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I agree. Should be fine

Nice! Please keep us updated, I'm always looking for new stuff to try. Looks interesting with the koriander and peel. Sorry if I'm a moron but when you write 4.5# golden promise, what does that actually mean? I'm used to %.

Care to share recipe? Just started using horningdal after using voss for a long time.

My record is just over 30 hours to ferment. 24 hours to cold crash with gelatine and 24 more to carb. Voss Kveik yeast. A tad cloudy but it was an awesome beer. The last one was under 3 days, I used the horningdal. Tropical goodness.

In my case its all about space. These small tank fit in the fridge and the new ones in top no problem. Also I can get a new one in like 70% of all stores. Bit more expensive, less hassle

Not really, if you can put it in a room at room temp, just pitch the Kveik when the wort is around 40degrees celcius and cover it. The beer will be finished long before the wort has managed to cool down. The heat from the actual Kveik working is enough. Of course if you have fermenting fridge...

We get them on offer all the time here in Norway. They've even come up with a bigger tank. I exchanged two small ones for 2 big ones(like 850gr.).cost me about 180kr, something like 18 dollars.

Cerveza? Like a Mexican one? Or just cerveza aka beer? If beer, its all about what kind you want. If its Mexican you probably just want an easy light beer to drink in the summer heat. If its a DIY extract brew type coopers these already come hopped, but in my experience never actually taste like...

That's the thing. My farmhouse Voss yeast drops like a bomb scared of air. You can almost see it dropping in the bottle. I had the same murky beer with my lallemand yeast, though my stout I made with the lallemand yeast did clear more. Hard to see i guess being a stout and all.

Yeah and if the recipe calls for it, the recipe must be old. We have some excellent yeast made for mead and wine making. I'm making a prosecco/champagne wine now using ec 118 yeast. Smells awesome. Can't imagine the smell being as good with bread yeast. I did try it once in a cider. Ended up...

It's one like this. I bought mine here in Norway, we don't have amazon here yet. But it looks the same : https://www.amazon.co.uk/Regulator-Charger-Sodastream-Bottle-Kegerator/dp/B07G7Y1B2B You plug it right on the sodastream and it has a regulator on it. It's actually pretty accurate even...

Also fermenting under pressure you can ferment beer with lager yeast at higher temps as the pressure takes care of the unwanted esters, tastes etc. There are plenty vids on YouTube. Check out Dr. Hans. Upside is also that it ferments a lot faster.

He did actually say later on that he used a hose submerged in the keg.

Bread yeast? Uuggh...

Really? I've found that pitch rates greatly differentiate the taste of the finished product. When I've used a lot I get clean beer and when I've just used a tspoon I've gotten that citrus marmelade. Of course fermentation temps also have a great say in the matter but I've exclusively used Kveik...

It'll be fine. It takes a little while to change the temp on so many liters.

The itc 308.

I took out the fridge internal thermometer and I use an itc 308. It's basically a double outlet plug with a temp probe. One outlet for warm and one for cold. I have a bottle filled with water in the fridge and I have the probe in there. The fridge is in the cold plug of the device. It's awesome...

Yeah that's fine. The co2 produced by the fermenting is enough to push out any o2. What i meant was more or less no splashing when transferring to keg. Better of leaving the tube all the way in the keg and letting it fill over it. Splashing is bad. As for the extract. Homebrew shop. You need...

I use a sodastream bottle with an adapter and regulator. Works great and aren't that big to carry around