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MJ Kveik is Voss, and Voss can leave Sulphur and Acetaldehyde unless it is fermented hot, I wouldn't take it below 25C. It also has above average nutrient requirements, like most Kveik.

Any lager made by Lost and Grounded is of a very high quality.

Yeast, like the rest of us, are dying from the moment they come into being. Make your starter as close to the brewday as possible, yeast vitality will be far better, which is more important than population size. Don't worry about how many cells go into the starter, that hardly matters as long as...

Super glad to hear it came out nicely, certainly looks like a nice drop! acheers.

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My thoughts: 1.) Pitch one packet of Verdant, two at most. You do want to add oxygen before pitching the yeast (though it's much less of an issue with dry yeast), you don't need to worry about oxidation at that point, the yeast will eat it all up. I would ferment at 19C initially and raise to...

Three packs for a 19L batch with 1.076 OG? I'd pitch one pack.

Happy to help. So, that's one of the wrong ways to purge a keg. You can't purge a keg with gas alone, it takes a heinously wasteful number of gas purges to get to a reasonably good level of oxygen. Even ten fills and empties at 40psi isn't great. Two suggestions: 1.) Look into using the...

Yeah, the Lupomax pellets add an awesomely bright top note, but it turns out some of those compounds which get removed add depth and complexity when present in the right amounts. I definitely wouldn't touch the hot side (whirlpool and earlier) with Lupomax, that'd be a waste. Hook's Head is a...

Right, get rid of everything in your malt bill except the pale ale malt, I'm assuming the pale ale malt you are working with is about 3 Lovibond. You want no colour malts at all, what you have right now will end up looking like mud. At around 1.076 OG London Ale III will leave bags of body and a...

Your issue is almost certainly that the sugar for bottling wasn't uniformly mixed in, so some bottles will have far too much sugar, and some not enough. I'd be very careful around the bottles you have, could be lethal. In future I highly recommend you make a sugar syrup, and pipette a measured...

Just to say I got a 25kg sack of grain from THBC (hook head lager fwiw), ordered on the 14th and delivered in Bristol on the 16th.

He didn't get one. He was a ******, imagine he still is. 'Financial Advisor'...

Used to cycle 100 miles a week commuting. Once had the head honcho of a business in the office next to ours angrily waving his hands behind me (and behind the wheel of his electric SUV) as I cycled to leave the car park one day (he was beeping his horn which caused me to turn my head to see him...

I've just taken delivery of 5kg of 2020 Citra T90 and 5kg 2020 Nelson Sauvin T90. I am not sure I'll be keeping all of both, I'll post here if not and let you lot have some.

I'm willing to say at this point that you shouldn't buy imported US beer for any reason other than curiosity. There isn't a style made in the US that isn't being made just as well by a brewer in the UK at this point.

I'm guessing they were trying to get the hops sanitary with the boiling water? Whatever the case those instructions are batshit crazy. Dry hops won't carry any infection to your beer unless you go out of your way to get them dirty before dropping them in.

In terms of dry hopping for a Putty clone, and given what Verdant have said about the dry hop (equal parts Mosaic and Galaxy, bit less Azacca) I would go with 8g/L Galaxy, 8g/L Mosaic, 6g/L Azacca. I haven't got around to creating an updated recipe yet, will try to this weekend. They say they...

I just rely on the hops dropping due to the cold temperatures, and the floating dip tube which has a mesh filter built in. Works solidly, occasionally get a little particulate in my glass, but nothing that is perceptible. I purge my second keg throughout fermentation with the blow off from the...

No problem, happy to talk about this stuff, as it has been an active obsession for years now. I don't personally use a staged dry hopping method, but that is partially because I do an agitated (manually) dry hop. I ferment in a keg with a caskwidge floating dip tube, then cold crash the beer...