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Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Aluminum pots
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Old 07-07-2012, 08:47 PM   #1
Creepersale
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Default Aluminum pots

Found another used pot, a nice 10 gallon. But pretty sure it's aluminum , whats the take on using aluminum for your boil kettle, or for mashing purposes. Mainly wondering about boiling my full wort boil. And if any danger in ruining a batch or if it's depends personal preference ?

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Old 07-07-2012, 08:58 PM   #2
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Nothing at all wrong with using an aluminum pot. Clean it with a mild detergent, with a soft sponge. Been using Aluminum pots for a long time. with the money spent on SS, I can buy alot of much more useful equipment.

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Old 07-07-2012, 09:01 PM   #3
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Aluminum is just fine for brewing kettles. The whole ruin your beer, or have any impact on the beer is a myth. The only benefit stainless has is in long term durability, but I'd have to replace my aluminum pot something like six plus times to make it cost the same.

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Old 07-07-2012, 09:04 PM   #4
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I used an aluminum pot for a long time. Never had any flavor issues from it. Some people recommend boiling water in it before it's first use.

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Old 07-07-2012, 09:08 PM   #5
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No danger of ruining a batch. I would recommend boiling a batch of water before using it for beer, though.

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Old 07-07-2012, 09:10 PM   #6
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I boil water for about 2 hrs and but it on the oven for like 4 hrs to build oxidation layer. Might not be as pretty as SS but gets the job done

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Old 07-07-2012, 09:12 PM   #7
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Boil water in it before you use it to "season" it. Been using an aluminum pot for several years, the only reason it is being retired is I need a larger pot to do BIAB AG brewing.

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Old 07-07-2012, 09:12 PM   #8
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Ok great. Just what I was wondering. I'm going to use the you know what out of it !! Haha thanks alot. And also was worried about weird flavors or off flavors glad you said that. Something I forgot to put in original post.

Cheers!!!

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Old 07-07-2012, 09:46 PM   #9
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Aluminum is a reactive metal and CAN impart off flavors that's why stainless is preferred. Oxidized aluminum prevents this but with a bk if you have to scrub it hard to get the burnt stuff off the bottom you'll remove that oxidation making it reactive for the next batch unless you "re season" it. If its all you can afford tho it'll still make some good beer but if you have the cash stainless is best. There's a reason all the best cookware in kitchens is stainless and not just durability. Just try not to remove that grey oxidation layer when you clean it.

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Old 07-08-2012, 12:47 AM   #10
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Don't use stuff like oxyclean when u clean it also don't use anything that will scratch it. Use a fist sponge and a light soap. You wanna keep the grey film on it as much as possible. I learned the hard way. So take your time oxidizing the kettle

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