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Temps really depend on the type of Kveik. Like Sigmund gjærnes Voss is good around 36-40. While horningdal is better if pitched at 30. Also with the liquid yeast it's all about how much you pitch. For the esters you should go with a massive underpitch. One vial is enough for 3 batches. Here is a...

What can I say. I forgot to add the usual half of tablet of protafloc on my last batch and it just doesn't want to clear. Looks like mud water. First beer I've had that that's happened to. The taste is good. Although in my recipe I to much cristal for my taste and its not very balanced with the...

I've done two beers now with lallemand dry yeast. It's a really fast starter and just eats it's way through anything stupid enough to stand in its way. I didn't rehydrate, just sprinkled on.

I just made a pale ale with sabro/cascade. Finished the boil yesterday at about 3 in the morning. So in 20 hours the krausen has come and almost left, it seems to be clearing a little already. I used the lallemand dried Voss yeast, pitched at 38degrees and just left the fermzilla there with a...

I finally got around to making a stout kit I had laying arourd. I used the new Lallemand dry Kveik yeast. It's a monster. Og was 1060 and its now only 36 hours later its down to 1015. The krausen was at its highest after only 6 hours and is now almost gone. I expect it to go down to about 1012...

Leave it active. It ages better.

Right! Why the hell do people take the risk? All for some sun and a tan...

Here in Norway they sent one of the two confirmed cases to be home quarantined. I found this really upsetting. Yes you are a carrier, of course we trust you to stay at home and to not have contact with others. We will have the doctor call you once a day. This country.... Also today one of the...

The funny thing is that its good to shake the wort before fermentation, adding oxigen to it for the yeast to have a healthier start.

Just use a siphon. Check out Craig tube on YouTube and other videos. There is a lot of information out there. Brewing is an art after all. You still have a lot to learn. Start with a kit. Something easy like a coopers. Add spray malt, not sugar for better end product.

Hi, Racking just means moving the beer from one bucket to another. We do this to get the beer of the yeast cake. (a bottom layer of spent yeast that falls to the bottom of the bucket after eating up the sugar in the wort) Also to bulk prime the finished beer before bottling ( bulk priming is...

Hi. You ferment in the bucket and rack to the barrel. You do this to: 1. get the finished beer of the yeast cake and 2. It's always nice to have two buckets so you can bulk prime before bottling. I think this is a pressure barrel made so you can dispense from it. If you are kegging all you...

Eehhh you could but the beer would be like 2% Alc and very thin. Watery. I've tried shortening these kits to half but the result was very bitter because the kits are prehopped to 20liters. When I want a quick batch I use a lager can, q bag of better brew (a mix of sugar and DME) and chuck in...

In my opinion it seems like a lot. I use 5-6g per liter in my beers. (120g for 20 liters. Wouldn't push it over 7, even if it is cider.

Use yeast stopper and sweeten with sugar. Then keg and force carbonate

Nice! Thanks. My strain is also a bit different. It's like 8. Gen now. Its got this orange zest taste to which I find very refreshing, different. Its a fast starter and clean fermenter. I recently overdid my hops a little a on pseudo lager like thing fermented at 28 degrees with it. Came out...

Me too. Got to packets in the fridge. Thinking about trying it on a out of date all grain stout kit I have. The grains are probably fine, the yeast not so much. Any attempts on here with stouts and Voss?

So the wine is done. I started drinking it on Saturday. It came out great, if not a bit strong. It has no off tastes after fermenting hot under pressure. I noticed that it did take longer clearing this time around. So a total of 9 days from start to finish.

I've had Kveik slurry in the fridge for over a year. Pitched a spoon or two and full activity within 6-8hours. Kveik is a beast not contained by numbers. Remember, the used to dip a piece of wood in this stuff and just leave it hanging for a year. No problem

So a small update. Its been fermenting now for 5 days at 26-28 degrees at 10 psi pressure. I took a reading last night and it had reached 995 on the hydrometer. So I preseded to stopping the yeast and shaking the bejeezus out of it. I've done so 4-5 times to degass and this morning I added some...