I am setting together fittings and ball valves for my homebrewing equipment and corrosion protection and food safety of material is a key decision point.
Yet there is a noticable price difference between the inox 304 (cheaper) and inox 316 (more expensive) stainless steel. I seek in this question the information where the difference between the two is, in particular with wort.
The key points are:
- will 304 suffer (i.e. corrode) from wort (assuming there is sort of
saltschloride existing in the wort) ?
- will the 304 type of stainless steel (in case of corrosion) release any toxic materials into the wort ?
- can the price difference (i.e. that 304 is 1/2 as expensive as 316) be confirmed?
I have read this:
304 stainless steel has a high resistance to rust. It withstands corrosion from most oxidizing acids and is often used for kitchen and food applications. However, it is susceptible to corrosion from chloride solutions (notably saline environments with high amounts of sodium chloride). Chloride ions can create localized areas of corrosion, called "pitting," which can spread beneath protective chromium barriers to compromise internal structures. Solutions with as little as 25 ppm of sodium chloride can begin to have a corrosive effect. (source http://www.reliance-foundry.com/blog/304-vs-316-stainless-steel)
which tells that 304 is fine for non-chloride setups. In beer-brewing terms would that mean that I am fine with 304 if I brew (chloride-reduced, i.e. not a Gose). ?