So I just kegged my NEIPA, fermented with Escarpment Labs Hornindal Kveik and brewed last Saturday (7 days ago).
Basic NEIPA grist, 34.3% Crisp Pale ale malt, 34.3% Rahr pale 2-row, 12.4% Bob's red mill old-fashioned rolled oats, acidulated malt to 2.5%. Mashed at 153F, Mandarina Bavaria at 15 mins, and a 30 min hopstand at 170F of Amarillo and Mandarina Bavaria.
Against all of my willpower, I pitched approximately 1 TSP (teaspoon) of slurry into 6 gallons of 1.065 OG wort at 34C, and oxygenated well. It was fermenting like a jackhammer the next morning and down to 1.025 from 1.065 2 days later. I maintained 34C throughout fermentation and FG today was 1.014. The pineapple / citrus aromatics are incredible. Put me on the list of those who's minds are blown.
View attachment 620879