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Everybody and their auntie seems to have been having a clear out during lockdown, I've seen catering size electric tea urns going on facebook marketplace and gumtree for £20-30! I've seen some real bargains, could be worth a look where you are.

Thank you! It's added.

FYI, Nord_Kveik has their stuff back in stock and I've updated the kveik resources thread with recipes from this thread and elsewhere on the site. Give me a shout if there's anything else you think should be on there.

Since there's a 1000 character post limit Recipes Taakeheimen Tropical Juice Kveik IPA Original Sigmund Gjernes Norwegian farmhouse ale Tongue In Yer Ear - Golden Ale No boil no chill 1 week wheat beer APA with Kveik uDicko's Hazy IPA BeerCat's Experimental Pale Ale BeerCat's Raw Stout Inkman's...

Neither am I, still experimenting!

Thanks, I've got some of that, I'll give it a try athumb..

It sounds brilliant. Thanks for including the water profile info too.

A friend gave me an old tea urn that's made a perfect mash tun. Food grade buckets to use as fermentation buckets or for storage- the ones fat balls for birds come in are 10L, catering size ones for various foodstuffs come in at 10- 20L and are often free for the asking at your local takeaway...

Kveik with a water bath. Much easier to control temperatures up the way! Experiment with the strains recommended for pseudolagers if you really don't want the fruity flavours. Remember to double-quadruple the yeast nutrient and if you're in a soft water area bump up the calcium, sulphate and...

Does anyone have any recipes they've used with kveik yeast that have turned out really well? Fishing for ideas here, also I recently pulled together a list of kveik-related resources from the kveik mega-thread and my own bookmarks. I'd love to add a few more recipes to it!

No clue about pressure fermenting, but for your purposes pretty much any non sour kveik will do you fine. Fermenting at lower temperatures means it'll be less fruity than it could be and will take a few days longer to reach its final gravity. I've done Oslo, Stranda, and Midtbust at room temp...

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No kegs yet, I've been cleaning my bottles and placing them on their side in sealed boxes to exclude dust. On bottling day I soak them in sanitiser for a few minutes. No issues so far.

Good question. I think some brands iron them on!

Slats

Sills

Miles

A tin of old baking yeast I'm working my way through. I'm using about a teaspoon per 2.5L added to the boiling wort 10 minutes before flame out and it works very well.

The Caledonian Brewery in Edinburgh is interesting to visit. They're using traditional open fermentation methods and their coppers are made to the same 19th century pattern they were when the place opened. Nice tasting room too.

Maybe this is a mad idea for you maybe not, but quite a few of the stainless steel accouterments sold for dairying could be used as FVs or for other brewing purposes. Might be worth seeing what's available second hand, especially if you live in or near a farming community.