Brew pot

Hi.

I am going to buy a pot and a burner and start making beer from extract as opposed to using kits, as I have been doing.

Is an aluminum pot fine? I have a 30L plastic fermenter, what size pot should I get? I have read about making sure there is an oxide layer in the pot before brewing... How does one do this. And what do you clean the aluminum pots with?

Thanks

 

Ive read that aluminum is ok to use, I went with a stainless steel pot because aluminum just seems like a dirty metal to me. You can get cheap stainless pots from a few companies, I bought an 8 gal for about $70, I later installed a brewmometer for $30 and its still going strong! I went this route because Ill be turning to all grain brewing in the very near future so the large capacity will be great! As far as the oxide layer Im not sure about that, I just washed my pot and brewed up a beer right away, it turned out great!

 

I would say go as big as you can. I got 30qt pot from Home Depot and I have to be careful when I add the extract for boil overs until the hot break goes away. On the plus side, if does boil over, at least it is in the yard and not on the kitchen stove.

 

I'm more worried about the aluminum vs steel. Can someone advise on this?

 

Aluminium is perfectly fine to use for brewing. It is lighter than stainless steel and conducts heat better- and is less expensive to boot. That said, it is more prone to dings and dents, and as you mentioned, it requires an oxide layer before use.

Building up the oxide layer is easy, simply fill the kettle with water and bring it to a boil for half an hour or so. You will want to avoid cleaning with products like PBW or oxi-clean. I use dish soap to clean mine and it works fine - just be sure to rinse it well.

I think there is a sticky at the top of this forum that discusses the differences between stainless and aluminium, but the short version is that both are suited to brewing.

The only other advice I would have is to go as big as you are comfortable with. I have a 7.5 gallon pot, and I'm starting to wish I had gone a bit bigger.

 

Aluminum is fine (been using a 10 gallon one for over 4 years now). The main thing is to passivate the metal by boiling water in it first (up to the top). It will turn the inside a darker color and do not scrub this out. You do have to be more gentle in cleaning your pot than stainless. I just use hot water and a soft rag and have no issues. If you ever take out the passive coating by scrubbing, you will have to reboil water in it again. As long as that is there, you won't get an metallic flavors in your beer.

mcbar beat me to it.

 

You build the oxide layer in aluminum by boiling water in it. Most suggestions state that an hour boil is best. If you do an hour, then you could also check the boil off rate.

 

Here's the thread I mentioned:

http://www.homebrewtalk.com/showthread.php?t=49449

 

Presently, I use and 7 gallon aluminum and am happy with it.

Buy as big as you can afford now.

 

My two 40 qt, heavy duty aluminum kettles cost less than one stainless steel. Easy to drill for a valve, thermometer, and sight glass as well.

 

That is what I did when I got my pot and burner. Got my oxidation layer and was able to get a general time line of how long to get up to steeping temp and then to boiling temp and also able to gauge my propane use.

Best thing to do is when done with your boil is just hose it out real good so you don't scrub the oxidation layer off.

 

What does this oxide later look like?

 

And for thick should the pot be?

 

Really dark gray to black.

 

Aluminum oxide is a very dull gray color. If you're using aluminum, you do NOT want it to appear shiny. That shininess means the oxide layer has been removed, either by chemical or physical process.

 

Okay so I should boil it for an hour.... Will build up the oxide layer and I can get an idea of boil off etc for the 60 min boil when brewing?

 

Aluminum is fine. I have one AL and one SS pot. Mainly because I got the SS one for a steal at an estate sale.

Think about everything else in your life aluminum touches. Hint...it's a lot.

Here's a good read from this site on it
http://www.homebrewtalk.com/showthread.php?t=49449

 

One last question. If I buy an aluminum pot, what else would I need equipment wise for the pot itself?

 

I'd recommend a lid and at least a weldless ball valve.

 

Is thickness of the pot important?

 

I have an aluminum turkey fryer and burner that I have used as well as a 10gal stainless steel Bayou Classic brew kettle. Both work well but the stainless steel does seem to hold its temp and work better due to the heavier duty bottom it has which makes comparing them apples to apples kind of difficult. I have not had any issues with the aluminum pot however.

 

My LHBS basically voiced the same opinion. The rep there said he started with an Aluminum pot and upgraded when the funds were available. I'm stoked I just scored a 30 qt Bayou pot at a goodwill store for $15. After a cleaning with a rag and some soap I'll boil up some water to insure the oxide layer is there. Now if I could just find a second one.