I scrubbed my stainless pot real good once just before using and got some metallic flavors in my beer.
I think it takes a few days or you can stick you pot in your oven and heat it.
I think it’s mentioned in Palmer’s “how to brew” as he is an expert on metallurgy.[/quote]
Palmer states (in a variety of places) that the oxidative layer for stainless forms quickly, as in, nearly immediately. Moreover, for small concentrations of metals, they will be “consumed” by the yeast. I would guess your metallic flavors came from somewhere else.[/quote]
He does say this about stainless and I have considered all other options, but when I look back, it was the only beer I’ve encountered a strong metallic flavor.
Leading up to this, I had been moving to a new residence and had packed various things in my brew pot for the move. One of the items in the bottom of the pot
was a can of soup :roll: and I don’t recall how long it sat there until I brewed again but I discovered I had a couple spots of rust on the bottom of my pot the morning
I went to use it.
Now, I don’t remember how many methods I used to get those spots removed but when I looked at all other causes for metallic flavors in beer, I can’t help but think the pot is the culprit.
Maybe he didn’t mean it this way but he does use the phrase, “The trouble with stainless steel corrosion is usually not an off-flavor,…”
Maybe I didn’t scrub enough, who knows, but it has me vexed.