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I'm moreso concerned with how the yeast comes through in something like an imperial stout.

Good morning HBT! Does anyone have any experience fermenting high abv beers with Hornidal (or others, really) kveik? Any insight would be appreciated. Thanks!

Hey guys! Has anyone here bottle-carbed beer with BRY-97? If so, how long has it taken for you guys to get a properly carbonated brew? I searched and haven't found anything on the matter; it seems to me that most have been kegging. And before you guys get going on the matter, I'm not looking...

@Phil_Ozzy_Fer Of course it does! Albeit you might be served in a broken English, most of the staff in Montreal and its surroundings is predominantly bilingual and during my visit I noticed that the menus were available in both official languages. I wouldn't anticipate any problem at all...

@Phil_Ozzy_Fer Of course it does! Albeit you might be served in a broken English, most of the staff in Montreal and its surroundings is predominantly bilingual and during my visit I noticed that the menus were available in both official languages. I wouldn't anticipate any problem at all...

@scratchypants Not to sound pretentious but it would have been unlike me to make such an error. At first I thought it might have been a typo, then perhaps autocorrect or a simple misconception of the word itself, but actually the definition would depend on the dialectal. According to the Oxford...

@scratchypants Not to sound pretentious but it would have been unlike me to make such an error. At first I thought it might have been a typo, then perhaps autocorrect or a simple misconception of the word itself, but actually the definition would depend on the dialectal. According to the Oxford...

I'd go for a saison or a maibock. Nothing says springtime to me like a Saison Dupont.

Don't think I'll be brewing today...

This. +1. People will be impressed, too.

73 degrees is a bit hot to ferment a brown ale at I believe, but what you are seeing are flocs of yeast and it is totally normal.

No offense, but that's horrible advice. I hope you were being sarcastic. :P

Honey conspiracy theory. :P

As others have said, higher abv beers will take more time to carbonate. Put them in dark place that maintains room temp throughout the day and forget about them for a couple of weeks.

Is adding sugar (ph 7) all you did? It might have been enough to raise the ph a point, which would make it ok for most yeast.

This is up to you. At this point, you should go by taste. If you put too much, though, your brew might end up tasting like those fake, sugary fruit "drinks." Stevia is not COMPLETELY flavorless, but it is by far the best tasting.

Your yeast will attempt to ferment out all of the fermentable sugars inside your bottle and cause it to explode, basically. You also won't be able to carb in the bottle without enough active yeast. Sweet, sparkling ciders are usually force-carbed prior to bottling, having been sweetened after...

ph 7.

I find that stevia (Truvia) has the most pleasant taste of the alternative sweeteners, as it is rather flavorless. Plus, it's completely natural and unfermentable and is acceptably used by British pubs to backsweeten their housemade ciders. You might say it is "authentic" for this day and age.

You can brew a simple, light blonde ale. Any unusual flavors coming from your equipment will be easy to pick off, seeing as the beer itself is virtually flavorless.