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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 ).

I did it a few brews ago, it took off fast and finished in 36 hrs.I did need to clean the blow off tube a couple of times ! Can’t remember if there were hops in it or not.I suspect there will be a few who say hop debris makes it in advisable , but those of us that serve from the fermenter worry...

I am no expert but get the impression that the hop flavours/aromas are so sensitive to oxidation you could quite easily suffer from that without your beer darkening which is a more extreme consequence.I have transferred conditioned beer to another keg containing hops that had been purged by...

I have pitched straight on the dregs .It took off in an hour and finished in about 48 hrs with a bit of foaming into my blow off tube .Next time I will follow the suggestion I was given - draw off half of three quarters of the trub/yeast first then pitch.

Whats current practical advice for reducing oxygen at mashing.I know nothing about it ,always thought yeast was grateful for whatever oxygen the wort carried in .I do Neipas using biab,and use 1g/gal of ascorbic acid as my acidifier.

I have changed brewing practices recently to do hoppy Neipa.You could be oxygen free for less than £70 with a recon keg and a floating dip tube , its the co2 bit that adds more cost, but it is well worthwhile in my opinion, my beers are often as good as the best commercial ones now.