Great journey

what amount brew will it make ? what 6 glasses? had a fridge type that made more....for less.

Thanks for the video! I hope they are able to retrofit pressure control to the F1 - I think it would help with the excess foam.

Great info

Price is getting better

can i make VB in it

Thank you

I just ordered the iGulu can’t wait to get my hands on it my question was I’m going to fallow a video for a cider but i don’t understand do I have to stabilize it if I want to back sweeten, or add fruit or is that what the cold crash is?

I may have been lucky...but I put down a West Coast IPA under pressure...filled up hop bags...released the pressure towards the end of the ferment and dropped the bags in...closed it up and brought it back up to 10 psi...it worked a treat...nice hoppy aromas...and beautiful crips finish.

If possible, do you think you can make a honey mead recipe? Thank you

Did you notice a bump in gravity or efficiency with squeezing? I would expect you at least got a little more volume. I have been squeezing my grain bag for the last few years. When I started squeezing I noticed about a small bump in my efficiency, but not really enough to make a big impact (maybe 2-3%).

Excellent video man. I watched it 3 times already. Now I'm going to try this one. I'm really surprised you don't have more subscribers. Good luck bro. Thanks

I appreciate the product to make home brewing approachable and easier for some folks. When you have extra steps for certain styles, kinda shows it might be better utilizing all grain, sanitized boil, cold crash, style appropriate yeast, dry hop, thiolize, and get the best possible product with the best ingredients? 🤷‍♂It was interesting to see your improvisation for dry hopped IPA with the iGulu.

This thing just doesn't make any sense. If you are a serious home brewer, You are going to want variations in hop bitterness and aromas. And if you have to boil in your kettle, you might as well continue the old fashion way.

Sounds like you are guessing about most of this video….. any new information

Thanks for sharing

Just ordered a 60l fermzilla… I live in the tropics so was just hoping it will be more forgiving on temps

Shouldn't you ZERO the instrument BEFORE you take a reading? Asking for a friend.

I always used the iodized salt method. I would always have a canister of iodized salt that I would use specifically for cleaning my glassware. Other than that, all you need is a sink with warm running water. Turn the water on to a nice warm temperature; once there get the glass nice and wet, inside and out (but especially inside and around the brim/lip). Dump any excess water out of the glass. Next take the can of iodized salt and open the nozzle, and slowly and evenly pour it along the insides of the glass, trying to coat the entire side all around, from brim to base. It can be hard to get just right, but once you figure the best angle to pour it in it gets easier. Note where the salt sticks; where it sticks, the glass is clean. Where it doesn't, there's grease, oil, dust or some other debris that needs cleaned. So just take your finger and rub some of the salt that's already in there lightly on a section of glass that is dirty (ie. has no salt sticking to it). Add more salt to the area if needed. This will actually remove whatever it is that you can't see that's in your glass. Do this to any section that needs it. Once you think you've got it all, do a quick rinse in warm water, getting rid of all the salt and water, and do the salt test again. If there are any spots where the salt still does not stick, repeat the above cleaning technique. If not, rinse the glass out real well, making sure to go over the outside one last time during the rinse, then set to dry. This last rinse I often use hotter water with the idea that it will help to evaporate quicker, but it's not required. I let my glassware air dry.

I use 3 gallon kegs so they fit in my beverage refrigerator with a small CO2 bottle. One other benefit to this tap is it is probably the lowest vertical profile tap you'll find. It saved several inches at the top of my fridge so I could put the shelf in without some 1.5" long tap handle.

Great video, thanks😄

I paid for on IndieGo years ago and VOILA , it showed up this week. It was supposed to be all grain capable at the time. Watching your video, it makes me wonder about brewing a wort and then just using the igulu for fermentation/serving. Any thoughts on that? Are bar codes available for a variety of fermentation profiles without buying kits to get?

alots of fun

What if you want the esters, say from Kveiks ? I am planning a pressure fermented mead this summer.

Soon as you mentioned malt extract I lost interest I'm afraid.

Great video. I have yet to do a beer. Just started wine a few months ago. I was thinking about a 16 qt. stockpot but after your experience I'm thinking 20 now. First time I've heard about the drops definitely going to invest in those.

Wow! It’s back! This was first released back in 2016. Novelty appliance in my opinion. Lots of promotion going on. This would not be my entry point into home brewing. Again just my opinion.

Great video! This just happened to me with a five-gallon batch of American Red Ale. I'm nearly positive it was due to underoxygenating the wort. I got lazy about that step, but I'll get it right from now on -- a learning experience. But this video validated my suspicions. And now I'm a subscriber!

Just ordered a Flotit 2.0 so I can convert one of my ball lock kegs into a pressure fermenter without having to cut the dip tube short.

Please make a video using without the brewing kit! It will be awsome to know how to be more creative on this machine!

I'm actually preparing a Belgian dark ale under pressure and I reduced the pressure to about 10 osi, regarding ur advice at 00:06:25.

I agree with all you said, it is allot of foam, took me half a hour to get a full glass a beer, ie pour wait pour wait, and the beer tastes thin to me but all in all a good beer

Great video, thanks! You are both great😊

I wonder how to clean this

Thank you for the tips, I followed your video for sanitizing my IGULU and it worked perfect.

Thanks. I'd like to think this is my video, lol. Keep up the good work.

I really wanted that NukaTap mini but it is always sold out. Maybe this is the way?

do you think it would be possible to brew a low carb porter ?

As one of the early backers through crowdfunding, I appreciate this review. My unit showed up the other day but they did not include any kits. So once I get a couple kits in, I'll give this a run. I really hope they open up custom brewing soon as I would love to experiment with some small batches. I will probably take the kit to my local homebrewing store and have them reverse-engineer a couple kits for me. 😆

? Is there any solution for the restaurants and bars serving good beer in dirty glasses ?

Such a great interview!

Great info.

The recipe reminds me of the old "Beer Machine". I never owned one but I remember the videos appeared to be a no boil, cold fermentation with dry ingredients. If they are controlling the fermentation a bit more, that would make a big difference.

Hey I have Benham's in my family! They are in Oregon. Could you be related?

Calling your test grain to glass is a bit misleading :) I loved the idea of the initial machine having the full process in one go. Also the kegs looked like an actual keg. Maybe take a look at the old footage and check that out. For me this is more a pimped perfect draft as it doesn't really do a lot. The way it works right now it seems more like a beer Nespresso machine 😁 Stuffing bags of powder in there seems a bit weak to brag in front of your friends 😜 Really looking forward to the master mode.

Insightful

Looks like a great, easy to use meter! Thanks!

Great info thanks. Might have to give this method a go.

What do I do if I forgot to take an OG when I brewed my mead. Is there a way to see abv?

Hi ! Thank for sharing that knowledge. Appreciated the video :) Question tho. If I want to do a IPA with lots of hops, can I either very little pressure (2-3 psi) then drop hops and keep 2-3 just to avoir ocygen contact. Or eiter, ferment regularly (no pressure) but at the end, pressure transfert to avoid oxygen contact again ? Thanks !