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Don’t forget Young’s as well. JV with Charles Wells, then sold their share of the JV. Now just a pubco.

To be fair, Abbot used to be ok back when I had to drink in GK pubs (7 years living in Cambridge). The Champion of the Thames was a favourite haunt and the Cross Keys did Abbot out of a small pin behind the bar too. IPA (in all its iterations) is pond water, as is the London beer (I forget the...

They’re a property group. They’ll want to turn the pubs into flats anyway. Serving terrible beer is probably a good way of making the sites uneconomic and convincing the council to grant change of use.

Well at least that means NB will now be free to select another UK stockist.

Worst IPA recipe ever.

Yes. Gales was a separate brewery with its own yeast. When it closed, Fullers bought the brand and kept the yeast alive, but they use their own strain for their own branded beers.

You are now the official custodian of the Gales yeast. With great power comes great responsibility...

I think that’s a 1.040 starter? Kveik apparently prefers high gravity beers, although I note you added nutrient as well. Did you oxygenate your wort?

Yup, Voss should be bottom cropped; http://www.garshol.priv.no/download/farmhouse/kveik.html Top cropping will no doubt get you some working beasties, but your yeast will mutate over time away from the Voss culture... not that that’s a bad thing per se...

Glass. Brave... ;)

@Gerryjo Isn’t Voss a bottom cropper?

Just be careful to let the pressure out of the jar periodically. I had a mini explosion when I opened up my slurry jar! This stuff is like the Terminator - it absolutely WILL NOT STOP.

@AntComo 23L is 5 Imperial (Proper UK) gallons but 6 US (tea-wasting heathens) gallons. Are your fermenters marked in Imperial or US gallons? Or a mixture? This is one of many reasons why metric units are superior!

Which strain? I fermented Hornindal at 30C and it wasn’t too bad. In a cupboard with an odour absorber on top of the FV I didn’t get any smells permeating. The same could NOT be said of the slurry though. That was pretty stinky.

I just tried drying some week-old slurry I’d stored in a PET bottle. Brushed it on some baking parchment, popped in the oven with the fan running. A bit stinky, but it dried out in a few hours (don’t know exactly how long as I had to remove it a few times to cook!). Tested a flake in a starter...

My one attempt at kveik so far I did an extract brew and diluted with warm water to hit pitch temp straight away. I used a heat belt to keep things warm, but as my brew cupboard is 25-27C anyway I doubt it came on much in the first day or two (the wort looked like a tornado when the yeast got...

I plan my brews on whatever piece of paper is to hand. I then scribble amendments on it as I go along on brewday. Once the session is over, I transcribe my notes neatly into an A5 notebook, with a page per brew (the back kept bank for tasting notes). (I did try making the neat notes as I went...

It was barrel-aged in a cave as well! :)

You might not need any heat at all. Pitch high and if the kveik takes off quickly it might produce enough heat to get the primary fermentation done. Apparently at those temps, kveiks can be done in 2-3 days.

Couldn’t you use a heat belt combined with your insulation bag? If the insulation is good you probably wouldn’t use much energy at all if you pitch at 35C, given how vigorous kveik fermentations are.