Date: 1989-12-15 19:41:43 GMT
In HOMEBREW Digest #324, Chris Shenton asks:
" ... Are the electric mash tun's all their cracked up to
be? will someone explain why they justify spending $100 plus expenses to
install a 240V circuit?"
I've wondered this myself. I just don't find stove-top temperature
control to be that difficult. For the rests, I place my kettle in
an insulated box (made of environmentally-insensitive CFC-based
foam) I got from a friend in the restaurant supply business -- these
boxes are large, light, and well-insulated, and are customarily used
to ship frozen specialty poultry products. Every 30 minutes during
the rests I put the kettle back on the stove and boost it back to
optimum temperature, stirring constantly. Temperature drop is
usually about 2 to 3 degrees, which is not significant. I don't
plan to buy an electric kettle.
"Yeah, and I hear that you need at least an 8 gallon pot for
all-graining. Any suggestions? Are the enameled canning pots tolerable?
or highly inferior?"
You'll never hear me knocking enameled steel kettles. I use a 21-qt
for mashing and a 33-qt for boiling. We've had the mash kettle for
many years and it's had the enamel knocked off of a few spots, but
that's never caused me a problem. The boiler is rather new. They
heat well, are easy to clean, and are MUCH cheaper than stainless
kettles of equivalent size.
= Martin A. Lodahl Pac*Bell Minicomputer Operations Support Staff =
= pacbell!pbmoss!mal -or- mal@pbmoss.Pacbell.COM 916.972.4821 =
= If it's good for ancient Druids, runnin' nekkid through the wuids, =
= Drinkin' strange fermented fluids, it's good enough for me! 8-) =
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