We are running an electric brew kettle - converted keg with a 3kW hot water cylinder (Kwikot geyser element) heater.
This weekend at a beer festival a much more experienced brewer commented that all our beers have a smoky taste / flavour and he thinks it has to do with the elements scorching the wort.
He says he also picks it up in the beers of one of our local brewers who recently went commercial.
So my questions are:
What is the maximum Watt / Square inch output to use in an electric brew kettle?
What is the recommended Watt / Square inch config?
If we decide to stick with the setup as we have it now, which types of beer should we avoid brewing, i.e. what will be the least affected by the element?
Thanks
Schalk
This weekend at a beer festival a much more experienced brewer commented that all our beers have a smoky taste / flavour and he thinks it has to do with the elements scorching the wort.
He says he also picks it up in the beers of one of our local brewers who recently went commercial.
So my questions are:
What is the maximum Watt / Square inch output to use in an electric brew kettle?
What is the recommended Watt / Square inch config?
If we decide to stick with the setup as we have it now, which types of beer should we avoid brewing, i.e. what will be the least affected by the element?
Thanks
Schalk