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Will a Bic Biro do or does it need to be a proper ink pen? Does the colour matter?

Have you any idea what type of kveik you have? There are several different types and some give very different results.

Jo, did you use dried flowers or fresh?

Bob, you need to measure your priming sugar mate. 140g in 20 litres is about right. Prior to bottling run your beer off into another bucket pouring the sugar (dissolved in 0.5 litres of water and boiled for a couple of mins) in as you go. Once done you're ready to bottle in whatever size bottles...

Personally I'd go for a straight forward pale ale. Using just pale malt, I'd be inclined to bitter with magnum then go through your hop schedule using your mystery hop. I'd dry hop but I wouldn't over do it at the risk of getting a grassy taste in the beer. I'd concentrate them more in a good...

My ales are always dry hopped and I almost always top crop while I'm at it. I also do this while there is still plenty of active fermentation to blow out the oxygen that's introduced at this point. Seems to work fine for me.

Check your thermometer's accuracy. If your are mashing at too high a temp then while you'll still be making your sugars and therefore hitting the starting gravity, your sugars won't be as fermentable. That's one of many things it could be.

Doug, thanks for the explanation man, when you put it like that it does seem to make sense after all!

I often let my wort cool overnight too. Never had a problem yet.

https://brulosophy.com/2019/08/12/the-mashout-effect-exbeeriment-results/

Yeah, I've heard that countless times but it still makes no sense.

That makes no sense to me. Once the enzymes have converted all they can (usually after about 60 mins) then no matter how long you leave them they aren't going to make the wort more fermentable. Or am I wrong? I thought the idea of mashing out was to raise the temperature to allow the sugar...

You're gonna struggle to get much hop flavour without dry hopping Bob. As for clear beer, whirlfloc is the boil and cold crashing with gelatine will sort that out.

A lot of pub glasses have little irregularities added to the bottom of the glass to make the bubbles.

If you're following the recipe then you've answered your own question.

Bob, do you dry hop your beers? If you want hop flavor then that's they way forward. Citra is around 12% alpha acid so look for a hop that's lower to reduce your bittering. You could try East Kent Golding, which are about 4%AA. Save the Citra for the dry hop mate. Another tip to get a control...

Sounds like you're opening the fermeter too much mate. You should just pitch the yeast and come back to it when its done. That 'brown sludge' is yeast rafts. Unless you're planning to skim it to save then just leave it alone.

No idea about the cinnamon but I regularly do a ginger ale and I've found the best time to add the ginger is during fermentation. If you dice the ginger and add to the boil for 10 minutes you'll get very little ginger flavour in the finished beer (maybe that's what you want). My ginger ale has...

It must be the seal on the caps. It's the only thing that makes sense with some carbonating and others not. A pound to a penny there is a problem with the caps, the capper or the bottles.

Have you tried no boil too? I bring the wort up to 78ºC then toss in the whirlpool hops, put the lid on and leave it for a couple of hours. That drops it to 60C then with the drain off into the fermenter you're down to 50C. Give that a couple more hours sitting and its down to pitching temps...