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    • First Time BrewArtist: Basic Operation
    • Kegging from the BeerDroid
    • Sanitising the BeerDroid
    • Sanitising Kegging Equipment
    • Bottling from the BeerDroid
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    • The BrewArt App
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    • Brewing using BrewPrints
    • BrewPrint Customisation
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    • Advanced Brewing: Temperature Customisation and Adjuncts
    • First time using the BrewFlo: Basic Operation
    • Connecting Kegs
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Found 37 results

  1. Hi all, Very excited to have finally received my BeerDroid today! I have a couple of BrewPrints which I can get started with but looking to place an order for some more BrewPrints to keep a rolling brew production going. Looking for advice from other members if there are any NEIPA style BrewPrints available. Thanks, Glen
  2. Hey Guys, So stepping away from primers and will go to Dextrose for my secondary fermentation. Got a measure too which I am a little confused to the amounts for it , just seeing if anyone has used this or if anyone has a sure fire of the amounts to use. Would rather not make bottle bombs because I put too much sugar in lol . Using 750ml swing tops, and would probably use it for the kegs too ( recommended?)
  3. Just brewed a Midlands pale ale. The brewprint program indicates 4 degrees for storage. Is that the recommended temp for secondary fermentation once i keg?
  4. Who has had much success experimenting with using the 1.7kg tins? Do you halve the tin of go the whole hog? I have done the Mexican Cerveza with 250 grams of Enhancer 2. Came out alright. One of the blokes at the Brew store told me that it's the 1kg Enhancer that brings it up to the required ABV for the 23 litre systems. I am trying a Full can Coopers Draught with same amount of enhancer, it's been brewing for about 8 days now. With this one I tried breaking the Wort mix down in 2 litres warm water, then added 8 litres of cold. I would love to be able to just load up on Brewprints but my surname isn't Packer unfortunately. Who else is using cans as well as Brewpints?
  5. Hi..I have Purchased 2 Beerdroids so that I can Brew for my Husband & Myself. My Question is can I use the Beerdroid manually without using Internet/WiFi as we live Rural & only have a Dongle Wifi & it drops out a lot?
  6. Hi everyone. I have read the instruction manual and the posts on this forum about wifi issues. I feel I have followed the instructions step for step and cannot seem to connect the BrewDroid to the internet at all. I have pressed wifi manual setup, connected my phone wifi to the BrewDroid using the last 8 digits of the serial number. I have then gone onto the app and pressed NEXT which takes it to the connect network setup. No networks are appearing. Even leaving the app loading for 5mins nothing appears. I have reset the router, moved it closer to the router and still nothing is appearing. I have even followed the video guide on connecting it to the router the other way. Nothing. Is there an idiotproof way of connecting it ? I assumed it would be easy once the Droid connected to my phones wifi. It is about 5m from my router.
  7. I am new at this having purchased a second hand unit. I have started off with US Chilled Larger . it has been fermenting for 15 days now. Is that normal. Also the app keeps saying unable to detect fermentation yet the screen on the droid says fermentation. should I start again or wait a few more days.
  8. I have recently purchased 4 x brews for $87. Saving $48 on the brewprint purchases for 4 x brews by purchasing the elements individually - I am bottling so don't need the extra kegging glucose and substitute the droid cleanse for a brewers no risne sanitiser - the cerveza works out to be about $17, you save approx $11 + per brewprint. Might be worth it for those that like the brewprint recipes but want to save $$$.
  9. About to keg my first batch of Thomas Coopers Artisan Reserve. I have added the hops (2 pouches) and have noticed two pouches of sucrose. Do I add these two pouches to the batch along with the hops or did I mess up? Should I have added them at the start? Thanks in advance.
  10. I am tasting my first brew and brewing my 2nd brew in Beerdroid. This can most definitely become habit forming. It is tech gadget and brews relatively small batches which is perfect for me. Going do Blood Orange IPA after this one gets down brewing. I am hooked😂😂😂😂
  11. I said I’d give review of Golden Days of Summer Ale that switched out yeast called for in brewprint with Y5 to make it closer to Hefeweizen. Tasting this first keg at 2 weeks and going taste second at 3-4 weeks out. It taste great I am really pleased with taste. My only issue is still little flat, but could be due to losing 1/4 keg when keg valve started leaking about 4 days ago. Couldn’t tighten in place to get it to stop so had completely unscrew and reseat. That could have effect on carbonation, but other than that couldn’t be more pleased. I have no problem recommend this alteration to brew print recipe. If fan of this style of beer you will be happy.
  12. HI all, New to BrewArt and home brewing in general. I've got four brews done and am impatiently waiting for three of them to hit the 4-5 week mark (the first didn't make it past three). I've chewed through most of the threads on here and still have some questions. 1. Is there a limitation to how many ingredients the BeerDroid or 10 liters of water can handle? I saw someone here add two X5's to the Mountain Range IPA bringing the total up to nine. I actually tried and bottled this yesterday. It tasted great straight out of the droid. 2. On that note I want to try dry hopping but again what is the limit that 10 liters can absorb? Or what's a good starting point for an IPA? 3. Is there a list somewhere of what the elements do to effect ABV? I found IBU here and which hops are what. But when I start playing with the Brew Prints I don't want to make something stupid strong or close to non-alcoholic. 4. Finally, I've seen some mentions of the Facebook group. Like some of the others here I really don't want to get back into that shit show. Would there be any interest in creating a Slack channel? Could someone reading this pose that idea to the book of faces group?
  13. Welcome budding BrewArtist! If you are new to brewing with BrewArt we recommend that you checkout BrewArt 101 as your first point of call. Here you will gain access to in-depth instructional videos, FAQs and other helpful downloads. Cheers, The BrewArt Team
  14. Welcome budding BrewArtist! If you are new to brewing with BrewArt we recommend that you checkout BrewArt 101 as your first point of call. Here you will gain access to in-depth instructional videos, FAQs and other helpful downloads. Here are some direct video links you may find useful: BrewFlo: Installing a Keg BrewFlo: The Perfect Pour Cheers, The BrewArt Team
  15. Hello brewartists, My first few brews were of less than ideal quality, but with a few lessons learned the hard way, I am now hopeful of never having to pay for beer again. I thought I might kick start a conversation about what can go wrong and tips that people have found to get the best out this life saving toy. Sanitisers: My first 2 batches got infected. The brew art sanitiser did not dissolve well and sank to the bottom of the fermenter. The cure? Ditch the sodium percarbonate and use stellarsan instead. Way easier. Way more effective. Only takes 2 mins. And it's cheaper in the long run. Any used solution can be poured into a spray pump for spot sanitising. Really useful. Yeasts: All of my brews with Cooper's yeasts had been taking about 10-12 days. Which is ok. With the last couple of brews, I've used the mangrove jack craft series yeast. They rip into the fermentables unlike anything else. Brew times are now around 7-8 days. When the yeast is at it's peak activity there is so much heat generated that the beer droid takes a holiday for 3 days, where as it had to keep heating up every 4 hours with the Cooper's yeasts. Secondary fermenters: A couple of times I've tried transferring to a secondary for 2 weeks prior to kegging. Waste of time. It was interesting to see how much sediment had settled after 1-2weeks, but I would go straight to a.... Real Keg Definitely invest in a beer fridge and keg (or 4). I went with the ikegger set up, which was quick and easy. Didn't cost too much considering the benefits. Way better than bottling. Beer is ready to drink 2-3 weeks after the primary ferment. Total control over levels of carbonation. Minimal risk of oxidation and infection. Alternatives to brew prints. The mangrove jacks craft pouches seem quite good and easy to use in a beer droid. Just use half the pouch, seal up with some spring clips, spray with some sanitizer, pop into an air tight container and then into the fridge/freezer until next time (at which you can fiddle with the level of added dextrose vs malt to dial in your preferred level of dryness). Looking forward to hearing any other words of wisdom.
  16. Hi I bought the BrewArt on 1 Sept 19 for my husband as a Fathers day present. Sadly (and VERY frustrating), he could not get it to work. It keeps failing to connect to our internet. Telstra, NBN. He took it back to Harvey Norman today who also could not help him. I somehow find this unacceptable. Please, is there someone that can give us advise. Thank you Suzelle Grashoff +61422 435 033 suzelle.suzelle@gmail.com
  17. Welcome budding BrewArtist! If you are new to brewing with BrewArt we recommend that you checkout BrewArt 101 as your first point of call. Here you will gain access to in-depth instructional videos, FAQs and other helpful downloads. Here are some direct video links you may find useful: BrewArt: Introduction BeerDroid: Unboxing BeerDroid: Assembly and Power Up BeerDroid: Wi Fi Setup Overview When using the BrewArtist Community Site please be mindful to conduct yourself in an appropriate manner and be respectful of other BrewArtists. Please read our full BrewArtist Community Terms of Use. Cheers, The BrewArt Team
  18. I think I’ve ruined my first brewprint, a Belgian Lager. I put in the enhancers (E5 & E1) and the finings (?) (X1 & X2) and the yeast but not the hops because I thought they were for Kegging only, is this correct? The video is not clear...
  19. Welcome budding BrewArtist! If you are new to brewing with BrewArt we recommend that you checkout BrewArt 101 as your first point of call. Here you will gain access to in-depth instructional videos, FAQs and other helpful downloads. Cheers, The BrewArt Team
  20. Hi brewers, I'm in my first batch now brewing an american pale ale, and I just received the notification from my Beerdriod that fermentation is complete. My kegs will arrive next week and I was wondering if I can move to store mode and add the hops extract to the Beerdriod so it can ready by the time the kegs arrive. I'm planning to force carbonate the beer as soon as I get the kegs. Will this ruin the batch? Should I only add the hops before kegging? Your help and advice is much appreciated.
  21. Welcome budding BrewArtist! If you are new to brewing with BrewArt we recommend that you checkout BrewArt 101 as your first point of call. Here you will gain access to in-depth instructional videos, FAQs and other helpful downloads. Here are some direct video links you may find useful: BeerDroid: Kegging Preparation BeerDroid: Kegging with the Keg Caddy BeerDroid Kegging without the Keg Caddy Cheers, The BrewArt Team
  22. Hi BrewArtists, Been brewing a while now so I thought I'd put together a glossary. If anyone has any terms they'd like to add, comment below and I'll edit this post so they're all together in the one place. If you're a beginner, be sure to check out the official BrewArt Glossary found here: https://101.brewart.com/?p=239 (from which I stole many definitions). ABV: Alcohol by Volume - the standardised way of quantifying how much alcohol is in the beer. Adjunct: Any non-malt fermentable sugar added to the brew (eg: cane sugar, dextrose, honey). Ale: Beer fermented with ale yeast (sometimes referred to as top-fermenting yeast because of the significant amount of activity on the top of the brew). Ale is normally fermented at temperatures above 16C. Attenuation: The degree of conversion of sugar to alcohol and CO2. Beer: The world's oldest and most widely consumed alcoholic drink. A delicious beverage, traditionally made from just water, yeast, malt and hops. Beer was first produced in 9500 BCE in ancient Mesopotamia (modern day Iraq and Iran), and was the motivator for early humans to start farming. In turn, the development of agriculture encouraged nomadic humans to stop moving and build settlements, which marked the dawn of civilization. Cold Crash: Leaving the beer in storage mode (3-4C) for two days to a week after fermentation has completed. This encourages sediment to flocculate and drop to the bottom of the BeerDroid, resulting in a clearer beer. Primarily used for lagers and popularised by American beers like Miller. Conditioning (secondary fermentation): The process that carbonates the beer and refines the flavours. It's the natural way to give your beer fizz. Dextrose: An adjunct, which is the equivalent to glucose but with a mirror-image molecular structure. Dextrose for brewing is the shortened name for dextrose monohydrate, as it normally carries a water molecule. EBC: The standardised way of quantifying colour. Stands for 'European Brewery Convention', but the unit of measurement is called EBC. Esters: Aromatic organic compounds formed from alcohols through yeast action. They typically smell fruity and are more common in ales. Ethanol: The primary alcohol in beer, formed through the yeast fermenting the brew. Fermentation: The action of yeast metabolising the sugars available in the wort, with the main bi-products being carbon dioxide and alcohol. Final Gravity (FG): The specific gravity of the brew once the yeast has finished fermenting. Fusel Alcohol: May be produced from very high fermentation temperatures, fusels have a shap solvent-like aroma and flavours. Head: The foam sitting on top of a glass of beer. Head Retention: The persistence of foam sitting on top of a glass of beer. Hops: The flowers of the plant Humulus Lupulus, and are used to season beer in a similar manner to herbs in cooking. Primarily used for bittering the brew but are often added later in the brewing process for flavour and aroma. There are countless varieties of hops, which produce different aromas and flavours. Hops are also a natural preservative. Hydrometer: A calibrated device used to measure the specific gravity of a fluid, normally by floating it in a sample tube and reading where the fluid cuts across the scale. IBU: International Bittering Units scale - the standardised way of quantifying bitterness. Mainly done with high-tech spectrophotometry to measure iso-alpha acids, not with taste buds. Krausen (pronounced kroy-zen): The foamy head formed on top of the brew in the early stages of fermentation. On very healthy and strong fermentations with lots of ingredients, this can occasionally overflow from the BeerDroid. Don't worry, the beer will still be excellent. Lager: A beer brewed from lager yeast (sometimes referred to as bottom-fermenting yeast because of the lack of activity on the top of the brew). Normally fermented below 16C then lagered (stored for an extended period) prior to carbonating and packaging. Due to the lower fermentation temperature, lagers normally take longer to complete than ales. Lag Phase (Propagation): The period of adaptation and rapid aerobic growth of yeast when first added to the brew. Typically lasts 2-12 hours and is a time where nothing much appears to be happening. Malt Extract: Usually derived from malted barley, contain mainly maltose along with other complex sugars. Yeast does not ferment it completely, which gives the beer body (in the form of carbohydrates). Maltose: The preferred food of brewing yeast. Maltose is a sugar consisting of two glucose molecules joined by a 1-4 carbon bond. Original Gravity (OG): The specific gravity of the brew prior to fermentation. Pitching: Adding the yeast to the brew (also know as inoculating). Primary Fermentation: The first fermentation cycle, which produces a krausen (leaving a tide mark on the inside wall), sediment (at the bottom of the fermenting vessel), carbon dioxide gas (CO2) and alcohol. Most of the available sugar is consumed by the yeast during this cycle. Priming: The addition of a small amount of fermentable sugar prior to kegging or bottling to give the beer carbonation. The beer requires the pressure from the keg or bottle to keep the gas suspended in the fluid. Specific Gravity (SG): A measure (using a hydrometer) of the brew density compared to the density of water. Most hydrometers are calibrated to read 1.000 when floated in water at 20C. Typical brews may start in the range 1.030 – 1.050 prior to fermentation (OG) and finish in the range 1.004 – 1.012 (FG). Trub: The sediment left at the bottom of the BeerDroid after kegging or bottling. Yeast: Single-celled microorganisms of the Fungi kingdom (like mushrooms). Brewing yeasts come in a myriad of strains, which produced different flavours and bodies, and have some tolerance towards alcohol. Wort (pronounced wert): The brew prior to fermentation.
  23. First Brew = Sparkling Ale. Brew started 19 Dec 2017. Entered propagation zone. 12 hours later entered Fermentation Zone. 3 1/2 days later = Error: fermentation start not detected. Everything about this brew appears to have gone really well ... except for the notifications above. After 6 1/2 days the fermentation activity (bubbling / bubbles) has quietened and almost ceased. I'm thinking that no bubbles indicates fermentation has finished. So I'm thinking ... give it 48 hours and keg :-) However, the error messages are a concern, given that I have spent most of the last 2 days searching the "beer-web" for answers to what has caused me to get the error messages - which appear to contradict my observations of a very healthy fermentation. Does anyone know what has caused the notifications please? Is there a hope that I will still get the End of Fermentation notification? After all my research - I now have a much greater appreciation of just how much development has gone into the Beer Droid. It is a really clever piece of gear. I'm looking forward to many more excellent brews and all the possibilities that are made possible by this machine. (After quite a few fails with the DIY kits in our WA 35 - 40 degree summers).
  24. G'day guys, I've got a old crown 12 gallon copper washtub, I'm wanting to make ginger beer in it, would it be alright to brew in it, or would i need to like it.
  25. My first brew, American Pale Ale - not too shabby at all.
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