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I thought I read on another forum the exact same problem with this product. I think I remember its a finish that is put on the metal during fabrication. I'd call blichmann directly to straighten it out. They are a stand up group and stand behind their products.


You should be fine storing wine in a stainless container. It is entirely light proof and air-tight. Beer has been stored and served in stainless steel for many years. You are correct, white wines are fermented in stainless vessels. Reds can be too (they add wood chips to the mix to simulate barrels).


I've never heard of non-food-grade stainless steel. Some are more or less susceptible to corrosion than others, but as far as I know all stainless steels are food grade. [...] stainless steel is a safe option when it comes to use with food and beverage, as there are no chemicals that can migrate into your food from these products. From ...


IT MAY NOT BE STAINLESS ANYMORE Sorry for the huge emphasis and the absurd caps, but I'm reading some... odd statements. I should point out I'm in chemical engineering, and did cooperate with experts in metallurgy. Stainless steel chemistry Stainless steel is such because it does not rust, as everyone knows. Rust, as many know, is the oxidation of iron. ...


The main advantage with SS is that it is quite inert - had you had a stainless kettle, the corrosion problem you experienced with the immersion chiller wouldn't have happened. Since it's happened once, it's quite likely to happen again, meaning you'd end up buying 2 new aluminum kettles (for a total of 3.) So in the long run stainless will work out ...


I think you've ruined it. Sorry.


I have seen stainless steel handrails and pipelines fixed and welded on site, to get the finish back the guys use abrasive strips of varying grades until it shines. I imagine you only need to get the finish back to a point where there are no areas that bacteria could hide in the rough finish, so a satin finish should be fine and then make double sure with ...

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