Is my Kettle cooked?

[Brew4U]

I have a nice 7 gallon stainless steel pot that has only been used for brewing. I came home from work and found my kettle on the stove with crab legs boiling. I was devastated, but still enjoyed the crab legs. Is it safe to still use it to brew? A good scrub with PBW maybe? Do I need to do anything special so I don't get fishy beer?

[johnfoster]

I'm reminded of the joke that ends... and gods voice boomed, "how am I going to get the smell off the fish?!?"

[Moby]

Stainless is stainless. If you wash it with a good cleaner, and then sanitize it, you can do anything in it. Stainless doesn't leave anything behind if properly cleaned. I work at a winery, and if we have a batch of wine in one of our stainless tanks go funky, we just clean and sanitize it, and its good as new.

[BadRock]

Yup a good HOT PBW or OxiClean soak will take care of the crab leg aftermath. I think the bigger problem is keeping your significant other out of your brewing gear!

[andy77]

Yup a good HOT PBW or OxiClean soak will take care of the crab leg aftermath. I think the bigger problem is keeping your significant other out of your brewing gear!

Emphasis HOT PBW soak. 180df, soak. You'll be fine.

[Grist Licker]

Charlie Talley has mentioned on several interviews that PBW should be used below 160 degrees F. Above 160 and the chelators come out of solution...or some shits like that.

[BadRock]

I remember something like that too. I just use the hottest tap water, somewhere around 140F and it works great!

[Charlie]

My old extract brew stainless BK got used for crawfish several times when I was inactive. I scrubbed it down with dish soap and boiled some water in it. If the next brew tasted like crawfish I didn't notice.

Stainless rocks!

Charlie (Crawfish beer!)