German Brewing

What is everyone's opinion on hard anodized for oxidation reactions?
http://www.brewjacket.com
Seems like like a no go to me, but my chemistry is limited.

I would think the hard anodizing would offer a degree of protection from Fenton-like reactions.
But I could be totally wrong.
I'm not sure how much it really matters on the cold side anyway, you've already pumped pure oxygen into the primary fermenter and yeast are actively scavenging.
But I'm far from an expert.

It is also worth noting that I am currently using a Brewjacket for some of my beers due to space constraints in my ferm cooler, and I have definitely noticed the expected improvements from Low O2 brewing. For instance, my fresh Kellerbier tastes light straight up fresh toasted bread right now, and it spent a week and a half with the Brewjacket Immersion in contact.
If hard-anodized aluminum is, infact, an oxidizer, then maybe my hypothesis about the yeast protecting the beer has merit.

I'd love to hear from those with a better understanding of the metallurgical chemistry.

In the German brewing literature, what is referred to as LODO or low oxygen brewing here is often described as "Intert method" or "Intert mashing". Bearing this in mind, it should give a useful reminder when in doubt what's suitable

Doesn't anodizing make the surface inert?
I'm asking genuinely, not being cheeky.

Anodizing lays down a layer of aluminum oxide depending on how long and how much current is applied. I don't have any idea how that reacts with the beer though. It is interesting to note however anodized aluminum surfaces are almost never used on vessels in the chemical industry. So that would worry me a little.

I use it as a back up when my lager fridge is fermenting something else. I have done about 5 fermentations since early winter, 4 lagers and recently an ale. There are no flavor impacts to my taste or others that tasted the beers. BTW, using it in a 30L Speidel with about 22L of wort, it ferments lagers well in the Austin winter provided you precool the beer AND the jacket, but it is NOT a reliable lager method unless room temp is at or below 18-20C. For other fermenters, the rod may get deeper and provide better efficiency. I am planning to use them for ales and Kölsch / Alt from now on. They are a cheap way to control fermentation temp with the equipment I already have.
One problem is that it is not as simple to get a sample (opening the spigot) as taking it out of the jacket is a pain. Yes, I can take the cap out, fill a wine-thief and put it back, but the spigot is better . I have used bubble count as my method to decide when to transfer.

Well, you can sample from proper beer kegs too and they are available in 20l. I'm gradually phasing out all my soda kegs. Thankfully, the 20l kegs from Schäfer are a drop-in replacement size-wise and fit perfectly into my existing chest freezer.

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