Magnets and Stainless Steel - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Equipment/Sanitation > Magnets and Stainless Steel

Reply
 
Thread Tools
Old 02-12-2007, 04:16 PM   #1
abracadabra
 
abracadabra's Avatar
Recipes 
 
Dec 2006
Newnan, Georgia
Posts: 1,923
Liked 8 Times on 8 Posts



I've seen posts by people who say magnets will not stick to high grade stainless steel but will stick to lower grades. And other posts saying just the oposite. Does anyone know for sure? Anybody tried with specific grades?

Also could the strenght of the magnet it self have any bearing?

 
Reply With Quote
Old 02-12-2007, 04:20 PM   #2
Brewiz
 
Brewiz's Avatar
Recipes 
 
May 2005
Stockbridge, Ga
Posts: 954
Liked 4 Times on 2 Posts


Where's Podump, Georgia???
__________________
Do you ever see a motorcycle in front of Therapist's Office???
Insert Name Here Brew Club

 
Reply With Quote
Old 02-12-2007, 04:32 PM   #3
fifelee
 
fifelee's Avatar
Recipes 
 
Dec 2006
Vaughn, MT
Posts: 1,046
Liked 40 Times on 27 Posts


Typically the 300 series (304, 316) will not be magnetic. Some of the 400 series will be magnetic. There are exceptions to all rules, but the 300 series is roughly 70% iron while the 400 series is roughly 85% iron.


 
Reply With Quote
Old 02-12-2007, 04:38 PM   #4
fifelee
 
fifelee's Avatar
Recipes 
 
Dec 2006
Vaughn, MT
Posts: 1,046
Liked 40 Times on 27 Posts


To finish up your question…you would think the strength of the magnet would make a difference, but my personal experience says otherwise. I have no technical explanation as to why, but in my work we have placed some very powerful magnets near 316 SS and there was no attraction.

 
Reply With Quote
Old 02-12-2007, 05:54 PM   #5
abracadabra
 
abracadabra's Avatar
Recipes 
 
Dec 2006
Newnan, Georgia
Posts: 1,923
Liked 8 Times on 8 Posts


Quote:
Originally Posted by Brewiz
Where's Podump, Georgia???
it's on tobacco rd. right outside of Backwater. haha

 
Reply With Quote
Old 02-12-2007, 05:58 PM   #6
God Emporer BillyBrew
 
God Emporer BillyBrew's Avatar
Recipes 
 
Sep 2005
Melnibone
Posts: 1,509
Liked 16 Times on 11 Posts


Quote:
Originally Posted by abracadabra
it's on tobacco rd. right outside of Backwater. haha
We have a town just like that here, only it's called Podunk.
__________________
---------------------------------------------------
Desert Planet Brewing Co.

Primary :Bloody Nose Porter
Primary 2: Bloody Nose Porter
Secondary: Blackberry Melomel
Secondary 2:air
Bottled : 14 Pound Hammer Cider, Punkin Ale, know ale, Domino wheat
Keg 1: **** Inside Her
Keg 2: IPA
Keg 3: one on a weeknight, two on a weekend IIPA
Future : Ginger Cream Ale,

 
Reply With Quote
Old 02-12-2007, 08:17 PM   #7
johnsma22
HBT_SUPPORTER.png
 
johnsma22's Avatar
Recipes 
 
Jun 2006
Taunton, MA
Posts: 1,967
Liked 82 Times on 61 Posts


There are several families of stainless steel: FERRITIC, MARTENSITIC, AUSTENITIC and DUPLEX. These names are derived from the crystal structure of the steels, which governs their metallurgical behavior.

FERRITIC stainless steels are magnetic, have a low carbon content and contain chromium as the main alloying element, typically between 13% and 17%.They are not hardenable by heat treatment.

MARTENSITIC stainless steels are magnetic, containing typically 12% chromium with a higher carbon content than the ferritic types. They are hardenable by quenching and tempering like plain carbon steels and find their main application in cutlery, aerospace and general engineering.

AUSTENITIC stainless steels are non-magnetic and, in addition to chromium typically around 18%, contain nickel. This enhances their corrosion resistance and modifies the structure from ferritic to austenitic. They are the most widely used group of stainless steels. They are not hardenable by heat treatment.

DUPLEX stainless steels are used where combinations of higher strength and corrosion resistance are needed. They have a mixed structure of austenite and ferrite, hence the term "duplex". They are not hardenable by heat treatment.

Even though wrought, austenitic stainless steels, such as 304 and 316, are generally regarded as non-magnetic in the annealed condition, if they are cold worked they will be attracted to a permanent magnet. You may find that the magnetic permeability is very weak along the broad side of the kettle, but it will be much stronger where ever the stainless has been bent in a press, like along the rolled edge at the top or along the bend at the bottom.
__________________
Cheers,
John

 
Reply With Quote
Old 02-13-2007, 09:48 AM   #8
fifelee
 
fifelee's Avatar
Recipes 
 
Dec 2006
Vaughn, MT
Posts: 1,046
Liked 40 Times on 27 Posts


So basically what you are saying is that I am full of $hit Wouldn’t be the first time. I have to quite listening to my coworkers.

 
Reply With Quote
Old 02-13-2007, 09:53 AM   #9
Chairman Cheyco
***DRAMATIZATION***
HBT_LIFETIMESUPPORTER.png
 
Chairman Cheyco's Avatar
Recipes 
 
Dec 2005
Calgary
Posts: 3,246
Liked 12 Times on 12 Posts


Quote:
Originally Posted by johnsma22
There are several families of stainless steel: FERRITIC, MARTENSITIC, AUSTENITIC and DUPLEX. These names are derived from the crystal structure of the steels, which governs their metallurgical behavior.

FERRITIC stainless steels are magnetic, have a low carbon content and contain chromium as the main alloying element, typically between 13% and 17%.They are not hardenable by heat treatment.

MARTENSITIC stainless steels are magnetic, containing typically 12% chromium with a higher carbon content than the ferritic types. They are hardenable by quenching and tempering like plain carbon steels and find their main application in cutlery, aerospace and general engineering.

AUSTENITIC stainless steels are non-magnetic and, in addition to chromium typically around 18%, contain nickel. This enhances their corrosion resistance and modifies the structure from ferritic to austenitic. They are the most widely used group of stainless steels. They are not hardenable by heat treatment.

DUPLEX stainless steels are used where combinations of higher strength and corrosion resistance are needed. They have a mixed structure of austenite and ferrite, hence the term "duplex". They are not hardenable by heat treatment.

Even though wrought, austenitic stainless steels, such as 304 and 316, are generally regarded as non-magnetic in the annealed condition, if they are cold worked they will be attracted to a permanent magnet. You may find that the magnetic permeability is very weak along the broad side of the kettle, but it will be much stronger where ever the stainless has been bent in a press, like along the rolled edge at the top or along the bend at the bottom.
Look, if you don't know the answer, don't bother posting please...



Great info!
__________________
Once the wind has been broken, it cannot be fixed.

 
Reply With Quote
Old 02-13-2007, 09:05 PM   #10
pjj2ba
Look under the recliner
HBT_LIFETIMESUPPORTER.png
 
pjj2ba's Avatar
Recipes 
 
Jul 2006
State College, Pennsylvania
Posts: 3,379
Liked 206 Times on 167 Posts


I believe for cookware, 18/10 is NON-magnetic. 18/8 is magnetic and can be used on an induction cooker. I Have and 18/8 38 qt pot I use to mash in - heated by an induction cooker

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Stainless Steel Braid? What Is It From? Eskimo Spy Equipment/Sanitation 24 05-16-2011 07:37 PM
is there any way to tell if something is Stainless Steel Grinder12000 Equipment/Sanitation 25 05-12-2010 01:44 PM
stainless steel shanks Opherman47 Equipment/Sanitation 0 04-30-2009 08:17 PM
Stainless steel vs. Aluminum axr Equipment/Sanitation 5 04-21-2009 09:58 PM
Stainless Steel washers Don Equipment/Sanitation 11 04-04-2008 05:34 AM


Forum Jump