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Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Turns out carbon steel is different from stainless steel: a cautionary tale
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Old 12-24-2012, 01:15 PM   #21
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Made the same mistake myself and bearings came out looking like that also. It was BierMunchers Tits-up IIPA that I did it to.
If the bearings made the beer taste this great I'll gladly dig them out of the recycle bin and use them again, but I think I'll use glass marbles next time.


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Old 12-24-2012, 01:49 PM   #22
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Quote:
Originally Posted by skullface1818 View Post
even someone with the most basic knowledge of metal like myself would had knows that you don't want carbon steel anywhere near your beer at all, that stuff is not really properly food safe
^_^


I use a carbon steel wok all the time. I don't know any asian restaurant in my area that uses anything but carbon steel woks. My razor and some of my best knives are carbon steel. All the above require a little care to keep them from rusting but if seasoned correctly or kept dry it is certainly worth the trouble in my opinion.

bosco


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Old 12-24-2012, 01:53 PM   #23
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Everyone always asks what to do with the spears/valves out of Sanke kegs. Did you know there's a 316 stainless 3/4" ball bearing in the valve? I have at least five of these kicking around for dry hop weights.
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Old 12-24-2012, 02:14 PM   #24
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i just tie my muslin bags off to a sanitized coffee mug and kerplunk! no money spent! easier to wash and harder to lose.
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Old 12-24-2012, 05:22 PM   #25
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Quote:
Originally Posted by 01steve
i just tie my muslin bags off to a sanitized coffee mug and kerplunk! no money spent! easier to wash and harder to lose.
Great idea. Wish I read your post before using the bearings ;-)
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Old 12-25-2012, 11:10 PM   #26
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Quote:
Originally Posted by boscobeans View Post
I use a carbon steel wok all the time. I don't know any asian restaurant in my area that uses anything but carbon steel woks. My razor and some of my best knives are carbon steel. All the above require a little care to keep them from rusting but if seasoned correctly or kept dry it is certainly worth the trouble in my opinion.

bosco
how would he had kept carbon steel balls dry....when he dropped them into his beer with the dry hopping? O___O

I mean, yea, I love carbon steel too. Keep it dry, and it works wonders for knives/blades and many other applications (like you said, frying pans)

I just would never let carbon steel ball berrings touch my beer lol
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Old 03-11-2013, 05:39 AM   #27
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So I re-brewed this beer and lordy almighty, it's a kick ass winner. Messing it up the first time makes this batch all the better.
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Old 03-11-2013, 11:35 AM   #28
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Hell I thought thoses were BLUEBERRYS at first.

ya marbles or stainless steel nuts or bolts make sense to me...

Ya... I hope you washed them first or you might be a bit more "regular" that normal...

If you could not feel the oil it probably means that it was of such a low concentation it won't hurt you and I would think if it was a petrolem product much of it would cook away anyway but then again I duh-know...

Good Luck.
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Old 03-11-2013, 11:36 AM   #29
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Originally Posted by nickw85 View Post
Looks like corrosion on the balls is minimal. Looks to me more of a chemical attach as to "rusting". When carbon steel blues its a thin layer of corrosion that ends up protecting it from further corrosion. I think your OK and lucky.

304/304L or 316/316L is best for food grade needs.
YA--- it looks like they have been "BLUED". a couple a bit to much...
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Old 05-27-2014, 10:41 PM   #30
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Quote:
Originally Posted by skullface1818 View Post
even someone with the most basic knowledge of metal like myself would had knows that you don't want carbon steel anywhere near your beer at all, that stuff is not really properly food safe

Its perfect for blades and swords, but near beer?
no thank you

My first mash tun had a C-steel washer on the inside of it to help lock down the spigot and the batch I made off of that tasted TERRIBLE. granted their where other reasons for this, but the large amount of rust that soon formed on my washer told me that I had to change things real, real fast

at least a valuable lesson was learned ^_^
Dang. I had no idea my high-carbon kitchen knives aren't food safe. You'd think someone would have made the French slap a warning label on my Sabatier chef's knife, at least. Ditto Lodge; how can they sleep at night, knowing I leach iron into my beans every time I make a batch in my Dutch oven? Not to mention my wok.

I gotta start staying out of these old threads...

add: what the guy did was add a blued finish to those ball bearings; the same blued finish that was traditionally used on guns. Maybe the next time I get a beat-up old revolver, I'll just clean it and toss it into a fermenter. j/k.


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