Stainless Oxidation?

[JoeMamasIPA]

Just got a new stainless 5 gallon pot and immersion chiller. When I go to clean them after a brew day I get an oxidation film that turns a paper towel grayish. Does stainless need to be seasoned or otherwise treated before use? My old pot never did this and I am not excited about getting metal oxides in my beer. Help is appreciated.

 

[rhys333]

Stainless steel shouldn't do that. Did you wash it before your first brew session? There's a very small chance it could be oil residue from fabrication. Also, are you just cleaning with regular soap and water or something else?

 

[flars]

Clean your kettle with a paste of Barkeepers Friend. Use a damp paper towel to wipe with. Go lightly. Rinse well and air dry. Barkeepers Fiend will clean and passivate the stainless steel. BF has oxalic acid as an ingredient for rebuilding the chromium layer of the stainless steel.

 

[rhys333]

I'm curious why the pot would produce a film like that. Clean ss keeps a protective chromium layer on its own if dry. Are you using regular steel wool to scour by chance?

 

[JoeMamasIPA]

Just used soap and water to clean both initially, no steel wool or barkeepers friend. I also did a boil with both in clean water to get any stuff off that needed heat to free itself. There was a lot of residue in that first boil. Think oxiclean will help?

 

[rhys333]

Maybe try the flars' suggestion. What brand is your kettle?

 

[Ashevillain]

It has to be the machining oils from fabrication that never got fully removed. I don't think the boil would remove them so that's why it may seem like a result of brewing/oxidation. With my newish kettle there was a ton of this stuff, and it was a pain removing it all, I kept thinking it should be good to go and would wipe it with a white rag and get blackish residue.

I have noticed that even good stainless shows signs of oxidation even after one boil. Definitely not to the extent that other metals do. It seems unavoidable. I don't think this low level of oxidation hasmuch more effect than boiling water for tea or pasta.

 

[The_Bishop]

You could try wiping down the inside of the kettle with paper towels wet with acetone. That should remove any oils. Then give it a wash with strong dish detergent and rinse very, very well.

 

[JoeMamasIPA]

It has to be the machining oils from fabrication that never got fully removed. I don't think the boil would remove them so that's why it may seem like a result of brewing/oxidation. With my newish kettle there was a ton of this stuff, and it was a pain removing it all, I kept thinking it should be good to go and would wipe it with a white rag and get blackish residue.

I have noticed that even good stainless shows signs of oxidation even after one boil. Definitely not to the extent that other metals do. It seems unavoidable. I don't think this low level of oxidation hasmuch more effect than boiling water for tea or pasta.

Good to know I am not the only one with this issue. I will redo a soap and water treatment (just got done oxicleaning both of them). I stopped getting any more residue on the paper towel after the oxiclean.

 

[Ashevillain]

Yep it sounds good to go now.

I was kind of curious to see if anyone had comments on signs of oxidation present in their kettles (discoloration at the bottom from the heat) i dont believe its really a problem or uncommon but always think about the effects of it when i see it.