Why do we make kettles from kegs ?  
 The reasons are several . . . let's talk !

  • Kegs are made from fine, food-grade 304 stainless steel. Not
    aluminum that can carrode from caustic cleaners

  • Kegs are heavy-duty designed for rough handling
    commercial applications.  You can move them around and
    not dent or damage them.

  • Thick wall stainless kegs don't give up heat easily like thin
    polar kettles.  This allows more mash temperature stability,
    and more user control with less heat layering or
    stratification.

  • They have a perfect shape for kettle usage.  The curved
    upper dome helps to keep the heat and steam in the vessel
    and avoid spillage from boil-over.  Look at a standard flat
    bottom kettle closely and you'll notice that the bottom
    corners form right angles.  When siphoning or recirculating
    to and from such a kettle, it's very difficult to keep the liquid
    moving in such tight corners.  It's also tough to clean out the
    corners with a spurtle.   Wort,  not in motion,  may scorch  
    during the heating process, causing off flavors.
  • The bowl shaped ( concave ) bottoms of kegs allow liquid to flow
    smoothly and uniformly to a centrally located siphon, keeping the
    liquid from scorching.   Much easier to clean as well.

  • They are produced with a perfectly smooth interior for 'aseptic'
    sanitation.  In other words they're designed to avoid bacterial
    infection or contamination.

  • They have a sturdy lower skirt which protects the kettle bottom
    and helps keep the burner flame concentrated within the lower
    dome area.  Much more efficient.

  • The upper handles make the vessel safer and smarter to carry.

                     KEGS MAKE THE BEST KETTLES !