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Thanks for the chance!

As far as attenuation; maybe a bit but nothing too crazy that I recall. I have used Hornindal from Omega and it is very nice. The only one from Omega I haven't tried yet is Jovaru but it is waiting for me in the fridge for my next brew day.

Killer package from @PianoMan including a couple HB RIS's and a 12% HB peach mead. Thanks man, can't wait to dig into these :mug:

Thanks for the chance SS Brewtech

That is exactly what I'm doing but I have the screen over the dip tube. Shortly after I started keg fermenting in the spring, I wanted to bring some kegs to serve at a homebrew festival and I was paranoid about experiencing exactly what you described. Last thing I wanted was to show up with...

I have not tried to under-pitch. I need to try it though because my standard practice is the exact opposite. I have used the Hornindal quite a bit mostly from Omega but I tried the one from Escarpment labs too. In fact, that's the strain that was used in the batch I shipped @PianoMan today...

Kveik really is some fascinating stuff. Lars posted an article a few weeks ago with evidence to indicate that it is unlike any other Sacc C strain we know: https://www.frontiersin.org/articles/10.3389/fmicb.2018.02137/full It's nuts how fast it takes off. A few months ago, I forgot who I was...

Day 5 on my current batch was this past Wednesday so you’ll be getting a vintage ;) but if you wanna pm me your addy, i have a beer gun and I’m game. I’m a newb with shipping tho. Is UPS the best bet?

I guess with a “clean” yeast 7-10 days is fair. I mostly use Kveik for these and it ferments it out in about a day. Get the dry hops in around 12-15 hours post pitch and tighten up the spunding valve. 24 hours in I’m at FG but I’ll leave it a few days to clean up, crash on day 4 and be...

7-10 days??? I could see the humor in it taking that long too!

Sunshine Chugsuckle by Mothers is one of the better commercial examples available here in the St Louis area. Wasn't going for a clone but happened to have them both poured and realized that my latest batch is identical in appearance. HB is on the left. The pic doesn't do it justice. Both...

Why not keep the pressure at or even under 10 psi until you get the dry hop in? I do think the fermcap will help as well. The higher the pressure, the more difficult it is to open that top without having problems. Try setting your spund valve to 5 psi. You can tighten it after you add the...

I haven't had any issues so long as the pressure is reasonable. I also use Fermcap S in the boil and that may help. I keep it around 10-15 psi until I get the dry hops in. If you get much past 20 psi, I don't think there's any way around the volcano. If you want to add it after fermentation...

Never, and I have been using it for years

I follow my normal ale pitching rates which means building a larger than necessary starter. I have never experienced an off-flavor from over-pitching so my rationale is to account for lower than expected viability. The batch that finished in a day would have been a very large pitching rate...

Oh, it can clean-up AND be done quick. I pitched Hornindal and Voss on top of cakes from a previous batch and they fermented from 1.063 to 1.010 in a day. I caught it just in time to get the dry hop in there (17 hrs in @ 1.017). I gave them a few days to clean up, did a diacetyl test on day...

Diacetyl test - https://www.winning-homebrew.com/diacetyl-test.html You definitely want to be sure everything is done if you're going G2G that fast. It can be done with Kveik but there are plenty of variables in play so it's not a slam dunk you can finish in X days. The yeast may need to...

I don't see any reason to rest it at 70. I have pushed all the Omega Kveik strains into the 90's and have been pleased with the results. What did your fermentation schedule look like? I like to give it a few days to clean up after reaching FG. Either that or do a forced diacetyl test to be...

Blasphemy! No such thing as too good of a cut for smoking. You would be more likely to hear me say "that's too good of a cut to NOT smoke" :)