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I'd suggest adding light or medium roast whole beans for 12-24 hours in your fermenter, assuming fermentation has already stopped and you are getting ready to keg or bottle. Unless you like vegetal off-flavors in your beer, I wouldn't keep it longer that. Use fresh, good quality beans for this...

El dorado

I'm trying to help a buddy who wants to get into brewing and needs to get equipment. He wants to go straight into 5 gallon all grain brewing. I am trying to find a kit that will have all the items he will need. Does anyone have recommendations? I started out on a friend's brewing setup so I...

Entered!

Just opened a bottle from split batch pale ale I made. Orange/tangerine flavor and smell is very dominant in this. I dry hopped with 3oz of Calypso 4 days before bottling. I can detect the hop character from the Calypso, but it seems much more subtle than the taste/smell the yeast contributes.

I used 1 tablespoon of slurry from the pouch on my most recent beer. Very sluggish start and in a couple of days looked like it was about to come to end fermentation. I checked on it a couple days after that and the yeast was going crazy. This yeast behaves differently than any other yeast I've...

I got a little caught up and haven't had time to brew. This Sunday I am going for it. I will update the progress of the beer. I may just let the fermenter with the brett ride for 3+ months or so and see how it goes. I'm going to try not to take any samples, in an attempt to introduce as little...

I'm interested to see if anyone has a comparable Imperial Stout they'd be interested in trading for this.

USA. I'm in!

Bump

Hornindal is non-phenolic. You shouldn't get any clove or banana with these yeasts.

Day One (Brew Day)- Threw hops in a bag and whirlpooled starting at 165 F and let temperature naturally fall for about 20- 30 minutes. Cooled wort to 95 and pitched. Day 2- I think it was about 14 hours after pitching I added 4oz of hops in a bag to the fermenter. I need to find my notes, but I...

If my memory suits me correctly this happened to me as well. I pitched at 95, and it fermented at 87 I believe. My OG was 1.064 when I brewed on a Sunday. I took a reading on Wednesday and was down to 1.020. When I bottled Sunday the FG was at 1.016.

I brewed my first 1 gallon batch from a kit that a friend no longer wanted. I added some flaked oats in an attempt to make a NEIPA. I'm used to doing 5 gallon batches so when I only got 7 beers I was a little pissed. Beer tasted good though.

I’m looking to brew a pale ale and ferment with brett + sacch. I've never brewed with brett and could use a bit of guidance. I will be using Omega's Hornindal Kveik and Omega Bit O Funk Brett. I will be making a 10 gallon batch and will splitting into 2 separate fermenters. One fermenter will...

This is my Neipa 7 days after bottling. It’s nearly fully carbonated and no off flavors. Super tropical and smells like grapefruit, tangerine, and pineapple. This is one of the best beers and by far the fastest that I’ve made and was finished in 2 weeks from brewing to opening the first bottle.

I've been wanting to try their yeast for a while now. Entered.

He recommended nutrients for lower gravity beers so I would be safe and maybe pick some up if it’s not much trouble. I’ve only done one batch with it and pitched the entire pouch. I want to experiment with drastically underpitching once I upgrade to 10 gallon batches, but haven’t had a chance to...

My FG ended up at 1.016 so I ended up with a 6.3% beer with attenuation around 74%. I'm going to credit the lower attenuation with my higher mash temp. The beer smelled great still, but not as good as the first sample I pulled. I did not add a second round of dry hops though. On top of that I...

https://www.homebrewsupply.com/learn/is-my-batch-infected.html This is a good reference for figuring out if you have an infection. It looks like it may be the beginning of one, but I could be wrong. Those larger white circles are not something I have ever encountered.