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Get a different approach. Ask them if they use a different yeast for bottle conditioning. If you're lucky, maybe they give you an answer.

I forgot to mention, I filter the wort with a hop bag while transferring to fermenter. That's make a lot of difference. This way all the kettle goes down and with minimal material. No whirflock, no gelatin, no cold crash Picture of a saison I brewd recently.

Once, in a side by side batch, one I did cold crash. At bottling, one more clear bottle for the cold crash batch, in 15. And it looks like more clear than the other batch. After 1 month, there was no difference between bottles. So, time works just fine. And your wife might not complain...

My first brew with Voss smelled like orange peels/tangerine. It's something like that you're getting from yours?

Maybe a bitter, like ESB. Or a black IPA. Pale ale plus 10-15% roasted wheat. Just one 60 min addition and then a huge load at flameout.

Recipe: *Inverted Sugar was priming. Aiming 3 vol co2. Brewd 2 months ago. I splited batch, inoculated one with Voss Kveik and other with be-134. Kveik. Fermented @ 35 C, it smelled like tangerine or orange peel. Nice. But it tasted like a bitter tangerine or orange peel. I don't know if...

Hi! Did you brew it? How it turns out? Asking, because I'm thinking of blend Voss Kveik with Be-134. I've both in slurry form and I kind think Voss isn't a very good attenuative yeast.

I like stouts and bitters, with saison yeast. How should we call it?

Hi! Here's the recipe: And I split in two fermenters. One was put in ice bath and the other remain at room temperature. Average fermentation temp for the first one, 22 C. The second, 28 C. Initially I found a huge difference between them, the high temp has a distinct clove/cinnamon aroma...

Try using a hop bag or a biab bag as a filter, prior transfer to fermenter. Works for me.

Did you brewd that? How it turns out? And how much carafa special 2 did you use in your last black IPA?

I just don't want to understand people who say "it's expensive, so it's better" somehow. Usually what they mean is "I spent a lot of money on this so I need it to be better". But respect is imperative, so I just don't reply.

Yeah! Recipe and tasting notes, if you don't mind. It's always nice to see what others homebrewers are doing.

+ 1. If you didn't used them in a SH before. It's very nice test for your own each hop, alone, to know how they work.

It's a clean beer? Or something else? Anyway, If you wanna do it, just do it. But I rode somewhere, maybe "how to brew", that's only really needed in certain cases. Check out this link: https://brulosophy.com/2019/10/14/the-impact-a-diacetyl-rest-has-on-british-ale-exbeeriment-results/ No...

I've tried once, with cold brew, hot brew and instant coffee at bottling. Cold brew is better. 30g per 150 mL of water. Well, the coffee taste was there, but it imparts a bitter aftertaste that isn't pleasent, so I just quit trying. Dry hopping will be even more subtle, especially in a stout...

I added table salt in some bottles once, 0.2 g/L. Wasn't too much, I couldn't taste it salty. It gives a roundness to the hop charge. Never used again, because I kind like it sharp. In fact, while brewing, I'm used to chewing on those small slices of hop pellets. So I can't imagine a beer too...

@mentaldental a little off topic, but could you please give your beer tasting notes? What is Kveik's impact on a stout? Just because I'm about to brew a stout with Kveik too. Thanks!

Same problem here. A Dark Saison should drop to nearly 1.005. But stopped at 1.013. Reading some things around, I find out that could happen because of the grist ratio. Very dark malts has a PPG value ok, but most part of it's non fermentable stuff.

Recipe Type All Grain BIAB Yeast Nottingham, yeast cake Yeast Starter No Total brew water 30 L (7,9 us gal) No sparge Pre-boil 24 L (6,3 us gal) Post-boil 21 L (5,5 us gal) Batch Size (fermenter) 20 L (5,2 us gal) Original Gravity 1.069 Final Gravity 1.014 ABV 8% Boiling Time (Minutes)...