Author Topic: INDUCTION HEAT FOR BREWING  (Read 3911 times)

Offline BILLY BREW

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INDUCTION HEAT FOR BREWING
« on: November 26, 2013, 04:51:05 PM »
Anyone used one of these for brewing? Got a line on an industrial set up from a resturant, but not sure how it would work.
Thoughts? experiences? ???
Retired Home brewing biker Who wouldn't love me?

Offline brewfun

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Re: INDUCTION HEAT FOR BREWING
« Reply #1 on: November 26, 2013, 05:13:48 PM »
Induction heating requires ferric metals to be effective. Standard stainless steel and aluminum kettles that brewers use are not generally magnetic enough to conduct heat from an induction system.

You'd be looking for a new kettle with a sandwiched layer of iron or soft steel.
Beer Appreciation is the space between pints.

Offline Slurk

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Re: INDUCTION HEAT FOR BREWING
« Reply #2 on: November 26, 2013, 05:24:12 PM »
Your kettle should be of a type with a magnetic and flat floor. Otherwise it will not heat up.
Avoid any "self/smart thinking" heating system. They think different from you ??? We have one in the kitchen (ceramic plates, not induction) and overrules you while going for a strong boil of the wort.
Ad Fundum!

Ready to drink: Slurk Fjellbrygg, Slurk Foeyn Ale, Slurk Agurk (Cucumber Wit), Slurk Belgian Blonde, Slurk Eng (Raspberry Wit), Slurk Hav (Seaweed Wit)
Aging: Slurk Whirled White Wheat (Wit)
Fermenting:
Next brew: Slurk Hav

Offline brewfun

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Re: INDUCTION HEAT FOR BREWING
« Reply #3 on: November 26, 2013, 05:40:05 PM »
Water is the mother of beer.

Flame is the father of beer.



Nobody brags about a weak dad.
Beer Appreciation is the space between pints.

Offline BILLY BREW

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Re: INDUCTION HEAT FOR BREWING
« Reply #4 on: December 08, 2013, 06:34:44 PM »
THANKS FELLAS, FIGURED THERE HAD TO BE SOMETHING TO MAKE IT NOT WORK!
Retired Home brewing biker Who wouldn't love me?

 

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