[Jimmy K]

...Because we all know that's really all there is to it. Develop an IPA, a blonde, a stout, maybe a seasonal barrel aged sour, then... oh and a pumpkin beer, then go pro. You just... go pro. Yee haw.

Needs more IPA's

[hopfenundmalz]

I totally want one, but I'm so invested in a 5 or 10 gallon workflow, that I would need to take a step back and rethink too much. I would also need to sell a kidney to afford it.

We just had to sell the Sabco. Ha.

I also wasn't too sold on the batch size (I like to make a sh*tton of Pilsner when I can), but that's all been alleviated now. I'm so jazzed up about making all kinds of different beer it's not even funny. Tiny batches of sour beer! Test out a new malt! Test out a new hop! Tiny batch of a huge ABV beer (using a touch of extract, of course)! There are no consequences anymore now that I'm doing little 3 gallon batches and not spend 7+ hours on a brew day. I think I may even use it to make starter wort that I can pressure can - which may help me figure out the efficiencies on this thing.

But seriously, it's a pretty cool little brewery. I never anticipated it getting me this excited about brewing again.

Have you considered a drauflassen schedule for your Pilsner if you want more. Brew and pitch into a big fermenter, brew again later that day or the next, and rack the fresh wort in on top. The yeast will have propagated, and will be ready to go with the fresh wort.

[Tim Thomssen]

The article is basically another review, but I was surprised that comps might be considering banning entires. First of all, how would they know? Secondly, why are there so many change resistant farts out there?

http://arstechnica.com/gadgets/2015/11/picobrews-dream-of-a-homebrew-appliance-is-not-as-stupid-as-it-sounds/

As a prolific competition entrant myself, I welcome and encourage all who want to enter into competition to do so, regardless of the brewing system they use.

[AmandaK]

Have you considered a drauflassen schedule for your Pilsner if you want more. Brew and pitch into a big fermenter, brew again later that day or the next, and rack the fresh wort in on top. The yeast will have propagated, and will be ready to go with the fresh wort.

Absolutely, just didn't know the real name of it. I remember taking a tour a few years ago of Schlafly's Bottleworks, they had a 40 (or 30) BBL Brewhouse and 120 BBL fermenters and said they do that.  A newer brewery in the KC area does it as well, just to keep up with demand. (He has a 7bbl brewhouse with now 14bbl fermenters.)

[klickitat jim]

It just makes the win that much sweeter. Tongue in cheek, I believe this is why GABF doesn't allow homebrewers. They dont want to find out that the industry got beat by some redneck with a cooler and a turkey fryer.

[69franx]

It just makes the win that much sweeter. Tongue in cheek, I believe this is why GABF doesn't allow homebrewers. They dont want to find out that the industry got beat by some redneck with a cooler and a turkey fryer.

My sentiments exactly Jim, of course this semi-red neck has never entered a home brew comp, there is always next time though!

[narvin]

It just makes the win that much sweeter. Tongue in cheek, I believe this is why GABF doesn't allow homebrewers. They dont want to find out that the industry got beat by some redneck with a cooler and a turkey fryer.

It would be detrimental to their main goal: marketing the breweries who pay to join/enter.