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I'm using mine full open for 1 minute for 5 gallon batches, and ending up with great fermentation. I read somewhere that if you can see bubbles, you're wasting oxygen because it's not getting absorbed, so running it wide open may be a waste. Anyone else heard that? I'd be happy if I...

I'm using a Max Burton 6530 ProChef 3000-Watt Commercial Induction Cooktop. It looks to be built exactly like the Avantco IC3500, but it's 3000W instead of 3400W and has a slightly different front panel. Wish I would have caught this thread first, since the Max Burton is more expensive. At...

Great idea! Those shelving units look perfect. I'm looking at building a brewing room in the basement and will plan on insulating the walls just for this purpose. Right now I ferment upstairs in the winter and downstairs in the summer. Noob question: What exactly is the contamination concern...

Great idea! Those shelving units look perfect. I'm looking at building a brewing room in the basement and will plan on insulating the walls just for this purpose. Right now I ferment upstairs in the winter and downstairs in the summer. Noob question: What exactly is the contamination concern...

For anyone interested, I've created a blog documenting my (continuing) experiences moving indoors with induction brewing: http://inductionhomebrewing.wordpress.com/

I've been experimenting with a 3000W single-burner cooktop with 5-gallon full boils (6.5 gallons), with pretty good results. To help others out, I've documented my experiences on my blog at http://inductionhomebrewing.wordpress.com/. It looks like 3400W is the total power available when...