I recently acquired a stainless steel conical fermenter as a long-desired upgrade to my brewing setup - I’ve been using 5gal plastic carboys until now, but I wanted to move away from them as I’m a bit leery of plastics leaching out while stuff sits in there for months at a time.

Does anyone here have experience with stainless fermenters? I’m especially interested in any cleaning tips and changes to flavor I should expect. Thanks in advance :)

  • pwacata@beehaw.orgOP
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    1 year ago

    I’d never heard of passivation before - thanks, will definitely do that before my first attempt.