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And yes... This is definitely a small batch experiment

I'm going to have to go with no on the time issue... I can get a pot of water to boil on the induction burner probably 5 times faster than on the gas burner.... Therefore I could burn it 5 times faster as well..

USA

Entered. Count me in. Thanks for the opportunity

Absolutely.. Hell you can probably buy an induction burner on Amazon and if you don't like it or it doesn't work for you I'm pretty sure you can just return it..

10-4

You are taking about clean of flavor not clear in appearance?

Alright so permanent haze from hopping... But isn't that by definition not a "clean" beer? As hazy is not "clean"? Or do clean and clear here mean 2 different things?

http://scottjanish.com/researching-new-england-ipa-neipa-haze/ Interesting article... I'm still confused.. Chill haze itself which it sounds like you are talking about as you mention clear wort and clear ferments but haze later?? Doesn't have any flavor or any effect on flavor. Chill haze is...

You just need any pots that are magnetic.... They say the pots have to be stamped that they are induction ready but that's bull.... If a magnet will stick to it, it will work. And in a pinch I have bought pots from Walmart for around 10 bucks that worked. I do not know about the induction...

And that induction burner definitely won't be single use.... It's replacing the max Burton that I had for over a decade.. And I'm a gadget junky...

Ohhhh... Hibiscus mead... Yum...

Ohhhh.... The oven is a great idea if it's accurate.... Even better and more gentle than induction... With induction it's heating from the bottom like fire but with an oven it's convection..... Hate to say this but I can't answer that... I assume that you are not using the honey from the bees...

And we have died again..... Homebrewer....you need to go again... And what do you have against trucks?

What do you mean by that? Aren't neipa cloudy? And aren't they cloudy because of all the hops that go into them?

You have those switched.... Sucrose caramelizes at 320 fructose caramelizes at 230.. Fructose is the only "sugar" with a low temperature caramelization point. Sucrose, glucose and galactose all caramelize at 320. When you add dairy products to the mixture everything changes... The proteins in...

Count me in.. Thanks for the opportunity.

Sugar doesn't caramelize till between 320f and 340f...250f is hard ball stage..

I have no use for the stand or the burners but I'm definitely interested in the keggles...

Are they still available? Do you have more pics?