Copper Content In Backset

[Æther]

So, I am trying to get a gauge on the copper content in backset.

I've read that this should be removed before disposal, or being used in animal feed (in large capacity distilleries, probably not an issue for the home distiller), reasons being, exposure to high temperatures and low pH and regular cleaning of copper result in copper content building up in backset. I understand backset can be used in sour mash - to be redistilled - so it would not be an issue or cause for concern in terms of consumption in this case. I was curious as to whether the copper content in backset would be an issue if it was used as a base for brewing beer. There seems to be little research on this that I can find.

Additionally, any other reasons why backset should or should not be used in brewing providing it carries good flavour and pH is adjusted accordingly before pitching yeast.

[SmokyMtn]

Do you have a link to this research?

Edit: grammar

[Dathhu]

Just trying to decipher what you're asking? Stilling beer or drinking beer?

If it's the latter I can't say how it would go, I know a little copper can help with yeast nutrition for brewing drinking beer. For example a copper cooling coil can provide some benefits for a beer wort.

Not sure I'd want the flavour of distilling backset in a beer though, if I wanted some other flavour in I'd probably just go with some spirit soaked wood or even just an addition of spirit to the beer after racking into secondary.

Apart from trying to balance pH, there would still be a lot of flavours in backset that I wouldn't want anywhere near beer myself after taking all the goodness out in the still. Never had anything left in the pot that I'd like in a beer to be honest but YMMV, but there are easier ways to add spirit notes to a beer.

If you try it let us know how it turns out.

If it's the former, disregard all that, backset has been used in distilling for a long time with positive flavour effects.

[Æther]

Do you have a link to this research?

Edit: grammar

I will try to locate it. I near quoted it. It is from a course I am taking on distillation with the Institute of Brewing and Distilling. It’s a couple of modules back though, I’ll have to have a run through the lessons.

[Æther]

Just trying to decipher what you're asking? Stilling beer or drinking beer?

If it's the latter I can't say how it would go, I know a little copper can help with yeast nutrition for brewing drinking beer. For example a copper cooling coil can provide some benefits for a beer wort.

Not sure I'd want the flavour of distilling backset in a beer though, if I wanted some other flavour in I'd probably just go with some spirit soaked wood or even just an addition of spirit to the beer after racking into secondary.

Apart from trying to balance pH, there would still be a lot of flavours in backset that I wouldn't want anywhere near beer myself after taking all the goodness out in the still. Never had anything left in the pot that I'd like in a beer to be honest but YMMV, but there are easier ways to add spirit notes to a beer.

If you try it let us know how it turns out.

If it's the former, disregard all that, backset has been used in distilling for a long time with positive flavour effects.

Sorry, I should have been clearer. I meant drinking beer.

I have actually just bottled what was fermented from backset and is now conditioning. Briefly, this is what was done.

Cider backset 1 for sour mash “cider”, dextrose and champagne yeast cropped from an elderflower wine, yeast nutrient. Came out at 7.8%, very crisp, tart but not acidic, lightly sparkling and smashable. Still a ton of cider flavour.

Cider backset 2 for a “malt cider”, a mix of dry and light spray dry malts, dextrose, brewers yeast, nutrient. Smelled like baked apple pie preferment. Not 100% on this though. It is a murk bomb, uber banana, 5%, smells and taste delicious but I am a little cautious of how funky it looks and smells, albeit a great smell!

DDH Pale backset, black cherry, extra dark spray dry malt, lactose, nz hops. Circa 6%. Absolute dream.

For the record, they all taste and smell amazing. I’ve paid a lot for far worse “premium” craft, but then that’s not hard. However, I read about the copper residues after the brews were done so it has put me on edge about drinking them in any kinda quantity.