Amazing Homebrew setup

[theribdoctor]

Was looking at other things on gizmodo and saw this...

holy hell, and no way he spent only 3500 bux

http://gizmodo.com/5900668/the-home-brewing-laboratory-of-every-beer-drinkers-dreams/gallery/1?tag=home-mod

 

[AlohaStyle]

Wow, that is awesome!!! Simply amazing that he is replicating the water from other parts of the world.

 

[theribdoctor]

Wow, that is awesome!!! Simply amazing that he is replicating the water from other parts of the world.

I'd love to ask him questions as this can be used for other purposes, bagels...replicate New York, pizza bilreplicate Italy...the possibilities are endless.

 

[pnoguy]

That is one sweet little shed....think there was a zero left out on what he spent, maybe?

 

[theribdoctor]

That is one sweet little shed....think there was a zero left out on what he spent, maybe?

or two...

its pretty sweet...

www.hammersmithales.com

 

[danthebugman]

I dunno. If he built everything himself and got some deals on the materials, perhaps. :dunno:

Dan

 

[theribdoctor]

I dunno. If he built everything himself and got some deals on the materials, perhaps. :dunno:

Dan

highly doubt that...but i still wanna ask him questions.

 

[gibbleguts]

That is one sweet little shed....think there was a zero left out on what he spent, maybe?

Dude has to be married. No way I would put the legit cost in print either.

 

[orangedog]

yeah that fridge was probably $3,500

replicating the water is an interesting idea. with scotch the distilleries attribute a lot of their flavor to the water source, and they are highly touted... outside of volume constraints, with science the way it is, seems kind of like the coke/pepsi recipe... chemists can figure it out, but there's no real need to have it.

 

[JRL]

He probably paid $3500 for the land.

It is a nice set up. There are a lot of breweries that replicate water, harder water for darker beers and what not. It is relatively easy to do if you take measurements and find out your own water chemistry.

 

[theribdoctor]

yeah that fridge was probably $3,500

replicating the water is an interesting idea. with scotch the distilleries attribute a lot of their flavor to the water source, and they are highly touted... outside of volume constraints, with science the way it is, seems kind of like the coke/pepsi recipe... chemists can figure it out, but there's no real need to have it.

I'd be interested for baking purposes...the Brooklyn Water bagel company claims they have a reverse osmosis formula of replicating the brooklyn water...

 

[smokinghole]

A reverse osmosis formula would be:

1. Remove all water minerals via reverse osmosis.
2. Add back in necessary water minerals to emulate NY City water.

I do it for all my beers. I use RO water and just keep 1lb bags of MgSO4, CaSO4, CaCO3, CaCl2, NaHCO3. I also will use just a touch of kosher salt from time to time. I weigh it all out on a little cheapo gram scale. For pH adjustment with out water minerals if you want to drop the pH I use 88% Lactic acid. I have not really had a need for a liquid way to raise pH but you could get food grade NaOH or KOH. That's basically all you'd need to make almost any water you want. I recently tried to make san pelligrino but I couldn't get the carbonation right. I need a new regulator since my regulator is pure shit.

 

[bballbaby]

A reverse osmosis formula would be:

1. Remove all water minerals via reverse osmosis.
2. Add back in necessary water minerals to emulate NY City water.

I do it for all my beers. I use RO water and just keep 1lb bags of MgSO4, CaSO4, CaCO3, CaCl2, NaHCO3. I also will use just a touch of kosher salt from time to time. I weigh it all out on a little cheapo gram scale. For pH adjustment with out water minerals if you want to drop the pH I use 88% Lactic acid. I have not really had a need for a liquid way to raise pH but you could get food grade NaOH or KOH. That's basically all you'd need to make almost any water you want. I recently tried to make san pelligrino but I couldn't get the carbonation right. I need a new regulator since my regulator is pure shit.

Seems like somebody has waaay to much time on their hands...making water. :bouncetau

j/k Adam, I know you take your craft seriously.

 

[smokinghole]

Dude when that shit costs $12 a case I'll give it a shot! I can buy RO water for $0.35/gal

 

[bballbaby]

jk Adam, like my edited post says, i know you take your craft seriously.

 

[smokinghole]

I know you're kidding, adding minerals to water isn't much of a craft. I figured I have a CO2 tank and the minerals why not try. I tried doing it in a 2L PET soda bottle with a carbonation cap. That doesn't work so well. I will try a keg which can take like 100psi after I get a new regulator.

 

[Headbanger]

Total man cave, I for one am very envious. Anyone notice the humidor on the middle of the hutch?

 

[mthhurley]

That's really cool!

And like Adam said, adjusting water is not difficult if you start with 0 RO/DI water and know what your targets are. tons of calculators on line can help you know how much of x, y, and z add. The challenge comes in when one additive changes multiple variables, like magnesium sulfate for example. Becomes a balancing act to hit exactly what you're looking for.

That said, you could absolutely create a water profile for cooking and such. Never considered it but would be an interesting experiment.

The best beer I've made to date was a clone of Firestone Walkers Union Jack. I had made it once before and it was ok. The second time, I used RO/DI and adjusted the water to the Burton On Trent profile and the beer was awesome. Made it a third time, not adjusting the water and it was not as good. So in brewing, it does have an impact.