Beer_Punk wrote:Does anyone know of any benefits of using 304L instead of say 316L or some other grade of s/s?
From http://en.wikipedia.org/wiki/Stainless_steel:
Type 304—the most common grade; the classic 18/8 stainless steel. Also referred to as "A2" in accordance with ISO 3506.[9]
Type 304L— same as the 304 grade but contains less carbon to increase weldability. Is slightly weaker than 304.
Type 304LN—same as 304L, but also nitrogen is added to obtain a much higher yield and tensile strength than 304L.
Type 316—the second most common grade (after 304); for food and surgical stainless steel uses; alloy addition of molybdenum prevents specific forms of corrosion. 316 steel is used in the manufacture and handling of food and pharmaceutical products where it is often required in order to minimize metallic contamination. It is also known as marine grade stainless steel due to its increased resistance to chloride corrosion compared to type 304. SS316 is often used for building nuclear reprocessing plants. Most watches that are made of stainless steel are made of Type 316L. Also referred to as "A4" in accordance with ISO 3506.[9] 316Ti (includes titanium for heat resistance) is used in flexible chimney liners, is able to withstand temperatures up to 2000˚F, the highest possible temperature of a chimney fire.
I believe that most respectable commercial brewery manufacturers use 304.
