Purchased a commercial restaurant grade 40 quart aluminum stock pot as an upgraded boil kettle (I'm too cheap to spend the $$ on SS). I had read that these need to be seasoned before use or you could get off flavors. Holy cow, is that true.
I filled it with 8 gallons of water and cranked up the heat, and it put off so many fumes it gave me a headache. It got up to boil surprisingly fast and now has that dark patina up to the water level that I've heard is a good thing. Bye bye, cheap 4 gallon pot, now I can go full boil.
I can't believe how bad the batch of beer would have tasted had I not seasoned this kettle first. Now, where's the Tylenol...
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