We give an honest update on our experience with the iGulu automated brewer, including why we’re relying entirely on built-in presets due to long-standing mobile app issues. Plus, we break down why hard tea in untreated well water makes the perfect low-risk test batch, and walk through the step-by-step proofing method we used to revive a 15-year-old packet of Lalvin EC-1118 champagne yeast.

Key Takeaways & Timestamps

• – iGulu App Status: Navigating app failures by using onboard pre-programmed brewing profiles.
• – The Hard Tea Strategy: Why we avoided complex beer kits in favor of a forgiving tea, raw brown sugar, and well water base.
• – The Lalvin EC-1118 Experiment: Why champagne yeast is ideal for hard ciders, high-gravity brews, and tough fermentations.
• – How to Proof Old Yeast: Step-by-step testing using warm water and sugar to verify viability before pitching.

Featured Gear & Ingredients

• iGulu Automated Brewer
• Lalvin EC-1118 Champagne Yeast
• Raw Brown Cane Sugar & Mineral Well Water

Connect With the Community

• Facebook Page: The Countertop Brewer — Check out video clips of the yeast proofing test and batch progress!