This is my first post here, but I've been reading a lot of the threads and they have been extremely helpful. I've been brewing for just over a year and made the transition to all grain brewing about 3 months ago. I've decided to go all electric and also increase my batch size to 10 gallons. I have a room in the basement that can be dedicated to my brew setup. I've decided to go the HERMS route and I recently purchased two 20 gallon kettles from Spike brewing for my BK and MLT. For the HLT I hope to use a kettle that I got from my father.
My cousin is a welder and heard that my father was frying turkeys and he decided to make my father a stainless steel kettle. The problem is that the kettle is 30 gallons!! It was way too big to fry turkeys and you would spend a small fortune on peanut oil to get the level high enough to submerge the turkey.
So the pot sat in my father's garage for years. My father gave me the pot for free, which saves me the cost of a kettle, but I've read about 304 and 316 food grade stainless kettles. How do I determine if this is food grade and will this really mater for the HLT? From what I've read the hazards are with corosion and these normally take place in the presence of chlorides. I plan on using filtered water so this shouldn't be a problem right?
Kind regards,
Tony
My cousin is a welder and heard that my father was frying turkeys and he decided to make my father a stainless steel kettle. The problem is that the kettle is 30 gallons!! It was way too big to fry turkeys and you would spend a small fortune on peanut oil to get the level high enough to submerge the turkey.
So the pot sat in my father's garage for years. My father gave me the pot for free, which saves me the cost of a kettle, but I've read about 304 and 316 food grade stainless kettles. How do I determine if this is food grade and will this really mater for the HLT? From what I've read the hazards are with corosion and these normally take place in the presence of chlorides. I plan on using filtered water so this shouldn't be a problem right?
Kind regards,
Tony