Recent content by greenjam

Use one of your IPA recipes and compare to what you use to get. Voss is pretty clean fermented coldish, orangy if fermented very warm

My last batch of voss after 1 1/2 weeks (when I was doing the dry hop) smelled rubber and plastic, never had this before, after another week in fermenter and 2 weeks carbing in bottles its one of my best neipa's

Brewed a weat beer Sunday night, dump the wort over the slurry of a APA at 38°c 101°F OG=1.048, 1 hour later it was bubbling like crazy. 24h later was 95% done = 1.016

Here's 3 batches of the same beer after one week of fermentation, only changing the yeast, left to right: Fermentis S04; kveik voss; kveik Oslo. Voss extremely hazy, Oslo completely clear, s04 a little hazy Will fine with gelatin Thursday and bottle next weekend

Thanks for the article, I will let the beer at least a couple more days in the Fermentor... I'm still curious if something like this as ever happened to anyone with voss and if you think that the origin was the low fermentation temperature

I also think it's diacetyl, don't think it's sulfur... Never used nutrient and never had any problem My questions are, have anyone had a smell like this with voss and do you think the yeast will clean for itself?

I brew a pale ale Saturday and pitch voss that I keep in a jar in the fridge (use 90% and fill with fresh most for the next batch and let it ferment), never had any problem, this is my sixth or seventh brew, but yesterday arrive at home and the place was smelling like a movie theater. Took a...

That's for the dog to use

Did you use the same Hops?

Used oslo one time and the fermentation stalled at 1.016 - 23°C and did not carbonate in the bottle until I had it 3 days at 28-30°C

I did a workshop one week and the next went to a brewery that also sells stuff and bought what i needed (all grain), the brewer designed a beer for me in beersmith and give me the printed recipe. 2 years ago. Fabulous beer!

It sucks air if you try to lift it, because you increase the space inside the bucket as the beer push the bottom down when it's lifted... By moving the bucket you only expel co2

Just got this from brew and brewing magazine: White Beer in Belgium, Yesterday and Today Commonly known as witbier—because the most famous example comes from Flanders—white beer went from being a historical obscurity to one of the most popular types of beer in Belgium. Wit in Dutch does not...

I don't want your milk man