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Old 05-05-2013, 04:47 PM   #1
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I use one. If I'm making 5 gal batches. I burnt 2 hop socks with my other my small stainlees one. I've heard what has been said about usining aluminum. Tannins, off flavors. I was also told heat treating it in your oven at, I think 375 - 400 for a couple of hours will take care off that off flavor it would give. Plus, I can't afford a bigger stainless or copper kettle. Any thoughts?



 
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Old 05-05-2013, 05:10 PM   #2
dizzyfun
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I used aluminum for a while before buying stainless. I wouldn't worry too much about using aluminum. What I can tell you is that it's harder to clean. And don't leave oxi clean solution in it overnight. Now I can only use it for pressure canning since it ate the oxide layer off the aluminum leaving ugly dark grey aluminum underneath. Keep an eye on craigslist for turkey fryers. I bought my 11 gallon stainless with strainer basket, lid and propane burner for $40 on craigslist.


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Old 05-05-2013, 05:14 PM   #3
pabloj13
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Quote:
Originally Posted by dizzyfun View Post
I used aluminum for a while before buying stainless. I wouldn't worry too much about using aluminum. What I can tell you is that it's harder to clean. And don't leave oxi clean solution in it overnight. Now I can only use it for pressure canning since it ate the oxide layer off the aluminum leaving ugly dark grey aluminum underneath. Keep an eye on craigslist for turkey fryers. I bought my 11 gallon stainless with strainer basket, lid and propane burner for $40 on craigslist.
Ugly, dark grey aluminum IS your oxide layer. Aluminum is fine. Boil water in it first to build up an (ugly grey) oxide layer. Then use it like normal. There should be no off flavors.
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Old 05-05-2013, 05:17 PM   #4
Jon73
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Correct me if I'm wrong, but I believe aluminum allows heat to transfer through it more quickly than ss, shortening your cool-down time. If ss weren't so shiny and pretty, I'd switch to aluminum for that fact alone.

 
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Old 05-05-2013, 05:22 PM   #5
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Quote:
Originally Posted by Jon73 View Post
Correct me if I'm wrong, but I believe aluminum allows heat to transfer through it more quickly than ss, shortening your cool-down time. If ss weren't so shiny and pretty, I'd switch to aluminum for that fact alone.
Think your right about heating up faster.

 
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Old 05-05-2013, 05:24 PM   #6
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I'm not too concerned. Both times I used it. Beer turned out pretty good. One person gave me $6.00 bucks for a 6er. That I made in it. I was curious as to what other opinions are on it.

 
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Old 05-05-2013, 05:36 PM   #7
pabloj13
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There are some pretty epic aluminum vs. SS threads on here if you're really interested...
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RIP Snake Dog IPA, Biermuncher's OktoberFAST, Falconer's Flight IPA, Two-Hearted clone (Culturing Bell's Yeast), Noberon wheat, Skeeter Pee using dry yeast, Smooth Oatmeal Stout


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Old 05-05-2013, 05:58 PM   #8
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I'll gander through. Thanks

 
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Old 05-05-2013, 06:05 PM   #9
meltroha
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I use a 7.5 gall aluminum kettle, no issues. They are thin though, I have not added a ball valve for that reason.
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Old 05-05-2013, 06:09 PM   #10
thadius856
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If it's a decent thickness Al pot, you're fine.

You won't be able to wear out an Al pot in your lifetime, but you might not be able to pass it down to your children like you might a big stainless pot.


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