Does anybody have concerns about maybe missing some oxidation on their chilled and getting it in their beer?
I assume you are talking about the copper oxidation on the wort chiller.
After use I rinse and hang up to dry. Back in the next brew ~ 15 minutes to finish. Any oxidation gets cleaned off at that time.
Yeast like copper.
Too many other things to worry about.
Isn’t that green stuff highly toxic?
We have hashed out that on this forum several time before.
If its green, a little vinegar will take it off. If its just tarnished to a golden brown, let it go.
Hanging up to dry and keeping it that way is the key. It doesn’t have to be shinney enough to attract a monkey every time.
Yeas, although it can be removed.