The Counters Blog

All In One Homebrew Comparison Chart Beer Brewing System



Traditionally all of these brewing steps required separate vessels and transfer methods, but new technology innovation has engineers thinking differently. With so many systems to choose from, what’s so different about each one?

Once the brewing process is done, the user receives a notification that the wort is ready for fermentation. Brewie has an online community where brewers can interact, exchange recipes, learn from each other and organize events. Grainfather works for all-grain, partial or extract brewing.The temperature controlled heating elements allow you to set mash temperatures and not worry about fluctuations.

After adding the yeast the machine is ready for fermentation, which is done automatically in the same copper vessel. The heater elements mounted under the mash bed can be fired on for control of the temperature. After the boil, the cooling coil lid is added and chilling starts. Myths like all-grain brewing is better, you can’t ferment under pressure and it takes 30 days to make great tasting beer. They also provide an advanced guide to show how you can brew 80 different styles with their recipe kits as the base and soaking extra hops and malted barley.

You press the ‘brew’ button and the system takes about 2 hours to heat water and complete the mash.

You can select it from their library or create your own recipe. After brewing, your beer will enter into the fermentation stage. The fermentation process will take from 7 days to 3 weeks, depending on the beer style, the fermentation temperatures, and some other factors. They use a quiet compressor for temperature control during fermentation. The malts are added and a return tube and screen are put in place. The inner vessel is raised up and put on a stand to allow the wort to drain out for boiling. After the boil, the wort can be cooled in the system with the optional wort chiller attachment. Heating, mashing, boiling, chilling and fermenting is all handled inside the mobile conical. A large colander style basket is inserted and grain is added. When mashing is complete, the grain is removed by raising the colander.

Sparge water can externally be heated and added to rinse the grains. After the boil, the wort is chilled by passing cold water through the cooling jacket. Fermentation temperatures are regulated with the cooling jacket and temperature controller. Some nice features are the automated valves and temperature sensors to give you many options for customizing the system to fit your specific brewhouse needs. The filter, heating elements and fittings are all manufactured from 304 grade stainless steel. The squeezing action extracts much of the trapped sweet wort from the grain. After the mash is complete, the wort drains down into the bottom kettle for boiling. The system is not overcomplicated and allows an all-grain brewer flexibility to brew in many different styles. Sparge water is manually added over the grains and then you turn on the heating elements to start the boil. After mashing your grains and recirculating, the grain basket is lifted up and locked into place for draining. The grain basket can hold 18 lbs of grain and has a patented stepless lifting system and feet to rest on top of the boiler, which prevents aeration of the wort during mash-out. Then with a press of button the user can transfer the ready wort into a fermentation tank (happens outside of the machine so the user can use his/her machine without interruption) and run the automatic cleaning program. Also, for the veteran homebrewer wanting a fully controllable compact device for 5 gallon batches.

No pots and pans or gas burners are necessary and it is easy to assemble with no experience necessary. The magnetic drive pump and constant recirculation helps extract all sugars in the grain giving optimal brewing efficiency. The included counter flow wort chiller is an impressive and efficient inclusion – it runs wort through a counter flow copper coil, chilling one way while hot liquid goes the other. It may only brew 1 gallon of homebrew at a time, but it claims to be a true all-in-one system with no other equipment needed. After adding all of the ingredients, this small batch brewing machine will boil and cool the wort. If desired you can add some extra yeast or hops before fermentation. It reduces the number of vessels you need to brew by being your temperature controlled fermentor, your mash tun, and your boil kettle. They included quick take apart sanitary ball valves for easy cleaning and offer optional stainless steel brewing elements with an integrated twist lock connector.

You bring your water to the desired mash temperature and the system recirculates the wort over top of the grain bed. Once the mash is completed, the mash basket is raised out of the vessel and the boil begins. Once the wort is chilled, you can pitch your yeast into the fermentor.



The Picobrew Countertop Home Beer Brewing System Tech News Today 1374 | Duration 5 Minutes 38 Seconds

The system focuses on temperature control and clarification techniques for balancing the beer’s final flavors. So when those steps are done in 7 days you can keg or bottle the carbonated beer or drink right out of the integrated kegerator.

You can adjust the bitterness and alcohol level with a turn of the dial on the control panel. The beer is carbonated and transferred into small drinking kegs. Next, you take the ingredients out of the container, remove the waste, rinse the malt and hops and place the container back into the machine. Finally, you transfer the beer from the fermentation keg to a clean serving keg, carbonate, and dispense from the machine’s built-in draft tap. The machine features a no-thread tap system which makes cleaning simple and fast. Their brewing process does not require mashing, lautering, boiling, so your brewday is extremely fast with minimal cleanup.



Micro Artisan Beer From Picobrew From Aol.Com | Duration 6 Minutes 3 Seconds

After the beer has completed fermentation you can bottle or keg the beer straight out of the bottling tap on the machine. During the mash the machine uses a recirculation pump for clear wort production. Mash temperature is precisely regulated by the temperature controller and heating element. The wort filters through the spent grain and down into the vessel for boiling. Since the system boils, there is no need for chemical sanitizers. After cooling, cold break is dumped out of the bottom port, the wort is aerated and yeast can be added. A mesh mash basket is filled with grains and placed inside the kettle. After mashing is completed, the filter is lifted and the grain gets squeezed. Once the dough-in is complete, additional water is heated in the kettle sitting below. The wort is recirculated through the grain bed until starch conversion is complete.

You can also still do fly sparging with the separate kettles if that is a technique needed in your beer making.Once mashing is completed the basket is raised out of the vessel and rested on a stand for draining. Once the boil is complete you chill the wort with the included stainless steel immersion chiller. Sparge water can be added from an external source and then the boil begins.

PicoBrew Pico by picobrew.com

Control and precision are the keys here to producing the fluids that when boiled, then cooled and fermented become your beer. Brewers for centuries have boiled their beer wort with hops to impart bitterness, flavors and aromas that can make great beer the nuanced sensory experience that leaves you thirsting for more.



Countertop Brewery A Look At The Picobrew Zymatic | Duration 3 Minutes 34 Seconds

Fermentation typically takes 4-7 days, depending on the beer and the yeast. Powerful steam heat brews evenly at a specific temperature and with much more precise control than boiling on a stovetop, preserving your beer’s flavors. Instead of loading up loose ingredients according to a recipe, you use prepackaged pods of grains, hops, and yeast. So yes, it should fit nicely right between your toaster and coffee machine!

After the brew cycle is finished the beer will need to ferment for up to a week before consumption. As such, we hope our customers are thoroughly happy with their purchases. After the brew cycle is finished the beer will need to ferment for up to a week before you drink it. If there is activity, let the beer continue to ferment for a couple more days and check airlock activity again. Let the keg sit undisturbed in the same area that you fermented the beer for about twice the amount of time it took for original fermentation, or until fully carbonated.

You use one brewing keg during the brewing session as well as the fermentation process before transferring to another keg for carbonating and serving. Adding hops into the boil at different stages lends different characteristics to the resulting beer, from bitterness derived from alpha acids to more flavors and aromas derived from the hop oils. Different yeasts also impart their own unique flavors to the beer. Reconnecting the hoses and starting another batch is quick and easy.Explore award-winning recipes from over 150 partner breweries around the world, or create your own.

You can discover new beers, explore ratings and recommendations, and even communicate directly with the brewer. If it has been about 10 days, and there are no bubbles, your fermentation is complete. Pico will pump air into the brewing keg which will force the beer in the brewing keg over into the clean keg. This will generate the pressure to transfer your beer from one keg to another. This will depend on how many beers you want to be brewing, fermenting, and serving all at the same time. Hops are placed in 4 separate compartments, so we can achieve high bitterness or intense hop flavor in a multi-stage boil. Depending on your sensitivity to gluten, this reduction may or may not meet your dietary needs. If you are using a recipe with liquid yeast you’ll need to take that out of the kit and refrigerate it upon arrival. Default yeasts can be dry or liquid and in some cases customers will have several yeast options to choose from. If you live somewhere with a different plug, you are probably already accustomed to needing an adapter for imported goods.

Countertop Brewing by beeradvocate.com

What if “brewery” could be added to your kitchen counter appliances collection?

Bar by en.wikipedia.org

The term “bar” also refers to the countertop and area where drinks are served. Bars that offer entertainment or live music are often referred to as music bars, live venues, or nightclubs. Bars may have bouncers to ensure patrons are of legal age, to eject drunk or belligerent patrons, and to collect cover charges. Patrons may sit or stand at the counter and be served by the bartender. If those under legal drinking age are allowed to enter, as is the case with pubs that serve food, they are not allowed to drink. Cities and towns usually have legal restrictions on where bars may be located and on the types of alcohol they may serve to their customers. However, they have only limited influence over who patronizes their establishment. For example, a gay or lesbian bar with a dance or disco floor might, over time, attract an increasingly heterosexual clientele. A cocktail lounge is an upscale bar that is typically located within a hotel, restaurant, or airport. Patrons of these bars may taste wines before deciding to buy them. A beer bar focuses on beer, particularly craft beer, rather than on wine or liquor. A music bar is a bar that presents live music as an attraction, such as a piano bar. Counters for serving other types of food and drink may also be called bars. This distinction was gradually eliminated as anti-discrimination legislation and women’s rights activism broke down the concept of a public drinking area accessible to only men. Over time, with the introduction of gaming machines into hotels, many “lounge bars” have or are being converted into gaming rooms. This was in part to eliminate the social problems associated with early closing times—notably the infamous “six o’clock swill”—and the thriving trade in “sly grog” (illicit alcohol sales). There was not a universal right to consume alcohol, and only males of legal age were permitted to do so. These traditions include the drinking of dark ales and stouts, the “pub” as a social gathering place for both sexes, and the playing of games (such as darts, snooker or pool). As a result, the term “bar” has come to be differentiated from the term “pub”, in that bars are usually ‘themed’ and sometimes have a dance floor. Pubs will generally also show games but do not exclusively focus on them. This was also true of conversions in former “sitting rooms”, for men’s facilities. Most bars have a section of the street or plaza outside with tables and chairs with parasols if the weather allows it. However, the main type of establishment selling alcohol for consumption on the premises is the public house or pub. These distinctions vary from state to state, and even among municipalities. Liquor bars , also simply called bars , also sell hard liquor. The distinction between a restaurant that serves liquor and a bar is usually made by the percentage of revenue earned from selling liquor, although increasingly, smoking bans include bars as well. Drunkenness, fights, and alcoholism made the saloon into a powerful symbol of all that was wrong with alcohol. Roosevelt asked the states not to permit the return of saloons. Types of bars range from inexpensive dive bars[5] to elegant places of entertainment, often accompanying restaurants for dining. Bars that fill to capacity sometimes implement a cover charge or a minimum drink purchase requirement during their peak hours. The “back bar” is a set of shelves of glasses and bottles behind that counter. During the 19th century saloons were very important to the leisure time of the working class. In some jurisdictions, bars cannot serve a patron who is already intoxicated. Some bars may have a license to serve beer and wine, but not hard liquor. In some jurisdictions, bar owners have a legal liability for the conduct of patrons who they serve (this liability may arise in cases of driving under the influence which cause injuries or deaths).



Cbd5 | Homecraft On Tap Beer Growler System | Duration 53 Seconds

Or a blues bar may become a biker bar if most its patrons are bikers. Some wine bars also serve small plates of food or other snacks. Topless bars, where topless female employees dance or serve drinks. Where two bars still exist in the one establishment, one (that derived from the “public bar”) will be more downmarket while the other (deriving from the “lounge bar”) will be more upmarket. Beginning in the mid-1950s, the formerly strict state liquor licensing laws were progressively relaxed and reformed, with the result that pub trading hours were extended. Prohibition was repealed, province by province in the 1920s. In some provinces, taverns used to have separate entrances for men and women. Before the 1980s, most “bars” were referred to simply as “tavern”. While some provinces have been very restrictive with their bar regulation, setting strict closing times and banning the removal of alcohol from the premises, other provinces have been more liberal. After this fell by the wayside, there was the issue of water closets. Opening hours vary: some establishments are open very early in the morning and close relatively early in the evening; others, especially if next to a theater or a cinema, may be open until late at night. Polish puby serve various kinds of alcoholic drinks as well as other beverages and simple snacks such as crisps, peanuts or pretzel sticks. Spanish bars are also known for serving a wide range of sandwiches (bocadillos), as well as snacks called tapas or pinchos. Spain, however, does not have the negative connotation inherent in the same word in many other languages. As a result, children are normally allowed into bars, and it is common to see families in bars during week-ends of the end of the day. Beer bars (sometimes called taverns or pubs) are legally restricted to selling only beer, and possibly wine or cider. Bars are sometimes exempt from smoking bans that restaurants are subject to, even if those restaurants have liquor licenses. During the 19th century, drinking establishments were called saloons. Western saloons survive, though their services and features have changed with the times.

Beer Geeking: Water: Chlorine Chloramine and Chlorophenols My Nemeses by beer-geeking.blogspot.com

This helps to guarantee that the stuff that comes out of your tap won’t kill you.

You can either boil your water to remove it, or you can just let it sit out overnight.

You won’t know it’s there unless you read your city’s water report.However, this means that it won’t come out of your brewing water as easily as chlorine would. Phenols can have a spicy, plastic-y, medicinal or clove-like flavor. The problem is that yeast eat chlorine and chloramine and produce ‘chlorophenols’. If the amount is low enough, you might only be able to taste it when you burp. I started using spring and distilled water, and the problem went away. If you’re using chlorine, put all your brewing water in a big container (bottling bucket, mash tun, whatever) and let it sit for a day or two before using it. Start your water flowing at 5 minutes per gallon (experimentation and experience will let you know what that is), set a timer for half an hour or so and come back when it beeps. This is probably cheaper in the long run than bottled water, and is worth it over a carbon filter if your tap water has too many minerals in it or tastes disgusting. Remove chloramine with 1 campden tablet per 20 gallons or (preferably) an activated carbon filter at a very slow flow rate. Remove chlorine by letting it sit out a day or two, or any way that works to remove chloramine. All that will be left is temperature control, evaporation rate consistency and fermentation temperature control. Will this amount be enough for the yeast to create chlorophenols?

Most municipal water is treated with chlorine or chloramine to kill bugs. The problem for brewers is twofold: deadly organisms can’t survive in beer anyway, and chlorines can do bad things to the flavor of your beer. Chlorine is volatile, and will leave your water pretty easily. Furthermore, you can taste the chlorine in your water; no nasty surprises.

You can only see if it you fill a large, white container with a very large volume of water, and even then it is a very faint blue-green color that you might not even notice. In fact, that’s why cities are using it now: it is more likely to stay in your water, so they can use less and be sure that it keeps killing things all the way to your house. Even if you don’t use chlorinated brewing water, chlorine can get in your water if you sanitize with bleach and don’t rinse adequately. Your beer will have a difficult to define ‘sharp’ or chemical flavor, and usually a plastic or band-aid aftertaste, like you just stuck your nose into a first-aid kit.

They say you only need a quarter tablet for 5 gallons, but look how well that turned out for me?

Activated carbon removes chlorine and chloramine if you run your water through it at a very slow rate, between 2 and 5 minutes per gallon. I also need to buy and store a big plastic jug to carry that water in (two, technically, since they only hold 5 gallons each). These are generally expensive, require a lot of setup, and a lot of space for the system itself and the water tank.

The Grain Father by amazon.com

Element counter flow wort chiller with copper inner coil 500 g. Pour in sparge water, wait for it to drain, set aside the basket, and discard the grain. Cleaning the grain basket is a bit more of a nuisance since it comes apart and has to be cleaned inside and out, but isn’t bad. There is no visible warning that this has occurred except that you notice your wort temperature consistenly dropping. Apart from these complaints, it seems to be a reliable and well-made device. I have had no problems getting it to boil vigorously but it takes time. I did have to flip the element to normal to hold a 158 mash temp but had no trouble reaching and holding a good rolling boil.

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