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Sounds like good advice. Why spend on CO2 when the yeast will do it for next to nothing?

There are many foods that come in 10-20L tubs when they're bought in catering quantities. Food grade and often free for the asking if you try your local takeaways and restaurants.

How about the big 10-20L+ tubs that catering quantities of some foods come in? Food grade and possibly free if you ask around.

I'd be interested to learn more about this too.

You could try partigyling if you have or can find other largish pans. Pros- more beer, and you can use the different portions of the wort to make different styles if you want. Cons- much longer brew day. If you can stretch to it, there are 20L pots on ebay for £25-30. Just don't do what I did...

He doesn't have anything in just now but I've sourced all my stuff from him. Solid supplier.

I was at a loose end today so I went through this thread and my own bookmarks and compiled a list of kveik resources and sources. Here's the thread

With the Kveik thread at 84 pages and still going strong, I think a compilation of the resources people have found would be useful. If there are any good ones I've missed please comment and I'll add them. About Kveik Farmhouse Yeast Registry Larsblog How to Use Kveik, by Lars Garshol Milk the...

Welcome from the central belt!

The longest I've left mine in the FV was a week, it bottle conditioned with dextrose fine.

Slurry from the bottom. If you're going to keep reusing the kveik culture, it's usually best to harvest from the top during high krausen and dry it out. This will give you the healthiest yeast that should have the different strains in it present in the proportions they are in in the original...

Sounds good!

I doubt they'll replace everything for everyone, especially for styles that have long traditions behind them. In the longer term I'd be surprised if the bigger commercial brewers don't eventually take advantage of its speed and lower cooling demand. It's a huge boon for brewers in hot countries too.

Hello there neebour! Falkirk bairn here, welcome to the forum! I'm pretty new here too, it's a friendly place with a lot of great information.

Interesting presentation and Q and A session about using kveik to brew classic European and American styles. The interviewee is the owner of a brewery that uses nothing but kveik and brett yeasts. He's got some interesting things to say about his experiences with them. Skip to 26 minutes to...

I'm a new brewer, only on brew number 11, but I've never done anything apart from all grain with kveik. At the moment I'm experimenting with later hop additions since kveik strains do handle hops differently. Following Banbeer's advice and dry hopping might be your best bet but I haven't tried...

I'm pretty new to this too and I've never done brew in a bag, so I can't answer your questions about that specifically, but I think I can answer some of them. Capacity wise if you want to do the whole kit all in a oner, you're looking at a 30L+ pot. Boiling wort is dangerous stuff- think jam...

Lol not intentionally. But in his defense, these old kits didn't exactly come with clear instructions!

It actually tasted of something! As for homebrew myths, here are some gems I've had so far: Home brewing? Only alcoholics do that. You can't brew with grain at home It'll never be as good as shop bought/pub stuff Any glass or plastic vessel you put it in is likely to explode. It'll make you...

Mmmm.. don't tempt me... I'm also thinking about a very banana-ey hefeweisen :P