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Working with Stainless Steel
Stainless steel is hard to work with, but its rewards make it worthwhile if you're willing to use some elbow grease. You have to attack each fabrication step with the correct tools and techniques or you'll make a mess of things.

Drilling: Very sharp cobalt drill bits will do the trick if applied to the metal. Do this slowly and firmly and with a lubricant. Start with a small (1/8-1/4 in.) hole, then step up the diameter with larger and larger bits until you reach your finished size. Stainless steel gets harder as it heats up, so curb your natural inclination to speed up the drilling. I have transformed cobalt bits into red-hot nuggets of useless space-age metal by misapplying my frustration this way.

Threading holes: Tapping (threading holes) is exceedingly difficult and may not even seem worth it if you inadvertently break off a hardened steel tap in the hole; some steps can be taken, however, to improve your odds. Spiral taps, if you can find them, work much better than straight ones because they clear the chips out of the hole and prevent them from gunking up the tap. Spiral taps are strictly an industrial item, but they do occasionally show up at the junk shops. You absolutely must use a lubricant and very gentle pressure, backing the tap out of the hole frequently to clear the chips. Whatever the recommended drill hole size is for a given finished threaded hole (check your hardware store for this), you can make it a little oversized, relying on stainless steel's superior strength to keep the threads from failing. Some taps are also available in sets of three; each tap is designed to take a slightly larger cut than the preceding one until you reach the desired thread size.

Cutting: Stainless steel may be cut in a number of ways. For sheet metal, the slickest device is a plasma cutter, an electrical unit that sends a needle of 12,000°F (6,650°C) ionized gas shooting through the metal. At $1,000, plasma cutters are obviously too pricey for a buck-a-pound homebrew lark, but they often may be rented from welding supply houses. With a plasma cutter, slicing through metal is literally like cutting butter; the metal simply falls apart as you move your hand. It cuts so effortlessly that it's easy to forget that the just-cut metal is hot enough to seriously burn you if you drop your guard.

For us normal folks, simpler tools will suffice. A saber saw fitted with a bimetal blade and run at its lowest speed will do the job. (If it's not making a hell of a racket, you're doing something wrong.) Carbide grit blades are a little slower, but are more forgiving in terms of speed and technique. My low-rent tool of choice is a 1/4-in. die grinder with a 3-in. cut-off wheel. The wheel will give you a very precise cut once you get the hang of controlling it. The die grinder itself (essentially a 25,000 rpm motor with a chuck on the end) is also good for many other fabrication tasks (more on this in the main text).

An abrasive cut-off saw is the first choice for cutting rods, tubes, and other stock shapes. This tool is just a scaled up version of a die grinder, with a clamp to hold the item to be cut and a far larger motor and disk. An old circular saw can be fitted with an abrasive cut-off saw, but be sure to set up the project safely in an area that can endure a serious shower of sparks.

Rolling: Rolling and bending parts requires specialized tools and is not a realistic possibility because of their size and expense. Keep in mind that stainless steel is quite tough, and a tool designed to contort a certain thickness of mild steel will be able to handle stainless that is only two-thirds as thick. If you want your sheet metal rolled, bent, or sheared, a sheet metal shop may be willing to handle the job for a small charge.

Illustration of stainless steel sheets The most common types of stainless steel you will find are 304 and 316 series. The 316 metal is a bit more corrosion-resistant, but either type will work fine in a brewery.
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Welding Tips
Once you learn the fine art of melting metal together, you will have to confront a few more of stainless steel's bad personality traits. Because stainless steel conducts heat poorly and expands at a high rate when heated, it tends to warp badly when welded. Unfortunately for brewers, this effect is most noticeable on thin sheet metal. A number of things can be done to improve the situation.
  • Make sure your parts are as closely fitted as possible before starting to weld. A 1/16-in. gap is really too much to bridge.
  • Tack your weld every two inches or so to give yourself a loose seam. This will keep distortions limited to a small scale. When working with sheet metal, go along your tacked seam and tap the metal back into alignment before welding. Then do the same again after welding, using a second hammer as an anvil on the back side.
  • Keep your torch moving as fast as possible while still penetrating fully. If you screw up a section, don't dwell on it. Just keep moving, and go back and fix it later.
  • Use a backing bar. Commercially made copper bars are designed with holes and fittings designed to flood the backside of the weld with the argon shielding gas used in the torch; but these are expensive and may be not be available in your shop class.
Even a plain copper bar 1 in. or so wide and 1/8 in. or more thick will provide physical support and draw heat from the weld zone. The stainless will not stick to the copper. Another aid is a material called Solar Flux B, a gray powder that can be mixed with alcohol and brushed onto the back of the weld. With or without backing bars, the flux keeps the back of the weld cleaner and less prone to blow through.

Silver brazing can also be used to join stainless. This technique requires a good propane or MAPP (methylacetylene-propadiene) gas torch, some cadmium-free silver braze (not solder), and the appropriate flux. The joints must be absolutely clean and fit very closely so the gap between the parts is small. Silver braze is very thin and liquid when molten and will not fill gaps. Smear the parts with flux, clamp or wire the parts in place, and heat. Add the brazing rod when the flux turns watery and the joint is just turning red-hot; the procedure is similar to sweating a pipe fitting. Brazed joints will suffice admirably for most brewhouse tasks, but the process doesn't work well for joining overlapping sections of sheet, which is why I'd stay away from this technique when it comes to constructing fermentors.

For another perspective on home welding, see "A Primer on Welding Stainless Steel" by Jeff Donaghue in BrewingTechniques 2 (5), pp. 52-54 (September/October 1994).

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