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@RPh_Guy In the next few days I'll be making a post-souring sour pale ale and will add some Orval dregs to the bottling bucket for the last few bottles and see what happens. 100% Vienna 3oz each of Citra & Amarillo for dry hopping after a week Voss kveik Will mash @152, bring wort to...

@RPh_Guy Have you found a way to get good reliable barnyard in a sour? I'd really like to make a sour that has barnyard.

Crush my own. From a good crush to flour, hasn't changed much. I'm at a loss to explain. I've been all grain brewing since the mid 1990's, never had a problem until I moved here. I now buy extra grains and do no-sparge to up my OG.

I moved to Texas and my efficiency went from the low 70's% to the low 50's%. I've tried RO water and mineral additions and it got me to the high 50's. Can't figure out WTF the problem is, other people here do just fine....

I used it once, it gave a very "deep" sour that had no flavors. No lactic twang. No citrusy flavors from what I could tell either. I would love to keep a starter of it next time. I would use it all the time but it's not offered very often and is more expensive than plantarum. I believe it's...

I need to make some more for Christmas.

So cool! :cool:

The description sounds a lot like 3711. A super attenuator that has a touch of sweetness and a good mouthfeel.

I have a pound of those!

Added the last lb of D-240, the top was covered in croppable yeast. I didn't get any, but might in another day or 2.

Yep, it was plenty. No need for a 2L starter. A couple teaspoons would have been enough, the lid blew off at around 12hrs! :rock: Now I have a blowoff in! My whole 97F garage smells like orange marmalade:yes:

Brewing it right now. I made a 2L starter, should be plenty. I plan on adding one pound of D-240 after 48hrs, one more at 72.

My NEIPA's are fully and perfectly carbed on day 3 after bottling.

I'm really just looking to use the kveik I have in some other styles of beer. I have made a couple NEIPA's, pale ales, IPA, etc... I will be brewing this in a few days, a big strong dark with orange peel esters sounds pretty OK to me!

I have been using your Voss! I love it!! My quad recipe is super simple: Between 17 and 20lbs of base malt 2-3 lbs candi syrup added at high krausen(~48 hours), usually D-180 HUGE pitch of active yeast OG 1.08 to 1.1, FG 1.02 down to 1.002 depending on yeast That's it. Temp control is key...

I'm considering making my standard quad, but using Voss kveik instead of the usual Belgian yeasts. Has anyone done this? Any thoughts?

Bottled at 11.94%! Sticky sweet and flavorful, can't wait until Thanksgiving:) I used a half bottle of Pyrat to melt the sugar for the ferment, and added a whole bottle of Pusser's to the bottling bucket! This has to be my favorite recipe from this site :rock:

Brewing up a basic beer to try the kveik yeast that I bought, and bottling a POG sour.

Sounds good!

Bigger bucket + ice?