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I went with the Stranda in the end, it’s bubbling away in the ferm fridge now. Pitched at around 30c and I’ve left the fridge and heater off. I plan on adding a couple or three bags of thawed morello cherries once fermentation dies off. I’m looking forward to drinking it already

I’ve got a cherry stout planned soon but I’m not set on which strain to use. Got a choice of, Voss, Hornindal, Midtbust, Stranda, or Aurland? How are others finding stouts fermented with kveik?

Ye that’s what I was thinking too, going to let it ferment out anyway Cheers

I’ve had a vial of yeast in the fridge for a few months and finally got round to using it. I boiled some light DME for the starter and when I opened the vial to pitch I noticed the lid was full of black mould and smelled of what I can only describe as wet wood. With nothing to loose I wiped away...

Took delivery of a 23l carboy this week. I’ve grown the bottle dregs up and plan on pitching them into a simple no hop brew this weekend. I’ve read that it’s best to transfer to secondary for aging but with not knowing exactly what types of yeast are in the starter is aging in primary an option?

Has anyone had any joy using desiccated coconut? I made an ipa after toasting some last year but there were still lots of the oils/fats in the finished beer. Is there a nack to getting the coconut flavour but not the oils?

Hell has to be anything with beetroot in it, it just tastes like soil to me! Heaven is a proper Yorkshire Pudding with some medium rare roast beef and proper gravy. What’s other people’s?

I’m currently culturing up some bottle dregs from some ‘Orford Quay’ by Little Earth Project. I emailed them to see what yeast they used, ‘Orford Quay was primary fermented with lab Belle Saison yeast then secondary fermented in the barrel with our mixed culture so there will be a mix of yeasts...

Lars Marius Garshol on kveik at Burnt City Brewing’s Kveikfest 2019 in Chicago Interesting watch if people haven’t seen it yet,

Has anyone else tried blending different strains yet?

What’s the least amount of yeast people have pitched before? I think I’m on the verge of not enough. Just pitched about 3ml of Hornindal into 25l at 1.052 with 5g of yeast nutrients. I had a tiny measuring jug with the yeast in on the side all morning but when I came to pitch it looked like it...

I’m just of to hide it away again and bottle it in a couple of months I think. Not sure how long to age it for really, it’s my first sour

Just tasted it and it’s nice, got a lovely smell of funk to it! I can’t taste anything off either. I’ve given it a good swirl around and I now have activity in the air lock which must be a good sign.

Had a kettle sour ageing with some Geuze Boon dregs since December and I’ve noticed that the water in the airlock has evaporated. It has this on top of the beer, is it an infection of some sort or am I flapping for nothing? Cheers

Think it’s the ‘k’ version tho, it had no gas supply and relied on fresh air

I’ve used one from work on commercial kegs a couple of times for bbq’s etc, never let me down. Obviously the beer will spoil in a couple of days but if you plan on drinking it all before it does then there’s no problem.

Previously I’ve just soaked whole limes, a bowl and a zester in starsan for a minute or so. Zested into said bowl and added it once fermentation has finished along with the juice and dry hops. This has always worked for me.

I usually chill to about 18c a day or so after fermentation has completely finished and add the dry hops once it’s chilled. Then it’s as normal from there mate. Can get a batch into bottles 7 days from brew day

Basically the same process but on a larger scale than would be used for packaging?

Planning a mango kettle sour but I’m unsure which yeast will tolerate the low ph after the lacto has done its thing. I’ve a couple of choices in the fridge, London Fog WLP320 Yeast Bay Voss Omega Hornindal Aurland Kveik Midtbust Kveik Espe Kveik I quite like the sound of a Sour Hefeweizen...