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(They should really just label it with "probably tastes like burnt garbage," but I digress...)

Prop 65 is kind of a running joke. Starbucks recently had to label all of their coffee as potentially cancer-causing, for instance.

Jovaru raw ale w/ Sorachi Ace

Jovaru raw ale w/ Sorachi Ace

Use 'em!

I live in Bend but actually haven't tried this yet. My first recommendation would be to email them and ask. Many pro brewers are happy to help homebrewers. Beyond that, it looks like the site says it uses Mosaic, Galaxy, and Centennial hops. Stated IBU is 30 and reviews say low bitterness, so...

Fenugreek has also been used for centuries in Indian cuisine, among others. This extract, in the quantities you'd use it, will not cause stomach upset (for the average person) any more than maple syrup would.

+6.5 gal Flanders red +6.5 gal golden sour for my solera +3.5 gal Jovaru raw ale +5.5 gal wet hop IPA +8 gal Imperial American Brown = 6,993

If it tastes good, you can use it. There's nothing in there that'll mess up your beer.

Do they smell good?

I just did a brown ale destined for a bourbon barrel with Oslo and it went 1.075 to 1.014 in 36 hours at 80-85F. Tastes great. Totally neutral.

I would go Voss, personally. All the reports I've read about that yeast have indicated a nice orangey aroma/taste, which would go well with a rye pale ale IMO. The only one I've used myself is Oslo, which is very neutral if that's what you prefer.

Vienna saison w/ Rainier cherries

Tasting my barrel-aged barleywine. Mighty fine—plenty of oak, a little vanilla, strong bitterness (and high ABV). Gotta brew the strong American Brown that's going to replace it.

Unless you need it to be 100% accurate, just leave it at 1.00 and it'll be close enough.

https://www.williamsbrewing.com/Drained-5-Gallon-Reservoir-Bourbon-Barrel--P4664.aspx Pretty good deal. I have two of these and have gotten great results from them. Important things to note: They're a bit bigger than 5 gallons, probably closer to 6. Plan your brews accordingly. "These include...

lol That's the most Aussie sounding dude I've ever heard.

I do the same thing in a Robobrew (no grain pipe, no recirc, just a Wilser bag and stirring) and I routinely hit 75-80% efficiency.

For the full write-up, head to my blog: https://brew4fun.wordpress.com/2019/09/03/what-the-kveik-opshaug-rye-ipa/ The Vitals Method: BIAB, no sparge, squeeze of death Batch size: 3.5 gallons Mash: 75 minutes @ 152F Boil: 60 minutes OG: 1.067 FG: 1.012 ABV: 7.3% IBU: 60ish The Grain 5.25 lb...

Kveik rye IPA w/ Citra & Amarillo. Last bottle of the best bitter I made back in December.