Why can't I use an Aluminum brewpot?

[luvtinayothers]

I've read in multiple places not to use an aluminum pot....but stainless steel ones
are sooo expensive. What's wrong with aluminum? Does it really make that much of a difference?

[b3s]

i don't know how much of a difference it makes...i have a smaller SS and a larger aluminum...i use the aluminum and things go just fine, imo. you do stand a larger chance of off flavors with aluminum.

[Fast_Eddy]

Originally posted by b3s
i don't know how much of a difference it makes...i have a smaller SS and a larger aluminum...i use the aluminum and things go just fine, imo. you do stand a larger chance of off flavors with aluminum.

Out of curiousity - any evidence to support this? I use SS but I do have a 30 qt alum that I've considered using to do a double batch.

[luvtinayothers]

The reason I ask is that the Smart & Final in my area is selling a 36 qt aluminum pot
for $24.99. That's considerably cheaper than a 24 qt SS one. I'd sure like to buy it.

[b3s]

Originally posted by Fast_Eddy
Out of curiousity - any evidence to support this? I use SS but I do have a 30 qt alum that I've considered using to do a double batch.

yes...the general warning of never, ever, ever store food in an aluminum pan, while SS and glass are fine.

same type of thing between glass and plastic, except that your theoretically smooth aluminum pot is pitted right out of the box.

like i said, i do it, i don't get off flavors...but i do use five star on the pot ever three boils.

i prefer aluminum over SS...SS scalds easier. every SS pot or pan i've had has had this problem, while aluminum tends to be thicker, so no scalding and more even heat dissipation.

[brewmonkey]

Never heard that warning.

The caution against aluminum has nothing to do with off flavors either. There is strong evidence linking aluminum to alzheimers disease. They also warn against using some deoderants that contain aluminum zirconium tetrachlorohydrex.

In brewing there is no problem using aluminum pots. If the aluminum was proven to be unsafe for any type of cooking (deep frying turkey's etc...) then they would have pulled them from the markets years ago.

[b3s]

well, i forgot about the alzheimers disease, but the reason you are not to store food in aluminum pots is because aluminum reacts with nearly everything...so it gets into the food...which can't be a good thing.

heh, off topic, but the reason one should whip egg whites in a copper bowl is because the chemical reaction makes for stiffer meringue.

[brewmonkey]

Same reason you should not brew with copper kettles. The copper can leach into the wort and copper ions in high levels are toxic to yeast!

[Fast_Eddy]

Originally posted by brewmonkey
Never heard that warning.

The caution against aluminum has nothing to do with off flavors either. There is strong evidence linking aluminum to alzheimers disease. They also warn against using some deoderants that contain aluminum zirconium tetrachlorohydrex.

In brewing there is no problem using aluminum pots. If the aluminum was proven to be unsafe for any type of cooking (deep frying turkey's etc...) then they would have pulled them from the markets years ago.

If you do a little searching you'll see that they discredited the notion that cooking with Al has a relation to Alzheimer's. Someone on here pointed it out to me not so long ago and I went and looked.

So barring the Alzheimer's thing then Al shouldn't be a problem.

[brewmonkey]

Originally posted by Fast_Eddy
If you do a little searching you'll see that they discredited the notion that cooking with Al has a relation to Alzheimer's. Someone on here pointed it out to me not so long ago and I went and looked.

So barring the Alzheimer's thing then Al shouldn't be a problem.

I have read reports going both way's. I still use aluminum to brew and cook with, so you can see I am quite worried about it.
I figure I am going to go crazy on my own, if aluminum helps me get there quicker so be it! :D

I like my aluminum pots as they are much cheaper then stainless and I have head better luck finding 40+ Qt in aluminum. I do have some SS but they are all modified kegs.

[luvtinayothers]

But I thought that you could brew in copper pots?

[brewmonkey]

Originally posted by luvtinayothers
But I thought that you could brew in copper pots?

You can and some larger breweries still do. But it has been proven that copper ion's in high amounts are toxic to yeast.

De Clerck I believe covers it in his "A Textbook of brewing" as does Dr. Fix in "Principles of Brewing Science".

I guess my point is you will read or hear about what you should or cannot do/use. You have to go with what you 1- Can afford and 2- want to use.

There is also some evidence that the use of copper kettles will help the beer drop bright.

[Fast_Eddy]

Originally posted by Fast_Eddy
If you do a little searching you'll see that they discredited the notion that cooking with Al has a relation to Alzheimer's. Someone on here pointed it out to me not so long ago and I went and looked.

So barring the Alzheimer's thing then Al shouldn't be a problem.

I should rephrase - the mainline medical community feels that there is no credible link...there's always fringe dwellers.

[b3s]

haven't read those books, so i don't know about any of the why's and wherefores related to brewing, but copper does ionize and has a high level of oxidation. cleaning with lemon juice counteracts that oxidation (it's the acidity).

[brewmonkey]

Originally posted by b3s
haven't read those books, so i don't know about any of the why's and wherefores related to brewing, but copper does ionize and has a high level of oxidation. cleaning with lemon juice counteracts that oxidation (it's the acidity).

As does the low pH of the wort as it passes over the copper.

[YamahaXS]

another consideration would hte the degree to which the metal conducts heat. I know aluminum pans spread heat less well than iron or steel or copper.

BUT perhaps a heavy guage aluminum pot is better than a cheap flimsy steel one. I don't really know.

[b3s]

but aluminum spread the heat more evenly than steel and iron...those last two tend to get hot spots, which causes scalding.

[YamahaXS]

Originally posted by b3s
but aluminum spread the heat more evenly than steel and iron...those last two tend to get hot spots, which causes scalding.
really?


hehe i stand corrected.

have i mentioned this last batch is really good stuff?

[b3s]

no, you were right, it doesn't conduct the heat well...but it's more even. steel conducts the heat better, but tends to have hot spots.

[wortchillergoal]

I will chime in as I used to sell both types in a restaurant supply house. Cheap s/s pots do get hot spots. Most meduim to high range stock pots are now made with a different metal sandwiched in the bottom to help prevent hot spots. One manufacuter even runs his up the side of the pot for heat distrubition.

All the comments about alum. pots conducting heat and pitting are correct. They are fine to cook in or brew in, just move the product out of the pot when done cooking.

[b3s]

yeah....but imagine the cost of a 30 quart stock pot with an aluminum core! (funny, but when they sandwich in SS, it tends to be aluminum).

if you're using SS and getting hot spots, get a heat diffuser, btw.

[luvtinayothers]

I was wrong about the size of the aluminum pot at Smart & Final - it was only a 24 qt pot, but I went
to Culver City Hombrewing this weekend and got myself a brand spankin' new 20 qt. stainless
steel pot for only $19.99. Pretty good deal.