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Hello, could you please change my username to Kveik Freak

I think you'll be fine unless you're doing something less than 3-4% ABV or there's something about your yeast that increases its need for nutrients. Also there are domestically available alternatives like bread yeast or marmite that'll cost you less than buying nutrient. Good luck with your batch!

Oslo kveik or another strain isolated to produce lager style beers could do it in a fortnight. You need to make sure you have plenty of calcium and yeast nutrient in the wort, and ferment it at room temperature. Building a starter rather than starting from the yeast flakes will also reduce the...

4-7 days, (I use kveik) but I haven't tried dry hopping or other post boil additions yet.

It's that easy? I might have to get one!

I should have added that kveik strains tend to need more nutrients than low ABV worts can provide, you probably won't need as much nutrient with a conventional yeast strain.

I just use about a teaspoon of old yeast per 5L of wort. I've got an old container of wine yeast that I'm using up.

That's why you add the bleach to water and get the appropriate dilution before you add the vinegar. I've worked in laboratories professionally, I'm well aware of the dangers of mixing neat cleaning products.

It's not, but cheap instruments tend to be more of a fiddle to calibrate. I'd consider one for the mash runoff, but I just stick the measuring cylinders in the fridge and they get down to room temp pretty quick.

Get a hydrometer. And a spare hydrometer for when you inevitably break that one. Unless you want to spend a fortune or spend a lot of time fiddling about calibrating the machine, a refractometer is likely to be a waste of time. If you haven't already, I recommend grabbing yourself a cheap pH...

I've been using thin bleach, water and vinegar to great effect. I've only had contamination when I've been trying to sample the wort after the krausen has fallen and when I've had to leave the beer in an imperfectly sealed fermenter for a long time. I've used it as a no-rinse sterisliser and...

That sounds pretty similar- I like to use what I call the "bobbing bucket" method of temperature control. I use an aquarium heater to heat a large bucket of water and float the fermentation chamber (sealed bucket with an airlock) in it.

I think it can handle them- I haven't been cold crashing the beer until it's been bottled for a week or so, but I have used yeast from the dregs of bottles that have been in the fridge for a while and had the kveik work fine. I can't remember the strain, I think it was Midtbust. I can't comment...

Sounds like a normal timeline for kveik to me!

Sounds like you might need a bit more nutrients in there, kveik strains are greedy. They also need more calcium than other strains, so maybe check your water too. Because they are such aggressive eaters, kveik strains drop the ABV quicker and further than other strains. If a kit or recipe is...

Welcome to the wonderful world of partigyling! I do it all the time since I have an induction hob that'll only boil about 13-15L per pan even when it's running full pelt. I have two pans, it works fine. You can chuck the "gyles" together in the fermenter or blend them to make two (or more)...

I've never had this problem, even with high flocculation strains. I think it depends on when you're bottling- if you want to leave the beer in a barrel for ages there might be an issue reviving the yeast. I have tried a split batch kveik beer finishing one half with champagne yeast to see if...

Kveik is a greedy beast, it eats nutrients more aggressively than other types of beer yeast, so yes, it will go faster and release more CO2 in the short term than other types even at room temperature. The citrus flavours come out more at higher temperatures. 14 days seems an awful long time...

I've never used a pressure fermenter so I can't comment on anything specific to that. I think you are right that infection is low risk, but you'd probably get a very different result to your first brew since you'd be starting with a very high cell count. The character of kveik is brought out in...

I've never grown hops but certainly for fruit, veg and herbs the damp is a big factor in Scotland. Good luck, see if you can find a variety that's had some resistance to fungal disease bred into it. People grow hops in Norway, so cold can't be too much of an issue!