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You’ve been busy making strong product!

RIS is now a type of mead?

Particularly excited about this weekend’s brew: Using spruce tips sent to me by @AkTom in a golden ale fermented with Aurland Kveik that I plated, streaked, isolated a colony, and built up to pitchable. Hoping it’s a bit tart, funky, and sprucy!

If you’re going by airlock activity, that might be a false signal. Same thing happened to me last week when I was wondering WTF was going on as I saw bloops still happening on day four of a NEPA. Checked SG and it was at 1.008, so I kegged it. I suspect the continued bloops are either co2...

Forgot if this one has been posted or not. Sorry if it has.

Beard oil and sticky wort? Did he brew before work? I have so many questions.

I started a thread about this a while back and got some responses from the manufacturer (Rick Dude). They even took the feedback about smell from myself and another poster and re-formulated to reduce the odor. The reformulation was better, not perfect. But i doubt they’ve gotten that to market...

Interested to hear your tasting notes on it. I also picked up a 1g packet from kveiksupply but have yet to use it. I did throw it into a starter before streaking it on an agar plate, and the resulting beer from the starter was sour (around a pH of 4.5 after 24h in the starter of RO and Light...

Not knowing much about what you’ve done thus far makes it hard to answer. Is this primary fermentation, a.k.a. the time when the initial batch of ingredients were all mixed together with the yeast? Or have you already transferred the mead to a second vessel and on top of the fruit? Is the fruit...

I don’t know about the balsam but the trub probably contributed some nutrient. The juniper was not a source of nutrient in Norwegian ales but rather a method of sanitizing the water and providing a filtration bed for the grain, similar to using a false bottom nowadays.

Where did you source the yeast from (this question goes to the other poster who had bad luck as well)? Sounds like it could be a non-isolate culture, or even the wrong strain altogether (Muri #4 produces rubber/plastic at times, which ages out). Also, don’t forget these yeasts are adapted to...

“Shut up about it already, Maurice.”

Same. I got mine secondhand and never trust used plastic for clean ferments, so I used it straight away for a sour. It will forever smell like a Flanders red now. I kinda like it.

I didn’t alter the original recipe in terms of grains/hops, but I did brew it with commercial Voss Kveik at 80F. It’s got a nice bit of complex ester flavor (caramel and umami/mushroom) that compliments the hops quite well. Entered it as a Blonde Ale in an upcoming comp but am not super hopeful...

Very good to know. I suppose OP will have to calculate the current ABV and make a decision. Quickly.

I mean, it’s not gonna hurt to add a little nutrient at this point. You’re likely past the 2/3 sugar break, but if the yeast are hurting for nutrient then it could potentially help relieve them. If it were me, I’d swirl it carefully to try to release as much co2 as possible, like Seamonkey said...

If I brewed one gallon batches, I’d do the following to save from having to “waste” an entire flask worth of uncarbonated beer to measure with hydrometer: Tie an 18” piece of unscented, unwaxed dental floss to the top part of your hydrometer. Around the 1.000 mark. Double loop and draw it tight...

...when you have to take time off work to refill your co2 tanks because it’s summer in Florida and leaving a tank in the car during the workday would be extremely dangerous.

Well that’s a fine “how do ya do!?”