26 Nov
2001
26 Nov
'01
12:13 p.m.
I agree with Dave - you typically need the nitric acid
You probably can't find it as a homebrewer but Acid #5 from Five Star
Chemicals works very well. It is a blend of nitric acid, phosphoric acid and
other acids to help clean and passivate the surface.
Another method to passivate stainless steel is with citric acid. This is
safer and sometimes faster than nitric acid. Solutions with 4 to 10% citric
acid (by weight) will safely remove the iron oxide and free iron and leave a
chrome oxide rich (passivated) surface.
Jonathan Crist
----------
From: David H Berg[SMTP:bergbrew@juno.com]
Sent: Monday, November 26, 2001 10:59 AM
To: brew987(a)yahoo.com
Cc: mba(a)thebarn.com
Subject: Re: Re-Passifying Stainless Steel
Your need to use Nitric acid to pacify stainless--phosphoric won't cut
it.
On Mon, 26 Nov 2001 08:30:30 -0800 (PST) Will Holway <brew987(a)yahoo.com>
writes:
Hi,
I think I saw some postings on this subject before. It
has recently come to my attention that my method for
cleaning up my 1/2 barrell kegs (using the 3M green
scrubby pads) actually takes off some of the SS
protective coating. I am curious if I can re-passify
teh SS by using phosphoric acid. Does anyone know the
"recipe" for doing this? I have not noticed any off
flavors, or oxidation as of yet, but was curious of
others' opinions of this etc., and if it is a
reasonable course of action to pursue ...
Thanks,
WH
WindRiver Brewing
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