FuzzeWuzze

Recipes 

They can be, but ive also heard stories about people who have pots that have bottoms that dome inwards, or even outwards..this prevents everything but a small portion of the pot from touching the induction coils, then it cant even heat 1 gallon of water.

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Arduino Real Time Fermentation Monitor

Fuzze Logic Brewing - Current Fermentation Temperatures

MBTB

Recipes 

The induction coil is under the glass top so the pot never touches it. I have a graniteware steel pot that is slightly domed. It works well.

I think the OP might have a Radiant cooktop. It may not be as good as WyomingBrewers cooktop.

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scottyg354

Recipes 

I used a basic 10 gallon SS stock pot. Recently bought a heavier duty pot and a turkey frier. While the glasstop sufficed the turkey fryer does an amazing job.

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brewSTEIN Beer Co.

Milk is for babies. When you grow up you have to drink beer.
-Arnold Schwarzenegger

On Deck: Helles, Oktoberfest, Saison, Apple Graff

Primary: IPA, Scottish Export

Secondary: Saison Brett

Bottled/Kegged/Gone:
Cream Ale, Peanut Butter Brown, Belgian Golden Strong, Brown Sugar Cider, Cream Ale, Double IPA, Saison, Summer Ale, Honey IPA, Maple Apple Graff, Holiday Stout, Hard Cider, English Brown, Scottish Heavy

lespaul23

Recipes 

I have a glass cooktop stove and I use a alum 8gal pot. I do full boils, it takes a little bit to heat up but it beats brewing outside in the winter in new england.

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Too much to list going on.....


Kevin

jmh286

Recipes 

I use my glasstop when I'm doing extract partial boils, but anything more than 4 gallons and it has a hard time. I use my burner and 8.5 gallon pot for my full boils.

DoctorMemory

Recipes 

16 gallons? That must be a b*tch to haul on and off the stove!

BrewerE

Recipes 

I have a 21 quart S.S. flat-bottomed 'canner' that I use when I'm canning salsa and jelly.
I'm only doing partials, but my glass top has no problem with 3 gallons of wort...

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Fermenting: Brown Ale, Black IPA
Carbonating:
Drinking: American IPA, Citra American Pale Ale, American Pale Ale, Amber Ale

-Looks like I've got some brewin' to do...

stpug

Recipes 

Same here. I use an 11 gallon turkey fryer stainless pot on a regular maytag glass-top stove and do full boils (7-8 gallon preboil volume) with no problems. The pot usually gets on the stove at about 162F and takes about 20 minutes to reach boil which gives me time to clean up the mash equipment. Once the hotbreak is over, I maintain the boil at about 8.5 (dial goes to 10).

xfevv

Recipes 

I have a glass top stove and use an aluminum 20qt tamale pot. I only do partial mash/extract brewing so I haven't had any issues.

WyomingBrewer

Recipes 

The pot is capable of 16'ish gallons. I do 5 gallon batches and boil 6 1/2 to 7 gallons. It is still a lot to get up there and back down. Brew buddy to the rescue.

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Big Horn Basin Brew Supply
728 Big Horn Ave
Worland, WY 82401
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