Stainless steel pot question...

[mikek]

I recently purchased a 10 gallon stainless pot. Very nice quality... My question is, does anyone think it would be a problem to use it for not only brewing but cheese making. My thoughts are stainless should be easy enough to clean and sterilize that heating milk and producing curds for cheese making wouldn't risk my brewing which would be at a full boil, but wanted the communities input... thanks.

 

[MachineShopBrewing]

stainless is stainless. I don't see a problem as long as it gets cleaned well.

 

[BradleyBrew]

I'm sure its fine... plus almost nothing could survive a 60 minute boil that could effect your beer besides those fresh water brain eating amoeba

 

[SpentGrains]

No worries.

The only thing I wouldn't do is deep fry in it.

 

[wilserbrewer]

stainless is stainless. I don't see a problem as long as it gets cleaned well.

I would say use it any chance you get, just clean it well, twice if it makes you feel better.

 

[grathan]

Most of the steel is well over 200*F and probably as much as 400*F (if using propane) when boiling is occurring. Nothing can survive that for an hour even if you didn't clean it.

 

[Exportjo]

I don't see a problem in it. Just avoid and oils from getting in it, and clean with vinegar. Vinegar will not only clean your stainless steel but resurface it, plus the low pH will keep any beer stone build up in check.