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Date: 28 May 2006 15:49:56
From: Gerard Eberlein
Subject: Stainless Oxidation
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I have read stainless steel that has been scrubbed can lose a natural
oxidation that if not there can produce metalic taste in beer. They say that
use of citric acid can replace this oxidation nessesary to stainless steel.
Is there alot of truth to this? I use B-Brite which is an oxygen cleaner and
a plastic scour pad, the ones that look kinda like brillo pads but have no
cleaning solution or metal in them for scrubbing. Do I need to re oxidise my
boil pan after such scrubbing? Thanx in advance.
Gerard
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Date: 28 May 2006 22:59:42
From: John 'Shaggy' Kolesar
Subject: Re: Stainless Oxidation
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On Sun, 28 May 2006 15:49:56 -0400, <dormouse@charter.net > wrote:
> I have read stainless steel that has been scrubbed can lose a natural
> oxidation that if not there can produce metalic taste in beer. They say that
> use of citric acid can replace this oxidation nessesary to stainless steel.
> Is there alot of truth to this?
A little. Yes, metal will create a dull grey oxide layer, but there are lots
of examples of using stainless steel in brewing without this layer (kegs for
example) and I've never noticed any metallic taste. IMO, the stuff about
an oxide layer is real, the stuff about metallic flavors is probably mostly
just myth.
> I use B-Brite which is an oxygen cleaner and
> a plastic scour pad, the ones that look kinda like brillo pads but have no
> cleaning solution or metal in them for scrubbing. Do I need to re oxidise my
> boil pan after such scrubbing? Thanx in advance.
Well, my first comment is that you don't need to clean a boil pan/kettle
that thoroughly. You're going to be boiling in it, it doesn't need to
be cleaned/sanitized between every batch. IMO, for your boil kettle just
spray it out with hot water and wipe it with a sponge/cloth. There's no
real need to do anything more. If you follow that advice, then any oxide
layer that does form should stay intact. You don't need to scrub it down
to shiny metal every time you use it.
However, if you want to scrub it that much it shouldn't really hurt anything.
Unless you really do start noticing metallic tastes, I wouldn't worry about
it.
John.
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Date: 29 May 2006 11:34:19
From: Jon Back
Subject: Re: Stainless Oxidation
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"Gerard Eberlein" <dormouse@charter.net > wrote in message
news:K9neg.217$f12.211@fe02.lga...
>I have read stainless steel that has been scrubbed can lose a natural
> oxidation that if not there can produce metalic taste in beer. They say
> that
> use of citric acid can replace this oxidation nessesary to stainless
> steel.
> Is there alot of truth to this? I use B-Brite which is an oxygen cleaner
> and
> a plastic scour pad, the ones that look kinda like brillo pads but have no
> cleaning solution or metal in them for scrubbing. Do I need to re oxidise
> my
> boil pan after such scrubbing? Thanx in advance.
>
> Gerard
>
>
The layer is called a Passivation layer and it is the reason many metals are
"corrosion resistant" but only when the layer is intact.
Shaggy's advice is appropriate for your boiling vessel. It just needs to be
cleaned with lots of fresh water and a soft towel before putting away. Get
any foamy residue from the hops off the top. The boiling process makes sure
nothing bad happens in the next batch. The mildly higher acidity of wort
will rapidly replace the passive layer if you do remove any of it.
Jon
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Date: 29 May 2006 14:11:38
From: Gerard Eberlein
Subject: Re: Stainless Oxidation
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I really need to get a cleaning bucket. When my plastic fermenter is in use
I've been using my stainless steel pot that I use for wort boling for a
vessel to clean my equipment after I boil a batch and tranfer to ferm
bucket. Since it hold 7 gallons it works well but not worth the risk of
losing that layer I guess.
Gerard
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Date: 29 May 2006 11:33:45
From: Jon Back
Subject: Re: Stainless Oxidation
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"Gerard Eberlein" <dormouse@charter.net > wrote in message
news:K9neg.217$f12.211@fe02.lga...
>I have read stainless steel that has been scrubbed can lose a natural
> oxidation that if not there can produce metalic taste in beer. They say
> that
> use of citric acid can replace this oxidation nessesary to stainless
> steel.
> Is there alot of truth to this? I use B-Brite which is an oxygen cleaner
> and
> a plastic scour pad, the ones that look kinda like brillo pads but have no
> cleaning solution or metal in them for scrubbing. Do I need to re oxidise
> my
> boil pan after such scrubbing? Thanx in advance.
>
> Gerard
>
>
The layer is called a Passivation layer and it is the reason may metals are
"corrosion resistant" but only when the layer is intact.
Shaggy's advice is appropriate for your boiling vessel. It just needs to be
cleaned with lots of fresh water and a soft towel before putting away. Get
any foamy residue from the hops off the top. The boiling process makes sure
nothing bad happens in the next batch. The mildly higher acidity of wort
will rapidly replace the passive layer if you do remove any of it.
Jon
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Date: 29 May 2006 18:11:38
From: Thomas Adams
Subject: Re: Stainless Oxidation
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"Gerard Eberlein" <dormouse@charter.net > wrote in message
news:K9neg.217$f12.211@fe02.lga...
> I have read stainless steel that has been scrubbed can lose a natural
> oxidation that if not there can produce metalic taste in beer. They say
that
> use of citric acid can replace this oxidation nessesary to stainless
steel.
> Is there alot of truth to this? I use B-Brite which is an oxygen cleaner
and
> a plastic scour pad, the ones that look kinda like brillo pads but have no
> cleaning solution or metal in them for scrubbing. Do I need to re oxidise
my
> boil pan after such scrubbing? Thanx in advance.
>
> Gerard
>
>
I remember reading in a past issue of Brew Your Own that cleaning stainless
should be done with non abrasave cleaners. As the surface is scratched it
could allow sticking at that point. The use of chemical cleaners and soft
cloths were recomended. Also, the way to refinish stainless was described as
boiling citric acid and that is extremely dangerous in a commercial setting
and should never be tried at home. I don't even use a scotch brite pad in
mine, just a sponge and sometimes dish soap.
--
Tom Adams
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Date: 29 May 2006 14:16:52
From: Gerard Eberlein
Subject: Re: Stainless Oxidation
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"Maybe I'll just use those trow away handi wipes from now on. I don't think
oxygen cleaners are abrasive as they dissolve in the water. I could be wrong
here. Any thoughts?
Gerard
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Date: 29 May 2006 20:13:58
From: John Heubel
Subject: Re: Stainless Oxidation
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"Gerard Eberlein" <dormouse@charter.net > wrote in message
news:vUGeg.81$wd3.62@fe04.lga...
>
> "Maybe I'll just use those trow away handi wipes from now on. I don't
> think
> oxygen cleaners are abrasive as they dissolve in the water. I could be
> wrong
> here. Any thoughts?
>
> Gerard
>
>
>
Wow this thread has got a lot of "worry factor" to it. Yes, you can scrub
off the passivation layer...IF you scrub hard with abrasive cleaners.
HOWEVER
Unless you brew every week, even just letting the stainless contact air it
will repassivate over the course of 2 weeks IIRC. You don't have to use an
acid soak or anything, unless you want to speed up the process. Remember
though, that this is a matter of corrosion control, it really doesn't have
much to do with flavor. The stainless should not impart problematic flavors
to the beer with or without this layer, though I've never personally brewed
right after a heavy scrub.
I do use "Scotchbrite" type pads to clean my keg mash tun and boiler and
have had no problems. If you're still concerned, go get a stainless scrubby
and use it as stainless on stainless shouldn't breach the passivation layer.
--
John Heubel
remove the obvious for replies
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Date: 30 May 2006 07:02:12
From: PJ
Subject: Re: Stainless Oxidation
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Check out the information in John Palmer's on line book about stainless
steel.
http://howtobrew.com/appendices/appendixB.html
If you need to clean your brew pot that well, I would use Bar Keeper's
Friend and be done with it.
"Gerard Eberlein" <dormouse@~~~ > wrote in message...
>I have read stainless steel that has been scrubbed can lose a natural
> oxidation that if not there can produce metalic taste in beer. They say
> that
> use of citric acid can replace this oxidation nessesary to stainless
> steel.
> Is there alot of truth to this? I use B-Brite which is an oxygen cleaner
> and
> a plastic scour pad, the ones that look kinda like brillo pads but have no
> cleaning solution or metal in them for scrubbing. Do I need to re oxidise
> my
> boil pan after such scrubbing? Thanx in advance.
>
> Gerard
>
>
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Date: 30 May 2006 01:53:44
From: Gwidman
Subject: Re: Stainless Oxidation
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"Gerard Eberlein" <dormouse@charter.net > wrote in message
news:K9neg.217$f12.211@fe02.lga...
>I have read stainless steel that has been scrubbed can lose a natural
> oxidation that if not there can produce metalic taste in beer. They say
> that
> use of citric acid can replace this oxidation nessesary to stainless
> steel.
> Is there alot of truth to this? I use B-Brite which is an oxygen cleaner
> and
> a plastic scour pad, the ones that look kinda like brillo pads but have no
> cleaning solution or metal in them for scrubbing. Do I need to re oxidise
> my
> boil pan after such scrubbing? Thanx in advance.
>
> Gerard
Stainless steel is generally treated with an acid bath (passivating) that
makes it pretty much inert to outside influences. You shouldn't use any
cleansers or scouring pads that will shine the metal, removing the
protective layer.
Gary
>
>
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Date: 30 May 2006 11:49:27
From: Denny Conn
Subject: Re: Stainless Oxidation
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Gerard Eberlein wrote:
>
> I have read stainless steel that has been scrubbed can lose a natural
> oxidation that if not there can produce metalic taste in beer. They say that
> use of citric acid can replace this oxidation nessesary to stainless steel.
> Is there alot of truth to this? I use B-Brite which is an oxygen cleaner and
> a plastic scour pad, the ones that look kinda like brillo pads but have no
> cleaning solution or metal in them for scrubbing. Do I need to re oxidise my
> boil pan after such scrubbing? Thanx in advance.
I clean all my SS with Barkkeeper's Friend. Not only is it a great
cleaner, but it contains oxalic acid, which repassivates the SS.
--------- >Denny
--
Life begins at 60...1.060, that is.
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