Great instructional video, Mike! Confirming regarding the RFID not scanning -- the pre-production model's RFID info doesn't match up with the info that the RFID card/sticker in the brew kit pack. In the new production models, the RFID card/sticker will be properly matched and will be able to scan correctly. Your alternative to finding the brew settings within the machine itself is the correct way to go as an alternative fix!
Why are you selling machines with discount for less than the backers paid? We took all the risk 6 years ago and were promised something far better than this product...
I'm truly sorry as I'm not the person to answer this. I would reach out to iGulu. Another backer mentioned something about original backers eventually getting a B1 system too, but I don't know anything 1st hand about that.
I will brew the wheat pack as my second brew but wondering if this brew pack could be done with orange to get more of a blue moon flavor. Is that possible in the igulu?
Easily. You have two options. Either tricking your nose, by simply adding an orange wedge to the glass or the beer. Second option that I would consider is adding a little Orange zest from the peel before starting the fermentation. I would think 1/2 to 1 Valencia orange would do the trick, add more if you want more citrus. You only want the very outer zest, not the white part of the peel, and no juice. Just zest it, toss the zest into just enough water to cover the zest fresh from the microwave. You don't want to cook the zest, just kill anything that might have been on the peel before you toss it into the fermentation. I usually get the water just up to a boil in the microwave, take it out and let it cool to about 200F. Toss the zest in and then strain it as it only takes less than a second to kill most things that could have been on the zest. (Wash the orange(s) first to ensure no pesticides before zesting.)
@@BitterRealityBrewingI have a similar question - I'd like to add blueberry to my bavarian wheat kit...do you think it'd be okay to just add blueberry extract in the beginning and let the system do its job?
How does it dispense without also dispensing the yeast at the bottom of the keg, since the tube appears to go all the way down to the bottom? Is there some sort of filter that the beer/mead/cider passes through to allow only liquid through? I was one of the first 50 backers on Kickstarter and I am expecting mine fairly soon and I have been wondering for a while how that exactly works. I plan to make some cider and mead first in mine, and generally there is a pretty thick layer at the bottom of the barrel when brewing finishes, requiring moving it from one to another, but with this it is brew and serve. Based on your usage so far, how exactly does it serve without also serving the sludge from the bottom?
@@rfox2014 He released a cleaning video as well 2 days ago and as far as I can tell it was just the tube going down to the bottom. He even made comments about the yeast saying, "That was in your beer and it sat at the bottom so when you are pulling that beer up, you are getting all the beer without all that gunk. If you do get all that gunk for some strange reason you are gonna get a nice boost of B Vitamins but is going to be bitter." I am wondering how the unit gets all the beer without all the gunk, with the tube literally sitting in the gunk. When making cider the gunk also will be up to twice as high as the amount in the keg in his cleaning video.
The straw system is a few millimeters from the center of the bottom of the container which is slightly raised allowing most of the trub and yeast falling out of suspension to gather mainly to the bottom sides of the container. Also, most of the recipes include a 3 to 4 day length for cold crashing to help pull all that out of suspension and help it cake on the bottom just out of reach of the straw / diptube system.
Take a look at the cleaning video again and you will notice the "gunk" is all sitting around the out areas and the center is slightly raised. The straw actually is a few millimeters above that. I'll try to record and publish a short video this weekend showing that, to help as you are probably not the only person wondering about this. Make sure to subscribe so you don't miss the short. I'll try to publish it tonight, but worst case by tomorrow.
I think this is more for a single person or couple who like to have fun and experiment from time to time. I just had one person that is an original backer that is looking to do ciders in 1 gallon small batches, which it is perfect for that. The biggest cost of this system in my opinion is the temperature control which we all know as homebrewers is the hardest part for most brewers to control.
Great instructional video, Mike!
Confirming regarding the RFID not scanning -- the pre-production model's RFID info doesn't match up with the info that the RFID card/sticker in the brew kit pack.
In the new production models, the RFID card/sticker will be properly matched and will be able to scan correctly.
Your alternative to finding the brew settings within the machine itself is the correct way to go as an alternative fix!
Thank you and I'm looking forward to the new upgrades to the Application, so I can show off the app in a future video.
Why are you selling machines with discount for less than the backers paid? We took all the risk 6 years ago and were promised something far better than this product...
I'm truly sorry as I'm not the person to answer this. I would reach out to iGulu. Another backer mentioned something about original backers eventually getting a B1 system too, but I don't know anything 1st hand about that.
I will brew the wheat pack as my second brew but wondering if this brew pack could be done with orange to get more of a blue moon flavor. Is that possible in the igulu?
Easily. You have two options. Either tricking your nose, by simply adding an orange wedge to the glass or the beer. Second option that I would consider is adding a little Orange zest from the peel before starting the fermentation. I would think 1/2 to 1 Valencia orange would do the trick, add more if you want more citrus. You only want the very outer zest, not the white part of the peel, and no juice. Just zest it, toss the zest into just enough water to cover the zest fresh from the microwave. You don't want to cook the zest, just kill anything that might have been on the peel before you toss it into the fermentation. I usually get the water just up to a boil in the microwave, take it out and let it cool to about 200F. Toss the zest in and then strain it as it only takes less than a second to kill most things that could have been on the zest. (Wash the orange(s) first to ensure no pesticides before zesting.)
@@BitterRealityBrewingI have a similar question - I'd like to add blueberry to my bavarian wheat kit...do you think it'd be okay to just add blueberry extract in the beginning and let the system do its job?
How does it dispense without also dispensing the yeast at the bottom of the keg, since the tube appears to go all the way down to the bottom? Is there some sort of filter that the beer/mead/cider passes through to allow only liquid through?
I was one of the first 50 backers on Kickstarter and I am expecting mine fairly soon and I have been wondering for a while how that exactly works. I plan to make some cider and mead first in mine, and generally there is a pretty thick layer at the bottom of the barrel when brewing finishes, requiring moving it from one to another, but with this it is brew and serve. Based on your usage so far, how exactly does it serve without also serving the sludge from the bottom?
It has a floating dip tube maybe?
@@rfox2014 He released a cleaning video as well 2 days ago and as far as I can tell it was just the tube going down to the bottom. He even made comments about the yeast saying, "That was in your beer and it sat at the bottom so when you are pulling that beer up, you are getting all the beer without all that gunk. If you do get all that gunk for some strange reason you are gonna get a nice boost of B Vitamins but is going to be bitter."
I am wondering how the unit gets all the beer without all the gunk, with the tube literally sitting in the gunk. When making cider the gunk also will be up to twice as high as the amount in the keg in his cleaning video.
The straw system is a few millimeters from the center of the bottom of the container which is slightly raised allowing most of the trub and yeast falling out of suspension to gather mainly to the bottom sides of the container. Also, most of the recipes include a 3 to 4 day length for cold crashing to help pull all that out of suspension and help it cake on the bottom just out of reach of the straw / diptube system.
Although that would be cool, I've only left behind about 1+/- oz of beer behind each time the keg has been finished off.
Take a look at the cleaning video again and you will notice the "gunk" is all sitting around the out areas and the center is slightly raised. The straw actually is a few millimeters above that. I'll try to record and publish a short video this weekend showing that, to help as you are probably not the only person wondering about this. Make sure to subscribe so you don't miss the short. I'll try to publish it tonight, but worst case by tomorrow.
I think the person who this appeals to might be better served to just buy a commercial keg.
I think this is more for a single person or couple who like to have fun and experiment from time to time. I just had one person that is an original backer that is looking to do ciders in 1 gallon small batches, which it is perfect for that. The biggest cost of this system in my opinion is the temperature control which we all know as homebrewers is the hardest part for most brewers to control.