What is the Ideal Stainless Steel Grade for Fermentation Applications?

Blog | April 30th, 2019

Controlled by large equipment arrays, fermentation systems turn tasteless chemical soups into fine alcoholic beverages. Basically, fermenting vessels contain tiny microorganisms. They live in yeasty compounds. As a carbohydrate-loaded substance reacts to the presence of the yeast, a biological mechanism transforms the liquid blend into alcohol. Aggressive chemical reactions are in play, which means we’re going to need made-to-order stainless steels to handle this energetic fluid-transforming process.

Counteracting Fermentation Side Effects

An oxygen-free environment turns complex sugars into alcohol. That, of course, is the primary goal. However, several additional chemical processes accompany this action. They consume energy, dump more energy, and generally produce dynamic fluid excitations. If a generic alloy were to contain those antagonistic forces, the surface of that alloy would soon weaken. To counter those active chemical energies, manufacturing designers employ 304 Stainless steel. Another option is 316 stainless steel. Highly corrosion resistant, both of these fermentation-approved alloys are workable and weldable.

Beware Of Steel-Cored Imposters

A number of different stainless steel families look alike. They’re glossy, loaded with chromium and nickel strength, and they’re capable of resisting the effects of oxidizing environments. All the same, the fermentation process is stronger than most. If a less-than-capable alloy finds its way into a manufacturing line, then it’ll age rapidly. To test for 304 or 316 strength, try a magnetic test. Magnets won’t cling to non-magnetic 304 or 316 stainless steel. Another grade confirmation test that can be used to check for 304/316 compliance is known as the Molybdenum Drop test, for these fermentation-suited grades contain substantial percentages of this exotic metal. Ultimately, some suppliers, those who work in the alcoholic beverages sector, sometimes furnish aluminium kegs or steel-plated fittings. Not regarded as ideal fermentation resisting substitutes, they’ll grow worn and fatigued as the chemical reactions strengthen.

Use 304 or 316 Grade Stainless Steel

Again, the two alloys listed here are weldable and easy to fabricate. Pressed into service in a beer production facility or a winery, or even in a whiskey distillery, those two steely metals won’t age when they’re attacked by heat, nor will they succumb to a chemically fronted assault. By the way, sanitization-heavy cleaning techniques rule this sector, just like they do in food-safe applications. Therefore, as well as a talent for blocking chemical broadsides, the selected stainless steel grade must be capable of opposing a number of abrasive chemical cleansers.

The answer to the initial question, the ideal alloy grade for fermentation purposes, is 304 or 316 stainless steel. Kegs and metal-lined fittings in beer and wine production plants are made of those chromium-strengthened metals. Even in whiskey distilleries, places that are full of treated brass and copper parts, those stainless steels further toughen what would otherwise be a number of highly fatigue-susceptible environments.

Stecor Engineering & Fabrication

1/13 Crawford St, Braeside VIC 3195

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