Pretty new to this myself and I'm sure you'll hear people say to go stainless vs. aluminum, but from everything I've read and brewed so far your pot looks fine. That dark gray layer is oxidation and you want it to protect your beer from the raw aluminum of the pot....that said I've read several times to Never use your brew pots for anything else, especially anything as flavorful and acidic as pasta sauce or chili as it will cause off flavors in your beer
Since you will never completely scrub the flavors from a pot, mixing food and wort in the same pot will likely cause off flavors.
Thanks for the input. I think my best bet from what everyones posted is just to buy a new pot for brewing only.
sorry man, i am not buying into this at all...the op's pot is absolutely fine imho, clean it well, rinse, repeat...make food beer whatever!
Ok. Boiling water now after the overnight soak of bbrite. Will starsan again in a few hours before the real boil. Im going to go for this one more time and hope it works.
Sorry man, i am not buying into this at all...the OP's pot is absolutely fine IMHO, clean it well, rinse, repeat...make food beer whatever!
Google Search cooking alkaline foods (one link: http://www.ehow.com/about_5427223_steel-vs-aluminum-cookware.html ) in an untreated (non-annodized) aluminum pan, it is not recommended- the aluminum leaches in to the food, and the food pits the aluminum. You can do it, but I wouldn't want to brew in pitted aluminum, especially when it's so cheap to buy an aluminum pot to exclusively brew in.
I don't think it'll kill you or cause damage, but I wouldn't recommend it.
Do you take apart the spring tip on your bottling wand?
OK, I give. I'v been brewing for awhile and didn't know this could be disassembled. So how does it come apart?
Enter your email address to join: