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So what you're saying is that the co2 will be absorbed faster at higher temperatures. Cool , thanks man.

Sorry! Norwegian here, so the language could be better. :D But yeah, what you said. :yes: good to know.

Thanks! I don't know man. I've read some where that beer takes co2 in faster when cold. Haha. Totally new to this. What people did before this forum I don't know. Thanks again for schooling a newbie like me

Well. The beer is allready in there so... I'll try and share my results when I'm done :confused::confused::rock:. For co2 absorption? Still 2 weeks at chart pressure? More?

Thanks for the reply! So if I'm going to loose some co2 while bottling, should I go higher ? I'm now at 24 psi. Maybe 28? That puts me on the high green on the charts . Also what is your opinion? You think my plan will work ? Bottling from a warm fermentasaurus ? I've read that I'll have some...

I just read "Free stuff bla bla, enter vote! Free stuff! Free! Free stuuuff! Sorry

Do i have to chill the keg for this to work or does it require more time? I don't have a fridge, what i do have is a fermentasaurus fermenting a pale ale with kveik under pressure. High pressure. 24 psi. I'm hoping this will carb the beer up and then I'm hoping to figure out how to bottle from...

Yes please! Im iiiinn!

I've put it at about 20 celcius.

Like i said before. Just put it in a bucket smeared on sone baking paper and put the lid loose on. Wait a week. Tada! Dried kveik

Also! I used like a small spoons worth. Extreme underpitching. Had agressive activity after about 4 hours. I used a blow off tube.

Sounds great. I'm thinking it's a big step up from the original way to dry kveik yeast where they used a wooden stick with holes or a ring of wood, dipped it in the slurry and then left it to dry until needed in a barn somewhere :yes: But really... That method worked for many many years so... :)

I just skimmed the top layer of the barrel with a spoon. Easy bottom harvesting. That pic is from minutes after.

Also when they refer to danger it's really when distilling/burning making spirits. If done improperly you can make something bad. Wine is awesome. Homemade wine is even better!

To answer you first question. I had a bit of yeast in the fridge for a year. The only thing I did was take a bit of the malt from the mash in a bottle and shucked a small portion of the yeast in when I started the boil. By the time I had cooked the hops that plastic bottle was rock hard. Amazing...

Did you ever make that video?

Not that I've seen, no. I've been using voss kveik. Picture?

I should mention that I misspoke before. I don't fully seal the bucket, I just place the lid on top. Let's a small portion of air in but (hopefully) nothing else :yes::yes:

Haha credibility? I don't know about that. I just told you what I have done and what has worked for me. I am by no means a kveik expert! I've only used it 3 times. Last time Iade an summit mandarina Bavaria pale ale with sweet orange from the HB store, some orange zest and some orange peel in...

Just do the lowest setting and keep the door a little open. That should do it. Honestly I just put it on some baking paper, put the baking paper into an empty clean Fv bucket. Seal it and wait a week. Works like a charm.