Date: 1990-05-06 06:03:44 GMT
I've used an aluminum canning pot for five years, now. Originally, I
used it to make extract recipes; now, I mash in it. I can vouch for
the fact that _no one_ has ever been able to attribute any off flavor
in my beers to the pot.
Another poster's message about the wort ph being 5.4 _is_ the reason
that aluminum is not a problem for brewing beer. Ph 5.4 is simply not
acidic enough to dissolve measurable (accept with a mass spec, or
other suitable device) amounts of aluminum during the short brewing
period. I will be most interested in seeing Dan Krus' AAS analysis
results on aluminum content. (Be sure to take a baseline measurement
of your tap water, Dan.)
BTW, Pete: The Aluminum in a TUMs _is_ the same as the aluminum in
your pot, after the TUMs has been dissolved in your stomach (ph < 3.0,
if I remember correctly).
Douglas Roberts |
Los Alamos National Laboratory |I can resist anything
Box 1663, MS F-609 | except temptation.
Los Alamos, New Mexico 87545 | ...
(505)667-4569 |Oscar Wilde
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