A brew from the north.

[Brewsile]

Hello from Norway!
Starting to brew at home last year for Christmas and since then got hooked on it .
I am new so I still use "sets" with pre-selected malt/yeast/hops but I am would like to get the brewing/fermenting part of the process under control before starting to go bananas with other parameters.
I brewed a Brown ale and a Christmas witbier with orange and coriander flavours last year. I thought I totally ruined my witbier as I wasn't really used to my brewzilla and mashed waaaaay too long but I was delighted by the final result.
Now fermenting 20L of Bayer and 23L of Belgian witbier (again ).
I like trying things so my bayer is fermenting under pressure (tho I don't really know if it has a positiv effect or not ) so I am pretty curious about the result.

 

[Pappers_]

Welcome, @Brewsile! Always excited to have Scandinavians joining us here. What style is the Bayer?

 

[Brewsile]

Thank you .
Well... I thought that «Bayer» was the style . Is there many styles of bayers?

 

[Sammy86]

Welcome to the community!

 

[Miraculix]

Thank you .
Well... I thought that «Bayer» was the style . Is there many styles of bayers?

Bayer is the name of a person who lives in Bavaria

 

[Brewsile]

Haha that is right!

I think I found it, on the box it says:
«Style: MÜNCHENER DUNKEL»

 

[Miraculix]

Haha that is right!

I think I found it, on the box it says:
«Style: MÜNCHENER DUNKEL»

That's it!

 

[Brewsile]

When I left for 3 days ago I was quite close to the FG but not yet there. I think it is done by now but I have no possibility to start the cold crush before I come home. I hope that it won’t turn bad .