Recent content by jakturner

Its still vacuum sealed in the bag from YVH, I guess I'll see when it is time to dry hop. I like to use up open hops hot side and try to crack fresh bags right before dry hop if possible.

I'm looking to dry hop with Nelson and Citra, anyone brewed with Nelson recently? I am wondering if I should go 1:1 or go heavier on the Nelson?

Yeah Dry Hop is my go to for a drier IPA and 1318 for sweeter IPA. Kveik is nice to have on hand because it can be stored for so long and makes great unique beer. Idk where your getting mushroom from I regularly used the hornindal and Voss isolates from omega and they are both straight fruit...

agreed I have a question for you hornindal users out there. My latest batch was pitched last Monday @100* fermented around 85*. There is still Krausen and activity today on day 9, I have never had it run longer than 3 days. This is repitched slurry from a overbuilt starter probably 10th...

I always water purge the keg before doing a closed transfer, but out of paranoia I purge the head space 3-4 times at 20-30 psi after. Do you all still purge the headspace just in case? Also, do you think 3-4 purges affect aroma by blowing off aromatics?

Yeah it definitely had some serious blow off. I guess I’m just use to imperial dry hop and Kveik. I do remember the yeast hanging around forever from when I use to use 1318. Guess I’ll strap on the brew belt for a couple of days to be sure.

For you guys who use 1318, does the krausen just hang out on top for a while? It’s been a few years since I’ve use it. I’m on day 8 and there’s still about a half inch of yeast floating on top. The ferment was cooler than usual due to temp around here about 63-64*, Im wondering if it’s done? I...

I did DH warm once trying to pull off a 4 day turn around. I can’t remember the hops I used but it did have a over ripe kinda sweaty aroma I wasn’t a huge fan of. Also, I stopped spunding and/or force carbing the fermentation kegs before transfer because it would kick up yeast and hops around...

I can see that. I only used Voss once and the beer had a lemon-lime and grapefruit aroma that was borderline artificial tasting. I should go back and revisit it, could have definitely been some sort of error on my part.

Naw, I was talking about hornindal. I always get a “sweet orange” flavor from it, very reminiscent of those bags of cuties, I guess those are more of a tangerine or clementine. I also get a generic fruity peachy note. The first beer I make with it was a raw ale made with eastern red cedar...

I ferment in a keg with the CBDS with the optional screen that covers the pick up. Ferment for 5 days (by then the Kveik has been done for a while) Let it drop to room temp, open up the keg, dump in the hops and purge the head space. Let it sit another day or so (around day 6-7) then into the...

I DH this one with 2019 Citra, Galaxy, Sabro 2:1:1 oz in a 3 gallon batch. (I used 2017 mosaic in the WP from the original packaging YVH) Was going to use a24 but I guess I threw out my culture, so I used hornindal Kveik last minute. It turned out really good! Super juicy with a orange Julius...

I have definitely noticed a slight tartness in a majority of beers I have made using this yeast. I just chalked it up to high amounts of wheat, but my most resent was 100% Pilsner and seems to be the most tart. I have used liquid culture and stuff I have dried myself, I suppose it could be a...

I like to drop hop on day 3 because it is done by then and I can drop the temp back down to ambient, I don’t like the flavor of dryhopping at high temperatures (80-100*)

What is the hottest you guys pushed this yeast? I usually do 80-90*, it’s over 100* here in oklahoma. I need to ferment a bbl of beer in the garage, it would be nice to use this and not have to build a fermenting chamber, but I don’t really want to risk a whole bbl of beer. I sure it gets over...