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Wednesday brewed a Cascade Kveik SMaSH. 5.2kg of Crisp MO got me 21l of 1.051OG into the FV. Bittered at 60 minutes with 50g of 5.3aa Cascade with another 20g added at 5 mins. Im holding it at 39c until done then crashing to 1c to dry hop my remaining 30g for 2 days then straight to keg. Hoping...

21L #43 Cascade Kveik SMaSH! TOTAL: 17,633L

So hit 1.051 OG yesterday, added O2 for 30s and dry pitched 2.5g (1/4 packet) of CML Voss to a 21l batch at a steady 39c. Pitched at 1530 with a refractometer reading of 11.8, by 2300 it was down to 11.1, was already drying out and noticeably effervescent! This morning it was reading 9.8 and...

Tastes lovely, really refreshing in the hot weather. Good medium/high carbonation, came out at 4.5% abv so not too heavy. Raspberry is very present and fresh tasting, not jammy as were added raw and not pasteurised/cooked. Could have added more i think, may try this recipe with twice the amount...

Sorry, should have clarified, my Cascade is 5.3% aa (I think off the top of my head), BS is giving me 34 ibu for a 20l batch (again, off the top of my head, I'm currently drinking beer in the garden and my laptop feels far, far away)! Last time I used this yeast I used the whole 10g and it came...

Interesting... I’ve just adjusted to 50g FWH for 60min, 20g for 5mins and 30g DH for 2 days following cold crash to 1c. I only have 100g so hope this gives me sufficient hoppiness!

So this looks like my plan for tomorrow, MO/Cascade/CML Voss SMaSH. Planning on 20l batch of 1.054, adding nutrient in the boil, 30s O2 in the FV and 2.5g pitch of dry yeast sprinkled straight in and fermented at 39c all the way. RO water and going with a BS water profile of Hoppy Pale Ale...

I'm interested to know this too. If I need to back sweeten I'll probably take a few exact volume samples and add precise weights of my chosen sweetener and scale up whichever tastes best to me. Would be interesting to see other's results to *****-check my results though!

I need to start doing both of these things! 👍

Would love to build a brick pizza oven, looks fantastic!

I may have to try this, do you use a standard white sourdough recipe? I use this recipe for pizza dough (makes 4 bases). Dead easy, no kneading, just plan ahead and leave it in the fridge for days. If you're used to dealing with sourdough, shaping into a boule with a scraper and not knocking...

All the extra attention was definitely worth it. Best loaf so far today and would happily have paid money in an artisan bakery for it. Crisp not crunchy crust, light and fluffy crumb with a nice chew. Oven spring got a bit restricted by my casserole dish/baking sheet setup which flattened the...

Mind. Blown.

Trying a few different techniques to improve my sourdough games today. I have been struggling to get sufficient strength to my dough using 75% hydration and have had a few disheartening loaves go pancake on me (possibly because of the warmer weather). Today I’ve autolysised (?) 465g of...

Looks like I’m going to try my hand at this TC lark for the first time in a couple of weeks. I’m normally all about the AG beer, but lockdown seems to have had the curious side effect that I am now consuming beer faster than I can brew it (I’m blaming garden visitors though)! Out of three...

Not sure how much boiled water you used, perhaps it was too syrupy and stuck to the bottom of the bucket? A couple of extra 100ml's of water won't dilute the beer significantly. I'm no expert as I've only done this method on my last brew and it worked fine. 134g of cane caster sugar dissolved...

Glad it worked out well for you. I’ll definitely be brewing this again next year, think I’ll try upping the elderflower a bit too. Cheers!

Not in taste as such, its still as zesty and fruity, but with the yeast it has a lovely silky, creamy mouthfeel. It has wheat malt and oats in it, I think the oats kill the head a little bit though. My Belgian has a lovely rocky head that lasts.

Sat in the baking hot sun, supping first one of the evening, #41 Raspberry Wheat. Displayed, for your perusal, pre and post yeast... Cheers all! 🍻

I find I just don’t like the taste of S04. Real ales I most enjoy are malty and maybe slightly sweet without excessive minerals. To my mind this yeast makes quite dry, almost powdery tasting beer, I don’t find the esters taste particularly fruity, more sulphury perhaps. It’s hard to describe and...