S5E85
· 44:17
Hey. It's Matt. Welcome to Money Lab. I'm gonna try something different today. I don't know.
Matt Giovanisci:I I was, like, gonna just record it myself and just, you know, just kinda I don't know. Just record it for myself and then, you know, use it as an opportunity to talk something out that's actually not business related, but maybe is interesting? I don't know. So I'm gonna talk about my hobby. My hobby is home brewing.
Matt Giovanisci:Now to give you a little behind the scenes in case you are unaware of my you know, you're you're maybe you're new to the podcast or new to me specifically, and that's fine. I am a home brewer. I love beer so much. I am, like, just obsessed. I every night, I read a book about beer in some capacity or a magazine that has to do with brewing.
Matt Giovanisci:I most of my YouTube algorithm, most of my subscriptions are beer based. And that is kinda my jam. Every my favorite place in the world is a brewery no matter where it is. In fact, it's the only it's, like, to me, the safest place in the world, if that makes any sense. So that's that is my true passion, true passion.
Matt Giovanisci:And I am currently again, for more context, I am pacing, literally walking around in a 1 car garage. Okay? I'm I I have attached to my home was this extra one car garage. And one of the reasons we when we were shopping for a home back in 2019, 2020, we were looked for many years. And one of the criteria or was a really, really nice to have was some space where I could build a home brewery.
Matt Giovanisci:And, you know, I was looking at, like, just extra garages or, like, a piece of the garage or perhaps, like, a big shed in the backyard or some place where I could build a brewery. And this house had a regular garage, which is a which is, like, kind of the size of a 2 car garage, but it's one door. You could technically fit 2 small cars in in our in our main garage. We don't because we also use it for storage. And so next to that garage was an added garage.
Matt Giovanisci:So it has so it's completely sealed off from the house. It's not separated from a house. It's actually attached to the side of the house, and it also has a deck on the roof and a and a staircase. So this space when I moved in, there's a video on YouTube. My brand is Brew Cabin, and there was a video where I built this.
Matt Giovanisci:Well, I hired people to help me build this, and I did it kind of in 40 days. So that's where I am, and it you know, for it's a it's a it is an absolute hobby. There is there is no money to be made in this room. It's it's it's nothing. However, if you were to look at it, and I'm hopefully gonna start producing more videos this year.
Matt Giovanisci:In fact, I'm working on one right now because I'm growing my own hops again. I grow them every year. Last year was the first time I actually got buckets of hops, which is nice. This year, I'm hoping to get a lot more since it's my 2nd year. I have a full on trellis, which, there is a video that I did about growing my own hops, but I I I fucked up so badly that I ended up only getting, like, an ounce of hops, which is pretty nothing.
Matt Giovanisci:And last year, I got pounds. So and I was able to make a beer for the wedding using the hops that I grew. So I'm currently working on that video. I have another video in the works that is it's been in the works for 2 years, and that's also part of what I wanna talk about. So this space, currently, I this is crazy.
Matt Giovanisci:So the the I brewed all of the beer for our wedding. We got married in September of 2023, and I brewed all the beer for the wedding. We had 9 beers on tap. Ever since I'll blow my tongue. Ever since then, I've kinda just I I kinda got rid of all those beers, and I do, in this room, have 9 taps.
Matt Giovanisci:So I could brew 9 different beers and have 9 different beers on tap. Technically, I also have a cask system with a beer engine, meaning I could have 10 beers on tap. Okay? That's the capacity of this brewery. Now each beer, and I think this is all important because I wanna lay the groundwork because of what I'm gonna talk about, The batch sizes that I make are 5 gallons, which is equivalent to if you ever seen a sixtil keg, which is like a thin it's like a small keg, you get about 40 pints of beer out of it.
Matt Giovanisci:That is the size batch that I normally brew. I am able to ferment, 20 5 or sorry, 4 5 gallon batches at the same time. Okay? But I also have a 10 gallon fermenter, which means that at one given time, I could have 30 gallons of beer fermenting, which means I can have 1, 2, 3, 4, 5, 6 beers like that, like, within a couple of weeks or, you know, a a month on tap. So I I have the so my brewery is small, but it's the like, 30 gallons, I I believe, is, like, an actual barrel.
Matt Giovanisci:I think a barrel is 33 gallons. So I think I could technically produce 1 barrel at a time, although it's in, you know, 5 separate fermenters. Anyway, I only have 2 beers on tap right now. 1 is a saison that is not very good because it was made as an experiment, and I only have a gallon of it. And the other one is a Mexican lager that I'm proud of, and I'm gonna tap on Cinco de Mayo, which is in the past for you.
Matt Giovanisci:So I need to come up with my plan for brewing because recently, I the reason I haven't brewed in such a long time, in fact, it's been it's been over it's been about 1 month since I brewed because I was rebuilding and recalibrating my fermentation setup. I bought a new glycol chiller, which I've mentioned on the show before, which I actually have to sell. It's sitting here. I should probably put that on Facebook Marketplace today or, I don't know, some kind of Facebook group for home brewers. I guess I should start emailing people about that.
Matt Giovanisci:Yeah. And I have to clean some kegs. But other than that, I have beers that I want that I need to brew, and I want to brew. So that's kinda where we are at this point. And there's also there's beers that I need to brew for projects.
Matt Giovanisci:So the so the first project that I've been working on is I did an episode of Basic Brewing Radio where we talked about making a white IPA. So I am a I am a regular guest on this podcast. I don't have my own brewing podcast because I don't want to have one. I mean, it would be super fun, but I would wanna do it with somebody. And I don't know who that is, and I don't wanna interview people and schedule that and doesn't matter.
Matt Giovanisci:I kinda just wanna focus on video. So for so on that show, I'm a regular guest, and I we have the series called it's a recipe development series where each episode, we develop a recipe. So we pick a style, and then in real time, we sort of go back and forth and develop a beer recipe, and then one of us brews it, ships the bottles or cans to each other, and then the next time we develop a recipe for a future show, we drink and taste and give tasting notes of the beer that we brewed from the previous one. That's what I've been doing for feels like a year. I think I've been doing that for a year now.
Matt Giovanisci:And it's I probably appear on the show maybe once every 2 months. And we I was just I just recorded an episode, and the idea was to do a white IPA. And James decided, he's the guy that hosts the show, he decided that he was gonna brew a white IPA, but he was gonna make a raw IPA. So all that means all that means is you really don't boil the wort. You just kinda heat it up to pasteurization levels and call it a day.
Matt Giovanisci:So he's gonna do that. We also did the show with a professional brewer who has a real real deal brewery, and he's like, you know what? I'm gonna brew 1 too. And and then I was like, fuck. I guess I'll brew 1 too.
Matt Giovanisci:You know? So all 3 this is the first time on the series that all 3 of us are gonna make similar that makes similar styles of beer, and then we're all gonna send them to each other. And on the next episode, we'll be we'll be able to taste, you know, James's raw version, my, you know, raw version, that'll be canned in a, like, a more professional style home brewery, and then, Josh's, which is gonna be his it's Gambit Brewing is the name of his brewery, I believe out of god. Oh, starts with an m. It's either I mean, Minnesota, Michigan, Wisconsin, Milwaukee, that was somewhere like somewhere in that area.
Matt Giovanisci:Gambit Brewing. Look it up. And then he's gonna make his own version. So we're that's that that's one beer that I have to do. Now I have, all the ingredients except wheat, because for a white IPA, you need wheat.
Matt Giovanisci:I have yeast available, so I have to go and buy that. I've been buying a lot of my ingredients online. Unfortunately, it just takes a long time for the ingredients to show up. So if I wanted to brew a beer, like, tonight or at least brew that beer tonight, I wouldn't be able to do that unless I went to the store and got the ingredients I need. I can do that, but the store the store in my town is very small and he's not open.
Matt Giovanisci:Actually, that may not be true. Let me see. Let me see. Oh, he is open. So I may go do that.
Matt Giovanisci:It's not he closes at 6, so I may drive down there and and pick up some wheat malt. And then maybe brew the beer tonight because it's a raw ale, and I don't really have to do much. So that'd be cool. And I have a lot of hops that I gotta get through. There's a I wanna make a black IPA, so I'm gonna start writing these down real quick.
Matt Giovanisci:So I wanna make a white IPA. I wanna make a black IPA. I just wanna make it. It's not the recipe that I would normally go for, but I have this midnight wheat malt that I need to use. I don't think I also have some, like, Centennial hops and cascade that I could use in that beer.
Matt Giovanisci:I don't think I have any other grains. No. Let's see. So, yeah, I'm out of wheat. I believe I'm looking at my, grain stash.
Matt Giovanisci:I have a little bit of Maris Otter, but not much. I'll probably use that for the black IPA. I have tons of carapills. I believe I have flaked oats. Yep.
Matt Giovanisci:I got a ton of flaked oats. Let's see. Come on. And let's see. I got plenty of churro and plenty of pills.
Matt Giovanisci:In fact, this pills malt that I have is local. I have not eaten it yet. Oh, yeah. That's tasty. Oh, somebody left the freezer open.
Matt Giovanisci:Oh, that's not gonna be good. Anyway alright. So yeah. So I have a plenty of malt. I just don't have what I need for the white IPA.
Matt Giovanisci:So I could make a black and white that feels fun. Do a black and white IPA side by side. Oh, that's cool. Alright. Well, that's happening.
Matt Giovanisci:And what else? So I made this Mexican lager. So if I do those 2 beers, I'm gonna be locked up on, you know, the only thing I don't have, I don't have a yeast for a black IPA, I don't think. I have a lager yeast. Let's see.
Matt Giovanisci:Yeah. I have yeast for a for an oh, yeah. I have a lager yeast, which I definitely wanna make a Pilsner, but I might I have a lot of lager yeast and I could do I have a Mexican lager yeast I have, like, 3 different lager yeast. I technically could pitch all of them into, like, a Pilsner style beer and just get a yeast and just do, like, a yeast blend. That doesn't seem like a bad idea because the other 2 yeast, I don't know how old it well, let's see how old they are.
Matt Giovanisci:Might be not might not be worth, just pitching everything. One's from January. So it is 5 months old, which is kind of at the tail end. This one's from this one expires this month. So, okay, I have I have 3 yeast packets that I could use to make a pilsner.
Matt Giovanisci:The only problem is I don't know if I have, like, I don't think I have pilsner hops, like, traditional Pilsner hops. So I'd be making something that was I'm looking at my inventory. I have a I use an app called Brewfather, and that's where I keep my inventory for all my stuff. I could've just looked at this. But, yeah, it says I have, yeah.
Matt Giovanisci:My Cara Pills. I got my Pilsner malt 2 row, flaked oats midnight wheat. So that means I can make a, yeah, it means I can make a black IPA, I can make a pilsner, and I just need white wheat malt for actually, I need a lot of white wheat malt. I need, like, a good, probably, £10 of that or or more. Let's see if he has it.
Matt Giovanisci:Let's see. I have says I have hauler tower, which means I could make a Pilsner. That could be true. I also have some Magnum, which is a bittering hop. I don't know if that would use that.
Matt Giovanisci:I have Mochebuica, which I could certainly use. I could use I have Galaxy and Nelson. Yeah. So the other thing the other beer I can make is I can make an IPA, like, a traditional not traditional. As, what do I wanna say?
Matt Giovanisci:Not a not a traditional IPA, but a, like, East Coast hazy IPA with Galaxy and Nelson, I would just need wheat because I have the yeast. I have the hops. Yeah. Okay. So that's you know, if I do those beers, if I do white I a white IPA, a black IPA, a, I'll call it a we'll call it a New Zealand pills since I'm using Motueca and perhaps Holotour.
Matt Giovanisci:Maybe New Zealand pills or I'll say German. And then, I guess I could no, because I can't make a Mexican lager because I don't have corn. But okay. And then finally, I could do a New England IPA. And so I'm gonna need white malt for the white IPA.
Matt Giovanisci:And for the New England IPA, I have flaked oats for the, you know, New England IPA, which I'll also need the white malt for, and I can use either Pilsner or 2 row exclusively for that. And I have Cara Pils for that as well. For the black IPA, I could use whatever Maris Otter I have left, and some 2 row, the black malt, or the midnight wheat. And I could even steep the midnight wheat, cold steep it, and not actually, not actually mash with it or mash later. Probably mash like, put it at the tail end of the mash.
Matt Giovanisci:Yeah. It's not it's yeah. Okay. That's not a bad idea. So, really, I have everything I need to make all of these beers, which would get rid of most of my ingredients, which is what my my my actual goal is.
Matt Giovanisci:And I could then yeah. Alright. So just wheat malt, really. I have all the yeast that I need. What's that other oh, yeah.
Matt Giovanisci:I have a saison yeast that I've harvested. I have a New England IPA yeast or London l 3 that I harvested. Did it just rain? Oh, shit. It's raining right now.
Matt Giovanisci:Weird. Didn't expect that. Good thing I turned I turned didn't water the hops today. That was a good good call. And then yeah.
Matt Giovanisci:So the thing is is that I actually have the ability in this brewery to right now, my glycol chiller is hooked up to 3 different fermenters. 2 5 gallon fermenters and 1 10 gallon fermenter. Now when I make so that's just that's just the fermenting stage. Before that, you have to make the wort to put in the fermenter where you pitch the yeast. Now in order to make wort, I have 2 different setups.
Matt Giovanisci:I have one setup that's relatively easy to use and quick, but it only does 5 gallons at a time. My other setup does 10 gallons at a time. So I have a couple of choices here. I could make 10 gallons of wort and split it between 2 5 gallon fermenters and pitch totally different things into them, dry hop them differently, all of that stuff, or I could take that 10 gallons and put it all into 1 fermenter and make basically 2 kegs worth of the same beer. For that, it's probably going to be the New Zealand pills or the German pills because I would just use a 100% pills or malt.
Matt Giovanisci:I would use whatever hops I had left, and I would, pitch I have 3 different packs of, like, lager yeast, which should be plenty for this for the batch. I could even make a starter, like a big what's my what's my biggest starter? 55,000 mil starter or 5 liter starter I could make. I think that's a little overkill. So I could make basically a, a double batch of pilsner.
Matt Giovanisci:And then, yeah, if I do it that way, then I could put, I could logger that and put 1 on the side pour faucet or a Luker tap, that would be pretty sick. That would be pretty sick. I could also put 1 on cast. That would be also pretty sick. When I put a pills on cask, feels like overkill.
Matt Giovanisci:I would put yeah. I don't know if I'd wanna do that. Alright. So, yeah, I could do 10 gallons of Pilsner. I'll make a black and a white IPA in the 2 5 gallons.
Matt Giovanisci:And actually actually, I so so here's the here's the other piece of this. I have these 2 other fermenters, but they're just buckets. They're not hooked up to glycol, which means that, they are not they are not temperature controlled. They are only they only have to use the temperature, the ambient temperature in the air to ferment. So right now, the brewery is relatively on the cooler side.
Matt Giovanisci:I keep it sort of cool in here. So I could ferment the white IPA in the bucket because that would be using a saison yeast, and I could push that saison yeast as high as, like, 80 degrees. This brewery never gets to 80 degrees. So the at the highest this brewery will probably get is 70. Right now, it's 68.
Matt Giovanisci:So, you know, and that'll ferment relatively fast. So I could do so, yeah, technically, I can make the white IPA and not use up any of my fermenters, and then I can make the black IPA in, the black IPA, I need yeast. Jesus. Did you hear that? A helicopter's shaking my whole brewery.
Matt Giovanisci:Alright. So I definitely need I need a clean yeast. Do I have a no pen? Let's see. Here we go.
Matt Giovanisci:So shopping list. Got it. White wheat malt, and I need Chico yeast or something equivalent. I'll I'll be happy with, like, US 05. I would probably pitch a couple of packets of it.
Matt Giovanisci:So I'm gonna take this to the store and see if he's got anything for me. As far as white wheat malt is concerned, I probably need a lot. Man. So I probably need £5 or perhaps £6. If I bought £10, I think that would be good.
Matt Giovanisci:£10 would be good. Alright. And then for the, for the Pilsner, yeah, that's just gonna be a 100% Pilsner malt. That'll get through most of that. Yeah.
Matt Giovanisci:So, literally this week, I could make all these beers. In fact, if I went to the store right now, I do have to clean these fermenters that I've been sitting here, but I was waiting for this packet, this this I bought something on Amazon to help me make hot water, and a lot of these kegs are hot water kegs. I could just quick clean them myself, like, hand clean them and not use yeah. Let me just do that. I think I instead of so I have this, like, keg cleaner that I have to set up and, like, fill buckets with cleaner and, like, it's kind of a I mean, it's hands free, but it's but it's kind of a pain because you just gotta sit there and wait for this clean in place system to work.
Matt Giovanisci:Or I could just take apart the kegs myself and just rinse them down and wash them manually, which is technically faster. And 2 of the kegs just had water in it, so it's not like they're you know, they need to be scrubbed or anything. Only one of them needs to be, like, kind of scrubbed. So okay. So that's what I'm gonna do then.
Matt Giovanisci:I'm going to go and make, a 5 gallon batch, another 5 gallon, 3 through 3 batches, then 2 so 5 kegs worth of beer. And I can probably do that all this week. Now one more piece of the puzzle. So I have to there's a couple of other tasks that I have to do in the brewery. You know?
Matt Giovanisci:And and here's the other thing too, and and things that I rarely I don't talk about at all because I don't have a I don't have a platform to do this, although I guess I could use Instagram. So I part of the fun of owning a brewery sorry. Owning a home brewery, very different. Okay? I just call it the brewery when I'm here, but it is very much a home brewery.
Matt Giovanisci:It's it's a garage with a full blown miniaturized version of a brewery in the back, and then a tap room in the front where you can serve yourself. And everything's free, so it's pretty great. And we got views of the mountains, we have a lake, it's fucking great. And we have a rooftop deck, if you wanna go on the rooftop deck. So on Cinco de Mayo, we're having people over because or actually, we're having people over on Cinco de Cuatro to drink my Mexican lager because I got that going.
Matt Giovanisci:I actually laugered that beer for real. I've never I've never made a lager and actually laugered it, which sounds insane if you're familiar with brewing, but I I let it I let it I fermented it for multiple weeks at 50 degrees Fahrenheit. I kegged it and I let it sit in the keg for a full month, which is lagering. So that's the Mexican lager. I actually just started hook I just hooked it up to gas today, so by the time Cinco de Cuatro rolls around, which is in about a week, it will be well, wait.
Matt Giovanisci:It's not this weekend. It's the weekend after. It'll be ready to go, and I'm gonna be drinking the shit out of it. I promise to you that. It'll probably be ready to drink this weekend, honestly.
Matt Giovanisci:So kinda want it a little early, personally. I never really get excited about a beer that I brewed, but that one I'm excited about because I've waited a long time to drink it. And when I tasted it out of the fermenter, it was delicious. So what I was gonna say is part of the fun of owning this homebrewery is not actually brewing beer. It's it's everything else.
Matt Giovanisci:I any extra money that I that I have, again, don't have kids. We we don't, you know, it's like it goes into the house in some way, shape, or form, whether that's, you know, just home improvement stuff or brewery improvement. So I am constantly improving the brewery in different ways. And one of the ways that I recently did that was I kinda I so I built this keezer, which is a I built this in 2021. I took a chest freezer that I got from Lowe's for, like, $400, painted it matte black or chalkboard paint, built a skirt, and installed 6 taps into it.
Matt Giovanisci:The the the unit holds 8 large kegs, 2 mini kegs, or technically now only 1 mini keg, which alright. Technically, it holds 8 kegs because the mini keg is for water because I have a glass rinser attached to it. And there's a video on that too, of me building that on Brew Cabin on Brew Cabin's YouTube channel. So the keys are I kept running into issues where the gas so I I have a big 20 pound c 02 tank on the outside of it, and sometimes there would just be a leak somewhere in the gas. In one of the gas lines, I have, hold on.
Matt Giovanisci:I have 1, 2, 3 I have 7 gas lines. So I can put 7 kegs on c 02 to to either serve or to, carbonate. And so I kept having gas leaks. And all of my c o 2 I was like, I go through c o 2 tanks. In fact, I have probably 5 c o 2 tanks.
Matt Giovanisci:4 of them right now are empty, and I have to get them refilled or I swapped them out to be refilled because I constantly kept losing gas. And I'm like, my friend, Doug Cunnington, who you may know, he is, he's also a home brewer. He's the he he built a keezer and was like, you should build 1, and he gave me the inspiration for it. I was like, fuck it. I'm gonna do it.
Matt Giovanisci:So he said that he only turns on the gas to serve his beers, and then turns off the gas just because he also had problems with leaky gas lines. And I'm like, alright. So I I did too. So it turns out, and I knew that this was the case, but I was using what are called I think it's so funny because I I sold an endless amount of these in the pool industry, and I actually don't I just called them hose clamps. But there are specific kind of crimp I think they're called a crimp clamp where you turn a screw and the screw tightens the clamp.
Matt Giovanisci:Now that clamp isn't water or airtight because it doesn't it depending on if you if you use the wrong size, it won't create a full seal around the the tubing on the barb or whatever. And every line here is, like, slightly different. I have all different size hose clamps. And I was like, it's it's always these fucking hose clamps. So I upgrade it to what are called odor clamps.
Matt Giovanisci:And odor clamps are per like, not permanent clamps, but they're one time use. You need a special crimping tool to crimp the hoses. But the beauty of them, they actually use them in cars for, like, any hoses that need to be clamped. They are up they they are perfectly no matter, you know, as long as you get the right size, they're they create a perfect clamp, like a perfect diameter like seal. And so I decided, okay.
Matt Giovanisci:I'm gonna replace every single hose clamp in my brewery, which there are a lot of, with this new style of Oediker clamp, and I did that. I replaced every gas line. I replaced all of my glycol lines with this. And anything that doesn't have a a hose clamp, I replace with what's called a, John Guest fitting or what you may know as a SharkBite fitting. They are different, but they have a similar effect.
Matt Giovanisci:And so now my glycol lines have a mixture of John Guest fittings and these Oediker clamps. And my keezer, I used the John Guest fittings for all of my liquid lines, and now all of my gas lines are odor clamps. And fingers crossed, but so far, when I've tested every line, no gas leaks. There is a couple of points of failure, like the kegs could the kegs themselves could be they could leak at the keg. They could leak at the, the actual, like, quick disconnect for the gas line.
Matt Giovanisci:So those things could still leak, but they're not gonna leak at the hose clamps. So that was, like, one thing that I spent, like, a week or 2 doing, because I had to order different parts, wait for them to come in, you know, and, like, slowly but surely, every night, I would just, like, you you know, attach a few hose clamps, blah blah blah. I made some mistakes. I had to rip off a few clamps, throw those away, do new ones, etcetera. And I also replaced every single hose.
Matt Giovanisci:So I bought all new, gas hose, and I used that thinking it would be a little bit more flexible. It's not because it's all the hoses are inside the keezer. But, yeah, it's still a little bit better. So, yeah, that's basically that was one thing I did. I also had mentioned that I, replaced my glycol chiller.
Matt Giovanisci:My glycol chiller was incredibly loud. It was an SS Brewtech, I think a 5th of a horsepower glycol chiller. Every and I think with when when I was fermenting, that thing would kick on all the time, and it was like you could just because all of the guts are exposed. So, like, imagine your refrigerator, because that's essentially what it is. It's just a small refrigerator.
Matt Giovanisci:All of the guts are exposed. You can see the compressor pump and the you can see everything. And because it's exposed, it would kick on and you just hear the damn thing running, and it was incredibly loud. Like, we we'd all have to speak a little bit louder to talk over. Now I bought a new a new one was created by a different company that kinda thought through all of the engineering problems of all the different glycol chillers that exist for the homebrew market.
Matt Giovanisci:And so when that came out, I got very excited because I was like, oh, that's I want that. So I bought it. And by the way, most of the stuff in this brewery, I buy with my own money. There is a handful of things that were gifted to me by the company. So the company that makes the glycol chiller is called Spike Brewing.
Matt Giovanisci:They did not gift me the glycol chiller. I bought it. But they have gifted me other products. I have a pump that they gifted me, and I use that pump specifically for cleaning the fermenters. They gifted me a, a wort chiller.
Matt Giovanisci:I think they no. I might have bought the wort chiller. I might have bought the wort I don't know. That thing fucking rules. By the way, so far, everything Spike has made has been the best thing I've used in home brewing.
Matt Giovanisci:So I reached you know, they also have it. They also sent me a steam condenser lid. Where the hell is it? Yeah. I I I put it away.
Matt Giovanisci:They sent me a steam condenser lid, and I don't need it because I have a hood in my brewery to to collect the steam. But if I were to brew elsewhere, I don't even know if it would fit actually on some of my equipment. So I have it. I could sell it, honestly. But it's nice.
Matt Giovanisci:It's a nice piece of equipment. Oh, they sent me a, a PRV valve, an all in one PRV valve slash spunding valve for one of my fermenters. So, yeah, they sent me a few things, but not everything else in this brewery I bought and or built or whatever. So that anyway, so I upgraded that. This thing is so much quieter.
Matt Giovanisci:It is so much easier to use. My glycol lines, they don't kink anymore because I used to have kinking issues with my glycol lines. Their hoses are better. They're all insulated, which I tried doing, and it was fucking sloppy. I have way more room.
Matt Giovanisci:I spent so I've got that chiller, like, almost a month ago, and I've been slowly collecting all the parts and waiting for him to come in and building this new setup. And I'm excited to use it because it's like, it's all there. It's all ready to go. It's all hooked up. Everything's been tested.
Matt Giovanisci:All the glycol lines run. It's nice and cold. It's nice and quiet. I I even have so with the the the old glycol system only I can only run 4 fermenters from it, because it only had, 3 sorry. I can only run 3 fermenters from it because it only had 3 outputs.
Matt Giovanisci:The new version, which is bigger, has 4 outputs, which means I could add a 4th fermenter to it, or what I'm what I'm using it for is I have glycol lines for a cask. It's a it's called a pin or a fur you know, you might hear like furkin or or cask if you have a cask beer on tap, which is usually served to a beer engine. That I have a I have glycol lines to keep that at 55 degrees. So I could actually hook up, glycol lines for serving beer on cask, which is fucking sick. I'm so fucking pumped about that.
Matt Giovanisci:I need to get a beer in there. I need to get a beer in there because that would be that would be a whole lot of fun to do. I've only done it once, and it was awesome. I I did a, a a dark mild, and I put it in the I mean, I I could have done it better, but it worked. It worked.
Matt Giovanisci:So I was pretty happy about that. So, yeah, I'm excited to get that to get that going. Anyway, that's pretty much it. I'm I most of most of the hobby of home brewing is cleaning. If you are a home brewer, you're mostly just cleaning shit.
Matt Giovanisci:So, that's mostly what I do in my spare time. I get done work now. I've been done work since about 3 o'clock today. I've had other things kinda going on in between. And now I'm sort of free to do whatever I want for the rest of the day, so I come into the brewery and I clean it.
Matt Giovanisci:And then today, I will also be brewing a beer, which then as soon as it's brewed, I will be cleaning all the shit that goes along with it. So alright. I don't know. I'm gonna publish this. If this is if this is at all interesting, you know, I just think it's interesting to hear someone, like you know, if you follow somebody online, like, man, like like, I don't know, I like following, like, Marques Brownlee as an example.
Matt Giovanisci:He's like a tech, you know, a tech reviewer, but when he starts talking about his, like, hobbies that are not tech related, like ultimate Frisbee or something, I'm like, it's kinda fascinating. I don't know. Thought it'd be interesting. And if anybody's a homebrewer out there, let me know. Shoot me an email, matt@moneylab.co.
Matt Giovanisci:Alright. Bye.
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