BeerBorg

Wow that thing is beautiful!

Very nice!!!

Whamolagan wrote:

The_Professor wrote:That's the starter system for the Brew Pub?

Yes it is. My first brew on it is gonna be a red ale for a wedding on Halloween.

As for the brew pub, we are waiting on a decision on a couple of places. Not much has really been going on in that department. I will be using this thread to update about the brew pub

So halloween has come and gone. The first brew on the machine ( we named it BrewHilda) was in fact a red ale for the wedding yesterday. The first time brewing on BrewHilda was a pain in the a$$. As of 10 days ago, the beer was not tasting very good and we were getting worried that it wasn't gonna gel. Friday we cracked one, and wow. I kept thinking to myself. why did we do such a complex beer for our first brew? It was a hit and got rave reviews. I could hear people talking about it as I walked through the reception, all the while thinking it could be much better. I brewed another red the following week just to compare, so in a week we will crack another red and see if it in fact will be better. we will see

I'm glad the wedding beer worked out. I just went through the same thing with my daughter's wedding Labor Day weekend. Once it's bottled, you just have to trust your knowledge, skill, and the conditions that prevail. But a good recipe will usually prevail.

my problem was we had mash temp problems with the new setup, and o2 problems also.

5 brews into this thing, and I am having all kinds of problems with it. I have fixed them but this thing is way too much of a hassle. So I am selling it off and heading in another direction. Bad gas valve, leaky sight glass( burned wort stinks to high heaven), and the onboard computer that is supposed to let me know when my hop additions are ready doesn't make any sound. Called the company, and low and behold I am the first one to bring this to their attention. They told me that their own machine doesn't work either.

I think I am going the electric route. Less cost when I open up shop. I don't have to deal with as much of the fire marshal stuff either. moving on

That's a bummer that it isn't working correctly. All that money and time, sucks!!!

After all the time and fuss put into the set-up what a shame. Very sad to hear.

No biggie, I could keep using it, in fact I will brew with it this weekend, I just feel that there is another route I need to go. I am thinking of the braumiester.

Boy, it's a shame that it didn't meet your expectations.

Not to get on a soapbox or anything, but I'm always a little wary of the systems and such that are out there now for the homebrewer. Beer has been brewed for thousands of years, under all sorts of conditions. And it has survived. More than that, it has thrived.

And maybe it's just me and my outlook, and my approach to things, but I'm always sort of bemused by the way some homebrewers take such interest in the pH of their mash water, and the temperature of their fermentation, and the pedigree of their yeast. Okay, I know those things influence the final product, and if something is a genuine issue, then it definitely needs to be addressed. I'm fairly careful about my temperatures and such.

But that being said, I'm making beer; I'm not sending a rocket to the moon. Did the ancient Sumerians or the Founding Fathers have refractometers and temperature-controlled fermentation chambers? No. Yet they made beer. And yes, I know it's pretty much comparing apples to oranges to make a connection between what George Washington brewed and what we're brewing today. But the ingredients and the fermentation are going to do what they're going to do, regardless of the era, the technology, or the ability to micro-manage your yeast.

I hope you get what you need out of this rig, even if it's just recouping the cost.

I know what you are sayin, but to counteract your argument, I am trying to go pro. Some consistency I feel is needed. I am a stickler for PH, due to the water that I have to deal with. My water makes great stouts, porters, reds, ect. I like lighter beers like blonds, creams and the like. As for temperature for the fermentation, I live in southern california. I have seen as much as 60 degree temperature swings here. The yeast does not react too well to those swings, so temp control is imperative. I have made some rotten beer without temp control.

I enjoy making a good beer not just OK beer, and I am a gear nut. I like the equipment side of the beer making process, and am always looking for ways to make my beer clearer and more presentable. I think I will come out on the end smelling like roses after stepping in dog poop, always have, always will.

Excellent arguments, Whamo. I can definitely see the validity of all the points you make. What you're pursuing makes sense for you and your circumstances, without a doubt.

I didn't want to sound as if I was coming down on you or anyone else who has a genuine need for equipment upgrades, especially for stability in water engineering and temperature, and most especially if you're looking to go pro. A brewing business can't afford to take even one crapshoot. And even someone who really digs the numbers and the doodads has a legit reason for investing the time and money in such things. For them, that's what makes the hobby engaging and fun.

Our philosophies and circumstances are different, that's all. By and large, I'm the only one drinking my beer, and it pleases me, so I can take an "if it ain't broke, don't fix it" approach, and I concentrate more on recipes/ingredients. My basement stays in the mid-60s most of the time, and when it does get too warm down there, I make saisons.

We all need to do what works best for us, and I repeat my hope that you get what you need out of this rig.

Whamolagan wrote:Called the company, and low and behold I am the first one to bring this to their attention. They told me that their own machine doesn't work either.

Curious, did you purchase from Sabco?

That really sucks to here Whamo. Hopefully the next phase works out better for you. On a side note, hows the rest of the journey going?

FedoraDave wrote:I'm always sort of bemused by the way some homebrewers take such interest in the pH of their mash water, and the temperature of their fermentation, and the pedigree of their yeast.

Those are 3 of the most important factors in making good beer. I understand the same side of the token in that we are not dealing with rocket science but for me...the science, process and the tools involved in brewing are what make it fun and keep me interested. My brewing water is slightly alkaline so anyone working with that type of water or those that build their own from RO or adjust with water salts and acids have to monitor and adjust mash ph and it's a vital part of the process. I cant brew a light lager or a Cali Common with my water as is...it will not turn out well.

One thing I always keep in mind about beer being brewed pack in time around the world each region had a very particular style they mastered and were known for. You can't brew a Czech Pilsner with water from Dublin where they brew Guinness and vise versa...not with out modifications to the water anyway. This is why styles of the world came to be because they worked with with they had. They may not of uderstood temperature control and mash ph, hell they didn't even know anything about yeast back then, but they knew the things the did worked or didn't work for the result they wanted in the beer. I think that's what count for us as homebrewers, and on a homebrew level we aren't simply brewing one style of beer, we are trying to brew multiple styles with the same base process...it doesn't work like that. We have a lot in our control might as well use it.