Recent content by Syke

My super simple 5-day recipe: Generic Apple Juice, OG: 1.045. Hothead Kveik Yeast 2 days fermenting room temp (28c/82f), not quite final gravity 3 days in the bottle it clears and carbonates while reaching final gravity, FG: 1.006, 5.1% ABV

Looks interesting. Datasheets: http://bsgcraft.com/Resources/Tech_Sheets/SafCider%20AC-4.pdf http://bsgcraft.com/Resources/Tech_Sheets/SafCider%20AS-2.pdf http://bsgcraft.com/Resources/Tech_Sheets/SafCider%20AB-1.pdf http://bsgcraft.com/Resources/Tech_Sheets/SafCider%20TF-6.pdf

Anchor Steam is one of the first craft beers, a lager beer. I imagine the (temporary) change to baker's yeast changed the beer, and not for the better.

Lots of people have dried ale yeasts. Kveik is the only example I could find with an actual cell count test. I was personally successful drying WLP090. Kveik is a Beer 1 yeast, so it's likely many of the US/UK/Bel/Ger yeasts can be dried.

Here's an actual test. 50% viability at 6 months old dry. http://suigenerisbrewing.com/index.php/2019/08/28/drying-kveik-the-grand-finale/

I don't think you'll like the taste of a fermented sugar wash. Sugar washes are meant to be distilled. Triple distill it while making clean cuts, then add soda water to the final product (or proof-down with water and bottle carbonate with priming sugar).

I've settled on Lallemand Voss Kveik dry yeast, fermenting at 85-90f. So delicious with simple store-bought apple juice.

No, 1g sugar converts up to around .51g alcohol.

I've never done a chemical analysis on a batch, but this is the calc I use to estimate calories/carbs. https://www.homebrewtalk.com/threads/carbohydrate-calculator.521002/#post-8578642

I've stopped cold-crashing. My 3rd-gen Voss flocs so well it carbonates quite slowly. On the other hand, I can gently empty the entire bottle and the microscopic layer of yeast at the bottom stays put. If you force-carb, then yeah, cold crash and it'll really clear up.

I filter my tap water for both mashing and sparging. While a cold-sparge might not be as efficient as a hot-sparge, it'll definitely be better efficiency than no-sparge.

I find it easy to sparge with room-temp water while the wort is heating to a boil.

Tasty was always tweaking his recipes so can't say which recipe they were talking about. His collab Tasty IPA from 21st Amendment was incredible. Try this one out: Homebrewers- Make a Session Beer - Drake's Brewing Co.

173F is only for pure ethanol. A cider won't boil until around 200F.

39 brix is off the chart! Depending on the yeast you're using and how sweet you want the finished product, target more around 25 brix.