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I have wondered the same thing. I usually boil to ensure that the flask is free of contaminants as well. I suspect this is not unlike doing a no-boil beer... No real issue. But please report back :)

New info from Omega: At least regarding Bit O' Funk... The description part that says it shouldn't be used as primary was added to the website in error and will be removed soon. I don't have confirmation that this applies to Bring On Da Funk as well, but I suspect it does based on the wording...

My assumption is that it is a poorly written sentence indicating that they are for primary fermentation _in the where da funk blend_. If there is an extremely low cell count, then it is definitely not suited for primary fermentation, as it is quite clearly stated. Yes, Brett can feeling longer...

Yes. But. Bit o funk and bring on da funk also specifically say they are not suited for primary. Just because a sacc is present doesn't mean that there is enough for primary fermentation. It's likely just a very small cell count so that they can break down the long chain sugars for the Brett to...

Which funk blend are you using? Where da funk is the only one they recommend for primary, do if it's one of the others, that may explain the slow start.

Roast oat is huskless and had no diastatic power. In my experience, it's not bad, but at high percentages (~30%) it got a little astringent. I suppose that could have been something I did though, that beer had lots of frustrating things happen to it. I wouldn't say avoid it, but give it a try...

I think it's supposed to be available in homebrew packs as well. Also, I wouldn't even worry about pitch rate for esters. Escarpment Labs did a study where they found negligible correlation between pitch rate and ester synthesis in a set of kveiks. Though generalizing this to all kveik may be...

There's used info on it on the Sierra Nevada website. I'm not about to find it at the moment... But IIRC it's basically a hefe with some crystal malt and late/dry hopped with Amarillo and Chinook. Was super fantastic. The hops were definitely there, but kept in check to allow it to still taste...

I'd still be looking to do something in the weizen family. I'd not consider an IPA with weizen yeast. I've had a couple commercial examples of that and they were... Less than pleasant.

Sounds tasty! Good luck! And... coming back here I notice where autocorrect changed my post from "grain bill" to "train book" and the forum won't let me edit anymore lol

I've used it, once for a neipa and once for a barleywine. Did fine in the neipa, but my train book was too convoluted to say anything truly conclusive, I used it at 12%. For the barleywine I used it at 22% and it seemed to get a bit astringent. 8%, you'll probably be good with it. But, I...

I did a Jasmine witbeer once. I "dry tea'd" post fermentation with some Jasmine green tea a friend brought me from China. Give cold steeping a try, but my experience was in line with your assessment that it got too astringent. I used 1oz/gallon, which I will suggest was definitively _too much_...

I probably wouldn't risk it. I'd either pitch more Voss while it's warm, or let it cool and toss in some US-05 to finish it up.

They said that they're using glucoamylase. There's no reason to expect it to not dry out to Brut levels in that case.

Not always. Check http://www.garshol.priv.no/download/farmhouse/kveik.html for each strain to see if it should harvested from the top (skim krausen) or bottom (save the slurry after fermentation). Voss is traditionally bottom harvested. However, I think Imperial is a single strain isolate. In...

Did you use nutrients? It was probably fine, just stressed. I've had the same thing happen with other kveik and it's cleaned up after itself and been fine.

To those with experience with the New England strain... Any diacetyl issues? I used the Conan strain from another yeast lab twice and it _would not_ clean up until I pitched some US-05. It wasn't my 100% favorite anyway... but I'm just curious.

While this thread is specifically about Hornindal, I do think it's important to point out that the study also finds that this trend is not true for all kveiks. Specifically, Ebbegarden and Arset did not have this characteristic. There's a lot of cool science to unpack there and I think an...

I'd leave it alone... Kolsch is great. But if you must do something, I've had a few cucumber kolschs that were superb. Something along that line is on my "to-brew" list. That would give it something interesting and easily identifiable while still maintaining drinkability. (I've never done this...

I'd be looking to add some sugar to that too purge the headspace via refermentation. I've completely ruined neipas with way less oxygen than that. Leaving beer on the yeast being bad is completely overblown on a homebrew scale. I've left beer on the yeast cake for months with no issues.