Re: Life of Coppermelt
I have been using Coppermelt for over 1 year now and have seen the pressure build-up like you mention in a majority of the cans. I don't think it matters whether the temp is hot or cold but more along the lines of if it has a transition from hot to cold. It is completely normal and doesn't affect the performance of the product.
I have never seen or heard from the maker anything about a shelf life. I have this stuff stockpiled in amounts that will last me for 6 years and I fully expect the last can to be as good as the first. My original can went from 15 degrees to 95 degrees and from 4200 feet to 11,200 feet in one year and it was good to the last drop over the course of 1 year.
Honestly, you fellows are putting way to much stock in the idea that this stuff is weak and fragile. IT IS NOT!! This enzyme is strong enough to be immersed in ammonia (very slight, .05%) it's entire life 24/7. Trust me, you don't need to baby it anymore than you baby your Budweiser. [img]/ubbthreads/images/graemlins/wink.gif[/img]
If it's not far, it's boring.