MiniBrew FAQ's

MiniBrew has excellent support but they are not available 24/7! '''Feel free to ask troubleshooting support from your fellow MiniBrew users on the new minibrewers.com. Most are more than willing to help!'''

 Please make sure you have checked  the Troubleshooting FAQ and technical specification and guidelines from MiniBrew first.

In case you have a brilliant suggestion for future revisions of the MB hardware or software, feel free to update the wish list.

Dimethyl sulfide (DMS) - off-flavor

On Facebook some discussions were about certain off flavors. Rolf made a remark that the foam forms a barrier for the vapor to escape. This would suggest that an antifoam agent could offer a solution. After some research it could be debatable if this is an actual solution, based on scientific research the findings are stated as follows: “.. foam during wort boiling leads to an enhanced vaporization of DMS.”

An extensive interesting read could be found here.

Do not use iris moss/whirlfloc

Hi Fellow brewers. My base station is currently at minibrew to be serviced, since I’ve encountered 4 overflows in a row during my last brews. It turns out that this was due to the fact that i'm always adding some irish moss/whirfloc with 10-15 remaining in the boil. It seems that both the machine and the CIP process can't cope with it. So a warning from my side; don't use iris moss/whirlfloc, even though irish moss is stated in the ingredient list on the platform. Something else which surprised me is that the platform enforces a limit on the candi sugar that can be added to a recipe (40 gram), this means that I can’t brew some of my earlier created recipes since they are over this limit. I don’t know about you guys, but in my stronger Belgian ales I often use 5-15% candi sugar, e.g. quadrupel, tripel etc. Rutger