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I've always been concerned about a wild yeast getting a head start before pitching with a no chill method, but i do hate the amount of water that's wasted running it through a chiller. Does the wort needs to be aerated again once chilled or is it still good if vigorously paddled while hot?

I often find myself subconsciously selecting beers where i know the labels can easily be removed. 😆 Badger Ales in Dorset have good ol' fashioned paper labels that will soak off in hot water over night. Hopping Hare and Tropical Ferret are both nice.

I'm in for two. Thanks for organising. Cheers! 🍻

Agree with Agentgonzo - even with a cold crash the yeast is going to continue fermenting the fruit sugars albeit very slowly, but once you keg it and raise it to serving temps they're going to speed up. As suggested, adding a Campden tablet should stop the yeast but I've never tried this as all...

Sounds sensible to me, although I think you only need half a tablet for that volume of water (that's what I add to my water). As I understand it, the Campden tablet helps remove the chlorine out of the tap water which is often blamed for the off-tastes you can get in homebrew - sometimes...

Update on my Kveik RIS: Well, it's been ten days since bottling and despite knowing that it's far too early to drink, I was too curious to see if there's been any carbonation... It's very lightly carbonated but I only added 1/4 tsp to each 330ml bottle. There was a definite hiss on opening...

I hope there's going to be plenty of rinsing after you've tried all the various suggestions in this thread! Lots of good advice though. I'm sure either oxi or vwp with hot water and an overnight soak will shift it eventually. Worth repeating the next day with more cleaner and hot water if...

I'm in! Thanks for the comp.

Took another hydro reading today and it's exactly the same (both gravity and taste), so I've turned off the heater in my brew freezer and will let the FV drop down to garage temps over the next couple of days and then bottle it. In the meantime I'm also planning to add 100g of lactose sugar in...

Thanks for the video tip. I wasn't aware of the extra bottling complexity with Kveik. I don't have any of the CBC1 bottling yeast David recommends or other dry yeast that will tolerate the high ABV, except another packet of Kveik Voss. Do you think some fresh Voss would work? Seems a shame to...

Yes, i did a did temp conversion after posting (hoping it would go the other way) and was saddened to see the result. I'll be amazed if it drops any further. It's either finished (but seems quite high - altho I've seen some pretty high FGs for RIS) or it's not, but the times I've had a stuck...

That's a very good point. Although I'm hoping the miracle properties of Kveik can cut down the conditioning time. In David Heath's 'Super Fast Imperial Stout' video he suggests it can be shortened to 4 weeks.

Okay, so the gravity reading is showing 1018 @ 30c. It's a bit higher than the expected FG of 1014 based on the Brewer friend recipe calculator. I'll leave it a bit longer but not sure its going to drop any further - the krausen has dropped from the top and no activity from in the air lock. In...

My Imperial Stout is at day 5 today and planning to take a gravity reading later to see how it's getting on. It's in a temp controlled brew fridge with a tube heater and set to 28c. The heater has been on a bit (the fridge is in the garage) but not that often, and in the first day of the ferment...

Appreciate the advice - cheers! I can't wait to see what this yeast does given the different reviews. The ferment has slowed a little since yesterday but still a steady glugging every 20 secs. I'll be sure to give it plenty of time in the bottles - anything less than the usual 6-12 months for a...

Percy Pig Philly sour 😵😵😵 You must post up pics when you brew it. I'll be disappointed if it doesn't have the lurid pink colour!

Hey Alan What were your fermentation temps when using the Kveik Voss? My Imperial Stout is done and already glugging pretty vigorously after 4hrs in the FV. I've set my brew fridge to 28c as I didn't want to upset the yeast by brewing right at the lower end of its temp range. Fingers crossed...!

I've only added rice hulls once for an oatmeal stout recipe, but never had a stuck mash in the Robobrew. It was pretty slow today but I was trying an Imperial Stout and think it was struggling with the 7kg grain bill. Wish I'd thought of stirring it during the mash as others have suggested, as...

Russian Imperial Stout. Bit of a learning experience with my brew efficiency and water volumes. I think the 7kg grain bill overstretched the Robobrew and I didn't get the expected gravity from the mash. Also not helped by over-estimating my water volumes so an 18ltr batch turned into a 21ltr...

Looking forward to seeing your results. The flavours in the description for Espe sound awesome, so it would be great to have info on the pitch rates and temps needed to get the best from it.