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I suspect its the mash temperature. I just did a little test with the grainfather recipe builder with one of my recipes I made recently. Using Wyeast 1335 attenuation 73-76%, mash temp 66℃. Expected FG 1.015. Changing just the mash temp to 63℃ drops the expected FG to 1.010. Increasing the mash...

Rather than use my local Portsmouth Water, which needs a heck of a lot of adjustment, I found it is far simpler to use Tesco Ashbeck and build your salt editions from there. The bottle label describes all the substances and concentration levels a homebrewer needs to know.

I kegged an IPA last weekend, I used white labs opshaug kveik, no hint of orange, high hopes for first proper pour this weekend.

I was suprised too by Lallemands pitch rate calculator, but they do treat Voss the same as their other dry packs. I have used Voss once, I used two packs. it was too overpowering with orange / citrus flavour, I do wonder if it was the amount of yeat used.

Lallemand have a yeast pitch calculator on their website, for a 22 litre batch of 1.065+ wort you should use two packets, which some will say is a massive over pitch.

Don’t think it will do any harm or add any odd flavor, but it won’t have done the job it’s meant to do which is to improve the hot break drop before adding to the fermenter. I wouldn’t worry about it.

Made a “contains no juice” clone, using WLP518 Opshaug Kveik. Given the lack of consensus on pitching rates I made a 1.5 litre starter, it managed to blow the foil top completely off the flask, and made a lot of yeast. Hopefully it will be an improvement over dried Voss which was like drinking...

Did you use a calculator Homebrew Dad's Online Yeast Starter Calculator it could be your 1028 needed a starter to properly get going, I’ve never used that yeast before.

A fan of David Icke by the sounds of it.

That’s one of the things with all grain, it can take 5 hours before you even start to clean, I get up at 6am, then I’m done by 11am, weekends only.

You’re welcome, verdant do a soft crash before they add the dry hops in this recipe, drop temperature to 15c to minimize hop creep, let them sit for 3-4 days then package. So much faffing in brewing, it’s ridiculous.

Hi, one of the things we always say is there are no stupid questions here. You can ask the most basic to the most advanced, we all started at some point. General protocol is that hop additions added to the boil are given at times to when the boil completes, in other words how long they are in...

I have brewed this recipe before, I think I used US05. Mandarina has a very subtle orange aroma, hardly noticeable at all, if I’m honest there was only background hints of orange in the finished beer. With Voss however, the beer is totally different, mine is a bit like drinking orange juice...

My first use of CML Voss, which must be lallemand, fermented super quick at 35°c. The beer is a bit cloudy still after after two weeks in the keg. There’s nothing subtle about the orange and citrus flavor, it’s quite dominant.

I have drunk plenty and I am sick of cloudy and sweet beers too. I tend to stick to west coast style IPAs. Very rarely touch a NEIPA these days, not bitter enough for me.

So not really an all grain specific thing to learn but the affect of yeast attenuation took a while before I paid much attention to it. In my early days I used to think every beer should get down to 1.010 regardless of what the original gravity was.

Interesting, it seems whitelabs Opshaug, WHC Ubbe and Omega Lutra all claim to be the clean more neutral pseudo lager yeast. I guess you mean the whitelabs yeast? Out of interest did you make a starter ? Target OG for this beer I intend to make is 1.068 which would require a 3 litre starter...

Very useful thanks

I am planning a recipe found on BYO magazine size, “A departure for a brewery known for its lagers, this groundbreaking hazy IPA, designed for Urban Chestnut’s tenth anniversary, uses the best of Old World brewing tradition and modern craft innovation, and is brewed using 100% German hops and...

I find that for beers of around 1.067+ original gravity you will need a 3 litre starter to get enough yeast cells from Wyeast.