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panela de espessura 1mm

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pedrolotfi

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Fala galera, beleza?

Tô querendo montar um equipamento mais simples e de menor volume, com custo reduzido. Encontrei um caldeirão 28 (15 litros aprox) por 40 reais, o que é mais ou menos metade do preço de mercado, mas a espessura é de só 1mm. Ses acham que pode dar ruim? A intenção é usar essa panela só pra biab

Abs!
 
pedrolotfi said:
Fala galera, beleza?

Tô querendo montar um equipamento mais simples e de menor volume, com custo reduzido. Encontrei um caldeirão 28 (15 litros aprox) por 40 reais, o que é mais ou menos metade do preço de mercado, mas a espessura é de só 1mm. Ses acham que pode dar ruim? A intenção é usar essa panela só pra biab

Abs!
Click to expand...

Problema algum...

A única desvantagem é que quanto mais fino, maior o risco de amassar...
 
rafaelrick said:
Maior a perda de calor também..
Click to expand...

Mas não afetará em nada seu processo de mosturação.

Pode ser necessário corrigir a temperatura...

Eu particularmente nunca corrijo...Aqueço até a temperatura que pretendo de acordo com o corpo da cerveja, fecho a tampa e deixo por 1,5 horas...

No fim a temperatura vai estar 1, 2 ou 3 graus abaixo do que começou...mas fará pouca diferença ou nenhuma, no resultado final...
 
tomazela said:
Mas não afetará em nada seu processo de mosturação.

Pode ser necessário corrigir a temperatura...

Eu particularmente nunca corrijo...Aqueço até a temperatura que pretendo de acordo com o corpo da cerveja, fecho a tampa e deixo por 1,5 horas...

No fim a temperatura vai estar 1, 2 ou 3 graus abaixo do que começou...mas fará pouca diferença ou nenhuma, no resultado final...
Click to expand...
cara, na minha panela de 3mm eu sempre fiz sem tampar, e tinha que ficar corrigindo o tempo todo. tenho bastante dificuldade de acertar a temperatura e normalmente acabava passando um pouco, e a breja acabava sempre com uma FG maior. Dessa ultima vez fiz com a tampa e corrigi bem menos vezes...vamos ver se dá mais certo
 
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pedrolotfi said:
cara, na minha panela de 3mm eu sempre fiz sem tampar, e tinha que ficar corrigindo o tempo todo. tenho bastante dificuldade de acertar a temperatura e normalmente acabava passando um pouco, e a breja acabava sempre com uma FG maior. Dessa ultima vez fiz com a tampa e corrigi bem menos vezes...vamos ver se dá mais certo
Click to expand...

Eu também corrigia e mexia o mosto a cada 10 min

Porém é completamente desnecessário e até prejudicial mexer...

Quanto mais mexe o mosto, mais ele fica "grudento".

Com a tampa fechada a temperatura do fim da brassagem será menor, mas não há problema algum...corrigir a temperatura, mantendo a mesma desde que começou fará pouca ou nenhuma diferença...
 
hbrasil said:
Já pensou em colocar uma manta de isolamento térmico?

Aqui rolou uma discussão bem bacana:

http://www.homebrewtalk.com.br/showthread.php?t=406195
Click to expand...

É completamente desnecessário isso a não ser que tenha perdas grandes de temperatura..

Se iniciou com 67c e após 1,5 horas está com 64c...não há problema...

A maior parte do açúcar fermentável, será convertido nos 67c e 66c...

É simples...faça exatamente a mesma receita corrigindo temperatura e sem correção...a diferença no corpo da cerveja será mínima...
 

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