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So my kveik has had around 5 weeks in the bottle and has mellowed slightly to something that is rather easy drinking. Picked up a North Brewing Co Green Curve Kveik IPA as a comparison and really happy with how mine was side by side. Mine lacked some of the hop profile but that is to be...

I have just taken this picture which hopefully will be useful to you and hopefully your 1.3kg of caps are the good ones. The top cap is a 29mm for the champagne style bottles and seals perfectly. The middle one is the worse performer and the bottom one is The Malt Miller and seals perfectly...

Evening fellow home brewers Probably one of the most boring subjects to be posted on here but while bottling my grapefruit and blood orange kveik yesterday I had to use 2 different 26mm caps due to my insufficient stock and it become quite obvious that the Malt Miller branded caps were far...

Day off today so just bottled this and there was enough left over for a good sample, wow what a beer! some hop burn as a decent amount of high % AA hops were used but the grapefruit and blood oranges shine through nicely but without being overpowering and making it some strange beer/cider combo...

Having skipped through that video David is aiming for 91% attenuation ashock1 and while I don't want to say he is wrong as he is very experienced but that is a tad optimistic for most of us, and in my experience 2 packs of yeast reduces the chance of stalling rather than performing a higher...

I shall report back in a few weeks :beer1:

If you found the above recipe bland then next time I would add some Munich or Vienna malt, slightly biased as Munich is my favourite malt but it depending on your taste will add a lovely malty depth to a beer. Carapils I find will add some body and a little mouthfeel but not a great deal in...

Brewed my first Kviek at the weekend, an experimental brew with 1 whole grapefruit and 2 blood oranges (all cut in half) thrown in the boil 10 mins before the end and left in the wort overnight as it chilled naturally to 40 degrees. The recipe was: 5KG MO 750G Toasted wheat 250G Amber 250G...

My local brewery that I'm a member of, great beer but I would recommend aiming for the 4.5% bottled version compared to the 3.8% cask version.

I would be tempted with Munich, although its slightly darker than MO I have had some fantastic beers using it as a base malt

Testing my Dunkel Weizen after 2 weeks in the bottle, seems it will need longer conditioning time compared to a Hefeweizen but so far this has a nice strong malt character with that yeast profile I was hoping for. Kept it simple with 50% wheat, 45% dark Munich and 5% chocolate malt

I did wonder if you had some strong cheese and/ or cured meat to go with the beer when you were in Belgium which does go very well with some of them. Reference Hefeweizen in theory there should be maximum 50% Pilsner malt with no sugar added to the brew, so that sweetness will not be there and...

Could it be a combination of the sweet banana esters from the yeast, the sweetness from the sugar and the Pilsner malt? IMO something Tripel Karmeliet does to perfection but it is a dominating flavour of the beer and is quite common in this style. Interesting you like the Westmalle Tripel...

I threw myself in at the deep end by trying to create my own recipes and switching to all grain at the same time but my advice would be to keep the first brew very simple, possibly a SMASH (1 grain, 1 hop). Unless have have a large airtight storage area then try and buy grains that would be...

Improve my knowledge on what different grains and hops taste like and what amount is the sweet spot when building my own recipe's. Since switching to all grain I have never actually followed a tried and tested recipe (although I have read plenty so I wasn't completely in the dark). All my beers...

I have had a few 'bad' bottles over the years of bottling my homebrew and I'm sorry to say after being poured they look like that! normally they lose head retention almost instantly despite being carbonated (similar to cider). Taste wise is normally OK but different to the rest of the batch so...

Use the complete recipe builder, add in your grains or liquid malt by weight and batch size to get a target SG. You can add other fermentable's such as sugar or honey. Also if you know what yeast your using then it will give you an expected FG. Very handy for when making up a recipe from...

According to Brewers Friend 300g would add 0.72% in a 5 gallon batch. I highly recommend using that site for free and easy to use calculators https://www.brewersfriend.com/stats/

Next up my Dunkel Weiss. It's only been in the bottle for 5 days but it's already extremely well carbonated. A little sweet with an almost brandy hint which I am assuming is the dark sugar, dark Munich and the small amount of chocolate malt. Promising so far

First of the day and what a beer, one of Belgium's finest