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I had wondered about this. I was worried lager fermentation wouldn't be vigerous enough to generate enough heat.

Yeah I'm probably just gonna wait till payday. I was really hoping that the mini fridge would hold at 50. Oh well. My next experiment is to see if it can hold proper lagering temps at max power. Fun experiment, too, because I put a beer in the fridge to measure the temp, which I promptly drink!

Yeah I was gonna use 189. Seems to be the lowest temperature tolerant yeast. I was hoping somebody would see something I missed, but this may have to do! Or I'll follow other recommendations and wait a week 🤔

I phrased it weird, I guess. What I meant was could any yeasts tolerate fermenting at 45f because that is as warm as I can get my fridge.

What is the DRY yeast with the lowest temperature tolerance for fermentation? I did an experiment on my fridge, and on it's lowest setting it holds temp at 45f. I was sure it would be higher, and I can't afford a temp controller for another week, but I want to brew this weekend.

Bottled it today. I always fill like half a glass to drink while I'm bottling, and it tasted great. A little sweet, but nothing out of bounds for a strong brew. I think the high IBU and aroma cuts the sweetness. So does carbonation, in my experience, so it should only get better.

Sigh, the hardest part of brewing. My last one is always the one I should have waited for and had first 😂 I'll try to resist the urge and stash a bunch.

Will do! Only one way to find out I guess. I've had other beers with high FG, but that was with lactose. The sample I took tasted good but a bit sweet. Carbonation should dry it out a bit too. Should know in a week or so 🤞

I have a red IPA, pretty much a barleywine that I hopped the holy hell out of, that has stopped at 1.03. I know WHY this happened. One, It's a dark Munich SMaSH. Two, I boiled it for two hours. Three, I mashed at 157f. OG 1.091 FG 1.03 66% attenuation. 66% is normal when I do high mash temps...

You think correctly. Strange times...

A moderately scientific answer! Thank you!

Test should come back today. Fingers crossed.

Getting tested later. Hopefully it's negative in time to bottle but not negative in time to go to work 😜 It's an experimental batch with dark Munich as a base. It's kveik so it should carb enough by next weekend.

Lmao

Yeah I think I'm gonna wait. Thanks everyone!

I may have been exposed to COVID and I'm waiting for a test. Because of this I have a few unexpected days off from work, and want to use that time to bottle a beer I've been putting off. If I am sick, does anyone have any idea if my bottles would be little COVID bombs? Could I get someone sick...

Kveik is my house yeast. I use it with everything. Stouts, barley wine, IPA. This yeast ferments so clean at so many temps, I don't see any brews it wouldn't work for, except styles that necessitate yeast character, like a saison. I used to ferment at 90, but when my temp control system broke...

Nope.

I've always had vegetal tastes with pumpkin, was it the same with sweet potatoes?

Interestingly, sweet potatoes have the same enzymes as malt, which is what makes them sweet when you cook them. I tried to mash sweet potatoes once, though and couldn't get them to convert :( I know you said extract, but cook them first and say you did a partial mash!