Another plus is I can't see myself in the brushed one !skipping the polishing saves someone money...
I think I’m concerned about sanitizing - the brushed seems to have a lot of nooks and crannies (small ones that would be hard to clean).Don't brew in front of an audience and no one will know.
Just keep it clean. I still use steel wool to scrub pots clean. So a shiny SS finish might not be the thing for me if I have to pay extra for it.
What are your concerns that made you ask?
I think I’m concerned about sanitizing - the brushed seems to have a lot of nooks and crannies (small ones that would be hard to clean).
Are you talking beer brewing or opposite sex?in my experience, shiny is tall, and lanky....brushed are quite often short and wide? which works better to brew on my stove.....
Are you talking beer brewing or opposite sex?
Older model? Like this?i tried to find pictures to explain....i think i just have an older model.
Is there any difference in the brew kettles that are the shiny stainless steel vs the brushed stainless steel (satin) ?
From the Blichmann website:Polished stainless is easier to clean. On the microscopic level think of cleaning wood floors vs carpet. There’s a reason why we go through the extra polishing steps with our equipment…
i am curious to the people in the know does shiny effect that new thing i've heard of, passivation?
"Damn, if only I had paid better attention to my passivation regime."
From the Blichmann website:
"Like our Pro Brewing equipment, we’ve selected a sleek brushed exterior finish that is significantly easier to keep free of stains and fingerprints and gives that true pro-look to your brewery".
<goes to make popcorn>
Isn't that a gross exaggeration? One being hard and fairly smooth, the other soft and absorbent? How can a stainless kettle surface be seen as soft and absorbent?On the microscopic level think of cleaning wood floors vs carpet.
in my experience, shiny is tall, and lanky....brushed are quite often short and wide? which works better to brew on my stove.....
From my experience the ones with the smaller feet work better.Are you talking beer brewing or opposite sex?
I bet that if cared for properly, most of our brushed stainless pots will last a lifetime. I don't understand how buying shiny new stuff saves me time or money ?You might pay a little more for these higher quality brewing systems, but you will end up saving time and money in the long run.
I bet that if cared for properly, most of our brushed stainless pots will last a lifetime. I don't understand how buying shiny new stuff saves me time or money ?
I worry much more about the little cracks and crevices for fittings and valve seats than about the inside polish of my kettle.I bet that if cared for properly, most of our brushed stainless pots will last a lifetime. I don't understand how buying shiny new stuff saves me time or money ?
You'll NEVER eliminate all the places for bugs to hide. Best practice is diligent cleaning regimen.For a brew kettle, I don't believe there is any advantage to shiny to brushed. Either surface is OK. For a SST fermenter or other equipment that comes into contact with fermenting or finished beer, then it is probably better to have a shiny or polished surface since there are fewer places for spoiling microbes to hide. The brushed surfaces are actually microscopic mountain ranges that might provide valleys for those spoilers to hide.
I wonder how they maintained perfect sanitation back in days of old....
So what about when the polished surface goes to crap because the stainless is an inferior grade?For the record we’re not saying brushed is going to lead to bacteria infections. We’re saying it’s easier to clean. That could be with boiled on junk in your brew kettle or a krausen line in your fermenter.
So what about when the polished surface goes to crap because the stainless is an inferior grade?
Ask me how I know.
I'll take Blichmann's brushed finish 304 stainless any day of the week.
View attachment 748487
It absolutely is not.Looks like mineral deposits from hard water. Ask me how I know.
It absolutely is not.
You guys with your bkf recommendation.Our stainless is 304 stainless which is the same as everyone else. It’s tested with a XRF scanner to ensure that.
That looks to be some sort of pitting from bleach or possibly while fermenting something very acidic. Have you made a cider or kombucha in your Flex by chance? Have you tried cleaning it up with Bar Keepers Friend?
This is directly from spike’s websiteis this what happens when you don't passivate? i've never actually seen a picture of why people passivate.
Yeah, tried that. Like a dozen times.
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