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With Kvelk its pretty simple. I do two collections, one at high krausen which yields about 10 grams. You want to scoop the foam and yeast off the top of the beer into a clean jar. This goes in the fridge to settle out. The second collection is from the sludge at the end of fermentation. Leave...

I'd highly recommend Too Far North for your kveik needs. Skare is a good option for a clean profile and will turn round in a week. Another great thing about kveik is that you only need buy it once, it's dead easy to dry and use again and again. I typically get about 80 grams from a 20 litre brew...

I'd lay money on an air leak.

It's probably just foam from where it continued fermenting. Don't chuck it away because it probably does have yeast in it, just give it a swirl round and it'll become incorporated into the beer. I always make sure the lid of the jar is loose for the first few days in the fridge due to the...

On a side note, you'll want to toss in at least 100g of hops for a dry hop if you're after a hop forward beer.

"I have 20 lbs of DME. I will try a final batch of "breakfast porter or stout" with DME, a tea of crystal grains, and add final fizz with a block of maple sugar. If it works, I may try other DME and tea combinations. I do not have time for both hobbies." Stick to your trains mate.

I'm planning a low ABV beer this weekend using this method and have been reading around a lot. What I'm unsure about is whether to go from cold straight to boil or to mash for an hour or so at normal temps prior to boiling. Any thought from your experiences?

Just thought I'd come back and report my findings. I split a batch between US05 and T58 and was quite amazed by the difference. I should mention that the recipe is something that I have spent the past 3 or so years perfecting, so I'm well used to the results of the US05 and this time was no...

You also want to consider how often you will be able to put a day aside to brew. If you, like me, are restricted by time then a bigger system makes sense. Having a business to run and a 4 year old son I don't get a massive amount of time to brew. When I was doing 5 gallon batches I continually...

Here's a link to The Beer Connoisseur which gives you plenty of options. https://beerconnoisseur.com/articles/best-places-real-ale-england

I concentrate on making beers in the style of British golden ales, light and hoppy pale ales, and I always use US05 dry yeast. I started out with an all grain setup about 4 years ago and have been dabbling with different aspects of the brew but not really touched on yeast as yet. I live in...

That depends on the type of airlock, the 3 piece ones will suck in the fluid when you cold crash.

I've seen people cut out a sheet of rigid plastic to the size of the mash tun and place that on top of the grains. Not tried it myself but the reports are that it helps retain the heat, which would make sense.

You're not using a refractometer to measure your FG are you?

Is that brewsmith?

I ferment it around 70 in my temp controlled fermentor but I believe it has an optimum temp range of 59-75. My final gravity is usually between 1.009 and 1.006 which is not too dry with plenty of apple taste.

You might try using an ale yeast rather than champagne. I use S-05 in my ciders as it stops fermenting earlier and leaves the cider less dry with more apple flavour.

Hi all. Just signed up here though I've been lurking for a while now. I thought it fitting that my first post should be to thank Brandon for this superb recipe. I followed the original fairly closely though I used Dark Crystal (435) as I had that sitting around. The people I have shared it with...