Induction Brewing - 2.5g with Recirculation

[sumbrewindude]

Looks great Sammy!

How'd you like the hop bag?

 

[sammy33]

The hop bag is the way to go! Way less trub in the kettle.

I need to put one on the end of the siphon for the kettle to carboy transfer. Will definitely not forget next time.

 

[HopSong]

FWIW, going back to the original post with the Bayou Classic pot. Mine is NOT magnetic.. so, I guess that leaves that one out. Also, my Blichmann pot is not magnetic either. The only one I have that IS magnetic is similar to the one you have from WalMart. Mine is only listed as a 22qt pot.. so should be perfect for 2.5-3gallon brews.

 

[geoffm33]

It may work (the Bayou Classic). Have a look here: https://www.homebrewtalk.com/f170/w...n-burner-work-301722/index21.html#post5987430

 

[sammy33]

I did email Bayou Classic several months ago and they stated all their stainless pots were induction capable. Not sure about the magnet test on these however?

The one I am looking at is the 8g tri-ply bottom basic so I can build it out.

 

[DoWBrewer]

I did my first brew with my induction burner last night in my basement brewery. Other than taking a little longer to heat the strike water and messing up my volumes in BeerSmith, it worked really well. I will definitely do more five gallon batches using BIAB and my induction burner. I will save the 15-gallon batches for the beers I want a lot of.

 

[HopSong]

So then, I guess, the magnet test doesn't really mean anything. I was wondering.

I'm at the hump of still reading customer reviews on Amazon. Some seem to love different units.. others hate them. Scary partis.. if they burn out or quit working it's an expensive replacement.. whereas, propane burners seem to take a lickin an keep on tickin.

Really want to do this.. but.. nervous.

 

[sammy33]

I did my first brew with my induction burner last night in my basement brewery. Other than taking a little longer to heat the strike water and messing up my volumes in BeerSmith, it worked really well. I will definitely do more five gallon batches using BIAB and my induction burner. I will save the 15-gallon batches for the beers I want a lot of.

I use Beersmith and it took a few test batches to get it dialed in with this system. The brew I did last Saturday was pretty much dead on with volumes, temps and gravity. Tweak your profiles with data from your last brew and Beersmith will reward you!

So then, I guess, the magnet test doesn't really mean anything. I was wondering.

I'm at the hump of still reading customer reviews on Amazon. Some seem to love different units.. others hate them. Scary partis.. if they burn out or quit working it's an expensive replacement.. whereas, propane burners seem to take a lickin an keep on tickin.

Really want to do this.. but.. nervous.

Not sure on the magnet test? Hit or miss...some kettles work with induction that fail the magnet test.

I was also concerned about the durability of induction cooktops so I went with the commercial grade Vollrath in hopes that it would last for many years. If it craps out a couple years down the road I will probably be ahead if you factor in propane refills.

Which induction cooktop are you looking at?

 

[geoffm33]

Hey all, I am trying to compile a list of induction equipment (burners/kettles) and mash/boil times for various batch sizes. If you can, have a read over here and post your details:

https://www.homebrewtalk.com/f170/request-induction-equipment-information-465923/

Thanks!

 

[sammy33]

Gearing up the brewery. My new toy for this week is an oxygen aeration system. No more carboy shaking!

 

[DustyBrew]

Whats the fuss about magnetic test. Just get a piece of flat stainless like a thin grill grate. And any pot work's.


Sent from my SCH-I535 using Home Brew mobile app

 

[sammy33]

DustyBrew - How did that work when you tested it? What induction cooktop and pots did you test with? Just curious.

 

[DustyBrew]

Aluminum pot sits right on top. Used the Nuwave induction cooktop. You could cut the metal to fit perfectly on cooktop. Had a piece laying around so decided to try it. Induction started right up using mostly to control mash temp. But went to boiling also.

Sent from my SCH-I535 using Home Brew mobile app

 

[sumbrewindude]

Interesting trick, but I'm not sure how that'd be any more efficient than a simple coil top.

 

[sammy33]

Still waiting on LHBS to get in the ingredients for the EPA recipe. They have everything 'cept the West Yorkshire 1496 yeast. Wondering if I should sub Danstar Windsor or WLP 005 British Ale Yeast or wait?

sumbrewindude or 14th Street - any experience/thoughts?

Inkeeper Ale (TTL Clone) 2.5 Gallons
4 lbs 1.2 oz British Golden Promise (2.2 SRM)
6.4 oz English Extra Dark Crystal (160.0 SRM)
4.3 oz Corn Sugar (Dextrose) 60 Min boil
0.41 oz Fuggle [4.50 %] - Boil 60.0 min
0.41 oz East Kent Goldings (EKG) [5.00 %] - Boil 45.0 min
0.41 oz Styrian Goldings [5.40 %] - Boil 5.0 min
1.0 pkg West Yorkshire Ale (Wyeast Labs #1469)

 

[sumbrewindude]

Haven't used Yorkshire yet, it hasn't been in stock for a while. Skip Windsor, it's great for milds or sugar heavy recipes as it'll under attenuate (similar to S33).

According to Mr. Malty there is no cross for Yorkshire, it's unique, where as WL005 is the ringwood strain (1187), so between 005 and Windsor, definitely 005.

That looks tasty, BTW.

 

[sammy33]

Seems I have resurrected the cask discussion here.

I have "broken" several recipes by substituting ingredients but am reluctant to do this with yeast since it accounts for so much of the character of the beer. I think you have convinced me to wait for the Yorkshire 1496.

I want to establish some sort of baseline for this style and the only local commercial stuff I have to compare is Bass Pale Ale and...well...that's about it for English beers. Going to pour another Bass right now for research.

PS: SBD...thank you for your insight. Always appreciate your comments!

 

[sumbrewindude]

No problem Sammy!

I'm surprised you don't have Fuller's down there - that'd be another good one to try if you get a chance. Along with Boddingtons (they should have that if there's Guiness). Those are pretty mainstream. If you've got a big liquor store with beer you might have access to a few more.

I'm with you on the subbing ingredients, sometimes you can cheat it and get close or make your own character, other times - well, it's interesting. Yeast, OTOH, can definitely effect the product. I'm on the side that if you're doing a very specific style, you should stay with that style's yeast (eg, a Kolsch needs a Kolsch yeast). On clone specific beers, same thing.

In this instance, as it's a british style beer, but not a specific clone of anything, I wouldn't be opposed to trying 005 in place of Yorkshire. Ideally I'd make it again when it was available, but it wouldn't stop me from trying the recipe. If all I had was Windsor or US05, I'd wait for a better yeast. A lot of my English beers use S04 (whitbread) because I can keep it constant, and see the differences in the malts. I like the profile, and it's cheap, so I keep it around. I am starting to branch out to other English yeasts, but S04 is so versitile I can use it in APA's and some cream ales too.

Once again, those are only my opinions on the matter, and I know lots of guys and gals that have a much different opinion.

Love brewing regardless.

 

[sammy33]

I found the Wyeast 1469! Another LHBS has it in stock. Looks like I will need to make a simple starter as the date/viability is 58% yielding about 58B cells with an O.G. of 1.046 requiring 80B.

Guess I won't be cranking up the induction brewery until the starter is ready. Maybe Monday if I pitch the starter today?

British Ale research went nicely last night with several pints of Bass. I have had Fuller's ESB as well as Boddington's but they were nowhere to be found this week. Normally I can even get Young's Special London and Samuel Smith's Pale Ale but of course not in stock when I am "researching".

Bass Pale Ale Trivia:

The original English Pale Ale and England’s first trademark, Bass
has been embraced by trail-blazers since 1777. The brand has been
painted by Manet, fought over by Napoleon and was served on the
Titanic.

 

[sammy33]

The West Yorkshire Ale Yeast starter is in the fermentor.

 

[14thstreet]

All I can say about 1469 is that the krausen will stay longer than what you are used to. Do not be concerned about it not being finished, although always do a gravity check. It's a nice strain to top crop if you can, even if you don't want to reuse the yeast. I top crop once I see that brown stuff on top, usually 36+hours into fermentation.

 

[sammy33]

Cranking up the brewery tonight for the Innkeeper Ale. The starter has been going for about 48 hours and I have a nice, fat yeast cake of the West Yorkshire to pitch. Will post some pics tomorrow.

 

[geoffm33]

Nice! My electrician is on site now. Will be doing a boil test tonight.

 

[sumbrewindude]

Looking forward to hearing about the brew, Sammy!

Geoffm33 - Great to hear! I'm curious to see how it goes!

 

[sammy33]

geoffm - Offer that electrician some homebrew. Maybe he will give you a discount?

 

[sammy33]

Crap! I got some bunk pH test strips. They will not change color...no matter what I test. Vinegar, mash, tap water all reads 4.6 pH?

 

[geoffm33]

Geoffm33 - Great to hear! I'm curious to see how it goes!

geoffm - Offer that electrician some homebrew. Maybe he will give you a discount?

Paid him his full due AND sent him home with a few brews. He's an old homebrewer and I think he's got the bug to start brewing again! Said he may go home and dust off the old equipment. :rockin:

 

[sammy33]

I finished the Innkeeper Ale last night. Everything went nicely 'cept the new pH strips I got are no good. Could not get them to change color at all. Oh well...based on experience I was at least in the ballpark with the mash pH...I think...sorta close...I hope.

Inkeeper Ale (TTL Clone) 2.5 Gallons
4 lbs 1.2 oz British Golden Promise (2.2 SRM)
6.4 oz English Extra Dark Crystal (160.0 SRM)
4.3 oz Corn Sugar (Dextrose) 60 Min boil
0.41 oz Fuggle [4.50 %] - Boil 60.0 min
0.41 oz East Kent Goldings (EKG) [5.00 %] - Boil 45.0 min
0.41 oz Styrian Goldings [5.40 %] - Boil 5.0 min
1.0 pkg West Yorkshire Ale (Wyeast Labs #1469)

Only did a couple pics as I was distracted by the bunk pH strips. Here is the boil.

Love the color of these brews! Simcoe SMaSH (from last week) on the right and Innkeeper Ale on the left. It's a pleasure to open the ferm chamber and see it full for a change.

Nice active fermentation with no lag. The simple starter and oxygen infusion are making the airlock do some heavy work.

Cheers

 

[BlakeL]

I finished the Innkeeper Ale last night. Everything went nicely 'cept the new pH strips I got are no good. Could not get them to change color at all. Oh well...based on experience I was at least in the ballpark with the mash pH...I think...sorta close...I hope.

Inkeeper Ale (TTL Clone) 2.5 Gallons
4 lbs 1.2 oz British Golden Promise (2.2 SRM)
6.4 oz English Extra Dark Crystal (160.0 SRM)
4.3 oz Corn Sugar (Dextrose) 60 Min boil
0.41 oz Fuggle [4.50 %] - Boil 60.0 min
0.41 oz East Kent Goldings (EKG) [5.00 %] - Boil 45.0 min
0.41 oz Styrian Goldings [5.40 %] - Boil 5.0 min
1.0 pkg West Yorkshire Ale (Wyeast Labs #1469)

Only did a couple pics as I was distracted by the bunk pH strips. Here is the boil.

Love the color of these brews! Simcoe SMaSH (from last week) on the right and Innkeeper Ale on the left. It's a pleasure to open the ferm chamber and see it full for a change.

Nice active fermentation with no lag. The simple starter and oxygen infusion are making the airlock do some heavy work.

Cheers

What kind of fridge is that? It looks the perfect size for 3g better bottles.

 

[sammy33]

Paid him his full due AND sent him home with a few brews. He's an old homebrewer and I think he's got the bug to start brewing again! Said he may go home and dust off the old equipment. :rockin:

Awesome! How cool is that...an electrician that is a homebrewer. Oh the possibilities would be endless.

Have you sparked up your system yet?