I've found I secondary less now that I keg. The keg process clears beer quickly by cold crashing and purging out the bottom sediment. I get more clear beer by kegging then bottling with secondary. I just give my primary a little extra time.
So I checked day 6 and gravity was down to 1.012 (80 percent attenuation) but still some krausen. Day 7 the krausen was all down and still 1.012 FG. I kegged it yesterday so we'll see.
I guess a week fermentation isn't so strange from the sounds of it. Just expected 2 days based on all the...
So I'm 6 days in and my Hornindal IPA is still fermenting. Normally for liquid yeast I wouldn't complain but I've heard this should work in two or three days. I've fermented warm and no off smell.
Anyone else had a slower fermentation?
OG 1.063
Day 1 ferment at 85F, 90F after that
Only a couple of the grams for direct pitching?
Just wondering how that is enough. I know the kveik does well under pitching but it seems like a really small amount. If the half life of slurry harvest is 3 months wouldn't the half life of the dry be days? Or does drying some how increase the...
I've seen some posts about harvesting kveik slurry but I've read you can harvest during peak krausen also. Has anyone harvested early or done both? Slurry seems safer but don't know if there is a benefit to doing it early.
Yeah I boiled first. Didn't want to risk it. I didn't adjust my pH down though. Next time i think i will use a faster lacto strain. This took too many days
Yeah I should be more clear. Doesn't look burnt, color is pretty even from stirring every 15 minutes or so. The smell to me is burnt popcorn but I don't think the color is burnt and the taste is a heavy toast.
Just got done wet toasting some rolled oats and it looks like crunchy granola and smells like burnt popcorn. Color is 40-50L, still a little light for my stout I think.
Am I on the right track?