Forgot to put oxide layer on aluminum pot...

[hd4wes]

First batch. Extract with specialty grains. I knew I would screw something up. I forgot to boil my aluminum kettle first. Am I going to have a metallic tasting cream ale?

Thanks,
Wes

 

[gnuworldorder]

unless you just exposed the pot to air, or just hit it with steelwool, aluminum is pretty reactive with oxygen and will form a thin layer of Al2O3 pretty fast. id say you are safe ive never heard of anyone doing this before and ive done probably 12 batches without doing this and mine were fine taste wise

 

[broadbill]

+1 to gnuworldorder comment...no worries.

It seems like this whole idea that you need to boil water in an Al kettle, put it in the oven for 3 hours or whatever before brewing is cropping up more and more....where is this idea coming from anyway?

 

[pericles]

I've heard a lot of people advise that you season aluminum pots before you use them. I have two pots, and I only seasoned one; I can't tell the difference between the two when I brew - or do anything else with them.

 

[hd4wes]

Thanks guys.

 

[hd4wes]

+1 to gnuworldorder comment...no worries.

It seems like this whole idea that you need to boil water in an Al kettle, put it in the oven for 3 hours or whatever before brewing is cropping up more and more....where is this idea coming from anyway?

I read it here in the wiki, pros and cons, and with a quick search you can find that idea in some other threads.
https://www.homebrewtalk.com/wiki/index.php/Is_aluminum_safe_for_brewing?
https://www.homebrewtalk.com/f39/vs-pro-con-analysis-109318/#post1206861

 

[cincybrewer]

To season an aluminum pot you have to boil water in it. Considering that is how you start off brewing I would think you are seasoning your pot when you first bring the brew to a boil.

 

[broadbill]

I read it here in the wiki, pros and cons, and with a quick search you can find that idea in some other threads.
https://www.homebrewtalk.com/wiki/index.php/Is_aluminum_safe_for_brewing?
https://www.homebrewtalk.com/f39/vs-pro-con-analysis-109318/#post1206861

Yeah, both sources claim that "building up a passive oxide layer" is required, but no source of why it is neccessary or how much is required.

Also, it isn't clear if the passive oxide layer that all aluminum cookware has normally (i.e. the one generated by exposure to oxygen) is sufficient for whatever "protective" function it supposedly confers.

Methinks this is one of those myths that has become a "fact" just by being repeated over and over...and also putting it into a wiki automatically gives it validity, too.

My 0.02.

 

[rayg]

Yeah, both sources claim that "building up a passive oxide layer" is required, but no source of why it is neccessary or how much is required.

Also, it isn't clear if the passive oxide layer that all aluminum cookware has normally (i.e. the one generated by exposure to oxygen) is sufficient for whatever "protective" function it supposedly confers.

Methinks this is one of those myths that has become a "fact" just by being repeated over and over...and also putting it into a wiki automatically gives it validity, too.

My 0.02.

Yes. Aluminum reacts instantly with oxygen in the air to form the
oxide coating, no need to do anything more with cookware.

The myth probably began as a misunderstanding of the need for
anodizing aluminum, which uses an electrical process to put a really
thick coating of oxide on the surface. This is necessary for such things
as aluminum alloys for boats and seaplanes, for example, because
the ions in seawater will cause the aluminum to corrode and weaken.
This is simply not an issue with cookware, unless you are constantly
boiling seaweed in seawater or something like that, and even then
the corrosion might take years.

Ray

 

[electronjunkie]

Yes. Aluminum reacts instantly with oxygen in the air to form the
oxide coating, no need to do anything more with cookware.

The myth probably began as a misunderstanding of the need for
anodizing aluminum, which uses an electrical process to put a really
thick coating of oxide on the surface. This is necessary for such things
as aluminum alloys for boats and seaplanes, for example, because
the ions in seawater will cause the aluminum to corrode and weaken.
This is simply not an issue with cookware, unless you are constantly
boiling seaweed in seawater or something like that, and even then
the corrosion might take years.

Ray

Some people say boiling the pot 1st makes no difference. In theory I understand that aluminum develops an instant oxide layer in earths atmosphere. Everyone knows this.

In theory there is no difference between theory and practice. In practice there is.

In reality I know from experience something else is going on here. The thicker oxide layer protects the brew from leaching aluminum into the brew through the ultrathin oxide layer at higher temperatures and making it taste like 5h!t. I speak from experience. I have done this several times. The 1st batch always has a horrible acrid aftertaste.

I posit that boiling the pot increases the thickness of the oxide layer and further protects the brew from the highly reactive aluminum. The brew becomes exposed to the aluminum and reacts with the brew at high temperatures unless the oxide layer is thick enough.

Grab a brand new aluminum pot, boil water in it and it will get dark and very dull where it contacts the water in the boil. You can't scrub it off.

Never clean your aluminum brewpot with anything abrasive without reboiling at near full capacity for an hour. Anytime I used an abrasive, even the plastic scrubbies, I wound up with a weird taste in the next batch. Use a cloth, soap, and water.

I have made 10 batches since I figured this out, another Saison, English Mild, Belgian Blonde. They have been fine except the 10th is still in the carboy fermenting. The hydrometer sample tasted fine though.

I really hate that I have now ruined 4 batches of beer because I used an abrasive and did not boil afterwards. I know better now and hopefully my experience will save someone else a batch.

To answer the OP, your beer may have an acrid aftertaste if the oxide layer wasn't thick enough from the factory. It will not condition out after a few months. If it tastes funny you will have to live with it. My Saison is still in the keg after almost 3months and still tastes horrible. Its funny, you don't taste it on the 1st sip until air reaches your mouth and you take a few more sips, then yuck!

 

[hd4wes]

Some people say boiling the pot 1st makes no difference. In theory I understand that aluminum develops an instant oxide layer in earths atmosphere. Everyone knows this.

In theory there is no difference between theory and practice. In practice there is.

In reality I know from experience something else is going on here. The thicker oxide layer protects the brew from leaching aluminum into the brew through the ultrathin oxide layer at higher temperatures and making it taste like 5h!t. I speak from experience. I have done this several times. The 1st batch always has a horrible acrid aftertaste.

I posit that boiling the pot increases the thickness of the oxide layer and further protects the brew from the highly reactive aluminum. The brew becomes exposed to the aluminum and reacts with the brew at high temperatures unless the oxide layer is thick enough.

Grab a brand new aluminum pot, boil water in it and it will get dark and very dull where it contacts the water in the boil. You can't scrub it off.

Never clean your aluminum brewpot with anything abrasive without reboiling at near full capacity for an hour. Anytime I used an abrasive, even the plastic scrubbies, I wound up with a weird taste in the next batch. Use a cloth, soap, and water.

I have made 10 batches since I figured this out, another Saison, English Mild, Belgian Blonde. They have been fine except the 10th is still in the carboy fermenting. The hydrometer sample tasted fine though.

I really hate that I have now ruined 4 batches of beer because I used an abrasive and did not boil afterwards. I know better now and hopefully my experience will save someone else a batch.

To answer the OP, your beer may have an acrid aftertaste if the oxide layer wasn't thick enough from the factory. It will not condition out after a few months. If it tastes funny you will have to live with it. My Saison is still in the keg after almost 3months and still tastes horrible. Its funny, you don't taste it on the 1st sip until air reaches your mouth and you take a few more sips, then yuck!

When u say "horrible", are we talking not drinkable? OR, did you drink it? Mine was a brand new pot. And, I cleaned it with Oxyclean and soft rag. We'll see when I pop the first top.

 

[electronjunkie]

When u say "horrible", are we talking not drinkable? OR, did you drink it? Mine was a brand new pot. And, I cleaned it with Oxyclean and soft rag. We'll see when I pop the first top.

The times that I used the scrubbie and elbowgrease for cleaning, I wound up with a slight acrid metallic taste that was directly proportional to how hard I scrubbed. This didn't ruin the beer but it made it have a slight bitter/acrid aftertaste. The Saison was the worst because I sanded/stripped it completely.

Its funny, with aluminum the duller/darker it looks, the cleaner your beer, water, tea will taste (assuming the pot is clean of actual dirt).

Some people call it seasoning, I'd call it sealing because that seems like what is happening.

I hope your beer turns out ok man. I'd go ahead and buy another kit and plastic fermenter bucket and brew it to compare and tell us what the results are. This is how I figured out what was going on with my brewpot.

 

[rayg]

The times that I used the scrubbie and elbowgrease for cleaning, I wound up with a slight acrid metallic taste that was directly proportional to how hard I scrubbed. This didn't ruin the beer but it made it have a slight bitter/acrid aftertaste. The Saison was the worst because I sanded/stripped it completely.

Its funny, with aluminum the duller/darker it looks, the cleaner your beer, water, tea will taste (assuming the pot is clean of actual dirt).

Some people call it seasoning, I'd call it sealing because that seems like what is happening.

I hope your beer turns out ok man. I'd go ahead and buy another kit and plastic fermenter bucket and brew it to compare and tell us what the results are. This is how I figured out what was going on with my brewpot.

I've cleaned and scrubbed aluminum many times, never had a problem.

Ray

 

[Verio]

I bought an aluminum pot for my first batch, I washed it real quick from the store, and threw it on the burner and used it to steep my grains. No "seasoning" involved.

My first batch of beer is excellent.

 

[hd4wes]

I bought an aluminum pot for my first batch, I washed it real quick from the store, and threw it on the burner and used it to steep my grains. No "seasoning" involved.

My first batch of beer is excellent.

That's great man. I have no fear...I will have beer.

Cheers

 

[jfr1111]

I have worked in restaurants for years. We have aluminium pots that would get burn marks and need to be scrubbed with abrasives. Never did we receive a complaint about metallic taste in any of our food. I have a turkey fryer and I sometimes use abrasives or a hard plastic brush. Almost ten batches in, no metallic taste. Millions cook with aluminium that hasn't been darkened without a problem.

I'm not saying it can't happen, but I wouldn't be worried about it. It's easy to start tasting things.