Author Topic: Easing the physical process  (Read 4104 times)

Offline kgs

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Easing the physical process
« on: April 24, 2010, 09:40:01 AM »
Maybe this has been done, but what about an article (or articles) focused on homebrewing for people who are differently-abled, older, smaller, use wheelchairs, etc.?

As someone in the old-and-small category, I have found many good ideas on the Forum and on TechTalk for easing the brewing process--just today, I learned that some homebrewers siphon their wort from the brew pot into the fermenter, which helps solve a question I had about moving to full batches. That might seem obvious to many homebrewers but it wasn't to me, and it's the kind of technique that could make homebrewing more accessible and promote homebrewing to diverse demographics.
K.G. Schneider
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Offline denny

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Re: Easing the physical process
« Reply #1 on: April 24, 2010, 10:49:50 AM »
That's a really good idea.  I'll try to remember to bring it up with Gary or Jill.
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Offline beerrat

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Re: Easing the physical process
« Reply #2 on: April 24, 2010, 02:19:15 PM »
Excellent topic idea!  I have some on and off back issues, but still want to make 5 gallon batches.  A brewhauler and ability to keep process located to a single floor of the house helped a lot.  I'd think a pump may be the next item to help. 

I've also gone thru chemo/radiation in the past month and found brewing help keep my mind on something positive.  Had to balance that with ensuring I did not get burns/injured when the blood counts dropped, so ended up making a mead and wine and getting help from family to move the heavy carboys.


Offline denny

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Re: Easing the physical process
« Reply #3 on: April 24, 2010, 02:24:01 PM »
I've also gone thru chemo/radiation in the past month and found brewing help keep my mind on something positive.

Best wishes and good vibes, man.
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Online chumley

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Re: Easing the physical process
« Reply #4 on: April 25, 2010, 08:17:27 PM »
You can make 1-2 gallon batches on the stove in a stock pot using a spaghetti strainer.  I knew of a 70+ year old woman who would do just that.

And you can take a sample of that wort, put it in a jar, and know when your fermentation in your closed bucket is done, just by watching what is going on in the jar,

No need to thank me, I am just here to help.

Offline denny

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Re: Easing the physical process
« Reply #5 on: April 26, 2010, 08:58:06 AM »
You can make 1-2 gallon batches on the stove in a stock pot using a spaghetti strainer.  I knew of a 70+ year old woman who would do just that.

And you can take a sample of that wort, put it in a jar, and know when your fermentation in your closed bucket is done, just by watching what is going on in the jar,

No need to thank me, I am just here to help.

Was that Coly on B&V?

And thanks (HAHAHAHA!) for the fermentation tip!   ::)
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Offline kgs

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Re: Easing the physical process
« Reply #6 on: April 27, 2010, 07:39:11 AM »
You can make 1-2 gallon batches on the stove in a stock pot using a spaghetti strainer.  I knew of a 70+ year old woman who would do just that.

Sure you can. But an interesting challenge is to adapt the standard batch size to accommodate the brewer, who might be a person with a bad back, undergoing chemo, wheelchair-bound, or for that matter pregnant (there must be women who have brewed while pregnant--after all, *making* beer isn't the problem), or is simply brewing in a challenging home environment--for example, where the ideal fermentation area is a steep flight of steps up or down from where brewing takes place.

(It interests me that 5 gallons *is* the de facto standard--why not 4 or 6? how did it come to be 5?--and if I ever get the time to research that question, I will.)
K.G. Schneider
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Offline a10t2

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Re: Easing the physical process
« Reply #7 on: April 27, 2010, 10:32:20 AM »
(It interests me that 5 gallons *is* the de facto standard--why not 4 or 6? how did it come to be 5?--and if I ever get the time to research that question, I will.)

Most corny kegs are 5 gal.
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Offline denny

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Re: Easing the physical process
« Reply #8 on: April 27, 2010, 10:58:54 AM »
But I think the standard 19L batch size was around before people started using cornies.  Maybe based on standard carboy size?
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Offline a10t2

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Re: Easing the physical process
« Reply #9 on: April 27, 2010, 10:39:44 PM »
There was a time before cornies? ;)

Thinking about it a little more, it's also around the maximum amount an average adult is comfortable lifting/carrying (50 lb).
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Online chumley

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Re: Easing the physical process
« Reply #10 on: April 28, 2010, 08:18:41 AM »
Yep, Denny, Coly Moore was the spaghetti strainer brewer and the inventor of the sample in the jar....quite the accomplishment.

5 gallon carboys and 5 gallon buckets have been standard equipment for a long time.

Offline denny

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Re: Easing the physical process
« Reply #11 on: April 28, 2010, 08:44:13 AM »
So, does anybody here want to undertake this article? 
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Offline glitterbug

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Re: Easing the physical process
« Reply #12 on: April 28, 2010, 08:46:53 AM »
So, does anybody here want to undertake this article? 

Is it open to anyone?
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Offline kgs

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Re: Easing the physical process
« Reply #13 on: April 28, 2010, 09:20:54 PM »
I write on the side. I have written close to 100 technical articles (different field than homebrewing) and two books, plus some literary essays. I hesitated to raise my hand because my day job has pulled me in so deeply since I started last fall. Great job, major commitment. But I'm interested. It would be an interesting (even funny and moving) piece to write.
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Offline Slowbrew

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Re: Easing the physical process
« Reply #14 on: May 11, 2010, 02:36:43 PM »
I'm definitely not volunteering to write the article.  Anyone who has had to suffer through my business composition would support me on that.   ::)

With that said, I'm guessing the focus should be on lower cost options to lessening the load on a brew day.  The easy answer is a big brew system with pumps and PID controllers and all that stuff but the average person with kids, cars, a house and a wife/hubby is never get through the home budgeting process. 

What comes to mind for are things like:

A standalone pump with a long high temp hose might work for some.

I've seen outdoor brewers who open a basement window and siphon their cooled wort from the patio to the fermenter in the basement. 

Maybe a lever or balance beam system to raise the boil kettle a couple of feet so the wort can flow into a bucket.  (This seemed more far fetched as I typed it.)

A cart with large wheels (like 20" used bicycle rims) to move carboys from one location to another.  For those who can lift 50 - 75 lbs. but can't carry it very far.

Seems like a low tech kind of article to me.  I love the Systems to Drool Over pieces but I know I won't be going that way until well after the 9 year old is out of college.

I'll stop before I ramble too much more.

Paul
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