SchmidtyBeer
Well-Known Member
Being a chef for a living I have incorporated a few different tools into my home brewing that I thought I would share. I have not seen anyone use either one of these tools, so I thought it might spark some interest.
Immersion Circulator - This is a piece of equipment typically used in labs. Chefs have converted them over to kitchen appliances used to maintain a constant temperature to achieve perfectly cooked products. Immersion circulators work by running liquid through a heating/cooling element and recirculating it back through the mixture. Polyscience clams that their immersion circulators can hold any temperature between +5 degrees C to 200 degrees C. So for brewing this opens up many usages; boiling wort at a constant temp, steeping grans, mashing, etc. The only downfall is that they come at a hefty price $800-$1450, but some members of the forum seem to have a bit of extra cash for toys:cross:.
JB Prince
Chinois - This is a much simpler device. A chinois is a fine mesh conical sieve used to strain sauces, stocks, soups, etc. Chinois are much finer then the average home strainer, there for they will remove much more sediment after a wort boil. I almost always use one to strain my wort. Chinois range anywhere from $40 - $150. Check ebay!
JB Prince
So you may or may not want to use one of these, but either way I hope it sparked a little interest! Cheers
Immersion Circulator - This is a piece of equipment typically used in labs. Chefs have converted them over to kitchen appliances used to maintain a constant temperature to achieve perfectly cooked products. Immersion circulators work by running liquid through a heating/cooling element and recirculating it back through the mixture. Polyscience clams that their immersion circulators can hold any temperature between +5 degrees C to 200 degrees C. So for brewing this opens up many usages; boiling wort at a constant temp, steeping grans, mashing, etc. The only downfall is that they come at a hefty price $800-$1450, but some members of the forum seem to have a bit of extra cash for toys:cross:.
JB Prince
Chinois - This is a much simpler device. A chinois is a fine mesh conical sieve used to strain sauces, stocks, soups, etc. Chinois are much finer then the average home strainer, there for they will remove much more sediment after a wort boil. I almost always use one to strain my wort. Chinois range anywhere from $40 - $150. Check ebay!
JB Prince
So you may or may not want to use one of these, but either way I hope it sparked a little interest! Cheers