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So I'm 6 days in and my Hornindal IPA is still fermenting. Normally for liquid yeast I wouldn't complain but I've heard this should work in two or three days. I've fermented warm and no off smell. Anyone else had a slower fermentation? OG 1.063 Day 1 ferment at 85F, 90F after that

I've seen some posts about harvesting kveik slurry but I've read you can harvest during peak krausen also. Has anyone harvested early or done both? Slurry seems safer but don't know if there is a benefit to doing it early.

Just got done wet toasting some rolled oats and it looks like crunchy granola and smells like burnt popcorn. Color is 40-50L, still a little light for my stout I think. Am I on the right track?

Haven't toasted my own grains before. Any tips for getting a dark/black rice toast? Stove top or oven? Wet or dry? Cooked or uncooked? Thanks for the help.

AG Brewer for years I'm working on my first GF stout for a buddy of mine. Worried about the difficulty of the stout style I'm thinking of starting with a coffee milk stout. All the help I can get for body and roast. I see a lot of recipes that use malto dextrin for body, will it be too much...

So it's the third day in my first kettle sour wondering if I might have picked up some extra bugs. I wouldn't say it has a krausen on top but I also wouldn't say it's free of foam. See the picture and let me know what you think. Starting to boil now and I'll give it a taste in an hour. Batch...

So I started my RIS at an 1.117 OG. Pitched white labs English dry yeast (under pitched with only 2 packs due to some incorrect gravity assumption) and 3 weeks later measured the gravity at 1.048. Direct pitched a pack of S05 and raised the temp 66 to 70. Measured after a week and movement still...