Recent content by scogan

I have just started with Kveik , done 2 with Voss and one with hornindal.I use a fish tank heater so I reach 30 C , 86 F .Not noticing much orange in my Neipas but definitely had a harsh bitterness/ tartness on the first one.I like it’s speed but may just go back to verdant .

Is the answer to use a teaspoon with the hops and place the magnets on the outside ?

I ferment in cornys and immerse it in a 5 gallon brewing bucket with 2 gallons of water and a fishtank heater which is ok for 32C, very cheap solution if you have a tank big enough ti fit your fermenter in.

I think dry hopping in the serving keg wins it for me , I don’t taste any of the dreaded grassy flavours that others are trying to avoid .My last brew I transferred to a keg purged with fermentation gas and containing the dry hops but the aroma seemed subdued, though I will repeat it at some...

I routinely use citric acid to hit my mash pH. I add 1g/5L , it drops my mash pH by about 0.2 I think,though presume this drop would depend on the bicarbonate ( buffering capacity ) of your water.

I use it to hit my mash pH .At 1g per gallon I think it drops it by about 0.3, but that’s a vague recollection and I presume it varies with how much carbonate is in your water .

I have done it by just putting a teaspoon in with the hops and hard drive magnets on outside .

Do you have to open your fermentation vessel for the day14 dry hop ? I guess you have had this issue with several different batches of hops ? Might be worth moving from flameout to whirlpool possibly .??

Do you include any oats in the mash thickness as I think they don`t contribute much fermentable sugar?

Are you using a refractometer ? And do you find then that you often mash for less than an hour ?

Yes, I think most would cold crash before transfer.I don`t use a blow off tube as such just an ordinary bubbler with/without spunding valve on the gas post.Transfer is simplicity itself , especially with a floating dip tube to a keg you have purged with fermentation gas.Just start with a...

I would also recommend Kegland Spunding valves.You can also consider serving from the dry hop keg,lots of people say they don’t experience the grassy flavours that are the supposed downside, Also seen recipes on YT from very knowledgeable brewers saying 60d in the dry hop keg is fine .

Call me mean , but haven`t shelled out the $10 for iodine yet , as I suspect I will be persuaded to just continue 60 min mashes. I suppose I could just take hydrometer readings till they are static.Can`t see the need to temperature adjust the reading at this stage (obviously assuming constant...

I was reading someone’s recipe the other day where they were hitting their figures on a 30 min mash , which I think they arrived at using the iodine test .I have heard folk say that they sometimes see a further rise in sg during mashing even after the iodine test points to the end point .I am...

Yes I have gone to fermenting and serving from a corny ,and using a Spunding valve .It’s great so far ,floating dip tube is probably favourite solution to trub issue .If you want a simple life you can also repitch on the trub ( but ideally reduce it a little first ).