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Cheers, not planning a dry hop will aim for 5.6 with some lactic

Hi All, decided to give Lutra Kveik a try. Can't get it Ireland for some reason so it's winging it's way to me from The Malt Miller. I'm looking forward to seeing how it preforms but I've read that it can bring the PH of the final beer down, does that mean I have to adjust for a slightly higher...

Have been meaning to try voss at a lower temp for a pesudo lager to see how it works. Brewed a small pilsner loaded with saazs hops to see if they carry through. It's sitting at 20c and let it build itself up to 12psi and will hold it there with the spunding valve. Was bubbling away after 4...

It's safe to say I will never be using campden tablets again. It was fermented out in 3 days, left it @20c for another 6 days rousing the yeast every 2 days, probably not necessary but no harm could come from it. Let it free fall to room temp over 2 days and then began cold crash. Clean crisp...

Agreed, far from clinical but I'll have beer at the end either way. Slurry was in the fermenter under pressure with about 4 litres of beer that I transferred prior to pitching in the new wort. Tasted the same.

Week later than planned but brewed again today and left out the campden tablet. Pitched on top of the slurry from the last batch. We'll see how it goes.

Decision made. I've racked the 'dry hopped' corny to a fresh corny and refilled the 'dry hopped' corny from the fermenter. I won't get the same hop utilisation but doubt it will take much to override the 'twang'. Experience dictates there's 3 or 4 litres left above the yeast cake in the FV. I...

Live in the west of Ireland. All we get on local water reports now are test results saying the water is free from this and that but no report as to mineral content or ph. That wasn't the case a few years back but we are where we are.

Might need to brew this again with bottled water and see what the outcome is just to see if it is the campden and/or water

No I have very good quality drinking water but it is treated with chlorine at source

Added it while heating up the strike water

That's day 9 after pitch and that's when I started the cold crash

Tinny more so than the others. Just a campden tablet and ph stabiliser (not sure if that stuff does anything)

I've used it a few times in the past to speed things up, i added to the serving keg before racking, purge with CO2 after throwing in the gelatin and then pressure transfer from the fermenter so no/little oxygen exposure and had great results. I have 6 serving kegs now so have the capacity to...

OK, so had an issue with this one and usually they work a treat. Sample on day 9 was amazing, cloudy as expected but tasted great. Fast forward 20 days to allow to clear...left in fermenter at 15psi the entire time (converted commercial keg)...turned out crystal clear but with what I can only...

I never had a gas leak...until I did...on a fresh 10l co2 tank that I found completely empty. I no longer leave it on full time. Get the beer to your desired carb level by charging and make sure the gas is connected as you draw beer off so the keg pressure is always equalised. Works for me.

I ferment under pressure. End result is the same it just speeds up fermentation because you can up the temp a bit and it saves on co2 when carbing but the biggest thing for me is you can sacrifice extra head space because the krausen is kept under control by the pressure which gets you more end...

Decided to brew with what I had laying around this eve. Got kinda late so pitched two packets of voss kveik into the kegmentor at 40c with a single pass through the counterflow chiller and it was up to 10psi and bubbling away after 3 hours. Love that stuff.

Should have mentioned this was for a 45l batch into the kegmenter

Guess you'd call this a light lager, my efficiency is shocking but I've accepted and adjusted for it and am happy with the end product. Co ferment with diamond and S-189