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I’m still reading Randy Mosher’s new book and on page 148 he talks about gas flames on the bottom of SS pots causing problems. He says that stainless steel is a very poor conductor of heat and that where the flame hits the bottom of the pot you get small areas of very high temperature. Wort exposed to these high temperatures produces reductones. He thinks this is holding homebrewers back. The solution, if you have that setup is to have a stainless pot with an aluminum sandwich in the base (like Bayou classic), or to put a steel plate under the pot, in order to diffuse the heat and spread it evenly across the bottom of the pot.

Also might be something to consider with density of electric elements.

Could also be nonsense of course. Like all these type of books, they don't seem to feel the need to include references to the relevant research. He says instead; "Modern brewing science has come to the realization that the intense heating of wort that you get from a flame under a thin vessel of stainless steel is bad for the beer" etc. etc.

RDWHAHB

bluenose wrote:RDWHAHB

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RossBee wrote:

bluenose wrote:RDWHAHB

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Relax. Don't Worry. Have A Home Brew

Just stop reading the book. Problem solved.

bluenose wrote:

RossBee wrote:

bluenose wrote:RDWHAHB

??

Relax. Don't Worry. Have A Home Brew

This.

bluenose wrote:RDWHAHB

How can I relax and enjoy a pint when there could be reductones in it causing oxidation.

I Know! RDWH2HB (2 homebrews)

Just add some crystal and blame the oxidation on that lol

There's reductones in that crystal. I'm sure of it.

Keith wrote:Just add some crystal and blame the oxidation on that lol

No

What type of pot do you have, Mark?

Should only really be an issue for propane users with stock pots or turkey fryers, surely?

Ruby wrote:What type of pot do you have, Mark?

Should only really be an issue for propane users with stock pots or turkey fryers, surely?

My boil pot is a Bayou classic (aluminum layer in the base) which I heat on a ceramic hotplate in combination with a boil coil. So I don't think I have to worry really. I thought it was interesting, but it might be like the C40 causing oxidation thing. I have a habit of digging up stuff like this.

It is interesting. Thankfully my beer making still hasn't got that deep into the science side. I'm still a lumberjack hacking at the tree of beer with a dull axe, while you are sanding the finely tuned sculpture with the smoothest grit sandpaper.

I don't think I could taste oxidation if I was drinking out of a cardboard box! But attention to detail is how the best beer is made!

Further discussion here in this kettle thread: http://www.brewnosers.org/forums/viewto ... 06#p135858" onclick="window.open(this.href);return false;