Thicker kettle walls an advantage? - Home Brew Forums
Home Brew Forums > Home Brewing Beer > Electric Brewing > Thicker kettle walls an advantage?

Reply
 
Thread Tools
Old 09-18-2012, 03:58 PM   #1
SOPiiAC
Recipes 
 
May 2012
Minneapolis, MN
Posts: 18
Liked 1 Times on 1 Posts



Hey guys, I'm planning a ebiab kettle and I'm trying to decide on the kettle I want. Would the thicker walls of a Winware 60qt Kettle be an advantage over the thinner walls of a 62qt Bayou Classic? I'm thinking the thicker walls might hold the mash temp better...

Anyone have experience with this?



 
Reply With Quote
Old 09-18-2012, 07:32 PM   #2
Spartan1979
HBT_SUPPORTER.png
 
Spartan1979's Avatar
Recipes 
 
Feb 2011
O'Fallon, MO
Posts: 1,653
Liked 219 Times on 147 Posts


While I'm not an expert, metal conducts heat fairly easily and I don't think thicker walls would mean much for holding mash temp. When you are heating by electricity from a source in the kettle, I don't think thickness would mean much. Thickness is more important when you are heating from outside the kettle to better spread the heat and not create hot spots.



 
Reply With Quote
Old 09-18-2012, 08:08 PM   #3
audger
Recipes 
 
Apr 2011
., Connecticut
Posts: 1,497
Liked 43 Times on 42 Posts


not likely to show any noticable difference in temperature. if the choice was between aluminum and steel; aluminum conducts heat better and would let more excape. otherwise the only difference would be durability and weight.

 
Reply With Quote
Old 09-19-2012, 05:42 AM   #4
RichBenn
Recipes 
 
Aug 2009
Tahoe
Posts: 811
Liked 22 Times on 20 Posts


Thicker walls, bottom means more heat is necessary to get it to temperature, although the heat capacity of the wort and grain is way larger. Putting insulation around the kettle - now there is an idea. Use the money that would have been spent on a thicker kettle on insulation.

 
Reply With Quote
Old 09-20-2012, 03:09 AM   #5
dburgette
Recipes 
 
Apr 2011
Fort Wayne, Indiana
Posts: 202

Quote:
Originally Posted by RichBenn
Thicker walls, bottom means more heat is necessary to get it to temperature

Not if the op is heating from within the vessel. I would agree if the vessel is heated with propane or natural gas.

 
Reply With Quote
Old 09-20-2012, 03:34 PM   #6
RichBenn
Recipes 
 
Aug 2009
Tahoe
Posts: 811
Liked 22 Times on 20 Posts


Quote:
Originally Posted by dburgette View Post
Not if the op is heating from within the vessel. I would agree if the vessel is heated with propane or natural gas.
More total mass = longer. Simple physics(the engineer in me couldn't let that pass) But, like I said, it's not much.

Rich

 
Reply With Quote
Old 09-21-2012, 03:00 AM   #7
Tinga
Recipes 
 
May 2010
MN
Posts: 1,123
Liked 39 Times on 30 Posts


thicker walls will hold more heat but will also suck more heat at the start. thicker walls will also make the chilling process longer if you're using an ice bath or immersion chiller.

 
Reply With Quote
Old 09-21-2012, 04:05 AM   #8
RichBenn
Recipes 
 
Aug 2009
Tahoe
Posts: 811
Liked 22 Times on 20 Posts


Well, I did find one problem with "thinner" pots. The welds for the handles on my last cheap pot went through and are kinda rough on the inside(Sanitary?) The Bayou Classic handles are also known to sometimes have issues where riveted, as well. So thickness or construction is worth consideration.



 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Induction kettle? gnatp2 Electric Brewing 15 03-28-2014 08:09 PM
kettle wiring Scweco Electric Brewing 3 08-17-2012 04:09 PM
2nd Kettle(s) Elements nealperkins Electric Brewing 1 05-04-2012 10:43 PM
E-Kettle Options noodles44x2 Electric Brewing 2 11-28-2011 09:46 PM
22 gal pwm kettle defenestrate Electric Brewing 63 01-09-2011 12:50 AM


Forum Jump