BYO Build your own beer engine

[Bruno_78]

The latest issue of BYO has instructions to build your own beer engine. Has anyone ever done anything like this? How did it work out?

They're using this (http://www.campingworld.com/browse/skus/index.cfm?skunum=14040&affiliateID=358&src=frg) pump.

[wild]

I built one for our first Real Ale Fest last on 11/06. It was a screaming success except the whopping blister I ended up with on my palm. (Computer geek hands) I brewed a nice 5 gallon batch of Rye and ended up being the only home brewer at the festival. People began coming to my table just out of curiosity (handmade beer out of a handmade pump). Next thing I knew, I pumped out 5 gallons into 10 oz. glasses in less than 2 hours.

The gadget took a total of $35 and 3 hours to build including drive time to buy the pump and Home Depot for the hinges and nails. I had about 10 feet of 1/4" copper tubing that I ran inside the box then out of a hole below the top to connect with the keg. Just in case I needed to toss some ice in to cool it before serving. I know, real ale is served between 51 and 55 degrees, but it gets a lot warmer here in AZ. I connected a beer line from the 1/4" copper tubing to my beer-out QD. My suggestion would be to put a larger handle on it, as yet I haven't figured out how, or where a glove.

The very next month one of my club members showed me the article. The only thing I didn’t think of, let alone try, was the sparkler. All in all, well worth the price compared to a $300 price tag for the real deal.

Wild

[noby]

Is the article on-line?
I wouldn't mind giving it a go



Cormac

[wild]

No. Unfortunately the article is only mentioned on the BYO website. If you have any inkling of a carpenter in you, you shouldn't have any problem coming up with a design of your own. One last suggestion I have is to make sure your base (box or foot-board) is broad enough to prevent rocking during the pump action.

Good luck.
Wild

[kevin]

what makes a beer engine special, it seems like a lot of work "blisters" to pull beer from the keg vs hooking up co2?

[danno]

Originally posted by kevin
what makes a beer engine special, it seems like a lot of work "blisters" to pull beer from the keg vs hooking up co2? ayyiiieee!!! duck!!! he asked the question :D

[stronk]

I'm sure Richard will be along in a second, but here's a stand-in answer until the heavyweights arrive:

It is a form of cask conditioning.

A beer engine pumps air into the beer to replace the beer that leaves the keg/cask. This means that the turnover for the beer has to be about 3 days or less per container, but it gives the beer a uniquely complex taste and aroma which develops in reactions with the oxygen introduced.

It's how most of the decent beer in the UK is served.

[kevin]

I'll be in my corner :rolleyes:

[Bruno_78]

The article in this magazine suggests using co2 to fill the empty space in the keg. Not enough to force the beer out, the hand pump is the only thing pumping out the beer, but just enough to fill the empty space.

So I guess you wouldn't have to drink it as fast, but then you don't get some of those oxidation characteristics that are desirable in some styles of beer.

[wild]

I wouldn't worry about covering with CO2 unless your supply will last more than 48 hours. From what I understand is that the taste of oxidation (wet cardboard) will begin to overpower the beer after that.

Stronk,
I was under the impression that the beer engine brought beer from the cellar and air was naturally vented in from the spile?

Wild

[stronk]

Well, that's what I meant, but I see that I phrased it craply.

[fretlessman71]

So here's a goofy question: Is it the presence of OXYGEN, rather than CO2 or Nitrogen, that makes the beer taste that much better and not so pressurized?

[Bruno_78]

Let me see if I can take a stab at this.

I believe that the people who enjoy beer in this form enjoy the presence of oxidation ( to a small degree ). My palate is not refined enough yet to be able to detect oxidation. That, or I've never had a beer with an oxidized flavor to know the difference.

The oxygen (air) is used to fill up the empty space in the keg as the beer is consumed. So, I guess some of the carbonation would be lost because of this. It is naturally carbonated to a smaller degree than what we're used to, though.

Also, since it's served warmer, co2 will not stay in solution as well. I guess, it's not so much the presence of oxygen, but the lack of co2 that adds the characteristics to this style of serving.

Personally, I enjoy cask beer. I still prefer my beer to be carbonated at a higher rate, and served slightly cooler than cellar temps.

I figure if I can build one of these things for about $50, it would be nice to have around for parties and brew club meetings.

[fretlessman71]

The reason I ask is that I always seem to enjoy the way my growlers taste on the 2nd day I have them - there's something a little sterile about them when I get them home, but a day in the fridge with about a pint's worth of extra space seems to do wonders for it. The same is true of big beers in bombers; I'll drink half one night, put a cap on it and save the rest for the next night, and invariably it's better the second time around. Most people think I'm nuts for having this opinion, but that's nothing new to me... :)

[Bruno_78]

I know what you mean about that "sterile" taste. I think that pub fresh beer is about the best thing in the world, but you're right about waiting a day. But much after a day or two and it's too flat for my tastes.

[stronk]

I totally agree on the oxidation front (and it is oxygen, rather than CO2 or nitrogen, by the way [although CO2, when dissolved, lends its own unique taste: try fizzy water vs flat and you'll know what I mean]).

The reason oxygen gives it this unique taste is the complex organic reactions between the more reactive chemical compounds in the beer (such as alcohols, aldehydes, ketones, esters, etc.) and oxygen. This produces some concentration of different compounds, some of which are more volatile than their reactants and thus alter the flavour significantly.

The reason badly oxidised beer or wine often tastes sour is that the reaction of ethanol (the main alcohol in beer and wine) has proceeded all the way to ethanoic acid. Acids taste sour, et voila.

[fretlessman71]

So the oxygen is kinda sorta digesting the beer and lending a pleasing flavor to it, is that it? It would make sense! Ever heard of people opening up a bottle of old wine a few hours before consumption to "let it breathe"?

[stronk]

I suppose, in a 'kinda sorta' way ;), digestion is what is happening (although many of the compounds formed are actually longer than when they started, so it's not digestion in the sense of breaking down). And if you ask wine afficionados (gulp! sp?) why thy leave the bottle to breathe, they say to let the aroma develop, which fits nicely with what I was saying about more volatile compounds developing with brief oxidation.

[kevin]

carbonation - is this beer then carbonated with dme? This is an interesting thread!

[wild]

My Rye was conditioned for a very short period with DME. I was told that it had to be young to be allowed in with the rest of the beers at the fest.

Wild