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@EarthKveik just posted in another thread. Aldi currently have a 10L dehydrator for £30. Might be useful come hop drying time...

Could be good for drying hops too, for those of us that grow our ownathumb... Thanks for the heads up!

May be not a bad starting point, although not knowing your recipe it’s hard to know. For American style pales and IPAs, I’d say you’d be looking at 3-5g dry hop per litre and for British equivalents, 1-3g/l. But that’s really just my preferences.

Good to hear you’ve had some success with the CML Voss (which I’ve heard is just the Lallemand repackaged 🤷‍♂️) in lighter styles. When I use my other half of the packet, I’m going to dry hop the f- out of it, as I feel to my taste that’s the way to work with the character it brings.

I think this is my issue with the Lallemand Voss. I’m happy that I used it on an experimental batch first to see what character it brought. I don’t think it is really neutral with subtle flavours (as Lallemand’s marketing suggests) and I think I’d have been very disappointed if I’d tried to use...

Yep, if using an ale yeast you could probably get away with a quarter packet (3g-ish) in a DJ, but half a pack won’t hurt.

May be a little late but I always make my (supermarket juice) ciders with the slurry from my latest beer brew, so I’d say Wilkos Ale Yeast is a good choice (it’s Nottingham repackaged, I believe). It’s got an alcohol tolerance of up to 14% so should be good for anything you could conceivably...

On tap!ashock1 The only good thing about Reef was the rather tactile ridge bottle neck. Did it come in a ridged pint glass?:laugh8:

All the original breweries are likely owned by one of the big multi-national conglomerates, if they even still physically exist, so I doubt they get a say. It’s all about selling the most hop flavoured fizzy malt water.

I don’t think you’ll notice much difference - the L.Voss throws out so many orangey flavours even in the 25-35° range, I think the 40° might have produced actual orange juice (or orange hooch)!

I didn’t know that! Does sound like a poor excuse considering they’ve been doing it for years. Just checked out their statement and they do say it’s hopefully just a temporary measure brought on by a change in their process/systems, but with the B-word, I could see that temporary becoming...

Took me ages to figure out what was going on in that first pic. I thought it was some public art where the bikes had been partly buried in the pavement!:laugh8:

Here’s mine. Rose Xeon RS-3000 2015. I don’t hold with full-carbon in my kind of price point (and the way I ride!), so it’s an alloy frame, but just 7kg all in. Haven’t been out in a month or so after thinking a 100 miler was a good idea at my current fitness🤕🤕

Good going! I went down exactly the same route with my first (and only!) L.Voss brew. I only bittered to 20IBU, which may have been a little low for my taste, but I feel I’ve really got a feel for what this yeast can do. I’ll now have a better idea of how to (and how not to) use it in...

I’m not going anywhere near making this, just enjoying the scenery, but I was thinking the same as @LED_ZEP - why’s it red? I’d have thought marmite + Apple juice would make a murky brown colour...:confused.:

Sounds like a plan! May I suggest you think about using the hop stand hops as a dry-hop instead? Kveik yeasts are notorious for stripping out aromas and flavours from late hop additions (in the case of the Lallemand Voss might just be a case of them being masked by the intense oranginess the...

Unfortunately, I think that’s just the yeast. I found the infamous orange/citrus flavours overpowering with my half-pack pitches too. It seemed to give an almost cidery tang. And I was not impressed with my pre-packaging samples. It does seem to mellow with conditioning though, and my single...

I think the jury’s still out on that. Lallemand obviously want you to use the whole packet, but I, and others, have had no issue using just half a packet on 20-25L brews.

I’d refit the filter. Leaf hops have a lot of surface area which means, even with a whirlpool, some are likely to stay in suspension and lead to a possible clog on your tap (and it doesn’t take many stray leaves to create a clog).

For some reason I always think of a standard Crystal malt as being Crystal 100 (which probably won’t be exactly 100EBC), but I think I’ve probably just made that up along the way... The only way to be sure is to give the LHBS a call and ask them if they know (and they really should).