About 32% of all New Zealand males have tried and quit homebrewing while only 0.3% do it at any one time. So for every 1 person brewing there are 100 who have quit. Upon analysis, it was concluded there are 10 main reasons people quit hombrewing in any country. The BrewMaster™ was developed to try and get these people back into the hobby by solving the issues they state they had. On top of that, the passion and advances in home brewing that is part of the US home brew scene have also been relied upon, such as the BJCP Style Guidelines (and their definitions for the official international beer, mead and cider styles), better quality ingredients available and the craft beer explosion.
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10 Solutions with BrewMaster™
- The carbonation process occurs during fermentation – no extra bottling (4 weeks) or kegging (1 week) steps required unless you want to bottle or keg the finished, fully carbonated brew.
- Fermentation takes 4 days for Ales and 6 days for Lagers as our vessel is temperature controlled to a set-point to achieve a constant yeast fermentation rate.
- Clarification takes 2 days. Both yeast and protein chill haze are removed (however cloudiness can still be allowed for certain beers styles if desired). Clarified beer can be optionally bottled or kegged and will be crystal clear.
- The sediment removal system removes sediment without having to move the beer anywhere. The clear beer directly consumed out of a WilliamsWarn® draft beer tap is therefore the least oxidised beer in the world.
- Minimal effort involved - 30 minutes work at the beginning for 23 litres (6 gallons) of beer after 7 days. Steeping extra hops and malt is also not time consuming but adds much to the beer flavour.
- No experience is required to make a good beer. Just follow the instructions carefully. However the flexibilty to be creative is still there and any style can still be brewed. Santiago Aon beat 45 of the world's biggest breweries to win Gold at the Asia Beer Awards with his 3rd brew.
- Perfect temperature control during fermentation so yeast doesn’t make off-flavours or headache-causing compounds
- Perfect cleaning and sterilisation, so no infected beer. Both detergent and sterilant are used.
- No beer transfers, so no beer oxidation. This is technically the freshest beer in the world when consumed out the draft tap due to its almost zero parts per billion oxygen content when finished. The option still exists to counter-pressure bottle or keg.
- Yeast is removed from the beer like in a modern brewery, so there are no dead yeast flavours in the beer.
Result: The beer is the same quality as a professional brewery, so high satisfation.
10 Reasons people quit Homebrewing
- During fermentation the yeast makes 10x the CO2 you need but it all goes out to the atmosphere. Flat beer then has to be carbonated after fermentation in an extra process step in bottles (4 weeks) or kegs (1 week).
- Fermentation often occurs at ambient temperatures so gets cold at night & in winter (or too hot in summer) and therefore fermentation can take weeks to complete.
- Clarification can take weeks and even then the beverage can still be cloudy, which is really only acceptable for a few beer styles like Wheat Beers. In-Bottle conditioned homebrew will always have a cloudy yeast layer at the bottom of the bottle.
- Beer is most commonly transferred off the sediment into a secondary vessel and then bottled or kegged after that, which takes time and can oxidise the beverage greatly and create stale off-flavours.
- Too much work. Multiple vessels and transfers required. All vessels must be cleaned. Bottling homebrew for a secondary in-bottle fermentation can take many hours also.
- Experience is required to make a good beer. Trial and error. Many ex-homebrewers state this as being their No.1 reason for quiting. They could see there is a long learning curve to understand what brewing is and that there are quite a few bad batches to be made before the brewer gets on top of the hobby and control of the process.
- Poor temperature control during fermentation leads to yeast making off-flavours or headache-causing compounds.
- Poor cleaning and poor sterilisation which leads to many infected beers.
- Chronic beer oxidation can occur due to transfers between vessels and into bottles and kegs, especially if no CO2 blankets are used.
- In-Bottle carbonated homebrew has a dead yeast layer at the bottom which contributes autolysed (dead cells) off-flavours.
Result: The beer isn't the same quality as that which you can buy, so the brewer quits.
Note: The BrewKeg50™ system invented for bars and restaurants has no temperature control, number 7 in the above list. As long as the brewer ensures a temperature between 18-25°C (64-77°F) during fermentation and then a cold temperature after that for clarification and dispense, the same advantages as the BrewMaster™ will hold true for the BrewKeg50™.