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Old 10-07-2012, 10:34 AM   #11
Sep 2011
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Posts: 1,288
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Originally Posted by menerdari View Post
I went with the aluminum one, order has been placed. Thanks for the comments
I used aluminum turkey fryer up until recently and they are not fussy or any problem,just remember first thing you want to do is a full boil of water for I think 30 minutes this will build a passive oxidation layer(you will most likely notice a color change) after this do not scrub the layer off. Enjoy

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Old 10-07-2012, 12:02 PM   #12
Mar 2005
Posts: 172
Liked 23 Times on 17 Posts

I know you already bought yours, but I wanted to put in a good word for enamel. I've used the same 8 gal. enamel pot for 17 years. The lid has a tiny bit of rust near the edge where I dropped it on cement once. If you're careful, enamel's a great choice. (I've also used glass carboys for 20 years and the same hydrometer I started with 22 years ago).

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Old 10-07-2012, 01:02 PM   #13
Sep 2012
Posts: 19

I have a huge enamel canning kettle that I used till this week. There is nothing wrong with it I just found a nice stainless pot on sale so my brew today will be in the shiny new pot.

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Old 10-07-2012, 03:48 PM   #14
Sep 2012
, Ohio
Posts: 667
Liked 69 Times on 60 Posts

I know about oxidizing the aluminum pot, I am already using a smaller one. I wanted a bigger pot to make BIAB easier.
2 things that played in my decision are:
1: I am thinking with the thicker walls it will hold temp easier when mashing
2: I can make a hole in it for a spigot

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