dumpsterfish
Member
ITT I'm looking for a definition of "food grade" stainless steel.
I ask because I just got a bunch of parts from McMaster, and they're all different alloys (304, 316, CF8M).
Can a home brewer run afoul of metallurgical principles by picking the wrong type of SS?
I ask because I just got a bunch of parts from McMaster, and they're all different alloys (304, 316, CF8M).
Can a home brewer run afoul of metallurgical principles by picking the wrong type of SS?