New elec brewer - induction plates - pot size - 2-vessel

[Beavis]

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Howdy - experuenced all grain, propane, keg brewer here. Recently acquired an “indoor” space to brew and some cash to upgrade. Low level of electric , plumbing knowledge here though but have a buddy to help with that. Also, I have never used pumps but only dumped wort, etc while mashing sparging etc. Gonna setup a room with an electric system now. For five or ten gallon batches. Finally I have never used the LODO approach but intend to do so.

My concept is: 1) electric 2) two vessel with pump 3) considering induction plates for heating 4) a nice conical or similar fermenter 5) LODO low oxegon friendly system

No Idea whAts goin on with pump powered recirculating, whirlpooling, moving wort. No idea if the induction plates will work for heating although BYO article claims it will. Wondering if I could use the “dialable” plates to maintain a mash temp. I would have to watch the mash closely but would not have to have a “controller” if so.

Anyone used a system anything similar to this idea? Im trying to avoid major mistakes before I purchase, drill holes in pots, etc. Also does this brewing system concept sound passable as a LODO system?

[kal]

Hi!

I'd suggest you peruse my (electric) build instructions if you want to learn how it all works, and then read my BREW DAY STEP BY STEP to see how it all works in action (or just jump to that right from the start).

Build instructions are here : https://shop.theelectricbrewery.com/pages/building-your-brewery
Brew day step by step is here : https://shop.theelectricbrewery.com/pages/using-your-brewery

I've been practicing many (most?) aspects of LODO myself for more than 10 years now (before they called it this). No reason why you can't LODO. But be aware that it's more about the process than the equipment.

I looked into induction heating early on when I was designing my brewery and only industrial induction heaters would be able to hold the amount of weight I'd need for 10 gallon batches and have the feedback you want to able to set and forget the temp, never mind have the power I'd want. They were many thousands of dollars (and you need 2) and had lots of disadvantages over the control panel solution I eventually went with (would not provide the same level of control, alarming, and so on). Since it only presented downsides compared to directly heating the water or wort with an electric element, I discarded the idea. Some threads on induction discussions:

http://www.theelectricbrewery.com/forum/viewtopic.php?t=28686
http://www.theelectricbrewery.com/forum/viewtopic.php?t=29104

You wouldn't want to try and manually control the mash temp on a recirculating setup. That would very fairly impossible to do reliably plus you'd have to sit there for 1-2 hours manually playing with the power. That would get very old, very fast.

If your goal is to avoid mistakes, I suggest you follow my build instructions as they've been vetted and proven to work. They've been in use by tens of thousands of brewers (both pro and homebrewer) around the world in over 60 countries for more than 10 years now to produce the highest quality, reproducible beer possible. This electric all-grain brewery had to meet the following criteria when I was designing it:

- 100% electric for indoor brewing
- Safe, easy, and enjoyable to use
- Not limit the brewer in any way
- Provide extremely repeatable and consistent results
- Use industrial quality parts that last (all stainless steel, limit the use of plastics)
- Use standard off the shelf parts to ensure long term serviceability (limit the use of special / proprietary parts)

You can read some of the testimonials of those using it here: https://shop.theelectricbrewery.com/pages/testimonials

Cheers and welcome to the forum!

Kal

[kal]

Hi!

I'd suggest you peruse my (electric) build instructions if you want to learn how it all works, and then read my BREW DAY STEP BY STEP to see how it all works in action (or just jump to that right from the start).

Build instructions are here : https://shop.theelectricbrewery.com/pages/building-your-brewery
Brew day step by step is here : https://shop.theelectricbrewery.com/pages/using-your-brewery

I've been practicing many (most?) aspects of LODO myself for more than 10 years now (before they called it this). No reason why you can't LODO. But be aware that it's more about the process than the equipment.

I looked into induction heating early on when I was designing my brewery and only industrial induction heaters would be able to hold the amount of weight I'd need for 10 gallon batches and have the feedback you want to able to set and forget the temp, never mind have the power I'd want. They were many thousands of dollars (and you need 2) and had lots of disadvantages over the control panel solution I eventually went with (would not provide the same level of control, alarming, and so on). Since it only presented downsides compared to directly heating the water or wort with an electric element, I discarded the idea. Some threads on induction discussions:

http://www.theelectricbrewery.com/forum/viewtopic.php?t=28686
http://www.theelectricbrewery.com/forum/viewtopic.php?t=29104

You wouldn't want to try and manually control the mash temp on a recirculating setup. That would very fairly impossible to do reliably plus you'd have to sit there for 1-2 hours manually playing with the power. That would get very old, very fast.

If your goal is to avoid mistakes, I suggest you follow my build instructions as they've been vetted and proven to work. They've been in use by tens of thousands of brewers (both pro and homebrewer) around the world in over 60 countries for more than 10 years now to produce the highest quality, reproducible beer possible. This electric all-grain brewery had to meet the following criteria when I was designing it:

- 100% electric for indoor brewing
- Safe, easy, and enjoyable to use
- Not limit the brewer in any way
- Provide extremely repeatable and consistent results
- Use industrial quality parts that last (all stainless steel, limit the use of plastics)
- Use standard off the shelf parts to ensure long term serviceability (limit the use of special / proprietary parts)

You can read some of the testimonials of those using it here: https://shop.theelectricbrewery.com/pages/testimonials

Cheers and welcome to the forum!

Kal

[Beavis]

Thank u for the excellent info !

[Beavis]

Thank u sir.

There are induction plates out there now for 350$ or so that supposedly can bring a ten gallon pot to a boil in half an hour. It is suggested you get “narrow” pots (14” wide or so) for more efficiency atop the burner, and as you know there is a weight concern. Unsure if these burners can withstand the weight.

I would think if your room temp and water temp is known and the same every time, you could predict a mash temp via the temperature dial on the induction plate, hence not needing a “controller.”

Another concern is finding a pot with a magnetized bottom, so it would work with this burner.

[kal]

[kal]

[Beavis]

Nossir I do ‘t have a link just memory from reading different sources. You make some good points and food for thought. I have been an infusion mash guy in the past and never needed to step mash other than raising to 168 at the end.

[kal]

No worries! Just want to make sure you consider all avenues. Cheers!

Kal

[kal]

No worries! Just want to make sure you consider all avenues. Cheers!

Kal