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A lot of commercial gingerbeers are really just ginger extract mixed with carbonated water and sugar. Probably why the ginger is sharper in the commercial solution. What i do, is i leave the ginger in the brew for the first couple weeks to really get everything out of it. Then i rack into a secondary vessel and let it ferment out dry. After that i back sweeten with non-fermentable sugar and bottle carbonate it. This gives a much sharper ginger flavor i find. But i don't use a ginger bug and ferment to 5-10% ABV so that probably also makes a difference.
@@BenhamBrewing i just use a generic wine yeast from my grocery story. They don't advertise the specific strain, but from personal testing it has a tolerance of ~15%.
I've always fermented kombucha at 75-85F. Is there a reason to do it so low? I thought that could be bad for it. Also, why not just use something like cheesecloth in place of the usual lid instead of getting a special 3D printed device to keep the pressure release valve open?
Honestly, it might be fine at 75-85. I'm used to brewing beer, so anything over 70 makes me nervous. I'll try warmer temps on the future, and see if that changes the flavors at all. You could totally use a cheesecloth, but i find there is less to mess with if you just prop open the valve, vs cheese cloth where you have to pull the keg out, attach the lid, put it back in, then hook up all the tubing (call me lazy if you must, lol)
Really enjoyed the video - as a complete newbie to brewing (or fermentation) and still waiting for my unit to arrive, I’m sure my interest will be piqued and I’ll want to dive down the rabbit hole and learn more. It’s great to see there is a little flexibility to experiment, maybe before the other mashing unit is developed. Will definitely keep an eye out for new videos, subscribed! -if I was to make a video request, it would be to see how to incorporate more third party products (extract kits, clones and the like) or other hacks as there doesn’t seem to be much on the forum as yet. Thanks!🙏🏻
Neither. Usually you take gravity readings before AND after so you can calculate the ABV. Since ginger beer is considered "non- alcoholic", I did not take any gravity readings.
This makes 1 gallon of brew. Not a product for everyone (but I have been very surprised by the Kickstarter support as of now, they are at $252k on a goal of $10k). Again, not for everyone, but clearly there are lots of people who are interested. Do you still use the fridge that made more, for less?
The ferm control 2.0 allow more control over the fermentation pressure. I would love for it to fix the foaming issues that plague the FI, but I think the very short serving tube is the biggest factor.
@@chrissmith3222 I've never had that beer! Not sure if I can source it in the US, but stay tuned for a brewing video and recipe! Love brewing beers that can't be gotten locally!
I just ordered the iGulu can’t wait to get my hands on it my question was I’m going to fallow a video for a cider but i don’t understand do I have to stabilize it if I want to back sweeten, or add fruit or is that what the cold crash is?
I may have been lucky...but I put down a West Coast IPA under pressure...filled up hop bags...released the pressure towards the end of the ferment and dropped the bags in...closed it up and brought it back up to 10 psi...it worked a treat...nice hoppy aromas...and beautiful crips finish.
Did you notice a bump in gravity or efficiency with squeezing? I would expect you at least got a little more volume. I have been squeezing my grain bag for the last few years. When I started squeezing I noticed about a small bump in my efficiency, but not really enough to make a big impact (maybe 2-3%).
Excellent video man. I watched it 3 times already. Now I'm going to try this one. I'm really surprised you don't have more subscribers. Good luck bro. Thanks
I appreciate the product to make home brewing approachable and easier for some folks. When you have extra steps for certain styles, kinda shows it might be better utilizing all grain, sanitized boil, cold crash, style appropriate yeast, dry hop, thiolize, and get the best possible product with the best ingredients? 🤷♂It was interesting to see your improvisation for dry hopped IPA with the iGulu.
I often equate the iGulu to a bread machine. Somewhat limiting in what you can do, but what you can do turns out pretty good, with minimal effort. Not for everyone (I myself prefer all grain and more control) but for those that have invested in this machine, are limited on space and time, this could be a viable option. Appreciate the comment!
This thing just doesn't make any sense. If you are a serious home brewer, You are going to want variations in hop bitterness and aromas. And if you have to boil in your kettle, you might as well continue the old fashion way.
I don't really think it's for you guys, the "serious" home brewers. It's much more for the everyday person who just wants to be able to brew a beer without having to have an entire kit, another huge benefit is the fact it also does Ciders and Kombucha. Also all the parts fitting into one piece is a big thing, had a Picobrew previously and would move every year ; eventually just got tired of moving everything. I'm very excited by the prospect of this machine as it's come a long way from its initial design.
@@mrfuzz241 Every serious home brewer started with extract and a simple kettle on the kitchen stove. And there was room for growth. With this gulu it is where you are at. You are not going any where.
Your point is valid, but I think you are missing something. Correct in that If you are a serious home brewer, why would you invest in this? Also, If you are a serious baker, why would you buy a bread machine? You would not. Yet people still buy bread machines. Not everyone wants to spend the time making bread, or beer 100% from scratch. With brewing as a hobby on the decline, I am ok with ANYTHING that brings people into the hobby. I also agree with you. We brew all grain because we like the control and freedom. Thanks for the comment!
@@BenhamBrewing I have had bread machines. You can change ingredients in a bread machine. If you don't want to take the time to make beer. Just buy it. I have been brewing for ten years. I have seen these gadgets come and always go. It is all about someone wanting to get rich by inventing a something. This beer machine will sit on a counter. Take up space. used maybe three times then put on a shelf in the corner of the garage. Comparing this to a bread machine is apples and oranges.
Tell your friend that they are correct, though its not necessary every time you use a refractometer. In this quick guide on how to read and take samples, we did not mention calibration. Let your friend know they can watch this video here: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-5xSo3HCTKzE.html which covers this topic in more detail (so not the Quick Guide". Cheers!
I always used the iodized salt method. I would always have a canister of iodized salt that I would use specifically for cleaning my glassware. Other than that, all you need is a sink with warm running water. Turn the water on to a nice warm temperature; once there get the glass nice and wet, inside and out (but especially inside and around the brim/lip). Dump any excess water out of the glass. Next take the can of iodized salt and open the nozzle, and slowly and evenly pour it along the insides of the glass, trying to coat the entire side all around, from brim to base. It can be hard to get just right, but once you figure the best angle to pour it in it gets easier. Note where the salt sticks; where it sticks, the glass is clean. Where it doesn't, there's grease, oil, dust or some other debris that needs cleaned. So just take your finger and rub some of the salt that's already in there lightly on a section of glass that is dirty (ie. has no salt sticking to it). Add more salt to the area if needed. This will actually remove whatever it is that you can't see that's in your glass. Do this to any section that needs it. Once you think you've got it all, do a quick rinse in warm water, getting rid of all the salt and water, and do the salt test again. If there are any spots where the salt still does not stick, repeat the above cleaning technique. If not, rinse the glass out real well, making sure to go over the outside one last time during the rinse, then set to dry. This last rinse I often use hotter water with the idea that it will help to evaporate quicker, but it's not required. I let my glassware air dry.
Def a process for sure. As many beer glasses as I wash, I don't think I would have the patience for the Salt Technique. I commend your commitment to clean beer glasses!
I use 3 gallon kegs so they fit in my beverage refrigerator with a small CO2 bottle. One other benefit to this tap is it is probably the lowest vertical profile tap you'll find. It saved several inches at the top of my fridge so I could put the shelf in without some 1.5" long tap handle.
I paid for on IndieGo years ago and VOILA , it showed up this week. It was supposed to be all grain capable at the time. Watching your video, it makes me wonder about brewing a wort and then just using the igulu for fermentation/serving. Any thoughts on that? Are bar codes available for a variety of fermentation profiles without buying kits to get?
You could def do that. I am an all grain brewer, who has not done extract in years. But, with the iGulu, I've been playing around with extract again. (video coming out soon on brewing your own beer... not their kits). The iGulu does have some stock fermentation profiles built in that should get you going without issue (no need to use the app). I recently unlocked Master Mode, which allows you to dial in exact temp and time for fermentation. Just did a Kviek ferment, and had the iGulu heat it to 90 F.
Is there a way to dump the trub/yeast cake that settles in the fermentor before cold crashing and serving? If not, seems this reduces the amount of beer available to less than a gallon and would easily get stirred up when serving.
@@BenhamBrewing Can you share how you unlocked the master mode? It isn't clear to me how I do that. I'm just getting back from some travels and getting geared up to try mine out for the first time.
@@placesspaces Master Mode is an RFID card that you can purchase from iGulu. You scan it like the recipe kits on the side of the iGulu, and it unlocks full software features. Its odd though, I see it on their website, but no option to add it to cart, or what current pricing is. They were sending the cards out for free to some users (not sure if they were kickstarters). I would shoot them an email to see what the options are. support@igulu.com
@@BenhamBrewing Thanks - I gave them a call and they agreed to send me the Master Mode RFID -- I am a crowdfunding backer and I have the idea they will provide this without charge to all crowdfunding backers
Dial back the pressure, or don't pressure ferment at all. Kveiks do very well up to 90 degrees F. If you want the esters, I would let the heat rise, and less/no pressure.
Great video. I have yet to do a beer. Just started wine a few months ago. I was thinking about a 16 qt. stockpot but after your experience I'm thinking 20 now. First time I've heard about the drops definitely going to invest in those.
Wow! It’s back! This was first released back in 2016. Novelty appliance in my opinion. Lots of promotion going on. This would not be my entry point into home brewing. Again just my opinion.
Great video! This just happened to me with a five-gallon batch of American Red Ale. I'm nearly positive it was due to underoxygenating the wort. I got lazy about that step, but I'll get it right from now on -- a learning experience. But this video validated my suspicions. And now I'm a subscriber!
I agree with all you said, it is allot of foam, took me half a hour to get a full glass a beer, ie pour wait pour wait, and the beer tastes thin to me but all in all a good beer
As one of the early backers through crowdfunding, I appreciate this review. My unit showed up the other day but they did not include any kits. So once I get a couple kits in, I'll give this a run. I really hope they open up custom brewing soon as I would love to experiment with some small batches. I will probably take the kit to my local homebrewing store and have them reverse-engineer a couple kits for me. 😆
YES, I am excited for their app to be updated, and the master brewing to be unlocked. TBH, it would not be too hard to create your own recipes! PLEASE let me know how your brews go!
They need to clean them properly! Beer Clean makes a whole line of beer glass cleaners/sanitizers for commercial use. If the establishment is good, and cares about their customers, you should be able to bring the issue to their attention, and they should resolve it.
