Recent content by iamatuna

Hey Guys I was wondering if anyone knew what the material was that usually accumulates on the inside of the boil kettle while boiling; that brown layer of gunk that usually contains some hops. I have always scrapped it into the kettle thinking it was hop matter but im starting to think...

For most of my higher gravity beers I find that adding the sugar after fermentation has begun to ramp down is a good time, you can get a good idea as to how dry you want the beer and how much sugar you should add. It also helps cut down on fusel production. the one draw back to that method is...

Hey Everyone just wanted to know how long people keep there beer in the carboys for? Ive been scared about oxidation and I was just hoping to get some feedback as to what people do to avoid this?

Hey All So im having issues with my burner.....heres the story I was making a batch 2 weeks ago and everything was fine but like how things always go.....i took my eye off of it and...BOIL OVER! and with that I had some wort carmalyze inside of my burner. The next batch i made went...

Has anyone ever tried what was talked about here? I am thinking of making a helles and want it to have a SOLID head on it So far I am thinking that i will -use distilled water to remove the reducng potential and to make it softer to bring out the malt and reduce hop -use a 90 minute VIGEROUS...

How did this recipe end up turning out? close to the real thing ?:)

That makes sense actualy, if you have a larger boil volume it will loose its heat at a much slower pace, never thought of that. THanks guys

Hey guys I have been doing some research on different brewing systems and there is one thing that i cant figure out. What is the main system that big breweries or microbreweries use. I know most fly sparge but i cant find out if they just use infusions, herms, rims, steam injections, i...

Has anyone tried using SF lager for this recipe? I dont have laggering capabilities so i was hoping on using that strain. Cheers

The only benefit i could see of adding copper to the boil is that some of the copper would go into the beer which will provide a better source of copper to the yeast. I know yeast use copper in the production of certain enzymes however i dont know if they are normaly starved of this in a normal...

would the addition of DAP increase the amount of flavour compounds derived from proteins though?? has anyone ever tried to make a beer with as many proteins removed as possible (as in 2-3 hour boil and almost freezing to get as much hot and col break out of solution reducing the amount of FAN?

Hey guys ive been doing some research into ester, phenol and jusy other compound production and have a quick question. Everything i have read says that yeast needs a source of nitrogen for growth for amino acid/protein production, cell wall components, etc etc etc. However the souce of...

ive had a few but I have had a few.....interesting situations My roomate makes cheese and vinegar so i have had a few batches catch lactobacillus and acetobacter. I have also had a batch of cider catch something wicked from some untreated apples + additional fruit. But as long as you have...

Ive done a mango pilsner, it was fantastic All i did was puree some mango (roughly 3 pounds, really ripe) and then add to the primary once fermentation had settled down for a few days. It had a wicked mango flavour. Ive read some things about avocado and here is what ive come up with -the oils...

Okay so what ive gathered is this Adding fruit to the end of primary/secondary is easier and less messy the slower fermentation and less CO2 does not drive off desired flavours from the beer added by the addition the alchohol present will also kill any bugs on the fruit i have also read some...