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I feel like that would work well. Just tasted my gravity sample post cold-crash but before it's fully carbed. Slightly nutty from the wheat, just a hint of sweetness, you can really taste the entire grain profile in this one. It did not come out with honey, citrus or mango notes at all, and I...

Just finished fermenting a stout with Voss. Mostly a dry Irish stout, but with some wheat and all centennial for the hops (clearing out the scraps beer). It hasn't cleared yet, but my impression is that it leaves the bitterness from black patent alone, emphasizes the wheat slightly and doesn't...

Cool, got some Hornindal and some Voss on the way, should have some results relatively soon.

So far I've only tried hothead and Lalbrew Voss, but I'm more than willing to do an a/b with a different isolate. I'll get some Omega Voss and report back.

https://www.txbrewing.com/lalbrew-voss-kveik-ale-yeast-11g-sachet.html Out of stock at the moment. I bought a handful of packs when they were in, about 2 weeks ago.

Good question? I've done 104f so far as the max. After this week my garage will be at about 110 for a couple months, so I'll give it a try. From what I understand, 120f damages normal yeast and 140f kills it. I haven't found a white paper on the viability of kveik at different temperatures, I...

This. I dig making my temperature-controlled fermentations, but I've been getting dried kveik packets from TX Brewing in Ft Worth for no-temp-control low stress beers. Welcome from Garland (east of Dallas)!

I bought some old stainless perforated lab tables that'd been in a farmhouse for a while, removed the old rusty table bases and built some new ones out of yellow pine, then finished said yellow pine in the shou sugi ban style, and coated that in danish oil, because why not overkill. It's 80%...

Waiting on mine to carbonate. The lallemand voss didn't really seem to clear much at all with cold crashing. Super hazy still, but man that aroma and flavor is great.

Eh, typically I make very clear stouts so I get that. Also, this is 1 week total fermentation, so I can't say that it won't clear. I'll try giving the next one longer, see how it goes.

Lallemand Voss Kveik, 1 packet, end of fermentation. Not yet chilled. 5oz of late hops, and 2 in the hopback, so I'm sure that has an impact on clarity. I did nothing to aid in clarifying, because I don't really care that much unless it's needed for the style?

@duncan_disorderly ...no. I guess I haven't. Joy! Something new to try. :D

Eh, not to start an argument, just as a point of thought - there is probably less difference between a dried single strain kveik and a liquid single strain kveik than there is between a dried "regular" brewing yeast and a liquid "regular" brewing yeast. Laboratory drying process or no, Kveik is...

So, standard pitch rate is about 5-10M/ml for ales, based on strength, etc, right? I read Lars Garshol's book and blog, as well as Milk the Funk, so they have suggestions, but just eyeballing it - my first Kveik was underpitched, about half to a quarter of the normal. About 1/2 a pouch of...

I'm brewing mine on Saturday, but I'd love to know how that batch turns out. My last brew used a water profile halfway between Vista, CA and Bru'n Water's pale ale profile. Think I'll emphasize the hops a touch more this time.

Got mine today. I'm drinking my hothead IPA right now, and hoping the dried yeast turns out just as well. Will brew this weekend, I'll post updates afters. On the hothead note, my beer was fermented out in about 3 days, but if you have the time and patience, giving it a full two weeks will...

Ever so slightly late to the party - TX Brewing in Fort Worth is carrying it. Also, Morebeer is, but I tend to go with the LHBS when I can. Yeah, someone already said that.

Long story short; I have about 4 5-gal buckets worth (and two buckets half-full) of base malt that are about 4 years old. They've been sealed air-tight. Long story long; was brewing, had base grain, got out of military, stuff went into storage, had apartment, stuff stayed in storage, finally...

Out of curiosity, I bought a laser thermometer and put the burner on cement. In case anyone needs the data later, during about a 50% burn on a Bayou Classic I was measuring an average of 178f. Surrounding cement was 90, air temp was 82. So there's a delta of about 96 degrees at a half burn. If...

Thanks! One of the best lambic Brewers I know has his stand tiled in, so I may consider that. Easy-ish cleanup, and cheaper than stainless.