I’m trying to fight a metallic taste in my beer. I believe it is oxidation, but I want to rule out flavors from my aluminum pot. I have a fairly uniform light brown layer over most of the inside of the kettle. However, I’m concerned that sometimes after brewing I remove some or all of the layer accidentally by leaving 1-step in the pot. Will 1-step remove the layer? Or, being an oxygen cleaner, not acidic, could it even add to the layer? And why doesn’t boiling wort in the pot remove the layer, being somewhat acidic? Also, has anybody actually ever tasted an Aluminum off-taste from using aluminum?
On a similar note, after brewing in stainless steel, I find a “foggy” dull layer on the bottom of the pot. Not sure what it is, but it comes off pretty easy. Should I leave that there or clean it off?