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Graham Wheeler used liquorice root in one of his beers as a secret ingredient. I imagine the powder will work the same way.

TL;DR version - do NOT accept the offer of crumble at MyQul’s house.

Kveik does seem to be (sometimes) a nutrient hog! My amber ale (pimped Coopers Bewitched kit) was OG 1.070 and two teaspoons of yeast nutrient in a 8.5L batch and it STILL stalled at 1.050 despite being pitched low (about a teaspoon of top cropped goo). Bizarrely, by DME pale which was a lower...

It’ll only work on kveik, not other farmhouse yeasts, according to Lars.

Isolate. Omega Hornindal.

In a fan oven. Got it up to 50c then turned it off and just left the fan running. Had to do it in stages over a couple of days (needed to cook!)

I’d be delighted, and filling my basket!

Back on topic, I dried some of my Hornindal and have a jar of flakes. It was from a bottom crop though, so not ideal (apparently) - I was just testing the drying process. Would be happy to pop some flakes in the post if someone wanted to try culturing them up. I can’t promise anything though! I...

Not heard of it? It was Champion Beer of Britain... .. a few years ago. I may have revealed my age!

Did it not turn out really bitter or overly roasty at half volume? I’ve been tempted to do this before (I do 10-13L brews) but thought it was a bad idea.

Thanks - I had to work late so missed my bottling window anyway but useful to know for future.

What’s the consensus on conditioning time for kveik? My Hornindal amber ale (a pimped Coopers Bewitched taken to 1.070) is heading towards FG. After a stall at 1.050 (fixed with a bit more yeast and a rouse) it’s now at 1.016 and I expect it to reach FG tomorrow. Tomorrow also happens to be...

Unfortunately, my experience of British pub best bitter type kits is exactly that - thin and slightly metallic. I think it’s just a really hard style to pull off with extract kits because it’s all about subtlety and balance. Heavily hopped pales, roasty stouts or yeast-driven Belgians etc all...

Coopers say their yeast is good up to 27C so you might have got away with pitching temp, assuming the wort will have cooled slightly before the yeast activity warmed it up again. The FG is a concern. Was it stable for a few days at that FG or was it a single reading? Did you add any priming...

The ‘immersive chiller’ is called a Brewjacket and costs about £400. There’s an alternative called IceProbe that’s less than half the price but has less tech (you’d need an inkbird controller as well) and you need to cut a hole in your fermenter. There are other solutions - brew fridge, ice...

If it’s been open to the air for 2 months it might be stale, if not mouldy. If you do brew with it, I’d do it separately to the other 2 bags just in case.

It’s a day that drrrrrrags on way too long. Usually involving back to back meetings where the host has invited people who have many ideas/opinions but not much of a clue or helpful contributions.

On a brew bucket or a siphon? Agreed. But their unique products have a market so I’m sure one of the HBS will pick them up. They have no expiry date after all.

You think NB will just retreat from the UK market? Possible I suppose, although I thought Big Mouth Bubblers were quite popular?

I’d never thought of that. Genius!