FAQ: Aluminum Pots for Boil Kettles?

[MaxStout]

I have a 5 gal. and 8 gal. SS pots. I brew 2.5 gal BIAB always. For most recipes my 5 gal pot works fine, and the 8 gal is an overkill, for some recipes with larger grain bills, the 5 gal falls short of space by just a bit. I started looking for a 6 gal pot and there are not many around, I found this 24 qt. Vollrath 7306 Arkadia stock pot, 6 gauge that looked perfect, ordered from webrestaurant.com and did my first water boil last night trying to figure out the boil off rate for it. I have always brew on my stove and never had an issue boiling up to 4 gal of wort or water in my 5 gal SS pot, but last night I tried to boil 3 gal on the aluminum pot and yes, the water got to 212F and I could see some tiny bubbles coming from the bottom of the pot but it never got to a rolling boil???? What is wrong with this pot? I actually was hoping for a more vigorous boil being aluminum a better heat media transfer. The pot is super solid and professional grade, so what gives???

Electric stove or gas? If elec--does the bottom make good contact with the burner?

Aluminum is a much better heat conductor than SS. Maybe the top part of the kettle is acting as a heat sink to radiate off some of the heat.

 

[Tedyfinger]

Gas, the aluminum pot definitely gets hotter than my SS, you can't even take the pot by the handles when the water is hot

 

[MaxStout]

You could get an electric immersion heater to help the boil along when using that kettle.

 

[MaddBaggins]

I have a 5 gal. and 8 gal. SS pots. I brew 2.5 gal BIAB always. For most recipes my 5 gal pot works fine, and the 8 gal is an overkill, for some recipes with larger grain bills, the 5 gal falls short of space by just a bit. I started looking for a 6 gal pot and there are not many around, I found this 24 qt. Vollrath 7306 Arkadia stock pot, 6 gauge that looked perfect, ordered from webrestaurant.com and did my first water boil last night trying to figure out the boil off rate for it. I have always brew on my stove and never had an issue boiling up to 4 gal of wort or water in my 5 gal SS pot, but last night I tried to boil 3 gal on the aluminum pot and yes, the water got to 212F and I could see some tiny bubbles coming from the bottom of the pot but it never got to a rolling boil???? What is wrong with this pot? I actually was hoping for a more vigorous boil being aluminum a better heat media transfer. The pot is super solid and professional grade, so what gives???

I have this issue with my pressure cooker. Electric stove, aluminum cooker. It will only boil if I put the lid on. Now, you say, don't you need the lid on to pressure cook? Yes, but not if I'm just doing a hot water bath on an acidic food.
But my point is, I can't get a boil out of the large aluminum pot on my electric stove unless the lid is on.

*this is not my brew equipment, just anecdotal data.

 

[wilserbrewer]

Yes true, aluminum conducts heat very well, so much so that a larger pot with a minimal heat source may struggle to boil, at the extreme ends of the spectrum of course.

 

[slym2none]

*EDIT*

Sorry, I temporarily became what I don't like. Pardon the inconvenience, and carry on!

 

[user 141939]

The better heat conducting heat properties is a downside for me when it comes to chilling. My pot stays hot for a long time and makes it harder to cool.

 

[slym2none]

How is that? Heat conductivity goes in both directions.

 

[user 141939]

I don't know. Maybe it's just because of how damn thick it is, but my aluminum pot holds heat like a SOB.

 

[slym2none]

How do you chill? Maybe immerse the pot in some water to help it along, as again, conductivity goes both ways.

The "how you chill" part might be why I am getting stuck on this... all pardons, I don't mean to badger you.

 

[user 141939]

No, you are not badgering. I've been wanting to discuss this with someone. I have a homemade 25 ft copper immersion chiller. I chill in my kitchen with my kitchen sink, which my pot does not fit in. I do spray the outside with water to try to lose heat that way.

If I stir the whole time, it doesn't take that long to cool (maybe 15 - 20 minutes), but I feel like the pot holding heat slows it down.

Perhaps I am wrong in thinking that the aluminum is the culprit. I have never used stainless so I can't compare. Maybe it is more the thickness. If I used stainless, it would be much thinner, and I feel like it would cool faster. I could be totally wrong though, it's ok to tell me that I am!

 

[ncbrewer]

No, you are not badgering. I've been wanting to discuss this with someone. I have a homemade 25 ft copper immersion chiller. I chill in my kitchen with my kitchen sink, which my pot does not fit in. I do spray the outside with water to try to lose heat that way.

If I stir the whole time, it doesn't take that long to cool (maybe 15 - 20 minutes), but I feel like the pot holding heat slows it down.

Perhaps I am wrong in thinking that the aluminum is the culprit. I have never used stainless so I can't compare. Maybe it is more the thickness. If I used stainless, it would be much thinner, and I feel like it would cool faster. I could be totally wrong though, it's ok to tell me that I am!

I just cool in the sink, but I've read several places that moving the immersion chiller up and down (and sideways if there's room) get really quick cooling. I've use both stainless and aluminum, and I like the aluminum better. Like yours, it has really thick walls, and along with the higher heat transfer, heat distribution is really even across the bottom of the pot.

 

[milldoggy]

I just cool in the sink, but I've read several places that moving the immersion chiller up and down (and sideways if there's room) get really quick cooling. I've use both stainless and aluminum, and I like the aluminum better. Like yours, it has really thick walls, and along with the higher heat transfer, heat distribution is really even across the bottom of the pot.

When I used an immersion chiller, I always stirred the wort. If not, you will develop a cold zone around the chiller, yes there is a natural convection from hot to cold, but it is slow. You need to stir the wort to cool it faster. I just moved my chiller in a circle and side to side.

 

[yorneevan]

Hehe, was thinking of asking this question but Google brought me to this topic itself

Bought an aluminium (!!) pot today - cheaper than SS here.

 

[user 141939]

I do stir the wort, and I'm still not convinced that I wouldn't have faster cooling if I switched to stainless. It just seems like my 1/8 inch thick of aluminum really seems to hold on to some heat.

I guess I'll never know unless I switch to stainless.

 

[Adub71]

...of aluminum and a typical stainless steel mix. I would suspect AL is less dense than steel, typically aluminum racing bikes (Tour de France) weigh much less than chromium-molybdenum bikes, or Reynolds steel tubed frames .

Just my $0.03 (inflation's a bitch)

 

[beerwheel]

I do stir the wort, and I'm still not convinced that I wouldn't have faster cooling if I switched to stainless. It just seems like my 1/8 inch thick of aluminum really seems to hold on to some heat.

I guess I'll never know unless I switch to stainless.

Aluminum transfers heat much quicker than steel of any type. I weld steel and aluminum all day and I can tell you there is a huge difference. Perhaps 30-50%. at the same thickness and at the temps we are dealing with.

 

[user 141939]

Ok. So you are saying that stainless would hold onto the heat even more? But that is if they were the same thickness, which they would not be. So maybe it would come out to about the same. My aluminum pot is pretty thick.

 

[wilserbrewer]

I think the weight of the kettle may be more important than the thickness.

Even though the thickness is greater with aluminum, the weight is likely comparable or likely even lighter than a stainless kettle, and the aluminum kettle will cool more quickly than stainless.

My 1/8" thick aluminum kettle appears to cool more quickly than a Stainless kettle several times thicker.

 

[beerwheel]

Ok. So you are saying that stainless would hold onto the heat even more? But that is if they were the same thickness, which they would not be. So maybe it would come out to about the same. My aluminum pot is pretty thick.

Aluminum transfers heat faster. I am not sure where thickness plays in though I could find out as I have all the materials and equipment required to do a proper test but it would be complicated. Total mass makes a difference because things get hot faster when heat runs out of places to go. A metallurgist/engineer would do a better job but I can actually get pretty close because I have some good instruments. liquid of different viscosity will have an effect also.

What I know for sure today is when you grind aluminum rod 1/2" diameter you can remove a lot with a #60 belt but the rod will become too hot almost instantly, Stainless will take longer and get hot gradually but your fingers will get a lot hotter if you don't quench the part. The rod will get to 500 rather than 400 but take longer. I need a nap now.

 

[TimBaker]

Has anyone tried a cast iron pan for a diffusier? Put the pan on the heat and the kettle on top, you need a clean/new pan or you will get a smoky kitchen from the seasoning.

 

[Pyg]

This thread has been very informative.
It has also talked me into purchasing a 30Q alum turkey fryer- burner combo from local hardware store

 

[petey_c]

No, you are not badgering. I've been wanting to discuss this with someone. I have a homemade 25 ft copper immersion chiller. I chill in my kitchen with my kitchen sink, which my pot does not fit in. I do spray the outside with water to try to lose heat that way.

If I stir the whole time, it doesn't take that long to cool (maybe 15 - 20 minutes), but I feel like the pot holding heat slows it down.

Perhaps I am wrong in thinking that the aluminum is the culprit. I have never used stainless so I can't compare. Maybe it is more the thickness. If I used stainless, it would be much thinner, and I feel like it would cool faster. I could be totally wrong though, it's ok to tell me that I am!

You might try one of those party tubs on your counter top and put your brewpot in there. You'd probably need/want to put a couple of thin bricks or small pieces of slate to keep the pot off the bottom of the plastic tub for the initial heat and have some water in there when you put the pot in. You should add a plastic spigot and use that to periodically drain the pot into the sink. Just thinkin' out loud (sort of...).

 

[Pyg]

I have read as many pages of this thread as I could, which Is just about all of them.
I am really torn on this alum vs stainless.
Trouble is I was given a $100 gift card and I am going to use it on a kettle.
Torn between going with an inexpensive aluminum or more pricy ss
Everytime I make up my mind about Aluminum I have second thoughts.As said before many almost all LHBS peddle SS over alum.

In my search of the interweb I found this, which looks like a nice inexpensive option
http://www.target.com/p/bayou-classic-turkey-fryer-30-qt/-/A-591462

I could even use the aluminum plate for false bottom (with some added stainless nuts and bolts)

But then someone sends me this.

http://www.homebrewing.org/Brew-Pots_c_79.htmlAnd this

http://www.bayouclassicdepot.com/products/bayou-classic-30-quart-stainless-steel-brew-pot-1430

Am I correct that there is no conclusive evidence to indicate that Aluminum can cause health concerns?

 

[voltron6]

Go with the stainless. There's a reason the professionals use ss. Aluminum will work in a pinch, but ss is definitely superior

 

[msa8967]

I have read as many pages of this thread as I could, which Is just about all of them.
I am really torn on this alum vs stainless.
Trouble is I was given a 100 gift card and I am going to use it on a kettle.
Torn between going with an inexpensive aluminum or more pricy ss
Everytime I make up my mind about Aluminum I have second thoughts.As said before many almost all LHBS peddle SS over alum.

In my search of the interweb I found this, which looks like a nice inexpensive option
http://www.target.com/p/bayou-classic-turkey-fryer-30-qt/-/A-591462

I could even use the aluminum plate for false bottom (with some added stainless nuts and bolts)

But then someone sends me this.

http://www.homebrewing.org/Brew-Pots_c_79.htmlAnd this

http://www.bayouclassicdepot.com/products/bayou-classic-30-quart-stainless-steel-brew-pot-1430

Am I correct that there is no conclusive evidence to indicate that Aluminum can cause health concerns?

Have you given thought to the size of the pot you really want to use? Most brewers I know try to start with 10 gallon pots for their boil. I would go with the biggest pot your budget will allow.

 

[Pyg]

Have you given thought to the size of the pot you really want to use? Most brewers I know try to start with 10 gallon pots for their boil. I would go with the biggest pot your budget will allow.

I was looking at 7.5 or 8 gallon pot.
I am currently making partial mash/extract 5 gallon batches
Or 1 gallon all grain.
I have considered maybe trying my hand at 3 gallon all grain.
But I don't know if I will ever go 5 gallon all grain, just don't have the room in my kitchen.

With my budget at $100,
A 10 gallon SS is usually out of range!

Would you suggest bigger & SS?

 

[CGVT]

40 qt pot $53

http://www.amazon.com/dp/B001CHKL68/?tag=skimlinks_replacement-20

 

[bucketnative]

I know that some of the advice said to go with a 10 gal pot, but you mentioned that you have limited space in your kitchen. That 10-gal pot is going to be about 14 inches in diameter (and 14 inches high). That may not sound like a lot, but it is freakin' huge when you put it on a standard kitchen range. Can you accommodate that in your kitchen and on your stovetop?

With my 10-gal pot, and the large burner on high, the flame actually spread out an hit the countertop surface to the right of the stove. Something to think about. You might want to do a cardboard template to see how it fits on your burner configuration.

I can only use mine on the 55,000 BTU outdoor gas burner. It takes a lot of flame to bring 10 gal of room temp water to a boil.

I went with aluminum, 4-mm thick (actually the one in the post above me). The thick gauge stainless were out of my price range. BEfore using, I boiled water in it. The aluminum turned dark gray below the water line, a sign of a good oxide coating. I haven't picked up any off flavors.

 

[msa8967]

I was looking at 7.5 or 8 gallon pot.
I am currently making partial mash/extract 5 gallon batches
Or 1 gallon all grain.
I have considered maybe trying my hand at 3 gallon all grain.
But I don't know if I will ever go 5 gallon all grain, just don't have the room in my kitchen.

With my budget at $100,
A 10 gallon SS is usually out of range!

Would you suggest bigger & SS?

If you want to go stainless steel then this is a very good pot. The ss metal is a thicker gauge than most pots sold by Bayou. I use to have 4 off these. The bottom has aluminum plate sandwiched between layers of ss.


I use aluminum now for my brewing because I moved outdoors with propane burners. I have never had any problem with using aluminum and I have asked the chemistry professors where I teach science and they have all stated that think using aluminum to brew is just fine. 3 of them drink my beer on a regular basis for the past 4 years so I do not doubt there word on this matter.

http://www.amazon.com/dp/B001AS81BQ/?tag=skimlinks_replacement-20