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I've heard about someone using turbo yeast to make vodka, "shoot me it's better to be dead than this hungover" was the result....Turbo is good for cars nothing else....:D

Just tried some of the "cider" I do not know how but at 0.988 gravity it tastes like a transition between a semi sweet and a semi dry wine if you know what I mean...it doesn't feel dry at all. Will tranfer it to a keg over the weekend.

Never tried sweeteners cause heard they r funny. I don't mind sweetness, but you could always ferment it to totally dry. Then freeze some apple juice in a plastic bottle, then thaw it upside down, making concentrate. Then pour your cider and a shot of concentrate: sweetish and full of apple...

No bitterness anyway, but probably it contributes to the aroma...hard to tell, as it's still fermenting and murky. I don't know about residual sugars, mine will ferment to quiet dry I believe, will measure a gravity tonight and let you know where we are. It's still bubbling,keeping it above the...

The day before yesterday I made a hop tea 1 litre water 14g Saaz (3.2 AA), just boiled the water, poured on the hops, let it stand for a few hours. It was a bit bitter, but in the 25 litre plus AJ I could not feel any bitterness after adding it. Yesterday I took a sample, gravity was 1.014...

FG: We will see, with graff, it's usually 1.010, but that involves 50% wort...hops: max 7-10g, cause tried to be smart once with graff, used 25g hops....waaayyyy tooo much...lesson learned..mellowed with age but still...recipe: Yeast cake, 25 l Lidl apple juice, will decide on herb amounts and...

Thanks! Couldn't help myself (just for an experiment) bought cheapest apple juice and topped off the yeast cake (I mean yeast "concrete"...wanted to clean the bucket first so had to scrape the yeast layer from bottom...like mortar...:D) with 25 litres. No nutrients...on purpose...By the morning...

I thought it'll be a dry beer...FG was 1.001, feels like any previous brew with an FG of 1.010-1.014. If that makes any sense. It's still carbonating in the keg but cannot keep my paws off of it. Dry hopped with 30g Citra and 30g Saaz plus 6 raw kaffir lime leaves....it's citrusy floral...

I bought a second hand one for pretty cheap...:D

Yeah and I hoped to have something like this, rice is nothing but sugar, wanted to make something around 3-3.5% But it'll be stronger. Next time I'll use less malt and rice...:D It's already a clean flavour with a hint of lemon. Used Herkules hops 5gm at 30 25 20 15 10 5 0 minutes. Boiled for 30...

Brewed a cream ale since: 75% lager malt, 25% rice, mashed at 64 c for overnight and a bit, around 18-20 hours (tight schedule made me do it), OG should have been 1.o30 according brewing software, was 1.046...don't know how. It's 1.002 now, bubbling every now and then, think it'll go down to...

Simply put on a baking paper and stuck in my food dehydrator 35 C degree for 24 hours. Seems to ferment without any problem. Hope this helps.

Voss, 1008.

After a long night and day I poured a pint from the keezer. 50:50 sourdough rye bread(toasted) and lager malt. 30g Citra dry hops. Thanks for the kveik yeast Beercat!!!!! Dried the washed yeast after kegging, made 2 litres of 1.080 OG beer, 2 flakes of dried kveik, judge for yourselves....it's a...

Actually I'm set to make a pseudo kvass tonight. I baked a wholemeal rye sourdough bread(it was 5 pounds when baked), sliced it, toasted it in the oven, poured boiling water over it yesterday afternoon, tonight I'll mash it with 5pounds of basemalt, let it sit for 90 mins, then proceed the usual...

Thanks for the warm welcome everyone.

This way you won't need months to achieve sourness.

Not to be smart but I made my last kvass with sourdough starter. (50:50 rye bread and lager malt, mashed for 60mins) I steeped some coriander and orange rind in it, then for the 6 litres I added 3 spoonful of starter...plan was to boil after achieved the required sourness. But instead just left...

Your starter is filled in a "vial", gonna post it tomorrow. If there's any liquid on it, just pour that out, then fill vial with water shake and mix with wholemeal flour:water mix, 1:1...should be bubbling and sour smelling in 6-24 hours depending on temp. No metal utensils. I like to keep it in...

Thanks, will try it soon and report back how it turned out.