Small Batch Brewing on Avalon Bay Square Induction Cooktop (IC100 B) and Sous Vide (SVS-100)
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- Опубликовано: 5 сен 2024
- Using a induction cook top from Avalon Bay IC100B for heating sparge water as well as boiling, and using the Avalon Bay Sous Vide Stick SVS100 to maintain the mash temperature. You also nerd a induction ready kettle. The Anvil Brewing 5.5 gallon kettle is STRONG contender for those needs.
Avalon Bay IC100B Square Induction Cooktop
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Get the Sous Vide Stick on Amazon now for sale only 55.99!!
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Avalon Bay SVS-100 Sous Vide Precision Cooker
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Anvil Brewing Kettle can be found at MoreBeer:
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Hop Screen:
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Colander:
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I run full induction 10 gallon, 4 vessel system (4th vessel is a small volume HERMS) my induction plates are 240V, 3000W. I'd definitely recommend insulating your kettle/mash tun, I made a tight fitting jacket out of a foil backed insulation matt which velcros on. This definitely improves ramp times and helps hold mash temps.
Nice! Thanks for the tip Brett! Cheers! 👍🍻
solid video my dude
Thanks brother!!
I personally own an Anova sous vide cooker (1000w) and I've also thought of using it for mashing. I was worried about the grain clogging up the impeller but your solution using the screen is a great idea!
Yes Fernando! Nothing works like a charm I really enjoyed using it for doing the mashing. And they're only like $14 on Amazon which is not bad at all. There's a link in the description of the video for it. Cheers!! 👍🍻
Late to the party on this one but this is exactly the setup I'm going with for a new dedicated brewing space, albeit with a 240V induction plate. Really looking forward to getting going with it, and your video was great confirmation of a lot of assumptions I had on how this would work. Also really loved the trick of using a hop spider for a sous vide filter -- genius! Thanks for the video.
Glad it helped!!
I have a 3000W induction plate which I really like, I insulate my 10 gal pot with Reflectix® Double Reflective Insulation. I wrap several layers around the pot and put a couple layers over the lid when mashing. With 3000 watts I can boil 5 gals easily. Maybe you like the Sous Vide thing, but I wouldn't mess with that. It's something more to buy and to go wrong and screw something up. I just want to keep it simple. Good video though.
Sounds like you got a nice system!" With all the insulation, you don't need the recirculation. Cheers!👍🍻
I just purchased a sous vide stick to control my mash. Found this video and I’m glad I watched, now purchased a hop tube for mine too. The one you suggested on Amazon was perfect fit.
Love the channel keep up the good work
Thanks for the feedback!! That tube is perfect for it. I have seen a few people put it outside of the bag in the kettle, but I like the idea of having it right in the center of the mash. Cheers!! 👍🍻
Short Circuited Brewers that’s how I was going to do it but as soon as I saw you place it smack-bang in the middle of the grain i instantly wanted to do it that way.
Late to the party, but you got me. Ordering this Friday.😊
Very cool video! What a perfect 1-3 gallon system for small pilot batches to test out before scaling up. Thanks for all the content. BTW love my 15 gallon Anvil Kettle. Palmer has the best products in his Anvil line!
Thanks Patrick! The Anvil kettles are real tanks! I can't imagine what a 15 gallon kettle weighs!! Cheers! 👍🍻
I've been using a sous vide cooker for holding mash temperature for over a year. It works very well and I use it for both 5 and 10 gallon batches. I put the sous vide unit outside of the brew bag and it doesn't clog.
Yeah John that's what the article showed on the AHA website. I could have done that with this one I suppose, but I like the idea of it being in the middle of the mash. Call me crazy I guess LOL. Thanks for the input. Cheers!
I would have kept the sous vide stick in to help the induction plate keep a good boil. I use a heat stick with my Induction works great. Only problem I have is weight most economy cook tops have a 40-50lb limit. Great vid man hope the move is going well.
Thanks!! Only problem with a sous vide stick and the induction plate going at the same time it exceeds a 15 amp circuit. Cheers!! 👍🍻
I've been so close to using a sous vide multiple times, but didn't want to clog it up with grain bits. Using the hop strain is a good idea.
It really works great!! 👍🍻
Purchased.
The one I list is a pretty good deal! Let me know how it works for you! What sous vide stick do you have?
I actually hadn't bought one yet, but I had one saved to buy on Amazon and it ended up being the one you used. Great price compared to some others.
Cool. Some others have Bluetooth, I did not need that so it was a great option. At a good price
LOL! Awesome! I'm using my Avalon Bay sous vide device tomorrow for a small batch BIAB video too. Haha. Great minds think alike.
Sweet! Can't wait to see it! Cheers Larry! 👍🍻
Short Circuited Brewers I like your use of the hop tube as a filter. I don't have one, so I'll be putting mine outside the bag off to the side.
Nice! It is pretty cheap. $14 worth it IMO. And doubles as a hop spider. 👍🍻
Actually. I might try to use my hop spider .
Try it and let us know how it works! 🍻
A very smart way of making small brews.
Definitely, super easy to brew on.
As always Brian a great video and very interesting and informative, also i would like to express my most humblest apologies for the live RUclips a couple Fridays ago with Tim, drunkinone, Tod, and yourself, clearly I was very intoxicated and far exceeded my limitations, I can assure you that this was very embarrassing for me , hopefully we all can get together again for a do over minus my 8.4% big Vienna lol cheers to you Brian and keep the videos coming
We had a blast Craig! No apology necessary! You were very entertaining to say the least. Not rude, belligerent, or anything like that, just a happy drunk! Lol Thanks for commenting! Party on Craig!! Cheers man! 🍻👍
Short Circuited Brewers i agree with Brian! No need to apologize Criag. Get it in yaaaa!
Hey Brian! The induction cooktop does not look available anymore on this site. Can you recommend another? Glad you are back!
Here's another. amzn.to/3W9LqGv
Love your videos, slick, no bullshit, balanced and informative. I started with induction, real blessing to not have to clean element. Cheers
Thanks! You wouldn't believe how much I cut out of my own videos lol it's easy to ramble on sometimes! Thanks for comments! 👍🍻
The axiom "Great minds think alike!" applies here. After watching a few videos on Immersion Circulator (IC) brewing, I decided to mount my Anova IC on a hops basket for a more permanent and sustainable solution.
Haha! Awesome let me know how it work for you! 👍🍻
Hey Brian!
I am in a small space and wanted to buy that 5.5 gallon Anvil kettle, but I see they don’t make that size anymore! If you still have one and don’t use it, let me know and I’d love to buy it from you! Thanks again for all the great videos!
Best,
Adam
4:15 hop screen great idea!
You could use two spoons.
Thanks! Yeah 2 spoons would definitely work! Thanks for the comments MJ! Cheers! 👍🍻
Thank you for this interesting video! Wow, I had just the same idea how to use my Sous Vide Stick and the induction plate for the small brewing! Including the hops filter around the SVS and the BIAB. Will get my Filter next week and than I can start :-) Will use my Anova SVS and my Induction plate with 2000 watts. very excited to go for it! Cheers!
Awesome thanks for the comment! Let us know how it goes. Cheers! 👍🍻
This is a really late comment, and I'm sure you have sorted the bugs out on this method and its longterm viability as a mashing method. Do you have a follow-up video dealing with pros and cons? For my part, I would say that the issue of food contact is to do with gradual buildup of water scale and food deposits on the heating element, impeller and temperature probe. This can be managed by periodically cleaning the sous-vide stick with a weak vinegar, or citric acid, bath to remove the deposits. Cheers.
That would work
Thanks!!!
No problem!
You could have used the sous vide stick in the kettle when bringing water to mash temp at the beginning to speed up the process. (if you had a separate 15a circuit that is)
Yep you are correct. I wanted to use the induction as if there was not a second circuit available. Most situations are this way.
Another great video! I don't know if I should thank you or curse at you for giving me so many options. Looking at Grainfather, Robobrew, and now this one. Only want to do 2 -3 gallon batches, so I am not sure Robobrew will work. Grainfather has the micro pipework, but still not sure what the smallest batch size is. This one is really interesting, because I can use some of the pieces for other purposes though. I LOVE the hop spider idea as I was looking at a sous vide stick for mashes as well. Cost is always a factor as well, so Grainfather loses there. Was really leaning toward Robobrew, now you showed me this. Decisions decisions...
Lol sorry about that James!! This is a great option for doing that size of batches. Let me know what you go with and how it works out. Cheers!! 🍻
Pulled the trigger and went with this option. All of my stuff arrives Thursday. Will let you know how it works out. Thanks again!
Awesome!! Look forward to hearing about your experience! Cheers James!
Another great video Brian ,fantastic the way your channel has grown and fully deserved.
I'm not sure if them pots are available in the UK but I'll definitely have a look.
Cheers mate.
Thanks! I can't believe how much it has grown!! Hard to believe sometimes! The Anvil kettle is a real heavy duty kettle for sure!! Thanks for watching!👍🍻
Hahahha Thanks for listing i have been looking all around for a screen like that
No problem 👍
Thanks for the video. I'm in the process of converting from a gas system to a 3200w induction system. Of all the thorough videos and questions out there I couldn't find an answer if it was ok to use the copper immersion chiller with the induction burner. Seeing yours tossed in as usual seems to validate that it's ok and doesn't cause any problems.
No problems that I'm aware of. Copper is a non ferrous metal (not affected by magnetic fields) so I can't see a problem with it at all.
Cheers! 🍻👍
@@ShortCircuitedBrewers thanks! Appreciate the follow up. I hadn't given my cooling process any thought until the manual of my unit said "Do not use a copper pot". Which got me searching to see if it created any issues being in contact inside the pot.
Oohh ok yeah that is just "copper clad" Pots. 👍
Brilliant. I’m looking at moving to all grain BIAB. I can definitely see the advantages to small batch while I’m learning. I love the simplicity of the system.
Have you tried using the sous vide in a two kettle recirculating system? I’m thinking I could use my 10-gal kettle for the mash tun and the Anvil 5.5 gal kettle as a hot liquor tank. Put the sous vide in the smaller kettle, dial in the right mash temp, and pump it back to the mash tun.
I have not tried that. Go for it and let me know how it works!! I love when people take my ideas and expand on it!! 👍🍻
Second question - do you think you could get around the temperature fluctuation/stirring with a 24V DC Hot water circulation pump? Hook the pump to the kettle via the output port and dump the water back in the top for circulation/sparging? And THANKS for doing this - I only want to brew small batches and only electric - using BIAB/no Sparge/no Chill techniques.
Probably. I am thinking maybe cover with foil as well. I am.going to explore some other options for covering the kettle while mashing. Let me know what you come up with. Cheers! 👍🍻
So us Vide sticks say not to place in food because it is meant to heat water with the food to be vacuum sealed in plastic. It cooks food very slowly and can’t overlook because you bring the water up to final cook temperature and it just takes 4 to 8 hours to thoroughly ok things.
Good point in that. Most people think it is because there is some harmful substance in the device. Cheers! 👍🍻
Yeah like you said they have to put it out there for people who go stick in in tomato sauce! lol..
Great vid man just an FYI from my experience you can maintain the same temp variance without the Sous Vide stick. I do it with my 1800 Watt NuWave and it works really well for mashing and holding temp has the same 2 degree bounce.
What setting do you keep it on? The one in this video goes from (temp) 140 to 190...
The NuWave goes up to 450 and a bit higher with it's Max Sear setting not sure probably 500. I use the max sear to get to strike temp then dough in and cut the temp down to 145/150 as it only increments in 5 degrees. That keeps the mash around 152 to 154 for the IPA's and the Red Ale I just brewed.
Perfect, my setup is very similar (induction cooktop, BIAB, small-batch), and I'm looking at options for upgrading my gear while staying within this realm and technique. I couldn't find the recipe.
Yeah it is a pretty fun little system. They do make 240v induction systems. I'm not sure how efficient they are. I think they (induction plates) are a little less efficient that a direct contact element. I have no real data to prove that. Just the feeling I get using one. I'd be interested to know what you upgrade to when and if you do! Thanks for watching! Cheers Robert! 🍻👍
@@ShortCircuitedBrewers I use an induction cooktop, because I figured it's got less residual heat coming from the cooktop surface whenever I reduce or shut off the power (I use a 110v portable cooktop similar to yours in this video). I periodically need to reapply heat during mash, and I get hot spots right now. I figure with a tri-clad bottom, I may reduce that issue. I currently use a hop spider during the boil, and I fear that I may be losing some hops utilization during the boil from that. Going with the Anvil or SS Brewtech 5.5gal, I can attach a bazooka screen to the inside of the pot - thereby getting proper hops utilization and keeping most of the trub out of my bucket when I go to ferment. I've also used the steam basket with a bag like you did in your other video. I set the whole basket atop a smoker grill grate atop the pot when I go to drain the grains after the mash. I recently found a bag specifically designed for BIAB, which keeps almost a perfectly cylindrical shape during the draining and removes the need for the steam basket. I'd also found that I needed to have strike water about 4degF higher when using the steam basket.
Nice! Sounds like you got it dialed in! 👍🍻
Short Circuited Brewers I’ve got another question. What kind of stainless is this made from? I’m learning that 304 isn’t magnetic, and the 5.5gal kettle by SS Brewtech is 304 (which means I can’t use it on an induction burner).
@@AndJusTIceForRob the induction capability does not always come from the kettle composition, it is the disc that is sandwich between the layers on the bottom of the kettle. Anvil does not publish the type of stainless on their website.
Great video and thanks for the idea of better ways to heat up my spaghetti ;)
Yum yum, get ya some!!
How small of a batch can you do on like an anvil or grainfather type systems. 5 gallons one type beer seems odd unless you know you love it
Only about 3 gallons depending on the gravity. The anvil 6.5 does smaller batches though. 👍
Awesome video! Have you considered using the stick to increase to mash out temp of 168-170? Are there benefits to raising the temp at mash out?
Thanks! I have not tried using the stick for raising the temperature. If I run the induction plate and the stick at the same time it will overload the circuit. There is supposedly some benefit to raising the temp at Mash out it is supposed to liquify the sugars a little bit more so that they released from the grains better. Thanks for watching and commenting! Cheers!👍🍻
Great video! Cheers, Brian! \m/
Thanks Brian!! Looking forward to your first brew on your system!! 👍🍻
Short Circuited Brewers I did one a week or so ago. I showed off the shirt you sent. CHEERS, Brother! \m/
Is it out there? I must not have been notified??
FOUND IT!!
Brian, man I have watched and rewatched all of your Robobrew videos and have learned so much by them. Now you have me interested in this set up. What was your volume to fermenter? Prost brother!
Thanks Mike!! It was just a little over 3 gallons. Will be perfect for my 2.5 gallon kegs by the time I dry hop and leave all that behind. Thanks for watching and commenting! 👍🍻
Great video..
Thanks!! Cheers! 👍🍻
Only harm of food touching is degrading the thermocouple.....go from mash to fresh hot water with some white vinegar and change the water a few times should keep elements and thermocouples clean. Nice hop screen.
Thanks for the suggestion! Cheers! 👍🍻
This my brew set up
Yeah! It works great! I really liked brewing on that setup. 👍🍻
@@ShortCircuitedBrewers have brew about 6 batches ghis way
Nice!! 👍🍻 what size 2.5 gallon?
@@ShortCircuitedBrewers i do a 5 gallon batch
Hi Brian, Thanks for that video! I'd like to know, how big was that batch?
2 gallons
Just a quick question, what size bag are you recommending for this system? size and manufacturer would be great. Thanks Brian! great content.
I just used a nylon bag from morebeer I don't remember the size. But something like this would work
www.morebeer.com/products/drawstring-mesh-bag-15.html?a_aid=shrtcrct
@@ShortCircuitedBrewers thanks, planning out a small batch system. having a tough time finding the exact equipment you are using. avalon bay? the cook top as well as the svs-100 are difficult to find for me. not sure why. the site link doesn't work for their site. thanks again for the fast reply
Welcome! You could really use any sous vide stick or induction cooktop. Those were just the ones I use at the time for this video. 👍🍻
Hi Brian! I love your shows and have begun assembling part for a sous vide system like the one you demonstrate. During the mash, are you running the induction plate AND the sous vide stick simultaneously? I know that Avalon Bay has limited temp settings and was thinking it could augment the heating element in the sous vide if set to a specific wattage as opposed to a specific temperature.
I just ran the sous videos stick. It held temp really well. Thanks for the question! 👍🍻
@@ShortCircuitedBrewers Thanks Brian - that information is very helpful!!!
Loved the video. I have wanted to do some small batch brewing over the winter, and in the kitchen. I am curious, even though this video is two years old, do you still use it? Have you modified anything? Would you recommend anything else? Thanks for your great and informative videos!
I've used it a couple of times. It works very well. I wouldn't change anything quite honestly.. 👍🍻
Short Circuited Brewers Thank you, and thanks for your quick response😊
@@kevinrich5312 👍🍻
Hey Brian, any issues with clogging in the hop screen? Also did you just use a clamp to attach it to the kettle? I should be up and running with my first electric batch in the next couple of weeks!!!! As always thanks for the content and assistance!!! Cheers.... Kevin
No issues at all. I did clamp it to the side. Worked great! That's awesome news! Key me know how our it goes! Cheers Kevin @👍🍻
I have been about doing something like this or buying a grainfather with out the cost, can you use a slow cooker to do your mash in over night
I am not sure a slow cooker would hold a very consistent temp. Unless you hooked it to a controller of some sort. Hmm gives me an idea.. This system is pretty cheap by comparison to the GF.. Cheers! 👍🍻
Hi Brian, another great video, thanks! I became a big fan of induction brewing a few years ago (both 110v/1200w and 240v/4500w cookers) but need to accept the limitations. The 110v takes too long bringing water to mash temp and achieving full boil - would not even try for a 5 gal batch.
The 220v is outstanding for quickly heating & boiling, and very cost effective in power consumption. Total weight on cook top is a concern if doing 5 gal brewing via BIAB or mash tun but so far no apparent cracks or issues.
The one limitation you may be able to help with is temp control. Induction cooktops can’t be powered on and off without needing to reset temp/power controls, so typical Inkbird/Johnson controllers won’t work. Will PID controllers work for induction and if so how would it be done (programmed, wired, etc.)? Would off the shelf controllers be available and could a controller be found or made for under $400 for 240v?
Sorry this is so long but I’ve been having trouble finding good info that answers questions. Any advice is greatly appreciated. Keep up the great work! Cheers...🍺
Thanks!! I am not 100% sure on the controller aspect of using a PID with a induction system. Not sure why you couldn't use one. Unless I am wrong I don't see a reason you couldn't turn it on and off rapidly. (Not with the controller that comes with it, but maybe a custom controller) you would have to bypass the circuitry and have it so that it was using the PID output for it control. The other issue would be cooling. You would most likely have the fan set to always on in the controller. I may have to gut another 110v burner just to tear apart and see if I can make it work!! If my theory is correct I think you could get by under $400 for a single HOB controller. 👍🍻
These small batch setups are really speaking to me. Thanks for the videos!! I'm curious what your thoughts are on the pros/cons of this setup vs. the previous setup with recirculating mash and electric element. I currently do biab 1 gallon batches with a 2 gallon cooler for mashing and separate pot on an electric stovetop for boiling and a dunk sparge... I'm actually looking to move up to single vessel no sparge biab 2.5 gallon batches and not sure which way to go. I've actually tried using my Anova sous vide before but didn't have that awesome hop screen so kept it outside of the bag but the bag kept getting stuck in the impeller :(
I really like the simplicity of these small systems, they are easy to brew on, easy to clean, great for making up my own recipes that will scale up to my large system. The hop screen is pretty cheap, there is a link in the description. Let me know how it goes Adam. Cheers! 👍🍻
Thanks!! What size was this batch? Also how'd you end up, if at all, cleaning the sous vide stick?
Adam, just over 3 gallons should be 2.5 at least by the time I rack it to keg.
Another great video Brian and timely for me. I've been having a blast doing small scale stuff lately, and I'm back and forth on whether to add a 120v induction cooktop or kettle element for small batches. Induction seems simpler for setup and cleaning. I’m leaning toward an element though because I'd also want to put it to use heating strike and sparge water for my 5 gallon setup. Thoughts?
Sure! I think it will work fine for that. How many gallons of sparge water??
Short Circuited Brewers To double as a HLT for 5 gallon batches I'd be doing as much as 5 gallons for strike and 4 gallons for sparge. (I usually batch sparge).
Oh yeah no problem using it for that at all. Cheers Luke! 🍻👍
Cool, thanks for the reply! So it sounds like either choice could handle the volume without a problem?
Yep
Great idea to use the Sous Vide stick going to have a go too, I realise its over a year ago but could you please let us know how the brew turned out was it any good ? can you also share the recipe you used ?
It was good! Everything came out great. I will try to find the recipe.
Short Circuited Brewers thank you
will an 1800 watt induction plate boil 6 gallons of water?
I really don't know if it would. You would definitely have to leave lid on to get it to a boil. It seems as though it might not be as efficient as a direct contact element like in some of my other systems. The five and a half gallon Kettle is the largest that I have that is induction ready. I may try to borrow another one and see if it will boil 6 gallons. Great question! Cheers! 👍🍻
Ya that's what I thought too I've been thinking about going induction because of the temp control it gives you but so far it sounds like I would have to go commercial grade that uses 240v.
A friend of mine has a 120v 3000w induction plate and he absolutely loves it. They are pretty expensive though when you get that high of a wattage, might as well go to 240 volt. I think he paid over $300 off of eBay for it. 👍🍻
Yes you can get a boil on an 1800w induction plate. I have a commercial grade 1800w 120v induction burner and can get to a boil. It takes me about 50 min to 1 hr to get a boil from mash temps. You'll need to insulate your kettle and keep the lid on until you hit a boil. I don't get a huge, jumping boil - more like a gentle roll - but it's a boil nevertheless. Once I hit the boil I'll keep the lid cracked half way. Works really well.
I need to know, what direction is the water flow through the Sous Vide machine? Does it pull water in from the bottom and out through the top? Thanks in advance Brian. Cheers!
It has an impeller, not really directional.. It basically makes a small whirlpool. Kind of like a hand mixer with one beater. Cheers! 👍🍻
If the impeller turns only one direction, it will move water in the direction of the fan force of the impeller. I know you know that, but you'll see where I am going with this in a second. If it will move water, or in our case wonderful wort, if it was submerged in a tube that extended down to a false bottom in an igloo cooler, and allowed the water to spill out the top, it would sparge and make an beautiful 5 gallon Igloo mash tun. I would be willing to try it, but I wanted to be sure that impeller was only spinning one direction. Thanks Bud.
Compression Tester it does not create any suction. It simply spins in the stainless housing. Like a paddle wheel. I believe clockwise.
Understood. I am going to buy one and manufacture an impeller along with a modified tube as a test to see if the drive motor will handle what I think it will. It wont really need to create suction as long as there iswort pushing down on the outside of the tube to resupply the intake of the Sous Vide. I appreciate all of your help brother. Hoppy Brewing. If it works I'll get a pic or video to you or Larry somehow.
Compression Tester cool please let me know how it works! 👍🍻
Will the burner not hold a steady 150 degree temp?
I think the temp is in steps and 150 is not one of them if I recall (of course!!) I'm pretty sure it was like 140 then 180. Just outside the range for brewing. 👍🍻
I would like to know can you use a pid or a ink bird with the Induction burner
Unless you have a induction burner with no controls you really can't. The controls on a off the shelf induction cooktop would prevent it from cycling properly.. The controls also turn the fan on and off to keep everything from overheating as well. You could possibly disassemble one and bypass the controller. But for an off the shelf unit as is. Not really possible. 👍🍻
@@ShortCircuitedBrewers
I have seen induction burner with thermal probe on them, but the best one is the Breville|PolyScience the Control Freak Temperature Controlled Commercial Induction Cooking System
Is the best one so fare, it cost abour $1,400 maybe they will let you demonstrate one
@@Kberrysal wow that's pretty expensive.. Just for a heat source.
As always this is a great video. My cousin recently used his and i was skeptical, but it worked and this video proves it. Plus it makes great steaks! Lol. Cheers! - Todd
2TEN90 Brewing yes it does!! Cheers! 👍🍻
Question: would an Inkbird controller run the induction plate and eliminate the need for the sous vide heater?
I had thought about that, but when the induction plate turn on it is not "on" the heat has to be manually set. You would have to hack the induction system to be always on. Which I'm sure you could do, just a little more intensive than I wanted to show for this video.
As Brian says, you have to hack the induction controller, not easy as when the PID controller switches the output on and off or pulses, the fan on the induction hob needs to stay on. When you switch the induction hob off, the fan overruns for up to 5 minutes.
Cheap hack would be to put the fan on a 5V or 12V circuit of its' own - it would run as soon as power was supplied to the hot plate - if you couldn't find a source, use a wall wart to supply the voltage to the fan. The other problem with the plate coming on and having the temp set to 0000 initially is more of a problem - I need an EE for that one.
Sure wish someone would put a Raspberry Pi in an induction hotplate - problem solved - total programmable control of the entire heating system - no cutting of ports in the brew kettle (at least not for the heating elements) - you would have a "smart" networked heat source that you could put ANY kettle on and brew beer without gas, indoors or out. The induction plate would not melt brewing bags or give false readings on manual thermometers or even heat up kettle handles. Nirvana. Wouldn't even need an expensive Raspberry Pi, one of those new $5 ones (Pi Wireless Zero) would do fine.
Thanks so much for the replies, guys! I might get one of these induction plates and play with it...these videos are very helpful...I want a small batch, 2-3 gallon BIAB electric brewing system - I just don't "need" more than that and this is so very close. I use a brewdemon, but I would not be opposed to stepping up to a 5.5 gallon Anvil or the SS Brewtech fermentation system...problem is, when you get the 5 gallon Anvil brewpot and the induction plate and the sous vide heat stick - you're really really close to the cost for a mash n boil or even a robobrew...why build it when you can buy it ready to play? The only real benefit going the self build route is when it comes to repair or upgrade. I could get a mash n boil and add a DC pump and you got the makings of a cheap robobrew - about $100 in savings (but it's waaay bigger than what I need).
Brian, can you do a review of the Clawhammer Supply's electric BIABasket system?
Grant Warmoth I have contacted then to do a review. Have not had a response. Would you mind telling then you would like to see us do a review?
No problem. I want to get into all grain and their system seems like a great first step that can be upgraded in the future to more sophisticated systems. I will try to reach out to them!
Just one comment: You are not supposed to squeeze the bag since you get unwanted protein to your beer.
That's news to me. Never heard that one. I have heard tannins but not protein. The tannins thought is a myth.