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Just kidding, I’m dumb and forgot to run my refractometer reading though the empirical calculator for post ferm numbers. It’s now at an equivalent of 1.004

Yeah I thought I did. I only saw ascorbic acid and thought I read it was fine. I’ll double check later today though.

Hey so I’ve been letting a omega hothead yeast (a kveik that enjoys 80f+) chew through a tart cherry apple cider, but it’s been very slow. Like .025 sg points down in two weeks slow. This yeast was able to attenuate to 65% in moderately heavy beer in 3 days. I know I underpitched because I was...

Yeah it’s at a comfy 74. I called it done and bottled. Stuck them all in a cooler on their side in case they are under attenuated. I’ll roll them some before cooling in the fridge to get the cake on he bottom.

I suppose I’m within the estimated final gravity of around 1.017. I just don’t want any bottle bombs.

Probable cause : underpitching like hell with old yeast(even tho it was a small batch) Poor aeration before pitching Poor boil chemistry (kinda forgot to watch for hot break and cold break) Should I give her a whirl and let her sit some more?

Hi all, I attempted my first brew two weeks ago. Details: 4.5# 2row (that had been sitting for several months) Mash around 150 for 1 hr Tried to bring to a boil (was more of a simmer) for 15 minutes (didn’t think I got a hot break?stove was struggling hardcore) Whirlpool for half hour w 1 oz...

1. I used the BIAB calculator online and it figured 157 for the 3 gals of water to get to 152 when 4.5# of grain is added. 2. Idk well see if they're ground fine enough. ¯\_(ツ)_/¯ 3. I was planning on pitching kinda warm since the kveik doesn't mind the heat, and it would be quicker living in a...

Lol yeah the template is easy to edit. I'll be printing them out and filing them in a binder as I go along, all changes added each time.

Hey everyone, I'm getting ready for my first brew and was wondering if this flowsheet / log looked good, or if there were any big steps I am missing. Any recommendations are appreciated. Thanks! Drewth

Did a quick calculation and it looks right for a 5% beer w 10 L in the fermenter

I mean historically they were stored on a wooden ring or cloth and thrown into fermentation, so I don't see why it couldn't be dried. My fermenter will be kept around a 75-80 ambient until I get temp control so yeah it sounds awesome lol

Good to know! Thank you. What kinds of beers have you made w it?

I was thinking azaaca and/or el dorado since Omega recommends fruit forward hops. It's not set in stone, there just on sale ATM. But I'm not super sure how much beer variety I could do with a flavor platform like this. I was thinking styles that could work: a sessiony neipa or fruity...

let me know how bottling went. I am curious if it will carb as fast as it fermented.

@z-bob yes that would be the best way to keep the yeast happy as long as you don't contaminate the collection jar. I would buy some pipettes off amazon and sanitize one or two while sanitizing everything else on starter day. Another idea would be to aliquot the harvested yeast into small...

Have you made anything with it yet?

First brew will be a farmhouse concoction with mostly row2 and some Amber dap sugar or honey, probably some on sale Noble hop and oyl091

I'm planning on using Omega labs hornindal and trying a little bit of every style with it soon. Heard it takes not even a week to finish primary, so I could theoretically brew more I could drink. [emoji482]I'll definitely make a post about it and see how versatile I could stretch that yeast.

Location?