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I was afraid of that, but the wort did taste good, and sweet, and OG was 1.059, .003 above target. I only had Windsor yeast, which is apparently a notoriously low attenuator, but after 4 days, gravity had dropped to 1.025. Hopefully it will continue downward over the next couple of weeks. Tastes...

Well, after doing another test today, I determined that it had to be my error. I tested 4 different thermometers, the 12" dial thermometer I originally used, two new temp probes attached to my ThermoPro TP-08s digital, and a folding instant read digital. All were within 2º of each other...

Anything is possible. I stirred it for a good 5 minutes at least, but that may not be enough for some. It was only 3.5 gallons of water. I'll be doing another test soon. The thermometer always worked great on my standard electric stove top. Maybe once I killed the power on the induction top, the...

Looks like my new Duxtop P961LS is not only slower than my electric stove top, but it also has trouble playing well with thermometers. How do you constantly monitor your temps without interference? Tempted to just send it back and get a propane burner instead.

Exactly what I was just reading. Sounds like a big PITA.

Just read this. "Because induction magnetics have some "reach" above the cooking surface, they'll often heat the thermometer directly so you don't get an accurate temp reading." I guess I could turn the cooker off to take temps while heating up, but doesn't do much for constant monitoring.

But I'm not using a digital thermometer.

I did tests with water only prior to my first batch. The results differed from the wort. I'm going to test again with the pot removed from the burner.

I'll watch this when I test my grill thermometer. Thanks for mentioning!

This was a 3 gallon, BIAB Porter in a 5 gallon kettle. The same dial thermometer in the same placement for both measurements. I made notes as I went along. After turning off the cook top at 155º, I added and stirred the grains. I watched it at 152 for at least 5 minutes after stirring in the...

This makes the most sense to me.

This stems from another thread, but thought it was worth inquiring in this forum... I used an induction cook top for the first time this past weekend. I brought my mash water up to temp (155º), turned off the cook top, and added my grains. After stirring well, the temp was now down to 152º. I...

Me either! I stirred it well. It defies logic!

That's the one I ended up going with. Did a test run with water, then used it for a porter this past weekend. It's slower than my electric stove top, even with a layer of reflectix, but for my 3 Gallon batch sizes, I reckon it'll do. I did have trouble controlling mash temp. At 152º, I killed...

Thanks, I've downsized from 5 gal batches to 3 gal for various reasons, and I'm hoping of taking advantage of the reduced batch size to use 120v for more brewing location options.

Looking to get off of the stovetop. Was thinking of propane, but not having to buy it, as well as not being able to bring it inside if need be, has me considering induction instead. Besides, my 22 qt brewpot is induction ready. I'd only be using it for 3 to 4 gallon batches. I'm limiting to...

Thanks, I figured it was something like that. Funny how in all the reading I did prepping for this, I never saw it mentioned clearly. Turns out the 1/2 tubing is working perfectly, so I believe I'll just keep using it instead.

I removed the poppit and attached a hose to the gas disconnect to a glass of starsan, but for some reason, it's not blowing off. Pressure is building, because when I removed the gas disconnect, lots air blew out. 3 gallon batch in a 5 gal corny. What am I doing wrong??

Right now, most of my stuff is sorted in Amazon envelopes in a cardboard beer case box. I looked at tackle boxes, but too many small compartments.

I reckon I need spare parts.