PicoBrew Zymatic

Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

Help Support Homebrew Talk:

Trevor Mack

Supporting Member
HBT Supporter
Joined
Jun 16, 2018
Messages
260
Reaction score
93
Location
Boston, MA
Welcome! You are spot on.

Do a couple (or several) deep cleans back to back with a bit of soaking at the hottest temps. I'm sure there is some dried gunk up in there that needs to be flushed out.

If the deep cleans at any point run into an overheat error this is the same as what would happen on a brew session (deep clean is essentially a specific "recipe" for the purpose of cleaning all internal hosing routes). This error will be what is expected when either there is a flow blockage / air pickup or glycol loop needs to be topped off. I'll let Mike to send over his glycol top off instructions for you, they are quite detailed and have helped several in similar situations here.
 

Trevor Mack

Supporting Member
HBT Supporter
Joined
Jun 16, 2018
Messages
260
Reaction score
93
Location
Boston, MA
crossposting an announcement I saw go out to the Facebook group, Picobrewers today

IMPORTANT (Please Read) - Don't Panic and Always Carry A Towel
The availability of the picobrew.com website may seem like it is no longer available (your browser will yell and scream that it is unsafe). Please be aware that there is no attack happening, your user data hasn't been compromised and all your Picobrew equipment is still able to communicate successfully to the site, brewhouse and related APIs to brew beer / and monitor fermenting beer.

At this point it is considered safe to request your browser to simply "continue" to http://picobrew.com (not https://picobrew.com) depending on your device and browser of choice it may prompt you to "continue" even with the expired certificate. Remember for safety on the internet to never type bank account information or credit card information into a site without SSL (the https is http+ssl, think of it as "secure http")
If you have any additional questions, concerns or problem please reach out to me directly (via this pinned post/announcement or via Facebook Messenger).

The administrators of this group have reached out to the legal team representing Picobrew Funding Group Inc. for additional clarification and understanding to if this was planned, accidental (credit card expired or cancelled in the sale). Similar to the domain registration fears of last summer I believe this was an overlooked item as there is no full time support, engineering or staff at Picobrew anymore (since receivership last spring/summer).

Keep Calm and Have a Homebrew

#announcement #usersafety #dontpanic
Screenshot (7).png
Screenshot_20211001-084916.jpg
 

PLT

New Member
Joined
Jun 9, 2021
Messages
3
Reaction score
2
Well, it’s finally happened. Got set up for a brew yesterday, made a slight change to a recipe on the Pico Brew web site and synced the recipe. Went to turn on my wonderful Zymatic, clicked on ‘brew a recipe’ and…’server error’ came up on my Zymatic ☹☹. I have been unable to connect my machine to the Pico Brew server - I tried several times yesterday and again today, no luck. Hoping someone might be able to help. I’ve heard of this ‘Raspberry Pi’ on this thread and was wondering if there is a way to brew, at least temporarily, until Mike has an up and running board for those of us that would like to stick with this Zymatic. I’m not computer literate when it comes to the programming end of things. Any input or feedback would be much appreciated.

Just a side note…as others have stated in this thread - Thank you again to Mike Howard for his well detailed glycol fix!!

-Pete
 

Trevor Mack

Supporting Member
HBT Supporter
Joined
Jun 16, 2018
Messages
260
Reaction score
93
Location
Boston, MA
I don't have a Zymatic, but someone mentioned this week that they were still working on the Picobrew servers... Maybe something else beyond the SSL Cert failure is blocking them?
 

MacToasty

New Member
Joined
Oct 11, 2021
Messages
1
Reaction score
0
@Mike Howard I'm in a similar situation as others--any chance I could get the glycol procedures sent to me? I don't think I have the option to PM yet (new user).
 

cygnus128

Well-Known Member
Joined
Jun 7, 2005
Messages
55
Reaction score
0
I know this came up awhile ago on this thread but I didn't see the exact info I was looking for. I've had a couple of brew days...umm...not go to plan and ended up with more foam than the foam trap could handle. Suffice to say it was a mess. I think I have my process dialed sufficiently to avoid that at this point but I'm wondering if it would work to just use a keg lid w/ pressure release valve replaced with a blowoff tube running to a bucket in place of the keg seal + foam trap. Or potentially even just a regular keg lid + gas post blowoff tube (though I could see that clogging up the in post).

I guess what I'm really mostly wondering is: does the foam trap + anti-foam really do anything except catch foam and turn it into liquid that you then discard? Does it somehow discourage/prevent foam? Also, would a long hose to a bucket create the potential for some kind of blockage and build up of air pressure in the keg during chilling?
 

Trevor Mack

Supporting Member
HBT Supporter
Joined
Jun 16, 2018
Messages
260
Reaction score
93
Location
Boston, MA
I ditched the foam trap personally a while ago. Just a few drops of anti-foam in the brew liquid is good enough to prevent a foam overload... Unless you are trying to ambient chill via the recirculation function... Now that is just asking for trouble as the oxygen reacts with the proteins to essentially create foam faster than you can deal with it and especially faster than ambient (no chill water via plate chiller or CFC) can bring temps down.

Also removing the foam trap allows for more steam release / "boil" off, which could be a good thing depending on what you are brewing and how you calculated the session.

Just my $0.02 and insight into my "process".
 

cygnus128

Well-Known Member
Joined
Jun 7, 2005
Messages
55
Reaction score
0
I use a plate chiller so it is rarely an issue. Only really during summer months when our cold water is warmer does it potentially become an issue. Thinking that I should maybe run the chiller's water supply through an immersion circulator in an ice bath during the hottest months to deal with that.

When do you add the anti foam? During chilling as the foam starts to build up? I think I'll give that a shot. Probably weigh the starting water and finished wort so I can adjust Brewfather's calculations for boil-off. The built in Z profile as been pretty accurate for me so far but I'm sure it's assuming a "sealed" keg.
 

Trevor Mack

Supporting Member
HBT Supporter
Joined
Jun 16, 2018
Messages
260
Reaction score
93
Location
Boston, MA
I add some anti-foam in at the very beginning. Haven't had too many sessions except when I pushed for a session maxing out grain and upping start liquid have I had an issue with foam production during the main brew session.

During chill sure drop one or two drops in there to prevent it from getting out of control.
 

cygnus128

Well-Known Member
Joined
Jun 7, 2005
Messages
55
Reaction score
0
I add some anti-foam in at the very beginning. Haven't had too many sessions except when I pushed for a session maxing out grain and upping start liquid have I had an issue with foam production during the main brew session.

During chill sure drop one or two drops in there to prevent it from getting out of control.
Awesome, thanks, super helpful. While I have you, what is your efficiency like for normal batches? I struggle to hit higher than 57% or so with a 90 minute single infusion mash. I sprinkle a couple of teaspoons of 5.2 over the grains for every batch because I'm lazy. I really should actually test pH 10-15 minutes into mashing (I even have a pH meter and lactic acid).

I am still experimenting, just curious what other PicoBrewers are hitting efficiency-wise with relatively straightforward mash schedules. On my list of things to try are actually checking and adjusting pH (of course), doing a step mash at like 140 and 158 for 45-60 minutes each, mashing in at like 104 and bringing the temp up to 154 while mashing. I did have a recipe with a dough-in at 104, protein rest for 20 minutes (which I doubt has much impact), and bringing temp up to 149 and mashing for 90 minutes. That resulted in pretty close to predicted gravity but fermented way past target FG.

The mash bill I'm experimenting with is a pretty straightforward 89% pale malt, 5.5% carapils, 5.5% 10L caramel. The last batch (with the protein rest) had a predicted OG of 1.063 and actual OG of 1.064 which is within the margin of error on a tilt. The predicted FG was 1.015, though, and actual FG was 1.011.

Sorry for the novel, just curious about other's experiences.
 

Trevor Mack

Supporting Member
HBT Supporter
Joined
Jun 16, 2018
Messages
260
Reaction score
93
Location
Boston, MA
I've hit mid 60% with my multi step mash schedule. Most beers I'm doing these days are leveraging that multi step mash. Haven't seen too many down sides with it and definitely gets more value out of our automated wort making machines.
 

cygnus128

Well-Known Member
Joined
Jun 7, 2005
Messages
55
Reaction score
0
I've hit mid 60% with my multi step mash schedule. Most beers I'm doing these days are leveraging that multi step mash. Haven't seen too many down sides with it and definitely gets more value out of our automated wort making machines.
So this kinda thing (this is the default schedule for PicoBrew's recipe crafter when you choose high efficiency):

Heat to TempPass Through10400
Dough InMash104204
Heat to Mash 1Mash14504
Mash 1Mash145404
Heat to Mash 2Mash16104
Mash 2Mash161804
Heat to Mash OutMash17504
Mash OutMash175208
 
Top