Re: [BrewEquip] Brewing metallurgy question
- Check out the metallurgy episode of Brew Strong on the Brewing Network - it has all the info you need. I use aluminum to brew in as well, just do not use a lot of PWB to clean the the pot and do not clean it to gleaming metal after each brew. You need that nice grey layer of oxidation - if it is shiny boil a couple of gallons of water in the kettle a few times to develop that nice oxidation layer, otherwise you might notice so very subtle metallic flavors.Maurice-------Original Message-------From: sparks2uallDate: 26/02/2009 2:36:22 PMSubject: [BrewEquip] Brewing metallurgy question
I have read somewhere that aluminum is not good for brewing (nor for
general cooking, for that matter) because of some chemical
interactivity or leaching and potential toxicity, therefore I have
avoided buying less (than SS) expensive aluminum brew pot, tun, etc.
Yet I have noticed that several people in this forum use the aluminum
kettle that comes with a turkey fryer for brewing.
Does anyone have 1st hand knowledge of the beer-related metallurgy of
aluminum and the potential for problems, either in beer quality or
I would hate for the 15 gal aluminum kettle complete with threaded
drain that my neighbor has go to waste based upon false info...
- Try looking for "beer stone". Guess it's an old term.
Beer Barons of Milwaukee