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Thank you. Yes, for the price it really is good stuff.

The issue here is probably temperature. This yeast ferments much slower at ambient temps compared to its usual fermentation range. So if you have this at ambient temps then carbonation will be slower than having it at higher temps.

It is time for a new brewing system review! I have been lucky enough to obtain the European Robobrew Brewzilla 65L system before its launch in Europe and have now completed over 10 brews with the system. In this review, I reveal all relevant information in my usual detailed style so that...

Yes, I totally understand that. I brewed this much because the last time I brewed it at 21L it didnt last more than 2 weeks! It seems everyone I know is thirsty for this sort of beer during the hotter months of the year!

Fair enough, I will need to consider how I can build this in without needing to buy even more hard drives, ive already got a large collection of external hard drives and I am running out of space to put them! It is of course my own fault...moving to 4K video was a huge leap!

I would scale down the fruit and grain equally and look at that as a percentage and then scale the hops down by the same amount. This would not usually work but with this recipe the hops are all added cold side and thus do not play by the same rules of bitterness. Ive not tried this recipe at 5%...

There are variables here of course but I have found kveik to last much longer than conventional yeast as long as it is stored well. In view of the time of this one then I would make a starter for it just in case but most likely that will be ok.

See my reply above. I realise that some like to see a beers colour but surely the tasting notes included are the most important thing? :P

I put these onto social media later, otherwise I am waiting longer to release the content and hard drive space on 4k video is pretty harsh. I also figure that most people will know what to expect from the combination colour wise.

It is time for something special for the summer :) In this video, I detail the A to Z process behind this summer favourite recipe and method of mine that has had much testing, all in the name of science of course! As usual, there are lots of hints and tips here, including the use of fruit...

Yeah nothing is cheap in Norway, a beer can cost you 10 quid :P Usually Svein is good to deal with but yes he has had some issues just recently with the post office here sadly.

Ahh fair play then :)

No problem at all....just go easy with drying temperature according to the type. Oven drying is only for the most temp tolerant. No reason why you cannot simply dry it at room temps but you will need to give it air.

That will do it :)

Nice :) Great to hear that the video helped :)

You can expect that if the wort makes it possible, perhaps even early 80%s

Sounds like a keeper Clint :)

I think you may of missed a fact though and that is that GF do not hand out free stuff to anyone. Sure I did some "non video related work" with them, this was common knowledge within the GF community before, during and after. It has to be pretty obvious that it is hard to hide when you are...

Haha sounds like this works well for sure :)

Haha, that would have got the "Internet police" even more stirred up! Funny really but some even took it seriously!