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Currently brewing with kveik. In fact I needed a heat belt to get it hot enough to ferment.

Yeah I don't know then. You might up something overly sweet. What was your starting gravity? I'd be inclined to let it ferment out and see what gravity you end up at and how it tastes before doing anything.

A lot of people like this one. Brewed it twice last year and it turned out great. Plan to do it again this year. https://www.homebrewtalk.com/threads/biermunchers-oktoberfast-ale-ag.39021/

How long into the mash were you before it got that high?

You'll want to use more than 3 gallons to mash. You need to keep in mind there is like a gallon of dead space below the malt pipe. With 10lb of grain, just add up your mash and spare volume and then just subtract 1 gallon and use that for your mash and sparge with 1 gallon. I think for larger...

I would guess it depends on the water you used. Unless the water you used is really off the wall or completely devoid of any salts, you'll probably be ok.

I don't own one so I can't speak from experience but my first thought is that when you were trying to put the gasket back in, it may have stretched at some point making it larger than needed now?

Here's something amber-ish from BYO if you were looking for something higher in ABV. Weyerbacher Brewing Co. Imperial Pumpkin Ale clone (5 gallons/19 L, all-grain) OG = 1.080 FG = 1.019 IBU = 21 SRM = 13 ABV = 8% Ingredients 7.6 lbs. (3.5 kg) Muntons pale ale malt (2.5 °L) 5.25 lbs. (2.4 kg)...

Use this: Green Bay Rackers--Mash Calculators about halfway down. With 18 lbs of grain and your mash thickness is 1.33 qt/lb with 6 gallons so looks like it'll only take up 7.43 gallons of space.

Count me in!

Yeah that sounds good. Once I switch over to the pump, I just recirculate the water back into he bucket.

The problem with the IC is that you'll never get it cooler than your ground water. So in the winter, it's awesome, aside from brewing outside in the cold. But during the summer, I'll use the ground water to get it down to about 100F and then I'll switch over to a pond pump in a bucket of ice...

I never sanitize the inside because all it ever sees is water and that should never get in the wort. As for the outside, I drop it in the boil with 15 min left and then scrub it down to clean it afterwards.

Airlock activity doesn't really mean anything. You might not have a full seal from the bucket lid and air is escaping that way. Before opening the bucket, just take the airlock off and see if you can see krausen through the hole.

Give it time and raise the temp into the 80s if you can, or higher. Kveik strains like it nice and warm.

You could slowly mix in some wort before pitching it but when I'm pitching liquid kveik, I just have it out at room temp and pitch into the 85-90F wort. The stuff is so hardy and the fact you have harvested from a slurry, I'm sure it'll just take off.

So I'm trying to plan my 2nd brew on the Foundry and have a question. Is there a reason to only sparge with 1 gallon in their instructions? Is there a reason why I couldn't adjust my mash volume to use more sparge water?

Since it's already hopped, how long did you boil it?

Any idea how old the extract was?

Yeah we need to know the recipe to figure out where the color is coming from.