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Brew Day V2.0

But the big thing that I'm really excited about for the upgrade is something I've thought up as an integrated kegerator security system. It is completely my idea and my design. I haven't seen or heard of anything like it and I think it could possibly be marketable.

So my son recently turned 14. I have no reason at all to believe he's ever gotten into my beer, but there's currently nothing stopping him. He's also home alone pretty often. Then there are the concerns of what would happen if one of his friends got into the beer that I had done nothing to secure. So, anyway I want to summarize the idea.

The system would be arduino based and involve electric solenoid valves on each of the beer lines leading to the taps. On the front of the kegerator there would be five momentary push button switches. The switches would be used to enter a three part combination (each part would be any one button press to multiple simultaneous button presses) which would open the solenoid valves and allow beer to be dispensed. With the arduino I could set the duration the the valves remain open. I think normally I would set it for something like 5 minutes, but if I had guests over I could easily set it to last for several hours. So without any additional intervention the kegerator would normally not function.

The alternative are locks that can be used on the tap handles. My problem with that is that I think I would typically remove the locks when I wanted to use the kegerator and more often than not forget to put them back on. Plus they are about as expensive as the system I plan to build, they don't look very good, I question their effectiveness and I'd have to carry around or keep track of the keys for each one.

I know based on my description it might be hard to picture what I'm trying to do, but once I start putting it together I'll post pics. I'm really really excited about it. I'm excited for it for my own use but there is the possibility that this is something a lot of kegging homebrewers would want.
 
The solenoids would be a very good idea, and probably not too hard to install.

The problem I had is that beer line is typically 3/16" and there are not a lot of options out there for electric solenoids that size. To have the beer enter a larger opening causes the CO2 to escape and cause massive foaming at the tap. I recently found a product that is used as a flow control for beverages and will allow me to use 1/4" line without having to have really long beer lines. With 3/16" I already have to use 10' to balance the pressure. With 1/4" I think it would be upwards of 20'. With the flow control device I can actually just use as much line as it takes to get the beer where it needs to go, so internally the kegerator will be much more tidy and look a lot better. Plus I don't have to worry about the turbulence or diameter the valves produce. I wanted to make this several months ago but gave up because I was sure it would cause excess foaming. Now I think I can make it work.
 
Nice, that would be awesome! This is the type of event that couldn't happen in Utah.

So were there people there with several bottles of something looking to trade for other bottles?

Any chance you encountered any Tactical Nuclear Penguin?
 
GF, can I blame you for the intention of having a beer on my bday since you post so much about beer? Also, do you brew any amber ale? Cause I think that would be fantastic and I'd pay you for some. :D
 
GF, can I blame you for the intention of having a beer on my bday since you post so much about beer? Also, do you brew any amber ale? Cause I think that would be fantastic and I'd pay you for some. :D
I really don't want to be the cause of anyone drinking when they have commitments not to or have personal reasons why they resist it. Obviously it's up to each individual to abstain or not, but I understand that there are external factors that can make it easier our more difficult. My mother was a pretty bad alcoholic, although she spent far more time "in recovery" than as a practicing alcoholic. I would have been pretty angry when I was a kid if I knew someone was tempting her to drink. She was night/day different and although when she'd start drinking again she could keep it under control for a few days really after a week or two she'd be drinking from the time she got up, while she was delivering the mail, and all evening until she went to bed. I loved her to death when she was sober but couldn't bare to be in the same room with her when she was drunk.

So anyway, I'm really sorry if I'm making it harder for you to not drink if that's what you're trying to do. Maybe I'll talk about beer a little less here.

But on to another issue. I don't sell beer. That's not a wink wink nudge nudge, I do not sell beer. For one it isn't legal. For another there is beer just as good as I can make at the liquor store or local pubs/breweries and they charge less than I would if I had to put a price in my super nano sized batches (compared to what even the smallest microbrewery does). There's just to many man hours of hard work per gallon of beer I make to make selling it make any sort of sense.

I have made some amber colored beer, but not something that would meet the textbook definition of an American Amber ale. Scottish ale is very similar and is one of my favorites. My Scottish ale took silver in the category this year.
 
I really don't want to be the cause of anyone drinking when they have commitments not to or have personal reasons why they resist it. Obviously it's up to each individual to abstain or not, but I understand that there are external factors that can make it easier our more difficult. My mother was a pretty bad alcoholic, although she spent far more time "in recovery" than as a practicing alcoholic. I would have been pretty angry when I was a kid if I knew someone was tempting her to drink. She was night/day different and although when she'd start drinking again she could keep it under control for a few days rely after a week or two she'd be drinking from the time she got up, while she was delivering the mail, and all evening until she went to bed. I loved her to death when she was sober but couldn't bare to be in the same room with her when she was drunk.

So anyway, I'm really sorry if I'm making it harder for you to not drunk if that's what you're trying to do. Maybe I'll talk about beer a little less here.

But on to another issue. I don't sell beer. That's not a wink wink nudge nudge, I do not sell beer. For one it isn't legal. For another there is be just as good as I can make at the liquor store or local pubs/breweries and they charge less than I would if I had to put a price in my super nano sized batches (compared to what even the smallest microbrewery does). There's just to many man hours of hard work per gallon of beer I make to make selling it make any sort of sense.

I have made some amber colored beer, but not something that would meet the textbook definition of an American Amber ale. Scottish ale is very similar and is one of my favorites. My Scottish ale took silver in the category this year.

I'm just giving you a hard time. Craft away and talk it up! I've partaken and you make a hell of a brew. I've bad 2-3 beers since last October because when I drink hard liquor, I don't remember much, if any of the night before. I will throw back a cold one for my bday to celebrate but no binge, ever again. :D

Ask Beer, I gave him all my liquor. Some good ****, too. 3 bottles of Johnnie Walker, some Jack(a few different kinds). Better than the drain...haha!
 
This kind of fits in this thread. I have a friend here who grows chilis in his garden: jalapenos, one he calls a jumbo chili (looks and tastes a lot like a large anaheimm) and one called "baumchilis" or tree chilis, which I found out is called a manzano chili. He had a huge surplus and gave me maybe 15 pounds of chilis, so I decided to make fermented chili sauce, like tobasco. I made one with primarily jalapenos, which tastes fantastic (fermented them all for a month), another with all the red chilis we had - red jalapenos, orange/red manzanos, a few of the jumbo chilis that had turned red. This one actually tastes a lot like tobasco, but isn't as good as the jalapeno sauce. The third we did with mostly the jumbo chilis, a few jalapenos, and some yellow bell peppers, going for a milder sauce (the red is pretty hot, almost as hot as tobasco, the green is perfect, the yellow should have been mild).

Anyway, after 2 weeks the yellow started tasting kind of funny, and smelled like fresh bread. Then the yeast smell got stronger and stronger and then after 3 weeks it started smelling like rubbing alcohol. It appears the natural yeast took over instead of the good bacteria (lactobacilis) and we made pepper-schnaps or something. It has a pretty strong alcohol content and my friend told me it tastes a little like spicy pepper-flavored vodka. We have 2 pints of it. I am debating whether I try to take it somewhere to see what the alcohol content really is, but my friend and I took basically a shot and he assured me it is pretty damn strong. Crazy.
 
This kind of fits in this thread. I have a friend here who grows chilis in his garden: jalapenos, one he calls a jumbo chili (looks and tastes a lot like a large anaheimm) and one called "baumchilis" or tree chilis, which I found out is called a manzano chili. He had a huge surplus and gave me maybe 15 pounds of chilis, so I decided to make fermented chili sauce, like tobasco. I made one with primarily jalapenos, which tastes fantastic (fermented them all for a month), another with all the red chilis we had - red jalapenos, orange/red manzanos, a few of the jumbo chilis that had turned red. This one actually tastes a lot like tobasco, but isn't as good as the jalapeno sauce. The third we did with mostly the jumbo chilis, a few jalapenos, and some yellow bell peppers, going for a milder sauce (the red is pretty hot, almost as hot as tobasco, the green is perfect, the yellow should have been mild).

Anyway, after 2 weeks the yellow started tasting kind of funny, and smelled like fresh bread. Then the yeast smell got stronger and stronger and then after 3 weeks it started smelling like rubbing alcohol. It appears the natural yeast took over instead of the good bacteria (lactobacilis) and we made pepper-schnaps or something. It has a pretty strong alcohol content and my friend told me it tastes a little like spicy pepper-flavored vodka. We have 2 pints of it. I am debating whether I try to take it somewhere to see what the alcohol content really is, but my friend and I took basically a shot and he assured me it is pretty damn strong. Crazy.

Yeast are everywhere!

Some brewers intentionally inoculate their wort with wild yeast. There is even a category for wild fermentation in the Beehive Brew Off.

Did you add any sugar to the peppers or was it just the natural sugars? What temp was it at most of the time?

Yeast can only ferment things to about 13%abv. Most yeast cannot get that high. If fermentation was hot, high 70s or above, then the yeast probably produced fusel alcohols that have a much stronger taste and aroma. Fusel alcohols are often described as smelling like rubbing alcohol.
 
Nice, that would be awesome! This is the type of event that couldn't happen in Utah.

So were there people there with several bottles of something looking to trade for other bottles?

Any chance you encountered any Tactical Nuclear Penguin?

Why? I'm kind of interested to know.

Soooo, in regards to the event. You pay $45.00 bucks and from 10am - 5pm you're allowed to drink everything there.

So, the main stuff to drink was all blind. There was A through F of IPA's that you could drink and vote on as your favorite. All blind of course. There was also an A through E of coffee infused beer with Trystero being one of the selections and again, all blind. He came in 2nd and the place boo'd when it was announced. Man, I love Greg. Anyway, in addition to that most everyone brought bottles of beers to share.

All in all, there was some pretty amazing stuff to be consumed. I don't think I had any of that TNP but there was some selectable Bruery beers.

Maybe I'll talk about beer a little less here.

Duder, I know Ginger Jazz Fan was messing around but if someone has problems with the temptation of sudsy goodness, that's their issue and they should probably NOT click on a thread "brew" in the title. If you ever find yourself in LA for whatever reason, let me know and I'll take you to some spots.
 
Why? I'm kind of interested to know.

Soooo, in regards to the event. You pay $45.00 bucks and from 10am - 5pm you're allowed to drink everything there.

So, the main stuff to drink was all blind. There was A through F of IPA's that you could drink and vote on as your favorite. All blind of course. There was also an A through E of coffee infused beer with Trystero being one of the selections and again, all blind. He came in 2nd and the place boo'd when it was announced. Man, I love Greg. Anyway, in addition to that most everyone brought bottles of beers to share.

All in all, there was some pretty amazing stuff to be consumed. I don't think I had any of that TNP but there was some selectable Bruery beers.



Duder, I know Ginger Jazz Fan was messing around but if someone has problems with the temptation of sudsy goodness, that's their issue and they should probably NOT click on a thread "brew" in the title. If you ever find yourself in LA for whatever reason, let me know and I'll take you to some spots.

Crap, I was in the middle of typing up this whole explanation of why it wouldn't work here and somehow I nuked it. Anyway, let's just leave it at laws that make less sense than the old Assault Weapons Ban made for guns. In both cases the laws were made by people who consider the regulated item evil and unnecessary.
 
Playoff Push IPA is brewing as I type this.

It's the beer previously known as Stifle Tower IPA. I've changed it up a little, added more Rye (from 3lbs to 5lbs) cut out the cara-pils and used a little more acidulated malt. ABV is estimated at 7.9%. This is a citrus hop focused Rye-IPA.

Kegged a batch of YES YESterday and it seems like it's gonna be good.

Wanted to build up my supply for a possible poker game mid-April.
 
Playoff Push IPA is brewing as I type this.

It's the beer previously known as Stifle Tower IPA. I've changed it up a little, added more Rye (from 3lbs to 5lbs) cut out the cara-pils and used a little more acidulated malt. ABV is estimated at 7.9%. This is a citrus hop focused Rye-IPA.

Kegged a batch of YES YESterday and it seems like it's gonna be good.

Wanted to build up my supply for a possible poker game mid-April.

Yeah, buddy.

In honor of this post, I'll be sure to take a bottle of UGLI with me to work tonight for dinner.
 
Yeah, buddy.

In honor of this post, I'll be sure to take a bottle of UGLI with me to work tonight for dinner.
Wow. Let me know how it is. I've really never had my own beer that's older than 3-4 months old.
 
Def will do! I still have some Pistol left, some Yes, Worker and Third Cousin.
Hey, would you mind holding on to the YES until I can send you one from this most recent batch? Then compare them head to head? The recipes are different and I'd like to know which one you prefer.
 
Hey, would you mind holding on to the YES until I can send you one from this most recent batch? Then compare them head to head? The recipes are different and I'd like to know which one you prefer.

Yeah, man. Do you have Paypal? I could send you some funds for the shippage...
 
May I please have as many different beers as possible sent to me again? Funding should be assumed.

Also, how the **** does Stifle Tower have a beer named after him but not Wes? Just sayin'. A Wes beer would have to be crazy, like 11's ABV, to be fitting.
 
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