kjjohns5

Recipes 

Oh, did find this one too: http://www.foodservicewarehouse.com/update-international/apt-40/p4857.aspx

Reviews are all homebrewers that love the product.

AlteredEgo

Recipes 

Copper oxide is NOT green.

Initially, bare Cu metal atoms react with air to form the pink oxide, cuprite, Cu2O, which has Cu+1 cations. This gradually oxidizes further to the black oxide, tenorite, CuO, with Cu+2 ions. The black sulfide CuS also sometimes forms. In the presence of moisture, the blackish layer slowly reacts with sulfur dioxide and carbon dioxide from the air to eventually form the patina, which is a mixture of 3 minerals:

brochantite, a green, hydrated copper sulfate, Cu4SO4(OH)6
malachite, the green, hydrated copper carbonate Cu2CO3(OH)3
azurite, the blue, hydrated copper carbonate Cu3(CO3)2(OH)2

mezman

Recipes 

What wall thickness (or duty level) should I be looking for in a 40-60qt pot?

I'm imagining that heavy gauge, is going to be better than standard but maybe it makes no difference?

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On Deck:
Primary 1: Kennedizzle Seasonal (Irish Red for St. Paddy's Day)
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hopfool

Recipes 

So if I want to to brew using grain and have need of straight hot water a properly seasoned aluminum pot will get hot faster with no issues (assuming neutral pH and minimal mineral content in the water used). If I have concerns about aluminum's reactivity, health questions or ease of cleaning, then pick the S/S for my wort. Sound about right?

Just to further elaborate on the differences between the two metals here's a link to MSDS's for each.

http://www.sciencelab.com/xMSDS-Aluminum-9922844
http://www.samuel.com/company/pdfs/StainlessSteel.pdf

The S/S has fewer issues unless you're the guy welding it.

I've been poisoned by exposure to industrial chemicals and metals so I am very sensitive to the cautions, but it seems that a reasonable approach has already been prescribed here; if you have a family predisposition or sensitivity outside the norm, exercise due diligence and avoid using deodorant or eating Rolaids.

Most folks would stagger under the weight of scary crap that they are exposed to every day without realizing it. Food born pathogens at restaurants and grocers, VOC,s and heavy metals in their drinking water, heavy metals and chemicals in their vegetable gardens and radon gas in the basement. To be honest I'm more worried about BT corn in cattle feed and high fructose corn syrup, since I eat it every day.

I've got all kinds of neurological, cognitive and physical issues from my exposures, including Alzheimer-like memory symptoms. I represent a hopefully small contingent of the populace but deem it prudent to use the quicker heating aluminum only where it's just in contact with water. You say tomato, I say I'll have another beer.

For all of the worry and discourse the truth is that we're all much more likely to die from hypertension as a result of working too hard to pay taxes and worrying about whatever bogeyman our rulers have concocted to stay in power. I believe that is why the Founding Fathers responded to the threat by getting together to figure out how to rid themselves of that stress. And just where did they meet to discuss these weighty matters? Well at the tavern of course, where the beer was.

mezman

Recipes 

So I'm about to pull the trigger on a 60 qt Al pot. Some pots advertise 3004 Al alloy. Most don't and the 3004 alloy pots are pricier. I looked up what 3004 is and it seems to be just related to being higher in manganese. Does that make it sturdier? Safer? Prettier? Magic?

Thanks!

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On Deck:
Primary 1: Kennedizzle Seasonal (Irish Red for St. Paddy's Day)
Secondary:
Keg 1: Cascade APA
Keg 2: Munchner Helles
Keg 3: Nada

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northernlad

Recipes 

3004 is good stuff. It contains a higher percentage of alloy elves.
If the price is right for you buy it, its way better than Walmart garbage.

mezman

Recipes 

So if a known alloy like 3004 or 3003 is better than an unknown Al alloy, is 4mm thick 3003 better than 6mm thick unknown alloy?

I'm waffling between these two pots:

60 Qt 3003 Al pot for $57 or 60 Qt unknown Al alloy 6mm thick pot for $62.

Thoughts?

__________________
Bah!! Who said that??

On Deck:
Primary 1: Kennedizzle Seasonal (Irish Red for St. Paddy's Day)
Secondary:
Keg 1: Cascade APA
Keg 2: Munchner Helles
Keg 3: Nada

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Hoppus_Poppatopolis

Recipes 

The unknown is by Update International. You could try going to www.update-international.com, contact them and see if they can tell you.
If I were buying one and they couldn't tell me, I'd go for the thinner, known one.

AlteredEgo

Recipes 

I don't see any practical difference in the alloy, but the thickness will make a big difference in durability. I'd go for the thicker one.

mezman

Recipes 

Thanks for the advice. I sent off an email asking what kind of Al it is, specifically if it's an 11xx or 30xx series alloy.

Yeah, that's what I was thinking too, but the 30xx series Al alloys are supposed to be tougher and more resistant to dents and dings. I looked up the metallurgical data on the two alloys and while the 3003 alloy has a greater tensile and yield strength by about 15% than 1100 Al, the thermal conductivity of 1100 is 25% greater than 3003 in W/m-K, so that's interesting.

Have people had problems scorching their beer with cheaper/thinner Al pots?

__________________
Bah!! Who said that??

On Deck:
Primary 1: Kennedizzle Seasonal (Irish Red for St. Paddy's Day)
Secondary:
Keg 1: Cascade APA
Keg 2: Munchner Helles
Keg 3: Nada

Shameless Self Promotion:

Kennedy Photography