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19 liters of Biere de Liège brewed with homegrown wet hops Total = 22.167

The technical sheet for this yeast suggests a pitching rate of 50 - 100g/hL to achieve a minimum of 0.5 - 1 million viable cells/mL. That translates to somewhere between 6,5 and 13 grams. I pitched one satchel for a batch of about 20 liter and it worked perfectly (that would require a minimum...

19L of Philly Sour NEIPA (forum topic) 19L of Wet Hop Kölsch Total = 21.307,5 L

I had good results with pitching half satchels in beer, and using a full package. Lower pitch rates promote the development of esters, so alternately pitching a whole package will do the opposite (cleaner ferments) my take: for really clean low temperature ferments i would use a full satchel...

Sample time! With carbonation the sourness settled a bit and the beer has found a nice balance. The hops now take a more prominent role in the aroma. It's slight pine and resin, followed by sour fruit; Guave and white berries. I like this beer a lot. More than I thought I would. It's not a...

kegged 12 August, added gelatin in the fermenter, sat in my kegerator (@ 5C) ever since. On the other side it was a short and shoddy that was kegged a week after brewing. Still I know other yeasts tend do clear easier

Turned off by hype? Quite often actually. But I tend to avoid said hype - so getting bored is the part that has me a bit puzzled. So while I agree that the style is way too dominant at this moment - if you never had one I think you would enjoy it.

Kveik pseudo lager update: it has dropped a lot clearer since the last post. I have noticed that it takes effort to achieve clarity with Lallemand Voss.

Have one or two, form an educated opinion, decide if its for you. You seem to have skipped the first 2 steps. Maybe it’s a hype for a reason? Everyone is entitled to their opinion but yours makes no logical sense to me.

Brew update: I left the yeast to ferment for 2 weeks and cool crashed to 4c for 2 days. Today I transferred to keg. I force transfer from fermenter to keg with a tinfoil lid (patent pending). This is the beer: Earlier samples tasted a bit rough and had a bit of a milky smell. During...

the lallemand voss strain

Time to report back on my shortcut Kveik lager. To reiterate my process: 70 percent pilsner malt, 30 pale ale (both Swaen) Mash 30 minutes Boil 30 minutes Hallertau blanc @20 and @10 for 28 IBU Fermentation at 20c for 4 days, let it free rise for 2 days, crash cooled to 4c and added some...

All yeasts create diacetyl during fermentation but they also clean it up at the end of fermentation. If your beer has diacetyl in it - you most likely packaged/bottled/kegged it too early. Lagers ferment at a lower temperature and thus work slower. It increased the chance to package before this...

The suggested pitch rate is between 0,5 g - 1 gram per liter. The satchel contains 11 grams so it should be enough for 22 liters at the low end of things. So unless you plan to brew a high gravity beer I'd say you will be fine with one satchell - it's what I pitched. This morning I found the...

It's neither. It's a yeast strain called Lachancea. It ferments wort (with pretty high attenuation it seems) and that produces lactic acid during fermentation. This is not a sour pitch product which is basically pure lactobacillus, or a blend containing lactobacillus and sacc/brett/pedio and such.

Lactobacillus are inhibited by IBU / hop. This is a yeast strain producing lactic acid - and not a lactobacillus. This removes the limitations of hop use. Obviously the first thing I wanted to test this strain with was a hoppy beer ;-)

Welcome Chris! It's good to just make the jump at one point. Having a few brews will teach you a lot - and improving on your beers is what makes the hobby fun. Hope you find the new hobby as fun as we do ;-)

Today I'm finally getting to my first brew with this yeast. I decided to add Philly Sour to my NEIPA recipe to create a Sour NEIPA. I'm looking at 6.8 percent ABV 75% Pale Ale, 15% Flaked Oats, 10% Pale Wheat 15g x 3 (Centennial, Mosaic, Hallertau Blanc) Boil 10 min 50g x 3 (Centennial...

I just kegged another experiment with using Kveik for lager-like beer. The really quick turnaround of Kveik tempted me to see how far I could push the corner cutting. The malts were user-uppers; 30 percent Pale Ale / 70 percent Pilsner, I mashed for 30 minutes, boiled for 30 minutes, added...

Kegged 19 liters of all corners cut Kveik lager. Total = 17.588