www.bedbathandbeyond.com/store/ ... ryId=12595

It was actually a gift for my wife last year but when we used it last I was thinking, "how many gallons of wort will fit in there?"

Better thermal conductivity? Easier to work with? I'm with you in all of the downside. I will have to follow to see how it turns out.

I always thought copper good in boil but once fermentation begins no copper.

"how many gallons of wort will fit in there?"

16" x 13" x 4"(?) is about 3 gallons

Everything I will say in this post is made up. Please correct all errors. Low pH of wort will produce a layer of corrosion. Acid in wort is mainly phosphoric, so corrosion would be copper phosphate? Once underlying copper is protected it should not be a factor. Wort is only in container long enough to inoculate itself.

Am I missing something?
Can't be a ship. No motor, no sail.

More like a coolboat then? And for me personally, just about everything I say is made up, not just this post.

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Have any of you used a cool ship, or a similar open vessel, to naturally inoculate a beer?
If so, how were the results?
What time of the year did you make the beer?

daryl wrote:Have any of you used a cool ship, or a similar open vessel, to naturally inoculate a beer?
If so, how were the results?
What time of the year did you make the beer?

Have you read American Sour Beers yet?

Also, Seems one popular method is to pitch a saison or Trappist strain, then let it sit open at 50F for a night to add some random stuff in it.

I haven't used a coolship, but I have had success with capturing wild yeast. I followed the bootleg biology's instructions. I did the capturing in the fall. I would think about now is fine too, you want the cool evening and over night temps.

daryl wrote:Have any of you used a cool ship, or a similar open vessel, to naturally inoculate a beer?
If so, how were the results?
What time of the year did you make the beer?

Well, I've made two accidentally sour braggots and one accidentally sour porter. I don't know if that counts though.

So I pitched Roeselare into nine batches of sour ale last fall and will do another 8 or 9 this year. I imagine by the end of the year I can use a cool ship and get positive results.

Good thing sulfite kills brett and lacto, or I'd never be able to make mead, wine, or cider again.

I read somewhere that spring time yeast is better. Good yeast are munching on pollen. Friendly yeast are abundant in the atmosphere.