Jump to content



Photo
- - - - -

Brewometer


  • Please log in to reply
130 replies to this topic

#1 Glomp

Glomp

    Krausen

  • Members
  • PipPipPip
  • 68 posts
  • Joined 11-December 14
  • Location:Australia

Posted 31 March 2016 - 10:15 AM

The brewometer was first proposed in a failed kickstarter campaign a couple of years ago and there was some discussion here but the thread title is now a bit dated.

 

http://aussiehomebre...ds-our-support/

 

It has been on sale recently in the US for US only customers for $120 US.

 

I notice on their website that they are now shipping internationally.  It seems pretty interesting

 

http://brewometer.ne...ucts/brewometer

 

 



#2 Siborg

Siborg

    Beer God

  • Members
  • PipPipPipPipPipPipPipPipPip
  • 1,346 posts
  • Joined 06-February 10
  • Location:Doreen, Victoria

Posted 31 March 2016 - 10:30 AM

A lot of people bagged this out so much on that previous thread here. I actually kind of like the idea. It would be good to track the temps of my brew and make adjustments to my temp control process to get that extra little bit out of that process. And I forgot that it tracks gravity as well. More reason for me to leave it the hell alone once fermentation starts. Otherwise, I waste way too much taking readings.

 

$US120 isn't too much to ask for a bit of smart tech IMO



#3 Michael Burton

Michael Burton

    Beer God

  • Members
  • PipPipPipPipPipPipPipPipPip
  • 453 posts
  • Joined 18-April 10
  • Location:Dunmore

Posted 03 April 2016 - 09:04 PM

I was very interested in this project when it was on kickstarter and didn't realise they were still persevering after the failed campaign.

 

My worry about the S.G. readings, aside from krausen and hop material stuffing up the accuracy is when it gets swished around with fermentation activity and when it contacts/sticks to the side of the fermentor. I'm eager to hear real world results!



#4 Danscraftbeer

Danscraftbeer

    Beer God

  • Members
  • PipPipPipPipPipPipPipPipPip
  • 1,722 posts
  • Joined 01-April 15
  • Location:Melbourne SE

Posted 03 April 2016 - 09:49 PM

So its not going to work in a seeled Stainless Steel kegmenter/vessel though. Oh well.

 

edit: It claims that it does. oops. Still sceptical if its all in a temp controlled fridge as well. (chewing on foot in mouth right now)


Edited by Danscraftbeer, 03 April 2016 - 10:11 PM.


#5 Danscraftbeer

Danscraftbeer

    Beer God

  • Members
  • PipPipPipPipPipPipPipPipPip
  • 1,722 posts
  • Joined 01-April 15
  • Location:Melbourne SE

Posted 03 April 2016 - 09:56 PM

Hate to be negative really but cant help it. If there isn't enough things on phones to distract people from work and while driving cars!!!

What can you do at work etc when the temp gets too high! other than be distracted bla bla. Sorry for cynical reality checking. 

I'm not bagging it by the way. I love seeing techno brewing stuff it is pretty cool. B)


Edited by Danscraftbeer, 03 April 2016 - 10:00 PM.


#6 MastersBrewery

MastersBrewery

    Journeyman, the learning never stops

  • Members
  • PipPipPipPipPipPipPipPipPip
  • 2,348 posts
  • Joined 07-June 11
  • Location:Penrith, NSW

Posted 03 April 2016 - 10:20 PM

Hate to be negative really but cant help it. If there isn't enough things on phones to distract people from work and while driving cars!!!
What can you do at work etc when the temp gets too high! other than be distracted bla bla. Sorry for cynical reality checking.
I'm not bagging it by the way. I love seeing techno brewing stuff it is pretty cool. B)

login to your brewpi and adjust the temp from work. Get with it !!

#7 Siborg

Siborg

    Beer God

  • Members
  • PipPipPipPipPipPipPipPipPip
  • 1,346 posts
  • Joined 06-February 10
  • Location:Doreen, Victoria

Posted 04 April 2016 - 11:35 AM

I'd be interested not so much for the real-time monitoring but the reporting, which I can use down the line for adjustments to my process and maybe fine tune my controller.



#8 Michael Burton

Michael Burton

    Beer God

  • Members
  • PipPipPipPipPipPipPipPipPip
  • 453 posts
  • Joined 18-April 10
  • Location:Dunmore

Posted 04 April 2016 - 11:40 AM

I'd be interested not so much for the real-time monitoring but the reporting, which I can use down the line for adjustments to my process and maybe fine tune my controller.

+1 I had serious concerns about my fermentation temperature control until I eventually got around to logging it. Having a nifty BLE device and an App on your phone to display charts would be neat.



#9 Coodgee

Coodgee

    Beer God

  • Members
  • PipPipPipPipPipPipPipPipPip
  • 1,154 posts
  • Joined 03-January 05
  • Location:Greenslopes, Brisbane

Posted 04 April 2016 - 11:56 AM

Seems really cool. I'd like to get one

#10 MastersBrewery

MastersBrewery

    Journeyman, the learning never stops

  • Members
  • PipPipPipPipPipPipPipPipPip
  • 2,348 posts
  • Joined 07-June 11
  • Location:Penrith, NSW

Posted 04 April 2016 - 12:10 PM

Actually my thought from the outset with this was to tie it to brewpi, repeatability/consistency is the goal of every brewer. So removing human error/complacency is a step forward. No one takes sg readings every hour, yet we set ferment temps using gravity as the parameter (D rest and CC). Yes there would still be the unknown parrameters of disolved oxygen, bacteria count, precise ibu and srm but hell it's one less variable.

Ed. Typing on phone

Edited by MastersBrewery, 04 April 2016 - 12:24 PM.


#11 Michael Burton

Michael Burton

    Beer God

  • Members
  • PipPipPipPipPipPipPipPipPip
  • 453 posts
  • Joined 18-April 10
  • Location:Dunmore

Posted 04 April 2016 - 12:16 PM

Yep, using gravity feedback to step through our fermentation temperature schedules would be a step forward for brewing. Currently we've got BrewPi, STC1000+, or OhmBrew's fermostat but they only follow a time schedule AFAIK.



#12 MastersBrewery

MastersBrewery

    Journeyman, the learning never stops

  • Members
  • PipPipPipPipPipPipPipPipPip
  • 2,348 posts
  • Joined 07-June 11
  • Location:Penrith, NSW

Posted 04 April 2016 - 12:39 PM

Yep, using gravity feedback to step through our fermentation temperature schedules would be a step forward for brewing. Currently we've got BrewPi, STC1000+, or OhmBrew's fermostat but they only follow a time schedule AFAIK.

Some smart cookie got brewpi running on an android tab. I'm thinking a quick hack of the BPi code to pull the db containing the sg and make it a usable parameter for temp setting. Also it may be that the native software and db will run on raspberry (that's probably hoping for a little too much I know).

#13 fraser_john

fraser_john

    Go Pies

  • Members
  • PipPipPipPipPipPipPipPipPip
  • 2,510 posts
  • Joined 17-January 06

Posted 04 April 2016 - 12:47 PM

Hmmm, for lagers this would be cracker if you could tie it to the brewpi, ferment at 12c till 75% fermentables consumed, then raise to diacetyl rest temp for 24 hours, then drop by 1c/hour till 8c reached yada yada. Great concept.



#14 contrarian

contrarian

    Beer God

  • Members
  • PipPipPipPipPipPipPipPipPip
  • 1,633 posts
  • Joined 07-January 13

Posted 04 April 2016 - 01:28 PM

I was very interested in this project when it was on kickstarter and didn't realise they were still persevering after the failed campaign.

My worry about the S.G. readings, aside from krausen and hop material stuffing up the accuracy is when it gets swished around with fermentation activity and when it contacts/sticks to the side of the fermentor. I'm eager to hear real world results!


If you have a look at their blog on the site they have a graph tracking fermentation that seems to show what happens. It looks like it does influence the reading but only temporarily. With the right smarts it should be possible to link to temp control so a fermentation schedule could be set based on gravity rather than time.

It would be interesting to track gravity with one of these, a hydrometer and a refractometer to see what variation was recorded. Presumably this has happened in their development but it would be interesting to see their data on it.

I also wonder whether it is necessary to have this in your fermenting vessel or if a smaller volume of wort with the same concentration of yeast cells would ferment at the same rate So for example, could you pitch yeast and then run off a few hundred mL that you could ferment side by side with your main ferment for monitoring. There may be absolutely no benefit but would still be interested to know if it would work.

#15 Phyro

Phyro

    Amateur Brewer

  • Members
  • Pip
  • 17 posts
  • Joined 06-March 16
  • Location:Freo

Posted 21 May 2016 - 07:11 AM

Awesome to see the brains trust is all over this!

My 3cents (inflation, y'all), as someone who works away, this'll be awesome. Being able to track and time a brew will take it from messaging SWMBO every so often for a gravity/shifting fermenter into fridge* to just a "hey, can you flick the temp to X and we'll bottle when I get home"**

Obviously not everyone's situation, but it will really help time brews around work.

Someone mentioned worrying about the movement of the brewometer. Would a bracket, attached to your fermenters lid assuage this concern? (Hanging down like a thermowell) With the usual consideration towards cleaning the heck outta everything.

*have yet to finish wiring up an STC1000, and am a ways away from brewpi level, so ferments under the stairs next to that orphan wizard kid. And then schlepped to fridge. Should fix that.

**have yet to fully succeed in getting her onboard with brewing. Would figure by now she could brew her own though. As soon as she works out how to make sours though, I bet she takes over the operation.

Curious whether I can get windows to read it via Bluetooth? Run the app on whatever you call those android emulators?

Edited by Phyro, 21 May 2016 - 07:12 AM.


#16 MHB

MHB

    Beer God

  • Members
  • PipPipPipPipPipPipPipPipPip
  • 4,090 posts
  • Joined 01-October 05

Posted 21 May 2016 - 07:52 AM

I also wonder whether it is necessary to have this in your fermenting vessel or if a smaller volume of wort with the same concentration of yeast cells would ferment at the same rate So for example, could you pitch yeast and then run off a few hundred mL that you could ferment side by side with your main ferment for monitoring. There may be absolutely no benefit but would still be interested to know if it would work.

That's an interesting idea, just had a think about it over a cup of coffee, short answer I get is - not a chance in hell!

Thinking through the variables.

Height of wort plays a roll, they would have to be the same, hydrostatic pressure on the yeast, time traveling up and down, temperature difference between top and bottom...

The big one is surface area to volume, to be tall enough the sample would be like 5mm in diameter which would stuff up all the internal flow dynamics. if it was too thin rising bubbles are likely to act as an air lift pump and empty the sample tube. As the SA/V would be way higher your heat loss through the body of the two fermenters would be different (Very) even side by side in the same fridge.

 

Interesting but I suspect way harder than just monitoring the main ferment, fun little thought experiment tho.

Mark



#17 DJ_L3ThAL

DJ_L3ThAL

    Such rapp, very bass

  • Members
  • PipPipPipPipPipPipPipPipPip
  • 2,720 posts
  • Joined 11-May 10
  • Location:Melbourne

Posted 21 May 2016 - 12:16 PM

Looks cool, anyone gone through the checkout process to get freight cost to AUS?

#18 AJS2154

AJS2154

    Beer God

  • Members
  • PipPipPipPipPipPipPipPipPip
  • 353 posts
  • Joined 22-March 15

Posted 21 May 2016 - 12:29 PM

Seriously....do you need this?? Plenty of wondeful beer has been made without this level of anxiety. Don't overthink it guys.......it is beer, not an intensive care ward in a cardiac hospital.



#19 contrarian

contrarian

    Beer God

  • Members
  • PipPipPipPipPipPipPipPipPip
  • 1,633 posts
  • Joined 07-January 13

Posted 22 May 2016 - 07:06 AM

That's an interesting idea, just had a think about it over a cup of coffee, short answer I get is - not a chance in hell!
Thinking through the variables.
Height of wort plays a roll, they would have to be the same, hydrostatic pressure on the yeast, time traveling up and down, temperature difference between top and bottom...
The big one is surface area to volume, to be tall enough the sample would be like 5mm in diameter which would stuff up all the internal flow dynamics. if it was too thin rising bubbles are likely to act as an air lift pump and empty the sample tube. As the SA/V would be way higher your heat loss through the body of the two fermenters would be different (Very) even side by side in the same fridge.

Interesting but I suspect way harder than just monitoring the main ferment, fun little thought experiment tho.
Mark


Thanks for the reply Mark.

I don't really understand the impact of fluid motion and hydrostatic pressure on fermentation so hadn't even considered them as variables although the point about temperature is a good one as a smaller volume would obviously change much quicker.

I also hadn't considered the surface area to volume ratio.

I know that temperature would change the rate of fermentation but would the other factors change the rate of fermentation or the quality of the finished beer or both?

It sounds like the only thing a separate smaller ferment might tell you is when the beer is finished!

#20 Exile

Exile

    Brew Master

  • Members
  • PipPipPipPipPipPipPipPip
  • 250 posts
  • Joined 12-November 12

Posted 22 May 2016 - 08:00 AM

Looks cool, anyone gone through the checkout process to get freight cost to AUS?

 

Brewometer $120.00 USD

International Shipping $32.00 USD

 

Total $152.00 USD

 

All UP $210.60 AUD