Question Regarding Stainless Steel, Off Flavors, and Passivating

[JeffoC6]

I've been gone for a long time, as I got really frustrated 2 years back due to constant metallic tastes in my beers. I stumbled upon this article and am very intrigued: http://www.eckraus.com/blog/cleaning-a-new-brew-kettle

My stainless (3 gallon) kettle was used for all sorts of cooking (soups, pasta, etc.) prior to brewing. Then, when I started brewing 1-gallon batches, I simply started using it with no thought. I would clean it out with a sponge and the little green abrasive side as well, and put it away. I'd brew with it constantly, and I'm now thinking that may have been where my metallic off flavors were coming from.

I read the article (linked above) and tried the experiment, boiling water and then pouring it out to see if there's any rainbows/spots in the bottom of the kettle. Not only are there faint rainbows, but all sorts of spots, and what looks like hard water deposits (we have very hard water, but I use distilled and spring water for brewing). I'm guessing the use of the kettle prior to brewing (using simple tap water for pastas/etc) may have gunked up the bottom with hard water deposits, and thus, further caused my metallic off flavor issue.

Anyone have any experience with this? Does it sound feasible? I'm excited that I may have found my problem!

 

[mrdail87]

Strange, stainless is usually a safe bet. The best way to know for sure is set up a control experiment. Perhaps boiling water in one or two other pots around the house and see what the results are.

If you're noticing the same results in all pots, it may very well be hard water deposits.

 

[JeffoC6]

Here are 3 pics of my brew kettle, after I boiled water in it tonight, poured it out, and let it air dry. What do you guys think? Is this causing me off-flavors?

 

[JeffoC6]

 

[Smellyglove]

Go to thebrewingnetwork and look up the show brew strong.

Not long ago they hosted a show about stainless. Listen to the whole thing.