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If you can get over these hurdles others mentioned, I’ve got an idea that I will preface with a question: How does a restaurant qualify to provide BiteSquad or UberEats food delivery services? What if someone locally could place an online order with you and pay an extra $3-5 to have it delivered...

A fellow homebrew club member and I want to lead a Kveik Beer Education Day for our club. I want to title it, “Kveik: Forget everything you know about fermentation.”

At least judges won’t be able to call me out for low bottle fill unless they happen to have brought a flood light.

New (left) vs. Old (right) style Sweetwater bottles. Definitely great for preventing hop skunking, but I’ll be damned if I didn’t discover today that the new style sucks for filling bottles from the keg!

When you say you took a step back and brewed two AG batches that seem to be fine, does this mean you didn’t do BIAB with those batches and that they don’t have the off-flavor? Are you double-crushing in addition to using, at times, old malts? What’s your crush gap? How long do you mash? The...

Did Biermuncher’s Centennial Blonde with Voss and it’s almost lager-clear, so I don’t want to let the “need for haze” drive the decision. Oats, wheat, Biotransformation DH, plus regular DH and lack of moss/finings should produce haze in most beers, though I could care less if it clarifies...

Can folks who’ve done NEIPA with hornindal report back, please? Trying to decide whether to use this or Voss for my first Kveik NEIPA this weekend. Will be fermented at room temp of 74F but pitching probably at 78F. Also, for the biotransformation dry hop: for those who did this step at similar...

Wow - your timing here is perfect. I ordered three of the Etsy Kveik packs last night not knowing this. I’ll use them still, though much more carefully now (e.g. use my sour equipment only).

Same, but it takes off so fast (<3hrs) that mine rarely drops more than a couple degrees from pitch temp by the time the exothermic heat starts generating and it’s nearly fully fermented. Are the people who have lingering chill haze using a chiller to get from boiling to pitch temps? Because...

Brewed up a Märzen this morning. Ground water temps here only allowed IC to get the wort down to 88F, so it’s sitting in the ferm chamber chillin till I can pitch the 34/70. Had a little flub - first time using my new Cereal Killer. I guess the crush was more fine than I’ve had before, so I...

Ah, well this is my fault for confusing my two on-hand Kviek strains, as the other has a 14% alcohol tolerance. Bummer! Based on the meadmakr website, if this fully attenuates to 11%, it will be sweet at 1.030 FG. I had plans to keg it and serve it carbonated. Perhaps I will rack three gallons...

Anyone have a much slower fermentation experience? I’m not sure if it’s an OG issue, but my 1.113 OG mead pitched with about 50ml of straight up Kviek Hothead yeast (not slurry, flocc’d out liquid yeast equivalent to probably four tablespoons) is only dropping about 7-10 points per day at 76F. I...

I also pay between 10-15% more to shop local for most things. I do not buy hops at my LHBS because of the insane discounted bulk prices from places like YVH or HopsDirect. My freezer is FULL. I do purchase both base and specialty grains at my LHBS, and when I’ve used my yeast cultures too many...

Oh wow - so opposite hemisphere situation and you literally meant frozen. Inside the house thaw should do it? Have fun brewing tonight!

Don’t think he or she literally means frozen, given the rain/humidity comment. More that it jammed up. Look into the propane regulator reset procedure. I forget exactly, but if you disconnect it from the tank, open the regulator valve fully for a couple minutes, close it, reconnect it to the...

LHBS = Local Homebrew Shop Don’t forget to add to the pro list that you may be able to brew at work, as part of the job. That would take care of the issue of your brew weekends being sucked up with work. At least at my LHBS, they offer a homebrewing class once per month on weekends and whoever...

Ah, my apologies - didn’t pay attention to the subforum! FWIW the two most recent beers I brewed on this system both scored 41.5 at competition last weekend. One won gold in a previous comp and one won silver in this comp (a NE style Pale Ale which was bottled from keg with no oxygen purging of...

I should have thought to ask others what they would do when I was in this situation, as some of these (especially the locline one) are pretty clean. I know OP already purchased the solution, but for the integrity of future searchers, here is what I made for very cheap. Pure copper only and...

Man, is there some sort of honey shortage with all of these 1 gallon batches?! I kid, of course. Made 11 gallons on Saturday for Mead Day. 6 gallons of gallberry at Sack Mead strength fermenting with 71B, 5 gallons of orange blossom at regular 14% strength fermented dry (hopefully it finishes...

You might get a higher response rate in a separate thread, as the title of this one probably attracts a “fan club.” Here, Andre3000, you’ll just be an OutKast.