I have been brewing indoors since January. The indoor system is really convenient but the batch size is limited to 2.5 gallons. A typical homebrew batch size is 5 gallons. My usual system can do 5 to 10 gallons and I have missed having that capacity. I tore it all down to upgrade and update it and never got around to completing the project. I made massive progress today, though. I installed the temperature sensors on the MLT, HLT, and heat exchanger and wired them all to the controller. I got all three pilot/thermocouple assemblies mounted, made new pilot gas lines for all three, and wired them all to the controller. I did the first test burns to test the pilots, thermocouples, and burners and all looks good. Just need to mount the pumps, make up new silicon hoses, add the autosparge and whirlpool fittings, and rig the plate chiller. You can see the test burn here: http://johnrcrilly.com/20160723_214848.mp4  (yes, I need to crank the gas down and the air up!)

The rig consists of three 10″ banjo burners running on low pressure propane and controlled by PIDs driving Honeywell furnace valves. There is a heat exchanger in the hot liquor tank so I can operate as a HERMS (heat exchanger recirculating mash system). There is a controlled burner on the mash/lauter tun so I also have the option of running it as a RIMS (recirculating infusion mash system). The kettles are 15 gallons so capacity is 10 gallons max.

Automated small-batch brewing appliances have been around for a little while. The first to hit production was probably the Picobrew Zymatic, which makes 2.5 gallon all-grain batches using conventional ingredients and sells for about $2000.  The next to reach production will probably be its little brother, the Picobrew Pico, whose Kickstarter campaign was extremely successful. The first production units, originally predicted for March shipment, should be going out fairly soon. Given that their first Kickstarter project resulted in the Zymatic, a product that has been delivered in decent quantities (well over a thousand),  it seems likely that the Pico will come through. That one is half the price (and half the production quantity) of the Zymatic. It is much smaller, too. The big difference is that, although it is an all-grain system using “normal” ingredients, they can’t be loaded directly into the machine. Ingredient packs must be acquired from the vendor. They have acquired the rights to a fair number of popular craft brews and their in house brewers, who  have created a large library of recipes for the Zymatic, are busily converting those to Pico packs as well. They are also aggressively pursuing independent homebrewers for their recipe development program. It appears the Pico owners will have no trouble obtaining recipe packs that will please them – but this one isn’t going to be nearly as attractive to homebrewers as the Zymatic. They (we) like to use the ingredients we already have on hand (and generally buy in quantity to control costs). It should be a pretty cool item for a non-brewing craft beer drinker, though.

The Brewie is a riskier proposition; it isn’t yet in production and the company can’t point to a previously successful brewing appliance as Picobrew can. Pre-orders are $1600. If successful, it will do 5 gallon batches, and you can use your own ingredients.  I don’t feel very confident about that one.

The next contender’s Kickstarter project just went hot today. The Artbrew will be about the same price as the Pico (though adventurous Kickstarter supporters can snag one for $490). Same capacity as the Pico, too – but with the ability to use your own ingredients. It seems to be one to watch. There’s no history to look at, but the price seems right for what it offers. If successful, it will offer features not available in the Pico, such as internal chilling to fermentation temperatures, as well as maintaining proper temperatures during fermentation. That last bit is important, especially for casual or careless users, as poor management of fermentation temps is a frequent cause of poor homebrews. It is more of a crossover machine, probably directed primarily toward the craft beer crowd yet offering homebrewers the option of using their own recipes and ingredients.

Newsflash: neither of my entries in the AHA national homebrew competition made it to the final round.

It was an extremely mild and pleasant winter here, but also a very busy one. Between relocating the office, Dad’s broken hip, and reverting to a solo practice in which I do everything myself, I haven’t been inspired to write here. There are developments, though.

The brewstand described in the previous post has arrived and is nearly ready for action. The burners amd gas manifold are installed; just have to mount the pilots and thermocouples now. Then I will be able to do normal 5/10 gallon brews in the garage again. Parts one and two of my build article are posted on homebrewtalk.com . Part three will be the final installment after the project is complete.

I have been using a Picobrew Zymatic in the office for indoor 2.5/3.5 gallon all-grain brews. With 15 batches under my belt on that setup, I’m ready to review it when writing time permits. It is a great little system and I plan to use it whenever weather or time don’t permit full, outside brew days.

Current favorite brews: a clone of Pliny the Elder IIPA, a clone of grapefruit sculpin IPA, my house pale ale, my house vanilla porter, and a clone of Yeti RIS. I know, I need to get more of my own recipes into the rotation when time permits – but the clones are so darn good and I only have five taps!

I’m going to make a real effort to post something here biweekly so folks don’t get the impression that it is an abandoned page. I plan to describe a typical Zymatic brewday. I also want to write a little about some new toys, such as the digital refractometer and the pH meter.  Of course, I’ll have to write about the first brewday on the big rig whenever that is complete. I thought I was going to finish building that this weekend, but there’s a lot of paperwork that will need to be done today instead.

Phase one is the construction of this control panel to operate the three burners, heat exchanger, and two pumps that will be installed. Three Mypin PID modules will operate the burners via Honeywell solenoid valves. The Inkbird at the bottom is being used only as a display device. I plan to have the panel cut, the devices mounted, and the wiring completed over the next two weekends

Note: I see that I set up the new URL as a redirect so the browser still displays the old blog name. I’ll switch it to a mirror so it shows the new domain name when I’m in a really good mood and time permits.

It’s time to begin the final stage of renovations to my home brewery. I’ll be switching to a one tier brewstand with all temperature-controlled burners and a stainless steel mash tun instead of the modified beverage cooler. I’ll be using the same stainless steel boil kettle and HLT/HERMS that I’ve been using. It won’t make better beer, and it won’t make beer faster, but the intent is to make the process more enjoyable and, perhaps, more consistent..  The plan is to do the first brew mid- or late November.

Brewed my standard American pale ale today (a tamer version of Sierra Nevada pale ale). I always keep some of this around but I was a little careless and ran out this week. Now I won’t have any available for a few weeks. I wanted to make a larger batch but since I was testing the new heat exchanger I decided it would be more prudent to keep it down to a 5 gallon batch in case there were any complications.  The new heat exchanger worked great – the 1/2″ tubing permitted much better flow and the system responds much more quickly.

I’ve been using only welded keg fittings until now but I installed these weldless fittings myself and they are perfectly sealed. I won’t hesitate to drill any needed future holes in the kegs. I’ll need at least two in the near future; one in the boil kettle for a whirlpool inlet and one in the hot liquor tank for a thermowell. Please ignore the soot on the keggle; I had tried to soup up the HLT burner and got the orifice too large. After a couple of brews the keg looked like this so I went back down to a smaller orifice. It provides more heat amd no more soot. I just haven’t cleaned the old soot off yet.

I ordered the ingredients for my next brew today. It will be a clone of Ballast Point’s grapefruit sculpin. I’m not an IPA fan generally, but that one is wonderful.