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I now set in front of the door where the cold air comes in, it's inconvenient but might be the best option. I think even getting the infection to go dormant might be enough that the Kveik can get the upper hand again. It might be the best option I've got. I'll post some updates here if it works...

That's what I was afraid of as well. Is there any way to disinfect it now, so to say? I could try cooling it down to 8 degrees which the Kveik yeast should be fine with, but the infecting yeast might not like.

I am fermenting it in the coldest room of the house, but I guess I'll see if that works. Anyway, from what I've read, if you use ale yeast for a lager recipe and ferment it as such, it should still be a decent beer. I'm not really a beer purist, if it tastes good it's good enough for me. Just...

It may give some slight fruity aroma, but not like this, I don't think. Besides, my first attempt at beer I used a different yeast and also got this intense sour flavour. For the second beer I used that same yeast again, and it had no sour flavour. The description does say it gives beer similar...

I accidentally poured it in a bit too early when the must was on the hotter side, but now it's bubbling fine, so I doubt I killed it. I do have some yeast extract nutrients, so I can add those. And yes, it's tap water, but we do not have clorine in it here. I've been using the same water for...

Oh, might be worth mentioning, I am also getting a very thick brown carpet of yeast at the top, but I think that's normal with top-fermenting yeasts. (Though I actually thought this was a lager yeast)

It's supposed to be a sort of Austrian lager: 600g Vienna malt 300g Pilsner malt 100g Munich light malt Hallertau Mittelfrüh hops I mashed at 67°C for an hour, then at 76°C for 10 minutes (Though it did get a bit too hot at the beginning) I filtered off the liquid, then added 2 more liters of...

I am brewing mead for many years, and now recently trying beer as well. My first attempt was a liquid extract brew, where I also tried reusing the yeast from a recent mead, but that didn't work and the must sat around for a day or so before I added some fresh dry yeast. After that it did get...