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I have a fermentsaurus and a fermzilla. They are by far the best thing that's happened to my beer since I started. I love them. The fermzilla 27l being the favourite. Fermenting under pressure, serving directly from it and being able to collect and re use yeast and dryhop is awesome. My little...

It's a must. The Kveik loves the beer more if it knows you payed your home age to the beer gods. I'm Norwegian. Trust me I know

Take a reading. Then you'll know where your beers at. I normally ferment for 9 days then add the hops for the last remaining 5. Works well, always

Oohh hoppy goodness! Give me give me give me.

Thanks! Who knows it may have been my fault. And the speed of this yeast is very interesting.

Ahh I forgot to say. I ferment under pressure. Fermzilla. Best thing I bought for my brew.

Of course you can ask. :D I've made two beers with it. One stout and a pale ale with sabro hops. The stout came out drinkable but with this... Taste... Never had it before. And the pale ale just looked like mud water. Even after a month in the fridge. Also horrible yeast taste to it. The both...

Please tell us about your experience with the lallemand stuff. I've tried it two times and I didn't like the result. I've been brewing with Kveik exclusively for the last two years, but with the real farmhouse stuff. One thing I have to say about the lallemand stuff is wow. It's a fast...

I've got the fermentasaurus and the fermzilla 27liter. I'm very happy with the fermzilla, it's so much easier to clean than the fermentasaurus. But I do have some negatives with it also. The collecting jar... Its 1 liter. To big i think. Should be 1/2 liter, also its much much harder to get of...

The trick with the beer gun is really really cold beer and low pressure when filling. It's a bit of a hazzle to be honest. Mostly I just use a carbonation cap with a tube. Works great on Pet bottles. For glass the easiest I've found is to use a poor mans beer gun with a rubber stopper. Google it.

Not entirely true. If you boil in smaller pots with the whole amount of DME or LME you get a thicker mix, making it less reciptible to the hops. Meaning you have to use more of them. I use a 20liter pot and boil 18liters with the amount of hops I need for the recipe. After I add some water up to...

No problem man. Just wanted to tell you about the potential danger. I find it weird that you havent got more fizz after over a week with the amount you posted. Ive used like 7 g / liter in my own ciders and its been lots. At least youre using PET bottles. Maybe for the next batch keep in mind...

So you primed the bottles with 12g/liter then put them in the fridge? That is an insane amount of fizz man. For my ales I use max 6g/liter. Also to make the yeast eat the sugar it needs to be kept at room temp after for like two weeks. I'm pretty sure that if you left those bottles out they...

Yeah man I don't use Facebook anymore either. Norbrygg.no is by far the biggest homebrew site in Norway. Just open a new tread there. I'm sure someone will answer.

Hi. Sounds like a couple of good beers :) I don't know much about the sour but with the starter it's what I do. Just take some wort and pitch the Kveik there while I'm waiting for the boil and leave it on the counter. By the time you're going to pich it you'll see the Kveik is working. On...

For the real Kveik I've heard you can use Facebook. There are multiple pages just for Kveik. I got it from the Norwegian homebrew forum Norbrygg.no. U could sign up there and ask. They are really helpful.

Seems to be quite a bit of sediment in there. I've never seen an extract kit behave that way. Normally they clear up nicely in a week and we leave them another just for the yeast to clean up after itself. It almost looks like an allgrain batch where half the wort is left out and a lot of trub is...

Yes, just do it. There's really nothing to it. Just pich hot and let it ride.

It won't be a problem really. If you pitch the yeast at 40degrees the yeast will keep the wort hot from all the activity and finish before it gets cold. I use a hoodie on the fermenter. Just try it. It's awesome. I've only used Kveik for my last 15-20 beers. Don't think I'll ever use an other...

Yeah it's mental! I ferment under pressure(best thing I've ever done for my beer was to buy a fermzilla) and even with the pressure the krausen was like 4 fingers high. No other yeast I've ever seen goes of this way.