Zwerg
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- Sep 11, 2021
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This is an experimental beer that I plan to bottle in a few days. Recipe is all extract with no steeped grains.
This is my first recipe using Kveik yeast, and although I normally brew German styles with noble hops I decided to use Amarillo here hoping it will complement the fruitiness of the Kveik yeast. I also added heather tips, which may or may not come through (and which may or may not clash with the Amarillo).
I don't have temperature control, but I pitched the kveik at about 80 F and fermentation kept it up around 75 F for the first several days. Now that fermentation has slowed it's back down into ambient range (mid-60s) but I'm hoping that I got some good ester expression during the intense phase.
Questions I have:
1) Should I have steeped some grain?
2) With the FG projected to be 1.007, is it going to be excessively dry? And would this problem have been helped by steeping some specialty grains?
3) Will the heather come through at all/will it clash with the other flavors?
I'm pretty much a novice brewer so I welcome any feedback.
This is my first recipe using Kveik yeast, and although I normally brew German styles with noble hops I decided to use Amarillo here hoping it will complement the fruitiness of the Kveik yeast. I also added heather tips, which may or may not come through (and which may or may not clash with the Amarillo).
I don't have temperature control, but I pitched the kveik at about 80 F and fermentation kept it up around 75 F for the first several days. Now that fermentation has slowed it's back down into ambient range (mid-60s) but I'm hoping that I got some good ester expression during the intense phase.
Questions I have:
1) Should I have steeped some grain?
2) With the FG projected to be 1.007, is it going to be excessively dry? And would this problem have been helped by steeping some specialty grains?
3) Will the heather come through at all/will it clash with the other flavors?
I'm pretty much a novice brewer so I welcome any feedback.