We are still moving forward on the Stir Devil. Right now we are redesigning the plate to allow us to use alternative manufacturing methods that will decrease our capital costs. More to come but you can follow us online at http://www.schuwert.com/stir-devil-updates.html
Well I figured out what all the bad reviews were all about. I bought another 6 pack of this beer tonight and its a completely different flavor. This one is a little older and the hops are dulled and the flavor seems off. Must not age well at all because the first 6 pack was great.
We will be getting a video of a 5L flask tonight, more to come with that...
I can say that for me this idea was born out of frustration with a stir plate I bought online for $45. I won't name brands but you can probably read between the lines. I don't know if I got a bad stir plate or not...
Water chemistry is something I really need to research more, but until then does anyone want to take a stab at helping me optimize my water for an upcoming IPA? I moved a while back and haven't quite nailed down my brewing salts yet. Here is a link to my water quality report...
Depending on sale volumes and what kind of bulk rates we can secure the MSRP will likely be $75 - $80. Absolutely under $100. Keep the questions coming, these are great.
Thanks for the feedback, and we totally agree the homebrew crowd loves their DIY...we are the exact same way. We recognize the market may be small but for some people wanting larger starters or robust techy gadgets we may find a niche.
We are excited to share our Kickstarter project with the forum. We have redesigned the stir plate to be smart, powerful, and hassle free. With Stir Bar Retrieval Technology you will never have a botched starter again. The stir plate monitors the stir bar and if it senses a thrown bar it...
Guys/Gals, thanks for the reply. It sounds like I'll be throwing out the 5.2 on the next batch and looking harder into my water chemistry. For anyone bored out there and wanting to suggest water treatments for my next IPA here is a link to my water quality report...
Here is the recipe that I recently made... http://www.northernbrewer.com/shop/grapefruit-pulpin-all-grain-kit
I use regular tap water but I throw in the recommended amount of 5.2 to get my ph correct.
Every IPA I have ever made starts out tasting nice and hoppy going into the primary but 2 weeks later the hop character is greatly diminished. What is the secret to keeping the hop aroma / bitterness around?