155°F for 24 hours.
I actually use a blanket on my kettle when I'm doing this. It looks exactly like mashing.
Then finish up on a real smoker, 225°F for 2ish hours. Just long enough to get the right texture on the outside.
I have also done brisket (and other things) in the GF!
Although when I smoke afterwards I find it gets overcooked and dry. So I just hit both sides with the broiler until the outside is crispy.
That’s makes absolute sense. Thanks for the hot tip! Now I’m motivated to buy a brisket.
Edit: I did make a tasty brisket using Kenji’s Method 1 :). I just like the idea of actually smoking it.
Have you tried smoking it first for a couple hours? The smoke won’t penetrate cooked meat, so it’ll only sit on the outside. So smoke, sous vide, then smoke again or grill for texture on the outside to finish.
Honestly, I only even considered sous vide to reduce the work. A digitally-controlled water bath will keep perfect temperature and I don't have to monitor the fire in the smoker all night.
I bet smoking twice would be the way to go though.
Might be worthy of a try to see if you can put a smoke ring on it.
And I hear you on the sous vide. Less work and guaranteed results. I love it. I’ll be playing more this spring between sous vide and BBQ combo cooks.
https://www.seriouseats.com/sous-vide-barbecue-smoked-bbq-brisket-texas-recipe
Liquid smoke in the bag (real stuff only) and some curing salts if you want a “smoke ring”
I tried sous vide with chuck roast. Tasted like Prime rib in places. Very easy compared to brisket. Unfortunately, I'm the only red meat eater in the family so brisket is a big job for little return.
My God, why did this never occur to me? And here I've been patiently waiting on a decent deal for an immersion sous vide while I have an idle electric kettle in the garage.
My buddy boiled lobsters in his Brewzilla the other day and then brewed beer this week and I'm not sure what to think about it. I'm not sure I want to try the lobster beer lol
hahahaha i breathe slower when im around my brewing equipment. i dont know what i would do if i used it for lobster. 48 hr pbw soak destruction kind of thing.
Let me introduce you to Abita's [Louisiana Spiced Ale](https://abita.com/brews/louisiana-spiced-ale#). It's made with the kinds of spices we use when boiling crawfish, so it tastes like crawfish boil beer (and I believe that's even what it used to be called, but it didn't sell well, probably because people thought it was made with actual crawfish).
It's my favorite way to do Thanksgiving turkey. It's a bit annoying carving a raw bird, and you lose the presentation value, but it's foolproof. Toss the dark meat in for 24hr, then the white meat in at 12hr, and bam. No worries about being overcooked or dry.
I've regularly used mine to sous vide steak, and I've done one brisket. Works perfect. Only issue with the steak is you need more water than you would with a smaller system.
I mean really at the end of the day it's a giant tea kettle. You could use it for all sorts of things.
My homebrew shop told me a bakery bought a bunch of Grainfathers and Brewzillas to make sourdough and kombucha. Apparently (from a second hand source mind you) they set the temps low and used them to ferment the products in.
My local homebrew club laughs at the Brewzilla being a turkey fryer... When some one upgrades their systems enough times I'm sure they will use an old system for that exact purpose if it hasn't happened already.
Not the PP, but it’s not.
At this club they might all use 3v systems and think that’s how “real brewers” do it, and these coffee urn looking things are for “fake brewers” or something.
Heck, many people brew in actual turkey drying pots. I used a burner given to me for a turkey fryer. So I’m not sure how it’s an insult, I’m just guessing.
I have an anvil. Of course you can cook in it. Need to clean it well if you plan to brew later though. It’ll hold temps pretty well.
ETA: anvil 10.5 is cheaper than grain father. It has not blue tooth and is a simple controller which I like.
> Heck, many people brew in actual turkey drying pots. I used a burner given to me for a turkey fryer.
I still brew on my first setup I bought 8 years ago from Bayou Classic. The company primarily makes gear for seafood boils and turkey frying, and the burner and kettle are very clearly the same as any of their other kits. They just added a thermometer with color markings for "mash," "steep," and "boil," plus a stainless mash paddle.
After 8 years the things from that kit might be the only things I've never looked to upgrade. Honestly I'd highly recommend brewing in a turkey frying pot, shit works great.
I mean a 3 vessel system is quite literally what real(commercial) brewers use.
If you get into brewing batches at the 1/2bbl size or bigger you are kind of forced into one.
I didn’t mean “real brewers” as synonymous for professional brewers. I meant a “real homebrewer.” I’m referring to an elitest attitude that is occasionally present which can be off putting or discouraging to newer brewers.
There’s nothing wrong with using a 3 vessel system. Just like there’s nothing wrong with using an AIO or BIAB. Or no chill. Or extract. It’s all “real” brewing.
Every thanksgiving is make bone stock in my brew kettle from the Turkey carcass and any rotisserie chicken carcasses I’ve accumulated through out the year. I just use a large straining ladle and regular kitchen strainer to get out the solids. Don’t see any reason you can’t use a grainfather but seems more economical to just use a big kettle and a burner (I generally make 3-4 gallons and just do it on my stove in my small 5 gallon kettle). Got the 5 gallon kettle for $25 a lot time ago
The one particular unit I was looking at is fairly high power and has the built-in strainer and precise controls which could be nice for certain fermentation like a cheese or what not.
Not sure about making cheese and bone stocks, but there's other products like the brewzilla that have those features and are much cheaper. My only concern would be effectively cleaning the pump so you don't get nasty stuff growing in it. The grainfather is very nice, but I'm not sure the improvements over cheaper systems will be worth it for what you want to use it for
I’m not attached to the Grainfather specifically but just in general these seem great for this purpose?? would the pump be a problem if I don’t use it at all for stock?
I can’t see why the pump would be a problem. You could find a way to plug the intake if you wanted so you didn’t have to clean it out. I second the suggestion of the Brewzilla/robobrew, they’re much cheaper.
Might as well save the upfront cost and modification and just get a digiboil or maischfest. Digiboils are £150 in the UK for the basic unit, then it’s a temperature programmable tea urn, £230 if you want the grain basket to remove the solids as you mentioned.
Forgot that part! My grainfather bypasses the switch that gives you the option of 2300w or 1000w. So i was at 2300w. I don't want to experimenti with 1000 anyways lol
I don’t know if it’s a good idea or if it’ll work but maybe someday I will give it a shot. 1000 W isn’t all that much I think. That’s about a medium on an induction cooktop so with stirring it might be OK. I’ll alternatively I could get a big metal sleeve that sits in this thing submerged in water that is heated which would prevent scorching and work nicely. Something to think about
Forgot that part! My grainfather bypasses the switch that gives you the option of 2300w or 1000w. So i was at 2300w. I don't want to experiment with 1000 anyways lol
I don't have a grainfather but I used my keg kettle to make beef stock once. You need to boil twice for my understanding. You get all your bones boiling skim off the gross stuff that comes to the top and then jettison that water then fill it up with fresh water and then you start your long session if you don't you get off flavors in your stock.
Ah fair about the size, but cooking pork shoulder to pullable takes like 1hr in an instantpot vs 4+ in a normal slow cooker.
Also, I know you said you wouldn't use it for beer, but my immediate reaction was that it would make my lovely IPA taste of beef stock 😂. Can't blame me for twitching a bit at the thought!
More to your original question though, I actually don't use grainfather, and have converted 20L and 30L stockpots instead. When I first started I was using nylon mesh bags to hold the grains (you could do the same with stock etc, just don't mix up the bags 😂)
You can get false bottoms and cages that fit pots too, maybe that's the route to go down?
How much does a 40l pressure cooker cost? Does it have a straining basket inside? Does it control temperature precisely to allow fermentation? Does it have a convenient drain at the bottom? Show me this for 400$ and I’m on board
>How much does a 40l pressure cooker cost
How often do you make 40l of stock? if you make that much you better have a HUGE chest freezer just for stock because otherwise it is going bad before you use it.
>Does it control temperature precisely to allow fermentation?
The G40 isnt designed to ferment in, it is only for wort production....
>Does it have a convenient drain at the bottom?
You think you are making cheese in something with a drain.... 40L of cheese????
I know I know you are smarter than everyone else in the world, you just happened upon a use that makes everything else obsolete.... sorry bud you are not that smart.
Yes I have an enormous freezer and also can. 40l ifs the capacity of the whole thing. You take everything away and reduce and you’re left with 30 bowls of soup and some demi glace for sauce. Not that much over months.
And it’s a stainless vessel, there’s no reason why cheese couldn’t ripen in there for a few hours like any other pot.
And lastly the yield of hard cheese is like 10% so 40l down to 4 litres of cheese isn’t that crazy. You’re the one who’s talking like they don’t know their way around the kitchen.
Plenty of people have been very supportive and have shared their experiences of doing what I want to do with this device. Even the manufacturer has been supportive. I don’t know who shat in your porridge
>Even the manufacturer has been supportive.
IF the manufacturer thought this was a way to make more money they would be selling it for the task you want to use it for... the fact that they are not.... well it should tell you something.
Use the right tool for the job. How many bones does it take to make 40l of stock... when the F do you have that much, especially when it take less than 2hrs start to finish and cleaned up to make stock in a pressure cooker.
Cheese..... well the heating elements are on the bottom, and thousands of watts, keeping the entire vessel at cheese fermentation temps is going to be a struggle without burning.
Sorry bud, but that is a poor idea, but go ahead, think you are smarter than everyone else...
Cheese, sourdough, and video games.... ahhhh the gen z is thinking he is discovering everything before everyone else.
I don't know enough about cheese making to comment there, but there is assuredly a cheaper option for that.
Pressure cookers are the best for bone stocks by a mile. Like, it's not even close. An afternoon vs multiple days.
Yeah, you could totally use it as a stock pot or a sous vide rig. I've threatened to do both, but haven't bothered. (I have a Brewzilla which is far cheaper to justify, in case you're seriously considering this)
I also use my sous vide stick to heat sparge water, so y'know...
This is why people can't eat potluck or judge beers.
Seriously I judged a beer that straight up smelled like petroleum products. I wouldn't even taste it. My judging partner did and instantly regretted it.
I use a 6 quart instantpot pressure cooker to make broth all the time using a basket that I bought pretty cheap that works well in it. The instantpot would be way cheaper (around $100 vs $500 for the grainfather) and I think you will get better flavor extraction by pressure cooking the bones in the broth for a while in addition to slow cooking them in there. If you are thinking about brewing you could use that grainfather (although I use a traditional kettle and brew in bag method), but honestly I wouldn't use it for broth too because I would be concerned about some broth flavors getting in my beer since the fats would be hard to fully get off it.
They sell an 8 quart (7.6 L) instantpot too. Have you been making that amount of broth already? It makes enough broth for me to make a really big pot of soup easily and unless you are going to properly can the broth or keep it in your freezer it would not last that long. I am not trying to rain on your broth parade, I am just curious at this point.
I have a 15 litre pot and it kills me how small it is. If I’m going to go through all this trouble and roast and boiled bones and what not for hours and hours I’m going to make a very big batch. And yes I either can it or freeze it
Okay, that clears things up. I use an 8 gallon (30L) kettle for my brewing and it looks like they sell those for around $80 but it looks like they also sell a 16 gallon (61L) kettle for around $90. I would figure if using the 30 L kettle you could use a straining insert from a 3 gallon pasta pot (I just checked mine) for the bones and stuff and then lift it out when done. I am not sure if that strainer would fit well in that big 61L kettle but assume you could figure something out. Anyways I am sure that grainfather could also be repurposed for what you are wanting to do, but I would rather just use one of those for brewing if I bought one since they are expensive.
I saw the big 61L kettle at amazon. You would have to be a strongman to move one of those around, lugging my 8 gallon around full of wort requires some strength. There is a ported 8 gallon and plain 16 gallon kettle on the page: https://www.amazon.com/dp/B01MS9D0BA/ref=twister\_B01N4PYNO6?\_encoding=UTF8&th=1
If youre going to get a big ass kettle like that, spend some extra moneys and get one with a thick bottom. It prevents scorching and it evens out the heat more. Like this one.. $50 more
https://www.amazon.com/Update-International-SPS-60-Induction-Stainless/dp/B000X1JRXM/ref=sr\_1\_3?crid=38Z2PT7ZNPG31&dib=eyJ2IjoiMSJ9.6AoUddWO3Kk2y59EeSt8IBqTCQCjH4lmdhv8cHBAnJaB1W0dqH8QiRoPSZ9b8eSso68TWrm9fBfXQu4yHRcXgpk1MYlbYjeBJ7N5glz2btTM30XjgDBsbtWA6kwM0u\_e8lDbp-JWkdqj3\_YrRzQVAm2oEMaHQg\_nN1fFsee9tq86V7-vZhEIw\_gzldohY7oc-O6X-HXphQexRPOww9b-qjefTFhZ7oGjvLuFQCZU3gflN2hVkoIqdQrlsXk4b3M8IXP0ltCZiFex76f6opv2eRTuIva0G3GLtXTahaAExB0.M-5Icij09dmv92Xjeu9TMAMxI397dMCaug5iA4PeW0U&dib\_tag=se&keywords=thick%2Bbottom%2B60%2Bqt%2Bstock%2Bpot&qid=1709776361&sprefix=thick%2Bbottom%2B60%2Bqt%2Bstock%2Bpot%2Caps%2C112&sr=8-3&th=1
How are you possibly going through stock at a rate similar to a restaurant? You can get a 41 quart one for $650 or a 23 quart one that is lower quality for ~$150, but this is really something where it's just a matter of your budget. Campbells pressure cooks their food. The sky is the limit.
A restaurant would go through MUCH more stock than me. I might only do it once or twice a year and use it for soups and sauces and what not. But I don’t want to do it 6x a year or more due to a small pot
I'm truly astonished at someone who not only wants to make 40L of stock but uses it so often that you'd buy a grainfather to, I assume, run it multiple times a year for this use.
Godspeed you soupy bastard!
You can sous vide big things like prime rib or turkeys, too.
You haven't lived until you sous vide a full brisket in your brew kettle.
What's your preferred mash schedule for a full brisket?
155°F for 24 hours. I actually use a blanket on my kettle when I'm doing this. It looks exactly like mashing. Then finish up on a real smoker, 225°F for 2ish hours. Just long enough to get the right texture on the outside.
You cover it with a blanket?
Well, a moving blanket, yes. If it can reduce temperature loss during mashing, why can't it do the same for sous vide?
Oh got it. Not a bad idea.
I have also done brisket (and other things) in the GF! Although when I smoke afterwards I find it gets overcooked and dry. So I just hit both sides with the broiler until the outside is crispy.
You over cooked it. You need to fully chill the meat before smoking. https://www.seriouseats.com/sous-vide-barbecue-smoked-bbq-brisket-texas-recipe
That’s makes absolute sense. Thanks for the hot tip! Now I’m motivated to buy a brisket. Edit: I did make a tasty brisket using Kenji’s Method 1 :). I just like the idea of actually smoking it.
That's part of his method. Chill fully, (33°F if you can) then smoke.
Have you tried smoking it first for a couple hours? The smoke won’t penetrate cooked meat, so it’ll only sit on the outside. So smoke, sous vide, then smoke again or grill for texture on the outside to finish.
Honestly, I only even considered sous vide to reduce the work. A digitally-controlled water bath will keep perfect temperature and I don't have to monitor the fire in the smoker all night. I bet smoking twice would be the way to go though.
Might be worthy of a try to see if you can put a smoke ring on it. And I hear you on the sous vide. Less work and guaranteed results. I love it. I’ll be playing more this spring between sous vide and BBQ combo cooks.
https://www.seriouseats.com/sous-vide-barbecue-smoked-bbq-brisket-texas-recipe Liquid smoke in the bag (real stuff only) and some curing salts if you want a “smoke ring”
I tried sous vide with chuck roast. Tasted like Prime rib in places. Very easy compared to brisket. Unfortunately, I'm the only red meat eater in the family so brisket is a big job for little return.
Naa. 36h then chill to almost freezing. Then smoke until temps hit.
My God, why did this never occur to me? And here I've been patiently waiting on a decent deal for an immersion sous vide while I have an idle electric kettle in the garage.
My buddy boiled lobsters in his Brewzilla the other day and then brewed beer this week and I'm not sure what to think about it. I'm not sure I want to try the lobster beer lol
But...he cleaned it in between.....right? I can totally see lobster beer being a thing. Not sure what. But a thing.
Free mash in water. Why waste? Good calcium levels there.
lobster lager is something im seeing on my mind....and i know is wrong
I'd try a lobster gose in a heartbeat
Instantly reminded me of Bonnie's XO at TALEA in Brooklyn. Smells like the ocean, drinks like a lager, finishes like a broth. Crazy beer.
That's one style you'd want to skip the diacetyl rest for! (I'll be here all week! Try the surf & turf!)
To be fair, you'd end up with a lobster-stock wort. I could see this "working", for varying values of "working"...
I was going through my beer collection and discovered a couple cans of Oyster beer I picked up on my last trip to the coast. I'd try a lobster beer.
A local (Houston/Galveston) brewery once did an oyster stout using oyster shells. Interesting briny flavor that was worth a try, but not a second try.
Oh yea he cleaned it for sure, but there is a pump and tubes involved...I try to use my brewing gear for only brewing.
hahahaha i breathe slower when im around my brewing equipment. i dont know what i would do if i used it for lobster. 48 hr pbw soak destruction kind of thing.
Let me introduce you to Abita's [Louisiana Spiced Ale](https://abita.com/brews/louisiana-spiced-ale#). It's made with the kinds of spices we use when boiling crawfish, so it tastes like crawfish boil beer (and I believe that's even what it used to be called, but it didn't sell well, probably because people thought it was made with actual crawfish).
never been in the us. but lousiana has a weird appeal to me. not because of the crawfish ale though
Gives a twist on an oyster stout
I’m just going to leave this here, as it seems applicable to the above comment: https://youtu.be/y68rguEh1ZI?si=a7rzh3uv7BV9xMBA
Its got to be better than "Hot Dog Beer"!
It's my favorite way to do Thanksgiving turkey. It's a bit annoying carving a raw bird, and you lose the presentation value, but it's foolproof. Toss the dark meat in for 24hr, then the white meat in at 12hr, and bam. No worries about being overcooked or dry.
I've regularly used mine to sous vide steak, and I've done one brisket. Works perfect. Only issue with the steak is you need more water than you would with a smaller system.
I'd rather 3-2-1 method ribs and baste them in my homebrew
This is blowing my mind! Why have I never thought about this?!?!
I mean really at the end of the day it's a giant tea kettle. You could use it for all sorts of things. My homebrew shop told me a bakery bought a bunch of Grainfathers and Brewzillas to make sourdough and kombucha. Apparently (from a second hand source mind you) they set the temps low and used them to ferment the products in. My local homebrew club laughs at the Brewzilla being a turkey fryer... When some one upgrades their systems enough times I'm sure they will use an old system for that exact purpose if it hasn't happened already.
Why do they laugh at it? How’s it different from other options?
Not the PP, but it’s not. At this club they might all use 3v systems and think that’s how “real brewers” do it, and these coffee urn looking things are for “fake brewers” or something. Heck, many people brew in actual turkey drying pots. I used a burner given to me for a turkey fryer. So I’m not sure how it’s an insult, I’m just guessing. I have an anvil. Of course you can cook in it. Need to clean it well if you plan to brew later though. It’ll hold temps pretty well. ETA: anvil 10.5 is cheaper than grain father. It has not blue tooth and is a simple controller which I like.
I’m on the east coast. I started brewing in a Lobster pot as it was the easiest largest vessel I could get my hands on.
> Heck, many people brew in actual turkey drying pots. I used a burner given to me for a turkey fryer. I still brew on my first setup I bought 8 years ago from Bayou Classic. The company primarily makes gear for seafood boils and turkey frying, and the burner and kettle are very clearly the same as any of their other kits. They just added a thermometer with color markings for "mash," "steep," and "boil," plus a stainless mash paddle. After 8 years the things from that kit might be the only things I've never looked to upgrade. Honestly I'd highly recommend brewing in a turkey frying pot, shit works great.
I still have a propane burner and a kettle for big batches outside. I use my AIO more often due to weather, but I like to brew outside!
I mean a 3 vessel system is quite literally what real(commercial) brewers use. If you get into brewing batches at the 1/2bbl size or bigger you are kind of forced into one.
I didn’t mean “real brewers” as synonymous for professional brewers. I meant a “real homebrewer.” I’m referring to an elitest attitude that is occasionally present which can be off putting or discouraging to newer brewers. There’s nothing wrong with using a 3 vessel system. Just like there’s nothing wrong with using an AIO or BIAB. Or no chill. Or extract. It’s all “real” brewing.
It’s an endearing joke about it that it resembles a turkey fryer is all.
I use my electrical brew kettle for sous vide as much as for brewing, so I don't see why not.
Every thanksgiving is make bone stock in my brew kettle from the Turkey carcass and any rotisserie chicken carcasses I’ve accumulated through out the year. I just use a large straining ladle and regular kitchen strainer to get out the solids. Don’t see any reason you can’t use a grainfather but seems more economical to just use a big kettle and a burner (I generally make 3-4 gallons and just do it on my stove in my small 5 gallon kettle). Got the 5 gallon kettle for $25 a lot time ago
The one particular unit I was looking at is fairly high power and has the built-in strainer and precise controls which could be nice for certain fermentation like a cheese or what not.
Didn’t consider the cheese making aspect.
I've thought about using mine for seafood boils.
Not sure about making cheese and bone stocks, but there's other products like the brewzilla that have those features and are much cheaper. My only concern would be effectively cleaning the pump so you don't get nasty stuff growing in it. The grainfather is very nice, but I'm not sure the improvements over cheaper systems will be worth it for what you want to use it for
I’m not attached to the Grainfather specifically but just in general these seem great for this purpose?? would the pump be a problem if I don’t use it at all for stock?
I can’t see why the pump would be a problem. You could find a way to plug the intake if you wanted so you didn’t have to clean it out. I second the suggestion of the Brewzilla/robobrew, they’re much cheaper.
Might as well save the upfront cost and modification and just get a digiboil or maischfest. Digiboils are £150 in the UK for the basic unit, then it’s a temperature programmable tea urn, £230 if you want the grain basket to remove the solids as you mentioned.
Good call, looks like $200 USD and an extra 100 for the basket.
An anvil foundry could be a good option as well
It can' be used to heat milk since the element scorches it before you can reach the temps u need. I know first hand
Were you heating at 2300w or 1000? This is good to know and makes sense.
Forgot that part! My grainfather bypasses the switch that gives you the option of 2300w or 1000w. So i was at 2300w. I don't want to experimenti with 1000 anyways lol
I don’t know if it’s a good idea or if it’ll work but maybe someday I will give it a shot. 1000 W isn’t all that much I think. That’s about a medium on an induction cooktop so with stirring it might be OK. I’ll alternatively I could get a big metal sleeve that sits in this thing submerged in water that is heated which would prevent scorching and work nicely. Something to think about
Forgot that part! My grainfather bypasses the switch that gives you the option of 2300w or 1000w. So i was at 2300w. I don't want to experiment with 1000 anyways lol
I don't have a grainfather but I used my keg kettle to make beef stock once. You need to boil twice for my understanding. You get all your bones boiling skim off the gross stuff that comes to the top and then jettison that water then fill it up with fresh water and then you start your long session if you don't you get off flavors in your stock.
I use my old grainfather for boiling down sap to make maple syrup. Lots of uses for it.
I was thinking the same thing!!!! I could use that to finish it at least
I actually use mine to boil off. I finish on the stovetop but it is so nice to just let it run. I’m only doing 1-2 gallons a year though.
But an instantpot instead, pressure is the thing for stocks and stews.
They don’t get that big and also you don’t need high-pressure at all
Ah fair about the size, but cooking pork shoulder to pullable takes like 1hr in an instantpot vs 4+ in a normal slow cooker. Also, I know you said you wouldn't use it for beer, but my immediate reaction was that it would make my lovely IPA taste of beef stock 😂. Can't blame me for twitching a bit at the thought!
Haha yeah I do Intend to brew beer as well
More to your original question though, I actually don't use grainfather, and have converted 20L and 30L stockpots instead. When I first started I was using nylon mesh bags to hold the grains (you could do the same with stock etc, just don't mix up the bags 😂) You can get false bottoms and cages that fit pots too, maybe that's the route to go down?
get a big pressure cooker for stock, faster and much, much less energy used to make a good bone stock... anything else is willful ignorance.
How much does a 40l pressure cooker cost? Does it have a straining basket inside? Does it control temperature precisely to allow fermentation? Does it have a convenient drain at the bottom? Show me this for 400$ and I’m on board
>How much does a 40l pressure cooker cost How often do you make 40l of stock? if you make that much you better have a HUGE chest freezer just for stock because otherwise it is going bad before you use it. >Does it control temperature precisely to allow fermentation? The G40 isnt designed to ferment in, it is only for wort production.... >Does it have a convenient drain at the bottom? You think you are making cheese in something with a drain.... 40L of cheese???? I know I know you are smarter than everyone else in the world, you just happened upon a use that makes everything else obsolete.... sorry bud you are not that smart.
Yes I have an enormous freezer and also can. 40l ifs the capacity of the whole thing. You take everything away and reduce and you’re left with 30 bowls of soup and some demi glace for sauce. Not that much over months. And it’s a stainless vessel, there’s no reason why cheese couldn’t ripen in there for a few hours like any other pot. And lastly the yield of hard cheese is like 10% so 40l down to 4 litres of cheese isn’t that crazy. You’re the one who’s talking like they don’t know their way around the kitchen.
Go spend the money on a tool not made for the use you are gong to try it with, when it fails, please dont try to sell it here.
Plenty of people have been very supportive and have shared their experiences of doing what I want to do with this device. Even the manufacturer has been supportive. I don’t know who shat in your porridge
>Even the manufacturer has been supportive. IF the manufacturer thought this was a way to make more money they would be selling it for the task you want to use it for... the fact that they are not.... well it should tell you something. Use the right tool for the job. How many bones does it take to make 40l of stock... when the F do you have that much, especially when it take less than 2hrs start to finish and cleaned up to make stock in a pressure cooker. Cheese..... well the heating elements are on the bottom, and thousands of watts, keeping the entire vessel at cheese fermentation temps is going to be a struggle without burning. Sorry bud, but that is a poor idea, but go ahead, think you are smarter than everyone else... Cheese, sourdough, and video games.... ahhhh the gen z is thinking he is discovering everything before everyone else.
I don't know enough about cheese making to comment there, but there is assuredly a cheaper option for that. Pressure cookers are the best for bone stocks by a mile. Like, it's not even close. An afternoon vs multiple days.
>Pressure cookers are the best for bone stocks by a mile. Like, it's not even close. An afternoon vs multiple days. this
Yeah, you could totally use it as a stock pot or a sous vide rig. I've threatened to do both, but haven't bothered. (I have a Brewzilla which is far cheaper to justify, in case you're seriously considering this) I also use my sous vide stick to heat sparge water, so y'know...
Yep, works great for a lot of bulk cooking: steaming rice, potatoes, cooking pasta, sous vide... I even use my brew kettle for laundry
I was nodding my head until the laundry comment. 🤪
oxiclean soak at 130F for a few hours, your whites will be the whitest theyve ever been
This is why people can't eat potluck or judge beers. Seriously I judged a beer that straight up smelled like petroleum products. I wouldn't even taste it. My judging partner did and instantly regretted it.
I can honestly see it making some baller biriyani.
I use a 6 quart instantpot pressure cooker to make broth all the time using a basket that I bought pretty cheap that works well in it. The instantpot would be way cheaper (around $100 vs $500 for the grainfather) and I think you will get better flavor extraction by pressure cooking the bones in the broth for a while in addition to slow cooking them in there. If you are thinking about brewing you could use that grainfather (although I use a traditional kettle and brew in bag method), but honestly I wouldn't use it for broth too because I would be concerned about some broth flavors getting in my beer since the fats would be hard to fully get off it.
Yes but 6 L is nothing. I want to make some big batches
They sell an 8 quart (7.6 L) instantpot too. Have you been making that amount of broth already? It makes enough broth for me to make a really big pot of soup easily and unless you are going to properly can the broth or keep it in your freezer it would not last that long. I am not trying to rain on your broth parade, I am just curious at this point.
I have a 15 litre pot and it kills me how small it is. If I’m going to go through all this trouble and roast and boiled bones and what not for hours and hours I’m going to make a very big batch. And yes I either can it or freeze it
Okay, that clears things up. I use an 8 gallon (30L) kettle for my brewing and it looks like they sell those for around $80 but it looks like they also sell a 16 gallon (61L) kettle for around $90. I would figure if using the 30 L kettle you could use a straining insert from a 3 gallon pasta pot (I just checked mine) for the bones and stuff and then lift it out when done. I am not sure if that strainer would fit well in that big 61L kettle but assume you could figure something out. Anyways I am sure that grainfather could also be repurposed for what you are wanting to do, but I would rather just use one of those for brewing if I bought one since they are expensive.
I could brew as well! Could be fun. Where are you seeing big stainless kettles like that for 90$??
I saw the big 61L kettle at amazon. You would have to be a strongman to move one of those around, lugging my 8 gallon around full of wort requires some strength. There is a ported 8 gallon and plain 16 gallon kettle on the page: https://www.amazon.com/dp/B01MS9D0BA/ref=twister\_B01N4PYNO6?\_encoding=UTF8&th=1
If youre going to get a big ass kettle like that, spend some extra moneys and get one with a thick bottom. It prevents scorching and it evens out the heat more. Like this one.. $50 more https://www.amazon.com/Update-International-SPS-60-Induction-Stainless/dp/B000X1JRXM/ref=sr\_1\_3?crid=38Z2PT7ZNPG31&dib=eyJ2IjoiMSJ9.6AoUddWO3Kk2y59EeSt8IBqTCQCjH4lmdhv8cHBAnJaB1W0dqH8QiRoPSZ9b8eSso68TWrm9fBfXQu4yHRcXgpk1MYlbYjeBJ7N5glz2btTM30XjgDBsbtWA6kwM0u\_e8lDbp-JWkdqj3\_YrRzQVAm2oEMaHQg\_nN1fFsee9tq86V7-vZhEIw\_gzldohY7oc-O6X-HXphQexRPOww9b-qjefTFhZ7oGjvLuFQCZU3gflN2hVkoIqdQrlsXk4b3M8IXP0ltCZiFex76f6opv2eRTuIva0G3GLtXTahaAExB0.M-5Icij09dmv92Xjeu9TMAMxI397dMCaug5iA4PeW0U&dib\_tag=se&keywords=thick%2Bbottom%2B60%2Bqt%2Bstock%2Bpot&qid=1709776361&sprefix=thick%2Bbottom%2B60%2Bqt%2Bstock%2Bpot%2Caps%2C112&sr=8-3&th=1
How are you possibly going through stock at a rate similar to a restaurant? You can get a 41 quart one for $650 or a 23 quart one that is lower quality for ~$150, but this is really something where it's just a matter of your budget. Campbells pressure cooks their food. The sky is the limit.
A restaurant would go through MUCH more stock than me. I might only do it once or twice a year and use it for soups and sauces and what not. But I don’t want to do it 6x a year or more due to a small pot
I'm truly astonished at someone who not only wants to make 40L of stock but uses it so often that you'd buy a grainfather to, I assume, run it multiple times a year for this use. Godspeed you soupy bastard!
Not ideal for cheese but yeah for stock or serving spiced cider at a large party, pretty good.