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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...

Just to more or less close this thread, I feel I have solved the issue and I think it is related to the sparging part and maybe the single infusion method.. I think I have diluted the earlier batch with sparging too much or something. All though I am not sure would that explain the FG. The beer...

Bottled the beer today and FG is staying at the same 1018 range, so will be session / low abv beer but atleast the sample is tasting good so it can be quite ok summer drink. I hope I will not see any bottle bombs, but since I have measured the FG so many times, I am feeling quite safe. I will...

Yea, it has been sitting since Friday without touching it at all. I am using Hydrometer. Where does this ABV argument base on? Sorry I am just asking, where does this big of a difference come from, since both are just ways to measure alcohol content. I am a newbie, so bare with me if I do not...

Thank you all for your responses. Hard to say what is the case here, but like I mentioned I added little bit more yeast last Friday and the FG is still near the same (around 1017-18, hard to say exact). This also concludes the fact that I also need to get better hydrometer. I will let it go for...

No, just plain tap water. But I live in Finland so we have very pure water here. It is more purer then some of the waters you can buy from store, if that makes any difference. 20% Acidulated malt, because this was more or less "Wannabe Gose" recipe. I love tart beers, but I see that making a...