Brewers tolerate a lot of adversity for the sake of their beer. We are subjected to adverse elements; who among us hasn’t ended the brew day by patching up cut fingers that numbly tried to attach a small fitting to a razor-sharp thread in sub-zero temperatures? (Well, at least those of us who brew in colder temperatures?) As I was writing this article, a friend called and told me he had to put off brewing for a bit because his outdoor water line had frozen solid. And then there’s the fact that we’re often cranking up an industrial-strength jet burner that would melt the face off of the Stay Puft Marshmallow Man in about fifteen seconds flat, to say nothing of what it feels like to stand next to a floor-mounted flamethrower on a blazing summer day. What would we give to brew in better conditions? Induction is a highly efficient, safe, and cost-effective source of brewing heat that can be operated indoors and has very few drawbacks. My love for induction was based on the fact that it addresses not only the challenges of traditional outdoor jet burner systems, but also the limitations of other indoor options. It is an electric-based heat source that generates no heat, a low-output heat source that can nevertheless boil 5 gallons (19 L), and it requires induction-compatible equipment that most of us are already using without knowing it.
The Magic of Induction
When exposed to induction for the first time, many people find it nearly miraculous. A pan placed half-on/half-off of an induction element has an egg cracked into it; the half of the egg on the pan over the element begins to sizzle, the other half lays inert and covered in salmonella. What sort of wizardry is this?
Why Use Induction?
Limitations to Induction
The Induction Brewing Process
Pre-Heat Mash Tun
Is It Cold In Here or Is It Just Me? Induction Alt(4 gallons/15 L, extract with grains)
OG = 1.054 FG = 1.013 IBU = 40 SRM = 21 ABV = 5.4%
Step by Step
Is It Cold In Here or Is It Just Me? Induction Alt
Step by Step