Problems that could use a solution?

[chip82]

For one of my engineering classes, we have to develop a solution to a problem. Along with that, we need a problem. So i would like to ask the minds here for help with coming up with a problem that needs a solution.

If you think there is something that could be made better, let me know and I will see if our group can help make it better. Please come up with legitimate ideas, if there are any...haha

Thanks,

Logan

 

[chip82]

Also, the idea could be just to make something better too.

 

[jezter6]

How about a solution that prevents airlocks from drying out for us wine/mead makers?

I know I have often gone in and seen a few dry airlocks and panicked. Should be an easier way to keep your airlock from drying out and still have protection from the elements.

 

[ScubaSteve]

Improve hopstopper, hopblocker, etc. That's a problem that seems to plague everyone who doesn't want particles in their chiller and fermenter....

Also, you could figure out a streamlined way to use an immersion chiller while still being able to accomplish a whirlpool.....i.e., make it fit the diameter of the pot more closely...

 

[mosquitocontrol]

This seems way too vague for an engineering class. You should usually base these open ended projects about something you know about already. At least that's how I did mine in school. It depends what you are going for. The main categories I can think of and have done projects in school myself are:
1- Items with a shorter then expected life span (especially at high cost) - Mainly items that could be designed better within whatever criteria you set (usually this is because of poor stress design and cheap plastic)
2- Items that could be designed cheaper mainly design for manufacturability.

I could give you specific examples of items I redesigned, but then I would have wasted hours of work those semesters! I think for the most part if you are looking for a brewing item that could be redesigned, I can't think of any. I can't think of anything that breaks often, unless you want to redesign a hydrometer. I'm just thinking mechanical and materials, not sure if that's what you are looking for.

Keep in mind that is a perfectly acceptable end solution (after showing effort, research, and appropriate calculations for credit of course) to recommend that the product should not be redesigned for whatever reason.

Oh yeah, another trick I learned for these projects is that its fine to choose an older model of something! For my design for manufacturability class about half the groups chose outdated products. We chose a 1970's model (might be pushing it) of a Nordic Track from Goodwill. Remember that the main idea is to learn stuff. So most professors will be fine with redesigning older things (that may have already been redesigned since) because you are applying whatever stress analysis, materials properties and behavior knowledge you have learned.

 

[chip82]

mosquitocontrol - this class is more of an innovation class where we have a problem and we have to come up with a solution or two as how this could be solved. These ideas do not have to necessarily have the "proof", for lack of a better term right now, to back it up but we have to be the ball rolling on how a solution could be attained.

Edit: this is only a one credit class so we do not have to put a ton of thought into it. i figured if there was a good reason for me to learn more about the science of brewing, that an a in a class would be one.

 

[mosquitocontrol]

Alright that is making way more sense now. I was just thinking from my strict mechanical and materials engineering background where its all specific products. You should have a much easier time! I don't really have anything else productive to add then other then good luck. Figuring out the initial idea is always the hardest part.

 

[chip82]

Thanks, I guess i should have been more direct with what i was asking.

 

[Brewfat]

How about resource conservation? Investigate how to make a batch with lowest amount of energy and water.

 

[rawlus]

How about a solution that prevents airlocks from drying out for us wine/mead makers?

I know I have often gone in and seen a few dry airlocks and panicked. Should be an easier way to keep your airlock from drying out and still have protection from the elements.

use glycerin in the airlock, it wont evaporate.

 

[rawlus]

a few "problems" i can think of off the top of my head....
for bottlers, washing/sanitizing many many bottles in an efficient and effective way...
keepiung frequently used items (dip tubes, hydrometers, hoses, paddles, spoons, bungs) clean and santized between uses without requiring a lengthy process before each use
an effective way to move full glass carboys with miminal risk of breakage
an effective way to move full corneys in and out of chest freezers and other confined spaces (dolly, crane, etc?)
better/faster ways to cool wort after the boil
engineered ways to maintain temp consistency within keezer designs (enhanced circulation fan idea that can be commercialized and sold as plug n play, other solutions)
tool-less or minimal tool required collar design, new materials, adaptable to different dimensional requirements
beer line cleaning system

 

[chip82]

Thanks for all these ideas guys. I will start running some of them by my team and see if there is anything they want to work with.

 

[samc]

Since almost every brewer hates the clean up, a simplified system for cleaning up. This of course would require you to standardize and agree on an ideal brewing system from the start. Pick a 3 keggle, single tier with 2 pumps and then you can test it on my rig.

Thanks for considering my idea.

 

[jppostKW]

you could work on a whirlpool design that get the tightest and most compact cone possible


or a Homebrewer level of measuring AA's of hops.

 

[Sawdustguy]

How about a device that will help our non self priming pumps, prime a little easier. It should be something that would work without our intervention. In other words, a device that would prevent the user from using a manual valve to obtain prime. For those of us who plan to automate this is key. It would also be of benefit to those who do not utilize automation. Even better yet, design an economical, magnetic drive, self priming pump that would be able to handle fluid temperatures greater than 220 degrees F. If you could design such a beast, you could make a good buck and make a lot of homebrewers happy.

 

[jpc]

Speaking of pumping, how about a small-scale pump capable of high temperature that will also handle grains, so I can pump my decoctions instead of scooping them out with a colander?

 

[lincoln]

not helpful but i cant help it:

 

[passedpawn]

real-time continuous hydrometer in the fermenter.

 

[Teromous]

real-time continuous hydrometer in the fermenter.

More or less, not quite as accurate but the same principal: Brew Balls

 

[BrewMoreBeers]

Re-engineer the Therminator so that it is not $200.
Design a glycol chilled IC - maybe use a small compressor from a mini-frig (no more wasted water)
Make a better drip tube filter for a BK
Find a faster way to cool 2 liter starters - maybe optimize the flask shape to increase surface contact with an ice bath while preserving the ability to use a stir plate
Design a better o-ring free quick connect

just my ideas

 

[MadDwarf]

Find a faster way to cool 2 liter starters - maybe optimize the flask shape to increase surface contact with an ice bath while preserving the ability to use a stir plate

Pressure can your starter wort so it's always at room temp when you make a starter.

 

[BrewMoreBeers]

Pressure can your starter wort so it's always at room temp when you make a starter.

that never occurred to me. If I make a 5 gallon corny of starter wort, how long can I keep it at room temp?

I am assuming that I should bleed off all the pressure when i am not dispensing to prevent the wort from carbonating. My gut tells me it will probably have a longer shelf life that I will functionally need provided the corny is correctly sanitized. Can you confirm.

 

[MadDwarf]

I was talking about using a pressure cooker/canner with mason jars, like this:

I haven't tried storing wort in a corny with CO2. Seems possible, if never opened, but I'd be nervous about it.