Passivation: Difference between revisions

It is often thought that once a surface has been passivated it will remain in that state forever.  Unfortunately, as described above, there are multiple mechanisms for the deterioration of the chromium-rich layer since it is very thin.

There is no simple rule that says when a piece of equipment must be passivated, especially since usage conditions can vary greatly.<ref name="Diversey"/> It is generally recommended that stainless steel surfaces be passivated initially and then at a defined frequency thereafter, as well as after any surface repair, abrasive cleaning, polishing, or other modification.<ref name=schmidt/> Some commercial breweries passivate every 3 months, while other breweries never passivate.<ref>[https://optimismbrewing.com/new-page-4 "Cleaning."] Optimism Brewing Company, accessed June 2020.</ref><ref name=mbaa/> Our arbitrary suggestion for home brewers is to passivate your stainless gear once a year, and after any modifications or abrasive cleaning.