On this week’s episode we talk to Trong Nguyen founder of Homebrewer Lab and we talk about some of the amazing gadgets he has created for home brewing.
Trong sent me these links:
Our website is homebrewerlab.com but it is redirected to our FB page.
The 2 main products we sell are SPUNDit 2.0 & FLOTit 2.0 and mostly on eBay
FLOTit 2.0
https://www.ebay.com/itm/-/284231525264
SPUNDit 2.0
https://www.ebay.com/itm/-/283754067277
We do have dealers of these products in Sweden, Norway, Australia and South Africa. We could have more in other countries if we can supply them.
Right now we are focusing on launching a Kictstarter campaign for the Picnic Tap 2.0 so we can only offer it directly to early adopters. Interested folks can email me directly for that. We do have almost 500 early adopters worldwide as of today.
Another product that we are keen to bring to the market is the Champagneur since it is so unique and has a much larger audience than the home brew crowd.
Show Transcript
This will have errors it is AI Created
Colter Wilson: On this week’s episode, we’re going to get into some really, really cool equipment. We’re going to talk to Trong Newton. And Trong is the founder of Home Brewer Lab, where he makes some of the most amazing gadgets for home brewing. The cool thing is he hasn’t invented anything new. He just takes things that have already been invented and he makes them better. So stick around. This week on Home Brewing DIY.
Colter Wilson: And welcome back to Home Brewing DIY, the podcast that takes on the do yourself aspect of home brewing, gadgets, contraptions and parts. This show covers it all. On this week’s show, we’re talking to Dong Newen. He is on the show talking to us, uh, about Home Brewer Lab, a company that he’s founded, where he takes some pretty amazing ideas in home brewing and just turns them up to eleven. He juices them up. He makes them amazing. Some of the best equipment that I’ve ever seen comes from Trong. You got to check it out. So we’re going to talk about his approach and some of the cool things that he’s invented. But first, I’d like to thank all of our patrons over at Patreon, head on over to Patreon. Comhomebrewingdiy and you can give it any amount because of you that this show can come to you week after week. I just want to thank all of our patrons. And the cool part is that if you’re a patron, you can give as little as $1 and go ad free on the show. To me, that’s a huge value. And I want to thank all of our patrons, our patrons who have stuck with us all throughout the break we took here over the winter. But, uh, we are back. And as you can see, I’m being consistent, so very happy about it and just kind of talking about this. Saturday is a big brew day. Pretty excited to brew a batch of beer. Some figured out what it would brew. It’ll probably be more of a last minute thing. And I have been brewing with the beer maker machine. You can look at the episode where I had that team on and we talked about that machine. I have mainly been brewing with that, though. My kegging system with it. It comes with a beer maker tap that has now started to leak and is no longer really holding pressure. So I’m probably going to have to figure out a different method. I think I’m going to just get like a two gallon keg or a 2.5 gallon keg. And I’m going, uh, to take all of the beer after it’s done, take it straight out of the bag into the keg and just pressurize it that way. And the cool part is that you’re going to listen to it. In today’s show, Trong has a little bit of a piece of equipment that I think will actually help me with this little project. And we’ll talk about it later. And you’ll understand which one it is after you listen to the interview, but pretty excited, uh, about maybe that solving a little bit of a problem with me and my brewery. But yeah, this Saturday, Big Broode, make sure you have your hammership up to date. Not that that matters as far as Big Broode goes, but you should just support it. They’re a great organization and they are part of it. And not going to attend Home Brew Con this year was hoping to, but just isn’t going to work out. I’ve got a lot of travel this year and just from work. And so it looks like that is going to cross over into Homebrew Con, but I am gunning for next year. Hopefully it’ll be someplace closer to the west, and that’ll make it easier for me to go. I am planning to definitely go in 2023. I think it’ll be a good time. But for those of you that do go, have a great time, it’ll be a great show and enjoy your time up in Pittsburgh. I guess it’s time to jump into this week’s show. We’re going to talk to Tron Newman, and we’re going to talk to him about all his cool inventions over at the Home Brewer Lab. I’d like to welcome Trong Newman. He is the founder and creator of the Home, uh, Brewer Lab, which is an ebay store kind of randomly. And he makes all kinds of really amazing. And I’m going to say this is amazing trying you make amazing home brewing gadgets. And I’d like to welcome, uh, you to Home Brewing DIY. How are you doing, Trong?
Trong Nguyen: Hi. Pretty good. Thank you, Carson. Thank you for being your guest today, man.
Colter Wilson: Uh, we have been working on this show, getting you on this podcast for about six months, and I am so glad it’s finally happening. So thank you so much for being here. And I need to describe what you do to people, because what you do at Home Brewer Lab is kind of amazing, which is nothing you do isn’t something that hasn’t been invented before. Right. For example, the three products, uh, that I know that you have and that you’ve invented are essentially things that already exist. Like, for example, uh, and I’ll just use one, for example. And let’s talk about this one out the get go. For example, you have a floating dip tube. Now, I tell people all the time, ferment and kegs floating dip tubes are the way to go and that it does exist. You can get one for five to $10 off of, like, more beer. And it’s the round ball with the floating dip tube. And they work, but they also have problems. And then you made the float at 2.0. And your version of the floating dip tube is by far the most well thought out, meticulous version of a floating dip tube I’ve ever seen in real life. And I’d love to just kind of hear, like, what is it you saw in the old version and what you were solving. And I’d love to hear how your approach to designing the new one was. Let’s start there, uh, with the floating dip two. The floating two point.
Trong Nguyen: Oh, great. I always thought that fermentation in a cake is the best, uh, way to, uh, making beer. And in order to do that, since you have a cake, you can ferment an under pressure. And when you’re under pressure, you can go up instead, uh, of going down at the bottom. Because you don’t have the conical bottom valve. Because you pressure to push things up. If you give, uh, you the pressure to push things up. And if you can collect pouring the liquid from the surface, then you get clear beers sooner and you don’t have all the truck thing. But people have flooding for years. The problem with the floating that people have is that the float at the intake are not sinked. Meaning that you have a ball and you have an intake hanging under the ball. Which means somewhere along the line, the Inlet tube will get to the tube of the settlement before the float. And at that point, you have to stop doing. Because you’re going to start sucking in a lot of stuff that’s going to clock up your puppet valves. So, uh, when you finish your cake, you have a layer of beer, like, even a few quarts, even half a gallon of beer at the bottom. So that wasn’t good. So I create to improve that, I link the Inlet tooth to the bar so the floating ball and the inletut hit the surface the bottom at the same time. Meaning you leave very little blood. Now, that’s what version one. And then I realized that, uh, you still can suck in a lot of sediment. So I put in a filter. And instead of putting a filter, I put a double filter. The outer filter is 500 microns. The inner filter has 300 microns. Because I don’t have a lot of surface area for filtering. So I have to go through two step. So with two step is more efficient. And now I have double filtered Inlet hitting the ground thing at the same time. What end up is I can take sample any time during fermentation. I don’t worry about, uh, clocking my puppet valve, because everything come out in double filter. And then at the end, when I hit the bottom, I opened the cake. Um, I look at it and say, Holy hell, there’s no beer left behind. So that I called my duper floating.
Colter Wilson: Yeah, but here’s the thing. I, uh, have a float at 2.0. You sent me one. When we started this conversation, uh, you were like, hey, these are some of the things I invent. And you sent it to me. And I will say this is the most well crafted. I’m going to say this because you probably wouldn’t say this about yourself. This is by far the most amazing floating dip tube I’ve ever seen in my entire life. This thing is, like, so well engineered. The quality of material here is really high. And, yes, uh, you’ve got the double kind of scrolling.
Trong Nguyen: And this is really simple.
Colter Wilson: Yes.
Trong Nguyen: I use whole chip and trail technology, meaning you minimum. How the vehicle? I’m from Vietnam, so we’re from the south, and we lost the wall to the people in the north, and the people to the north came down, and they go on a trail in the jungle, and they use it bamboo and bicycle, and they want the freaking wall. And that trail is called the whole chimney trail. So I tell people that I use Ho Chi Minh trail technology to make these things. So if you’re looking at my floating D tube, the connection between from the Inlet to the tube is a safety pin. I take a safety pin, and I cut it, and I bend it and I squeeze it inside. And it works so well in many levels because it’s easy to connect. But then you can also use it with the ball float that everybody already have. My float is electrical float, so there is some benefits for my float, which is automatic float. And the rest of the world have bar floats, and I have to make my depilture Inlet works with my float and the ball floats. And so I had to come up with a really simple way that everybody can benefit from the double filter inlets. And all these things are, uh, simple engineering, but also clever. I call clever engineering. You minimum material and give the best result. Yeah.
Colter Wilson: So when you think about, for example, for example, let’s take the float at 2.0. What is it that in your mind made you realize that there was kind of a better way? Right. You’ve done this with multiple devices, and we’re going to talk about each one today. But I’d love to hear, like, your approach, really, when thinking about, like, you have a home brewing problem, you see that, hey, this needs to be done in a better way. How do you catch that? And how does that work in your brain? How do you see those kind of things?
Trong Nguyen: As a biologist, I always look at how things really work in nature. And if you study the way, all the things that happen when it happens in nature, very simple as simple. And it’s the best. So whenever I look at problems, my, um, first initial solution is always very complicated. Way over complicated. And the more I grind at it, the simpler get, the simpler get, the simpler. And finally, when at the end, it’s so freaking simple. And, yeah, it’s the best solution. So in the floating dip, here’s the problem. Floating dip. If you don’t want to clock up your puppet valves, you don’t want to leave a lot of beer left behind. And you don’t have to have a floating dip, too. Can only pull out air and have a liquid. So those are the common problem with floating deep tubes to help you address those things. So I address those things. I figured why it happened, and I’ve devised a solution for those things. And doing the least costly, the simplest way to get things done, because after all, brewing beer, we can’t spend too, uh, much money on this stuff.
Colter Wilson: Oh, dude, we’ll figure out the $1,000 solution for a $2 problem, right? That’s part of being a home Brewer right there. Yeah. When, uh, I think about, like, looking at all of your inventions, right. These are high quality. The types of materials you use are always really high quality. Right? So I’d love to hear kind of like when you think of, hey, I’m going to make this solution also, how do you kind of pick the materials you use? Because you do use your stuff isn’t super expensive. Let’s get this out of the way. Now, anybody who orders something from you, we’re not talking about this being a $300 floating dip tube. Right. This is all totally affordable stuff, but the quality of what you use is, like, a hundred times better than the plastic ball you’re going to get from a normal floating dip. How do you pick that stuff?
Trong Nguyen: As a scientist, we work with, uh, the best material. And for silicone, the best kind of silicone to use is medical Gray silicone. Medical grade Silicon last longer. They don’t get hardened over time. So I use the best silicone material. And for the stainless steel, I use either 316 stainless steel or 304 stainless steel. So I only use stainless steel, uh, and silicone in all my devices, especially the thing that, uh, contacted beer. And another problem that I found with floating dip tube I didn’t mention before is all the floating piece in the cake. You have to make the connection from the silicone Tuping to the hot tubing inside the cake. And you do that, you don’t see what the hell you’re doing. You stick your dirty arm and then try to make the connection. It takes ten to 15 minutes to make the connection. So that is the first problem that I discovered. So I have to figure out a way how to put a floating deep tube in there without having to stick my arm in there. So either way, the floating deep tube, they have 8 mm or 516, OD tubing. So we put that sucker in through there. You cannot put the silicone over that sensitive tubing, so you have to make the connect inside the cake. So I said, if I can make this tenlet to six millimeter instead, and therefore, I put a silicone tubing to that, then the whole thing, the silicone and the tenanted tubing can go through from the outside. I don’t have to make the connection inside. So I thought that, no, I’m in Florida, uh, the tube, um.
Colter Wilson: But that’s a problem, right? That’s just one of the many problems with them. So one of the things that one of the products that you have, that is one of my favorite things is you have the splendid two point. Oh, it’s a splendid valve. This spending valve is probably the most high quality spending valve I’ve ever seen in my entire life. And I would love to hear from you. What was it that you were trying to solve with this bundle valve? And really what was your approach to engineering it better?
Trong Nguyen: Well, turn out that the funding valve is a very important piece of tool, uh, that you use for pressure fermentation. A lot of people think that just control the, uh, pressure. But there are other things you can do with the spanding valve. Since you can control the pressure, you can ferment it at a precise pressure. If you have a way to adjust the pressure accurately, repeatedly, in a precise fashion, then it’s a lot more fun. But in order to do that, you have to have the best pressure relief valve. And the company we have an American company that been around for years and years, and they make the best spending valve in the field because they also are very small. They call it miniature pressure relief valve. And they use mostly in dental industry, in medical application, in engineering, scientific engineering. And that thing is really expensive. It costs about $30 just to buy their PRV. So I managed to convince them to, to sell it to me because I use that and I love it and I want to use it, but they’re too expensive to pay $30 each time. And so I managed to talk them into selling me at a wholesale level, even by 100 units or more. But because at the medical device, the way they build the thing is when they leave the factory, everything is sealed up. You don’t want anybody to get inside of it. And that doesn’t work really well in the home brewing world, because when we brew beer, uh, should happen, especially just fermenting beer under pressure, the crowdsOn over. After crowdsOn can get inside contaminated. You have to be able to get in there and clean it up. So I have to talk to them into selling all the loose parts before they grew up, uh, together, so that I can design a way so that we can take it apart to clean up when these things happen. And then I also want to make it in a way so that we can see how would happen when we adjust the pressure, that you can actually see the piston move up and down the adjustment tool, uh, which means we have to make it clear up instead of black. So I talk them and do let me make it clear. But since you use the standing values the only thing you can see is the piston and the pressure gauge. But you don’t really know whether you are all the way to the pressure you set or you already passed the pressure. You said you have to have a visual. And I have the visual in terms of a bubble, uh, that you normally see. They call it an airlock vowel. And I use the airlock valves so that you can see the bubbling activities so that you can know whether you are a good way, uh, to monitor your fermentation, uh, level when you brew in a stainless steel cake, when you don’t see what happened inside. And I caught up the monitor. And that allows you to visually, uh, see what happened during fermentation. And since it’s a rather costly product, I don’t want it to be just to do one thing. I want it to be what I call the Swiss Army knife, meaning I can do other things. You can use that to ferment a two K. So you have an auxiliary part in the back. So you can fermented one sponding valve for the fermented one or three cake at the same time. You can also use that for pressure transfer.
Colter Wilson: I’m stopping here because I have your spinning valve and I had no idea you could do this. So in all reality, you literally are selling one spunning valve to rule them. All right. Because if you could take one spunning valve and attach multiple cats, you can basically take a manifold and attach it to it. And all of this could be like the one spunning valve that works on like three or four different fermentations happening at the same time. Is that what you’re saying?
Trong Nguyen: Exactly. Yeah. Wow. And then you get that during fermentation, you can use it for your pushing. For example, if you’re doing the fermentation, you have a lot of CO2 coming out. Right? And instead of just going out up in the air, you can use the CO2 to push the cake that ultimately you’re going to transfer the beer from the fermenter into that cake and you want to get rid of all the air. So what you do in your Daisy chain, you put the spontaneous at the receiving cake at the end and you hold the thing through so that during fermentation, the CO2 would go out of fermenter and go through your receiving cake and then go out at the sponding Mount. So when you’re finished, uh, you have a cake that has no air in it. So then if you want, when you’re done, you can grab the vehicle right into.
Colter Wilson: Uh, it and it’s into an oxygen free environment. There are people who are trying to gadgets just to do that one thing. And this is just included in your spending valve. This is awesome.
Trong Nguyen: Yeah. And you can do that precisely. You can do pressure for transfer because you can use the spinning valve. You can actually control the pressures. You have the best counter pressure transfer, because you actually can pressurize your fermentor and you can pressurize and then you can adjust the funding valve so that you can control how fast the beer can flow. Because by adjusting the knob on my spending valve, you can let the beer move fast or slow. And because of the monitor, you actually can see the bubble. So you can see how fasting flow beer go through. It’s really cool when you do that. You can I just turned it up and see more bubble go through them and be going fast toward the end, you turn it really slow so you don’t have, uh, a lot of foam in your receiving cake.
Colter Wilson: I got to admit, Trong, so one of the things that we’re talking about here is the fact that you have this funding Bell. It’s called Splendid 2.0. Just so you guys know, if you Google it, it’ll come up. But I’ll put a link to it and show, uh, notes. But one of the things I want to kind of explain here is the fact that the spending valve is a little more. It’s more expensive than your $20 or $30 spending valve. It’s not overly expensive. You’re looking at about what, $70 for your spending valve in the US? In the US. But let’s talk about it. In the US, you’ve got a $70 spunning valve. In this spunning valve, you have medical grade quality, like stainless steel built here. You’ve got the ability to just set the dial to a certain color. And you know that that’s the PSI that it’s set up. And then three, you have the ability to actually take multiple fermentations and run them off of the same sponding valve and also print your transfer using your fermentation to transfer other beers. In all reality, what you’ve basically set up here with just a sponding valve is the ability for somebody like me who I have three taps with three kegs, but I also have three other kegs that I fermented. And essentially, you’ve just made it so that my brewery can all run off of one sponding valve and you do it for less than $100. I mean, I got to admit of the products that you have. Right? And we’re going to talk about more. But for me, this is the one that I think that when you talk about home brewers and you talk about the level of, hey, what problems does this solve for me? I got to admit, this solves a lot of problems with one product, and it’s crazy.
Trong Nguyen: And more than that, you can actually, let’s say that you bring beer and you have a bunch of kids who they can’t drink beer, but they love carbonated products, but they like carbonated water, have carbonated Apple juice. What you do is you put a bunch of small cake, a series more cake, like two and a half gallon or one point 75 gallon water, uh, Apple juice, cranberry juice, uh, and you Deji chain them. So then at the end, you put your funding value. During fermentation, you produce a lot of CO2. So you run the CO2, go through the water and come out, go to the Apple juice and go out, go to the scrambled juice, and go to your sponding route.
Colter Wilson: Right.
Trong Nguyen: You can adjust it.
Colter Wilson: In all reality, you’re pumping 15 PSI through the whole chain, right.
Trong Nguyen: And you put those things in the coal plant, you put in your refrigerator. So then by the time you finish your fermentation, you can have beer, your wife can have the sparkling Apple juice, and your kids can have sparkling wine, soda water. You don’t need soda stream.
Colter Wilson: My wife would rather have sparkling rose, but that’s a whole you can do that, too.
Trong Nguyen: You can do that, too. You put a little cake, small cake. And then you Deji chain. You flow your beer through your carbonation through that, and you have a delicious, really nice carbonated rose.
Colter Wilson: What kind of cool things are you working on next? I think that I think that’s honestly the next question. What’s in your future?
Trong Nguyen: Take a bottle of champagne. A bottle of champagne have 90 PSI pressure. And every time you open it, you love champagne because of the, uh, bubble and the taste. And with a bottle of champagne, unless you open it and you pour, you drink the whole finish on the whole bottle. If you leave it the next day or so, it becomes flat. And people hate flat champagne. So I say, well, what happens if I put my picnic tap on a bottle of champagne? Then I can pour myself a glass, put it away, and go back the next day and put another glass. And then a week or so later, until the bottom is empty and the champagne doesn’t go flat because I don’t lose too much pressure. Air doesn’t come in, and there’s so much combination inside a bottle of champagne that have plenty of pressure to push the liquid out. So I made that product, and it worked really well. And I call it the champagne. Champagne is basically a picnic tap 2.0 for a bottle of champagne. So that worked really well, except that you don’t have champagne stopper. When you put a champagne stopper on a bottle, you take two hands. You have to put it on your hand with two wings. You have to clip it down, right? Yes. So I said, that takes too much work. So then I said, what happened to make a champagne stopper that works like a disconnect? You know what a disconnect like you see on the ball lock disconnect, right? Yeah. You push it out, and you push it. You put it on. You pull the ring, and you press it down, and it clips. And then when you remove it, you pull the ring in your heart. So basically, your one hand, you put it in up and on easy, another champagne. So I created that, and it worked beautifully. Now, you don’t have a picture of that yet, but, uh, because it’s a disconnect, I don’t have the two wings around it. So the thing that goes up and down is like a tube. The tube is about one inch high and about one and a quarter round.
Speaker UNK: Okay.
Trong Nguyen: Not just a champion stopper, but visually, it’s beautiful because it’s like a ring. Think about, like a napkin ring. You put a ring on it. And that ring I made out of metal, I made out of aluminum, anodized aluminum. And it’s beautiful because now, normally I have a champagne stopper, but I have a ring that gorgeous, simmering, uh, metal. And you can push up and down that you lock it easy in one hand. So now I’m ready to introduce our products. But then I really got, uh, bummed up. We all feel bad about what happened to Ukraine, the war in Ukraine. So I said, I’m going to introduce it champagne, the best champagne stopper in the world. But I want to use the opportunity, uh, to raise some money to support refugees, uh, crisis, uh, in Ukraine. So I’m going to sell that thing. And every shopping you I sell for $20, I’m going to donate $10. Basically, all the profits go to do this. And that ring that I was talking about, I make two color. The one on top, blue, and the one bottom is yellow. So then it kind of represents similar to the color of the Ukrainian flag. But I don’t want to make it like a flat because it would be boring. So the marketing line between the yellow and the blue and not straight, but kind of wavy. So it’s like you look at the field and you see, like, we growing this way and the blue sky above, and I want to have that done with anodized right next to each other. It’s very difficult to do. So I finally figure out a way how to create two color on the little ring that has anecdote. And I got to do what it’s going to be really beautiful. And I call it the Ukrainian Victory Celebration champagne, because we know that Ukraine is going to win. We’re going to get this already. So whenever the victory comes, we are going to park champagne and celebrate with the Ukrainian. And Meanwhile, we can sell it and raise some money to do some good. That’s the product I call the champagne. Now, that’s not the end of it, because then I have to make it so that everybody can have this thing. Meaning if you drink champagne, you can eat a champagne stopper, so you can use it as a basic champagne stopper. But then you say, well, I don’t drink it often enough in a restaurant. And I sell champagne, um, by the glass. I want to make sure that my $10, uh, $15 plastic champagne tastes good. So I want to put a champagne stop with a bar lock disconnect on top of it, bar lock post on top of it, uh, which means that I can take it off and put it back on so fast I can take it off. Pour glass of champagne to per customer. I put the thing back on and I inject it with carbon dioxide CO2 up to 15 PSI. And then I put it away. So then that champagne will never go flat. The next day. If I sell a glass of champagne for $15, I feel comfortable. But that glass of champagne was just as good as when it first opened. Right. We have three versions that people can use. If you drink champagne, you will need this thing. You either at the stopper or the injectable stopper, because in the restaurant, people have a restaurant regularly, so they can reject it easily. But at home, people don’t have CO2, but you don’t need inject CO2, because champagne has a lot of pressure. If you engineer correctly, you can enjoy more than pressure to keep the champ. But then it’s a champion stopper. So now we have a way, a visual way to the ring around a champagne is like a canvas that you can’t to it. You can add messages to it, you can add name of restaurant to it. You can decorate you in terms of art piece. Uh, you have collection of these things, and it’s removable and exchangeable. So when you have a collection of these things, and when you’re not on a bottle of champagne, you could use it as napkin drinks for dinner party. And if you have a wedding, you can celebrate. You can put the name of the groom on it. So that is more than just a champagne stopper.
Colter Wilson: I’m going to tell you, Tron, this is somebody who sells to restaurants for a living. I’m going, uh, to tell you right now, there is actually a market for this, and I’m excited to see what you make because. I don’t know, man. Maybe you and I need to talk after this.
Trong Nguyen: Uh, because that’s why I asked you about your restaurant connection.
Colter Wilson: Uh, because we need to talk.
Trong Nguyen: They can use the thing. They think it’s cheap. You know, Caravan make this one and they sell it for $400. Yeah, my thing is sell for $29.
Colter Wilson: Yeah, it’s a steal, man. Well, Tron, I want to thank you for coming to Home Brewing. Diy, I am so stoked we finally made this happen. And here’s what you’re going to send me an email with all the links to all your stuff. So head over to Homebrewingdiy Beer. I’m going to link to all of the products that’s strongest selling the spundit, the float it. And we’re going to send it to the Picnic Tap 2.0. And when you get your new thing out, when you do get the champagne, uh, set you’re working on I will make sure that I, uh, help promote that as well. I love all your inventions. Uh, they’re so cool. And thank you for coming on the show.
Speaker UNK: Uh.
Colter Wilson: I want to thank Trong for taking the time to come on the show was a great conversation. I had some recording issues when we did our interview in the middle of our episode the recording actually stopped and we missed an entire product. He has this thing called the tap at 2.0. He kind of talks about it as he’s talking about the champagne and so just note that when you look at the links you can check out the tap at 2.0. It’s a pretty cool product. It is the shortest picnic tap I’ve ever seen. It’s about three inches long yet it doesn’t foam. He’s kind of got that knocked out and you can do it at 15 PSI cool invention. Head on over to trunk’s website or Facebook page or ebay store and check it out and I think that’s it for this week. So that’s it for this week. We’ll talk to you next week on home brewing DIY
