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Hi. I have been toying with the idea of making wine under pressure in my fermentsaurus. Why? You ask. Well because I've had great result on making beer this way, and the extra heat speeds up the process. The pressure allows me to ferment at higher temps without the biproducts from the yeast...

Thank you! Yes!

Oh Ok. :D. Then you're fine to dry hop on day 2 or 3. With this yeast you can have finished beer fram grain to glass in just over a week. Though I have noticed its a bit slower when the malt has cooled down to room temp. But I havent:thumba: been to bothered with keeping it warm. Just rolled a...

Check out brew dudes on YouTube. The do SMaSH beers with different hops and then describe the taste. I've learned a lot.

I would recommend cooling the beer a little before dry hopping. Hops dont like the high Kveik fermentation temps. When FG is reached turn of the heat and let it drop to room temp, then dryhopp.

If it reads the same over the course of 3 days you're fine. If the gravity is a lot higher than expected then your yeast may have stalled. There are ways to make it move again. You can stir a little, very carefully so you don't get o2 in there, to make the yeast go into suspension again. You can...

You'll be fine. Mine was in the fridge for over a year. Took off like a rocket after 6-7 hours

My beers are also hazy for a good couple of weeks. But it does clear out eventually.

I also needed patience ashock1clapa

I have made a small batch with Voss. Really unclear, weird activity. I was expecting big krausen like something and didn't really get much. The taste though was good. Would do again if I could get it clear.

Desicions Desicions.... Do I make a slightly hopped blonde ale with Voss yeast that I already know and love or do I go bonkers with the new horningdal I just received in the post? I'm thinking Mandarina Bavaria, maybe some Ekuanot. I'm totally empty so something has to be made....

Bottom cropping is so easy and Kveik hold a looong time in the fridge. My oldest was over a year old. Full on krausen within 6 hours.

Never tried it myself but I've read many success stories about RIS with Voss. I love the stuff. Voss Kveik has really improved my beer.

And that would be awesome. I would really appreciate that. Happy drying clapa

This one.

I received this in the post today. Can't wait to use it. This is from the ebay vendor.

I once made a beer that fermented on the hot side. It ended up tasting like chewing gum. Not the nice minty type, but the ones you get out of a bubblegum machine. Just nasty. That fermented at ca 24 degrees. Never again.

Good luck!

Sounds awesome. You may have hit the exact amount of the two then. I've never tried ebbegarden but I love Voss. If you were in Norway I'd ask you to send me a bit of your mix.

I have to ask. How long do you leave your beer fermenting? Kits are notoriously optimistic with fermenting time. And since you are fermenting at high temp your beer must finish faster, have a bigger krausen etc. If you like high temps. Try Kveik Yeast. It finishes in 3 days and makes awesome beer.