Recent content by Picobrew

Or to increase Maillard reaction you could raise the pH of the mash, about a pH 6 should increase the reaction. Unfortunatly this would also decrease the efficiency as the beta amylase likes a lower pH.

It evaporates about 1-2 pounds during boil, variable with ambient humidity.

One thing you do get better with a boil is water evaporation. The ability to control final gravity by increasing or decreasing the amount boiled off in an actual boil gives most home brewers a valuable tool for hitting OG. In the PicoBrew we only get a couple points gravity increase during...

Airgead, Been making so many batches for testing that I didn't have enough friends to empty the kegs fast enough. Got a big dead spot in the grass in the back yard. Turns out over 5 gallons a week of beer is bad for grass. Come visit HQ in Seattle and we'll work our way around all 14 taps...

Hmm. Ok doing some math. figuring in a bar here versus there your savings drinking good beer here versus there (call it $8 per beer), and a airline round trip ticket, if you came here to visit and drank about 180 beers it would essentially pay for the ticket. Of course that doesn't count hotel...

Liam, Not sure you need the health care if nobody can afford to drink beer. Here, no health care but lot's of beer. go figure.

Why isn't everyone brewing there? I'd go broke paying that much. how much does grain and extract cost per beer there?

Holy X$%#! No wonder the brewing community is strong, that's robbery! How much can you legally brew per adult per year? Here it's 100 gallons.

We thought about it but the energy requirements to chill even 2.5 galons of wort are high if you want to do it in under 30 minutes. It would have added a lto of weight also. Instead, we use the simple Home brew standby- circulate through the copper coil immersed in ice water. We interrupt the...

Yeah, there are a lot available. What's the price of a craft beer there? Here a six pack of 12 ounce is about US $8.00, looks like your dollar is about on a par with ours.

did you do any water ph adjustments? At that low a temperature you are relying on the barley beta amylase enzyme for most of the conversion. Ph optimal for that enzyme is about 5.3 and activity drops drastically above 5.6.

we hope it brings more people into home brewing, they wont be used to the higher volume. Too many of my friends slowly gave it up due to time or effort constraints. I know more former brewers than current brewers at this point. I'm hoping to lure some of them back by making it a bit easier to...

Yep, we make the zymatic. I'm actually a fan of the no chill- I have not noticed any DMS buildup or any other of flavors. And the brew in a bag was a heck of a lot less messy!

I can shed some light on this as I am one of the cofounders. joined this site since we don't sell to Australia and wanted to go silent on the US sites since I might be biased. It is a HERMs system, as we use a plate heat exchanger with a hot water set. The delta T between the hot water/glycol...

Working late and trolling the web when I came across your site. I've been home brewing for some time, doing the normal work up from concentrate to mini-mash to whole grain. Now I'm part owner of a brewing equipment company in the US. I don't really want to take part in the forums here as I...