Home brewing in Japan

[fozziethebeat]

Hi All, I just decided to start all-grain brewing in Japan too. I've managed to get everything I need to start but i've been trying to figure out what other people use for burners.

Right now i'm making a small 15L batch on a 1400W IH burner and it's unbelievably slow. I've been trying to figure out how to get a simple propane burner like I'm used to in the states but that looks amazingly complex and easy to get wrong.

What have others found useful? Are there good IH burners that people like? My hope is to just get something that works well for up to 24L batches.

 

[ebbelwoi]

I just use my kitchen stovetop. I can do 15L batches in a 33cm kettle with no problems.

 

[fozziethebeat]

That's a great confirmation to get. Turns out I was just using my IH stovetop incorrectly. My kettle is a bit massive on it but it heats up pretty well.

 

[OppamaBrendan]

Hey all, I'm gearing up to start all-grain brewing again in Vancouver after a ****** year of divorce and moving from Yokohama (a city I love), and an infected batch (of people with covid19). Now that my gear is starting to take shape here and I have reached out to the local community, I was asked if I wouldn't mind doing a presentation on brewing in Japan for the local Vancouver BC homebrewers. Its been a very long time since I browsed this thread but I am happy to see that some people are still getting some use of it. With that in mind, if anyone feels like responding to this message or with a PM, I am interested to hear what you feel is the current state of homebrewing in Japan (with your local situation and in a broader sense), and how you feel it has changed in the last several years. I know that from my arrival in Japan in 2012 until 2020 I felt that access to ingredients and other homebrewer support has vastly improved, and that it feels like a tipping point is almost within reach where the laws may be amended to legalize the hobby. I'd love to hear your thoughts!