This HAS to be a dumb question, but...

Why are there no aluminum conicals? I feel like you would be able to make an aluminum one cheaper than SS, and so long as you use the right sanitizer you wouldn't damage it.

So why not? If people boil in then, heat can't be an issue. Can they leech any sort of off flavors just by the beer sitting in it?

I'm sure there is a one-line easy answer to this, but I just don't know it.

...unless, of course, I have just had the next great idea!

I use aluminum for boiling because I know its safe as long as it has a protective oxide layer. I created my layer by boiling water in it. You would need a similar layer to develop before you would want to ferment in aluminum, otherwise you might get flavors from your metal.

You would also have to avoid certain cleaners to take care of your layer

Wort is acidic and fermented beer moreso. If left in extended contact with fermenting beer, even an passivated aluminum fermentor would be corroded by the aluminum and you'd you get aluminum in your beer to boot.

Gotcha- Thanks guys!