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Old 04-30-2014, 05:07 AM   #21
sweetcell
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Jan 2012
Rockville, MD
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Quote:
Originally Posted by copyright1997 View Post
I've tasted some great homebrews, and some that at best have a "homebrew taste". Why? In-proper sanitation, fermentation temperatures, etc.
these issues (along with old mishandled dry yeast) won't be solved by this contraption. it'll make wort for you, but it doesn't handle fermentation or sanitation. it's fantasy to think that you can push a button, walk away and return to great beer.

making wort really isn't all that hard.
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- Drinking: NHCPA (BPA and APA made with ingredients from Baltimore), 2 blends of a rye sour: ECY20 + ECY34, local sour cherry kriek #2, brett'ed Belgian blond on raspberries
- Aging: sour blond on second-use cherries, English Barleywine (half on brett), 3726 saison w/ brett x2 (dregs mix & Lochristi), GNO 3724 saison w/ brett mix, sour cherry mead, acerglyn, and a few other sours...

 
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Old 04-30-2014, 03:15 PM   #22
kevron
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Dec 2013
Houston, TX
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I know absolutely nothing about this, so take this comment with a grain of salt... or... 1/2 a grain...

Just by reading this thread my take on it is this...

Think of making bread. You could do it with a bowl and a lot of hand kneading. Or you can use a bread machine. You are still in control of what you put in and all of that. It is more a Ron Popeil 'Set it and forget it' type thing.

Again, this is just from reading this thread. I could be way off (And probably am).

 
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Old 04-30-2014, 06:22 PM   #23
NickTheGreat
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Apr 2012
, Iowa
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They should add cooling to it and charge $5k

 
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