Recent content by Syvfjell

Thanks. Is 1% fat too much already? So letting it sit in vodka should do the trick? Maybe kill the microbes too? When should I had this to the batch?

:(

Hi all. I had the crazy idea to add cheese to beer. I live in Norway, and here you can find Gamalost, a hard, pungent and strong cheese that only old people eat. As a frenchman I really like it and use it for food. So why not beer? You can find some info on the cheese here...

New album is being recorded these days actually, but an EP is coming out before the album :)

Strangely, after bottling now I have some foam, krausen type, on top, sinking if slightly shaken, but not the pellicule like on my pic before bottling.

I don't know, but I bottled this small batch (6 bottles) and I can say that this is gonna be a killer beer. I tasted it after filtration. I just hope the infection won't "come back" in the bottles. It's a kölsh that turned totally black because of the cheese, and if has absolutely no hoppy...

Greetings. French National relocated in Norway. Used to brew from extracts and make mead 7 years ago. Also distaillated. Now I'm getting into serious brewing. New local brewery 7 Fjell "stole" my alias / buisness name, så I'm calling mine Gerhardsen Bryggeri and my friend that has the gear...

Hi first post here and wow what a great topic, could almost look like art all those infections... Not sure if i'm infected. It's a kölsh that I "dry hopped" with roasted gamalost, a norwegian, dry cheese with 50% protein and 1% fat. All equipment has been sterilized and the cheese has been...