The 12 Solutions with Personal Brewing- The carbonation process occurs during fermentation – no extra bottling (4 weeks) or kegging (1 week) steps required.
- Fermentation takes 4 days as our vessel is temperature controlled to a set-point for optimal yeast health.
- Clarification takes 2 days.
- The sediment removal system removes sediment without having to move the beer anywhere.
- Minimal effort involved - 1 hours work at the beginning for 23 litres of beer after 7 days.
- No experience is required to make a good beer. Just follow the instructions carefully.
- Perfect temperature control during fermentation so yeast doesn’t make off-flavours or headache-causing compounds.
- Perfect cleaning and sterilisation, so no infected beer.
- No beer transfers, so no beer oxidation. This is technically the freshest beer in the world.
- Yeast is removed from the beer like in a modern brewery, so there are no dead yeast flavours in the beer.
- Super-fresh extract is kept refrigerated at 4°C until shipping so no homebrew flavour. Quick turnover of product.
- Fresh dry yeast is kept refrigerated at 4°C until shipping, so no loss of vitality or viability and so no off-flavours in the beer.
Result: The beer is the same quality as a commercial brewery, whatever the beer style. | The 12 Problems with Homebrewing- Flat beer has to be carbonated after fermentation in an extra process step in bottles (4 weeks) or kegs (1 week).
- Fermentation occurs at ambient temperatures so gets cold at night & in winter and can takes weeks to complete.
- Clarification can take weeks.
- Beer must be transferred off the sediment which oxidises the product greatly and creates off-flavours.
- Too much work. Multiple vessels and transfers required. Bottling homebrew takes many hours.
- Experience is required to make a good beer. Trial and error.
- 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 due to transfers between vessels and into bottles and kegs.
- Bottled homebrew has a dead yeast layer at the bottom which contributes off-flavours.
- Old extract is been kept warm for many months on the shelf, which contributes greatly to the homebrew flavour.
- Old yeast is stored warm under the can lid which ensures a huge loss of vitality and viability, resulting in more homebrew flavours.
Result: The beer tastes like poorly produced homebrew. |
