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His coopers kit is probably an ale kit even though it says lager. Most can kits are. Also he should use a hydrometer. It's the only way to know. Bubbles are misguiding

There are 4 rules to keep when making beer. 1.everything must be clean, like really clean. Use a good sanitizer also. Sanitizer all equipment used in the prosess. 2. Hold a steady temperature. Most kits work well around 18-20degrees celcius. (yours is probably an ale kit even though it says...

I like it a lot. Good job. My first wine label was for a rosé.

Bonitas botellas amigo. Y las etiquetas también muy buenas.

I used this grain bill for my latest beer. It looked so yummy :D I used some cascade, but went mainly for Sabro hops in the recipe. Im fermenting this under pressure at 12 psi with lallemands kveik yeast. I finished the beer late last night at 3 in the morning and allreasy today at 9 it was...

I mean, if you just want to test the yeast, to taste the results and out of curiosity, I would try it when you can ferment fast, under pitch a lot and with a relatively light hop bill. Its really a kickass yeast and I've personally been using Voss for a long time, just harvesting new yeast when...

I use this one. Don't know if it's good or bad. It's just what they had at my homebrew store. I have never had a stalled brew.

If it's like other yeast in this respect I don't think it will ruin the beer to leave it for that long in primary but I've never tried it myself, since the purpose of this yeast is fast fermented Beer. Normally it reaches FG in 2-3 days. Also its been reported not to need condition time. So...

On lower Gravity beers Kveik have stalled for many. It comes from 100s of years brewing highgravity beer so its used to more nutrients. I have never taken the chance. I use a tspoon in every batch.

At room temp Kveik makes clean beer. It will be more than finished by the time you get back. Don't forget yeast nutrient.

Its a good study and all but they didn't test at the right temps for each of the Kveik types. Voss for example makes a cleaner beer at lower temps, but is a bit slower. I'm not sure the study is viable to us as brewers when tested in this way.

Sigmund gjernes Voss Kveik give a clean flavour at lower temps. Some even call it lager like without the need to lager. David Heath has YouTube videos on this topic

This experiment has really opened my eyes. I just love my fermentasaurus

I'm going to force carb this batch. 30psi shaken for min and a half should do it. :rock: Then bottle some of it with my poormansbeergun. A nice little rose give away.

Here's an update. It works really well. I'm not writing the whole thing again so if you are interested here is a link : https://www.thehomebrewforum.co.uk/threads/anybody-tried-fermenting-wine-under-pressure.83683/

That looks to have cleared just fine. I thought Horningdal Kveik didn't clear at all?

Hi. I have been toying with the idea of making wine under pressure in my fermentsaurus. Why? You ask. Well because I've had great result on making beer this way, and the extra heat speeds up the process. The pressure allows me to ferment at higher temps without the biproducts from the yeast...

Always check your gravity before attempting stuff like that with Kveik. It's a monster. When in doubt it's probably just finished.

Get it on ebay. Its been dryed. https://www.ebay.com/itm/Voss-Hornindal-Ebbergarden-Stranda-Kveik-Norwegian-Brewers-Yeast-Dried/143353271744?hash=item21608555c0:m:mDxywen-fjR8ZoKqC000SCg

In my Voss batches I use like 1tspoon of yeast for 5 gallons. Kveik loves to be underpitched