Recent content by Hemavol

Hey dude, did you ever prime / canned your brew? I just purchased canning machine and I am myself now wondering that should I calculate the same amount as I would for bottles or is the amount reduced for cans.

What is your soft crash hopping process? If I may ask.

Hey guys, please come back with your results :)

Maybe I need to renew my fermenter etc and add campden to the process.. I guess it could be brett living in somewhere. Weird thing is that first two weeks the taste was on point but now 4weeks after there is that bretty aftertaste..

Hey all fellow brewmasters! I am having an issue in my homebrews and I would kindly ask your help. I will try to give as much information as I can below about the issue and my brewing procedures. Issue: I have made couple of NEIPAs lately which have been on point for the first few bottles...

This is what I would like to also understand and find the best way for my own setup. I basically siphon my beer from the fermenting bucket to a bottling bucket with priming sugar and bottle from there with a bottling stick. Why I am so keen to this whole thing is the fact that I made 5/5 NEIPA...

Yea so there are several compounds to fight the oxidation. Especially wine makers are using them. Campden is one. There is one experimentation done by brulosophy...

Awesome thread!! thumbs up! Has anyone used any "additions" to combat the oxidation? Example vitamin C?

Since I have started working on NEIPAS I am very keen to understand this more. If I purge the bottles with co2 + rack the beer to the bottle + purge again the top space + then cap it. Do I need to somehow take this in consideration when I am calculating the priming sugar?

How much lactose per gallon or liter did you use?

Got it, thanks a lot for your response. -H

Yea it is syrup, but it is not their syrup by name. So it is in jar, not in bottle. I boiled some water and diluted the syrup there and added that to fermentor. -H

Very long thread and a lot of good info. How do people think this could work out? - Mash your beer as normal, take PH down to 4.5 - Chill to 40 celsius area and pitch lacto - Wait PH to go down to area you like (example. 3.3) - Boil as normal + hops etc.. - Chill to 20 celsius area - Pitch...

Ok, so I have now tasted the final product and in my opinion the grapefruit taste is very mild. I feel that the yeasts ferments all of the flavor away. Some flavor is still there but for me it is very mild. Probably will try some other flavors like Mango at some point, but I would stick to real...

Reviving old thread since there is very little information regarding this product. I brewed 10 liter batch of Grapefruit IPA with Grapefruit Natural Flavoring from Amoretti. My additions of this product were as following: I added 50g to secondary during my first dry hop addition. I added...