Sipina
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- Joined
- Aug 12, 2020
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Greetings! Thanks to all of your helpful contributions on this forum.
I would love to get your thoughts/recommendations/critique on this fermentation process I have in mind.
Adding this detail before explaining. --> I am cooling my wort overnight in a kettle where I do my mash. I do that because I don't have a wort chiller. Also I do not have any more fancy fermentation temperature controllers available.
So, I would do my mash and boil, let it cool in the kettle and then pitch to the warm wort the lallemand's voss kveik and do the primary fermentation in the kettle itself for up to 3 days. After primary in the kettle is complete I would rack the beer from the kettle to a carboy, leaving behind as much voss yeast cells as possible.
Next step would be to prepare either a solution of only honey or a combination of honey plus fresh wort and add that to the carboy and pitch either a saison or other more expressive belgian strain.
The basic idea is to achieve more complexity with the combination of yeast and the addition of a chosen honey; also the beer should be relatively dry for the upcoming warmth in the northern hemisphere. Any yeast combination recommendations or other 'tricks' are very much welcome as well. I do have very easy access to dry yeast, so that is the preferred mode of operation.
Have a great day!
I would love to get your thoughts/recommendations/critique on this fermentation process I have in mind.
Adding this detail before explaining. --> I am cooling my wort overnight in a kettle where I do my mash. I do that because I don't have a wort chiller. Also I do not have any more fancy fermentation temperature controllers available.
So, I would do my mash and boil, let it cool in the kettle and then pitch to the warm wort the lallemand's voss kveik and do the primary fermentation in the kettle itself for up to 3 days. After primary in the kettle is complete I would rack the beer from the kettle to a carboy, leaving behind as much voss yeast cells as possible.
Next step would be to prepare either a solution of only honey or a combination of honey plus fresh wort and add that to the carboy and pitch either a saison or other more expressive belgian strain.
The basic idea is to achieve more complexity with the combination of yeast and the addition of a chosen honey; also the beer should be relatively dry for the upcoming warmth in the northern hemisphere. Any yeast combination recommendations or other 'tricks' are very much welcome as well. I do have very easy access to dry yeast, so that is the preferred mode of operation.
Have a great day!