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Anyone tried WHC labs Ubbe Kveik or Omega Lutra Kveik? Both are meant to be clean and neutral with larger like character, usual ultra fast fermentation at Kveik temperatures. Be good to hear experiences of sing either.

Be interested to hear how bottling goes, I’ve read reports that due to its flocculant nature you may struggle with bottle conditioning because little if any yeast makes it into the bottles. Hope that’s not the case.

I used dry Voss kveik for the first time a week ago. Pitched two packs which is a monumental over pitch according to David Heath. Fermentation at 35°c went from 1.070 to 1.012 in 3 days when all activity stopped. Dry hopped and cold crashed for 2 days then into keg which is where it is now, I...

With that amount of lactose you’re unlikely to get anything less than 1.020, it’s unfermentable sugar.

I took a final gravity reading for the first few brews but found two packs of dry yeast, rehydrated, pitched and left for two weeks gave consistent results so I never bother with a FG reading. I have had mixed results with liquid yeast so I do take a FG when using it.

I managed to decant off about a litre of the starter as there was still a lot in suspension, the rest was chucked in, didn’t bother with bringing it back up to pitch temp. Just hope there was enough yeast this time. Calculator says I should be fine, will see in a week or so.

Bit of an update, so after 3 days the starter has begun to clear at the top, when Omega said this yeast is stubbornly non flocculant they weren’t joking. Off to the fridge now to cool ready for brewday tomorrow. Going to sit it in a bucket of water at pitching temperature to gradually bring it...

I’ve never used the yeast before, as the manufacturer says it’s near non flocculant so it may not drop even if kept in the fridge, so worse case if I had to chuck it all in how could I maintain the intended OG ?

I've made a 3 litre starter using Omega OYL-200, it's been 48 hours and still almost nothing has settled, I want to leave it at room temperature for another day, I was going to put it in the fridge but there's not enough time to get it back up to pitching temp as im brewing this weekend. However...

Thanks, I really do find starters a real faff as well, next brew is 1.067, 55% viability due to yeast age, calculator say I need 270b cells, Using 1 litre step 1, then 2 litre step 2 should give 350b cells, I’m going to try 24 then 36 hours, fingers crossed

Thanks all for your replies, I make the starter following the instructions, clean and sanitize the flask and the stir bar, boil the DME for 10 mins, 200g for a 2 litre starter. Let the yeast pack slowly reach room temperature, sanitize and then pitch, cover the top with sanitized foil, place on...

I’m a bit frustrated with liquid yeast. I have recently started to use it, brew number four in the fermenter. All fermentations have struggled, Last brew using WLP051 finished too high at 1.020 I took hydrometer readings on days 11 to 14, it stayed at 1.020 so I kegged it, it wasn’t too sweet...

I use BOC gas and gear shop because there's no other supplier anywhere near, I think the 6.4Kg bottle is £30 roughly and £4 a month rental. Not cheap.

It was about 3cm long, absolutely fine, you only need to turn it on to about 1/4 power to create a vortex in a 2 litre starter.

You can, but you have to adjust readings, thankfully there are calculators to use Refracto calculator

I bought this one recently, HYCC MX-3K from Amazon for approximately £30. Can take the weight of a 3 litre starter, works great no complaints

There are many different options to achieve an outcome, for example carbonation. When it come to matters of taste the only certain way to find the method that works best for you is to test.

Table sugar has all the attributes you mention, but it was in my experience, my least favorite. Perhaps with a different beer style things would be different. As with most brewing questions there isn’t a one size fits all solution, hence to offer advice following experiments may be useful, given...

Hi Steve, I’ve brewed two batches during lockdown where I have kegged and bottled both using sucrose and dextrose, different bags of sugar each time, meticulously cleaned and sanitized bottles and tried multiple bottles from both batches. Sucrose primed was clearly and consistently the worse...

Hi, I recently tried putting some of the same brew in a mini keg with CO2 to carbonate, some in bottles with carbonation drops, some in bottles with table sugar and some with dextrose, identical weight. In a taste test the keg was the best, followed by the dextrose bottles, last place was shared...