« on: October 02, 2012, 06:48:12 PM »
Don't worry, the chrome is in metallic form and unless you see corrosion there shouldn't be any significant chromium dissolving. Theres chrome in stainless steel too for that matter. Chromium is actually an essential nutrient, albeit at low levels.
Hexavalent chromium ions are the bad stuff. The most common form is trivalent chromium. I have not attempted to strain my brain, but I don't see why metallic chromium would be converted into the most oxidized form of chromium (hexavalent) in a reducing solution, beer. If you haven't packaged it yet, I would bottle condition so the yeast can eat it and also make the beer even more reductive as an additional safety measure.
Have not packaged, but was planning on bottling. Right now its sitting in a bottling bucket that has been purged with CO2 at room temp. I introduced about 2 packs of gelatin, most of which will precipitate out, but maybe I will bottle this saturday/sunday and leave them for a few weeks. So you think by bottling, the yeast consuming the additional sugars will cause any 'leeched' metallic chromium will precipitate to the bottom (your word, "reductive")? Will gelatin help, or will that only cling to proteins?