I am setting together fittings and ball valves for my homebrewing equipment and corrosion protection and food safety of material is a key decision point. Yet there is a noticable price difference between the inox 304 (cheaper) and inox 316 (more expensive) stainless steel. I seek in this question the information where the difference between the two is, in particular with wort. The key points are: will 304 suffer (i.e. corrode) from wort (assuming there is sort of salts chloride …
I'm in the process of searching for a new kettle and began looking into induction. What I have discovered in both the brewing and culinary market is that there is no surprise that induction hasn't really taken off since the proper pots are rarely available. The best I have found are pots with a cladded bottom containing an inner layer of 400 grade stainless (ferritic steel). This is probably more efficient than a propane burner but doesn't contribute to a …
I bought an used stainless steel really large pot (>90 liters) that was used for cooking, but had some kind of water stains inside. On a (stupid) attempt to clean it, I had it sand blasted, which completely removed that nice, reflective surface that the stainless steel have, leaving an opaque darkish gray surface. Is this fixable somehow, maybe by polishing or chemical treatment? If its not, is it still safe to use it? Update. This is what it looks …
What are the recommended ways to (a) clean/sanitize stainless steel and (b) if necessarry passivize the stainless steel after the treatment? While there is a question asking about "Cleaning stainless steel", this question, despite its title, is rather "how to revocer/repair a damaged stainless steel". What I would like to know is: what chemicals to use for cleaning (detergents and sanitizers) what chemicals to avoid (to not deteriorate the stainless steal) what tools to use / to avoid (i.e. are …
I have a recipe for a false cider that requires the addition of lemon juice after secondary fermentation prior to bottling/kegging. I've done this before in the bottle with good success but I'm wondering -- should I be concerned about the corrosion potential of citric acid against the stainless steel of the keg? I'm expecting to use the juice from about 4-5 lemons. Basic Understanding Stainless steel is not immune from corrosion. Corrosion and stainless steel? It's stainless, so it …
My set up is for electric BIAB (brew in a bag) so I use a false bottom. The problem is that I don't know if the stainless steel I use is food grade or not. Are there any great risks for my health? Should I replace it or not?
So what do you use for bottling? I'm really starting to look into stainless steel bottles. There are companies that make them (with customized artwork, no less) for conference shwag but you could easily order a small batch and use it for your own goods. Or can you? My wife seems convinced it won't work. Specifically, her concern is twofold, both related to aging meads/wines in them: The seal may be unreliable. This would no doubt be an issue if …
I've had the same 10G aluminum BK since I started AG brewing, about 4 years and 70 batches. I recently left my copper IC in it for a few months and think I may have corroded the aluminum, so it may be replacement time. I am considering stainless steel, but want to know any advantages it brings for just about double the price of aluminum. I should mention that I brew in a bag in this vessel (my bag was …
After 20 years of fermenting in glass carboys, I recently dove in and bought a Blichmann Fermenator. I Scrubbed it according to the docs that came with it, and then gave it my usual BTF soak and air dry before brewing with it. The first batch had a pretty godawful metallic or.. I don't really know how to classify it... harsh smell after 1 week in primary. Same recipe I had just brewed successfully a month prior, sans the funky …