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If it is the same top it should work. When you get the canner you have to adjust the height yourself. I have. At least another 1/2 inch of play in the screw.

I have been doubling up brew days by making a big beer and a small beer (the Small beers have actual over attenuating 5.5~6%) have So now I have 7 brews with this yeast, and all except one finished in 3 days. I would set it on a heater vent or in a warmer spot.

I was thinking that no off flavors means ready beer. That is not the case. Don’t get me wrong it was good then but some time made it a very solid beer.

Pitched one pack @71 and just let it go. I wanted no yeast flavors and it worked. My house is set to 71 so it was probably 73 ~ 74.

One thing I have noticed is that although it doesn’t throw off flavors and the beer is drinkable nearly from the get go, it gets better with about a month + age. The stout I brewed four weeks ago is really starting to be great. It was a drinkable beer but nothing special.

I have been assuming 8 to 12 hours in is high krausen (I ferment in 10 gal corneys so I can’t see) with pretty good success. But it will come down to your conditions and process.

In Norway they skin off the top but for non open ferment I would say follow standard, this yeast is resilient.

I got to say I like the innovative things I see on your website. Here is my question. If these are retailing for 162USD, (162+162=324)what is costing another 180 dollars? What am I not seeing in the video? Your product is slick and you can charge a premium for that. That said I am not the only...

I am not seeing 500 dollars worth of material there. I think they are off the mark a bit.

I have been repitching imperial labs Loki, but have been looking for a good dry Voss that I can keep stored. Looks like Lallemand is getting in on this. https://www.lallemandbrewing.com/en/united-states/news/the-family-is-growing/

There use to be a bunch of people on Etsy repackaging yeast. No there is just on sketchy guy selling 3 grams for 7 bucks. Here is a guy on eBay...

I brewed two stouts this Monday the small 1.055 is already at 1.015 and the large 1.100 is slowing. 3 freaking days with imperial labs “Loki” (Voss).and that is at 70 degrees. In order to get orange esters you need to under pitch really under pitch. That is why I think it comes in 1 gram...

My taps are flow control and pretty dialed in, and can get nearly no foam and a full can. I recommend very little foam until the last half inch and then you need to let it rise a bit. Cap on the foam.

Yes the stock power supply works fine. I thought about using the clips but decided against it.

Funnily enough I bought my kit from “What Ales Ya” back when I lived in Phoenix. You are right 3.5 is low. You should add more of what ever “base” malt extract that was in your kit. Dry or liquid it doesn’t matter as long as you get it to dissolve in the water. Think of your plan malt extract as...

The simplest way to fix this is to just add more malt extract. Generally any brew store will have all the ingredients you will need for this. Where do you live can you go to a brew store?

First off welcome to the addiction... I mean hobby. Second we are going to need more info on how it was weaker. Did it taste weak or thin? Was it not as hoppy as the original? In my experience it takes some time for Scottish ales it clean up and taste right. Right about the time I kick the keg...

After some adjusting I have some how gotten my seamer to seal nearly every time. This video would have been helpful.

So l got a little too excited and set up a heater in the brew room. I am certain I shot over a 100 degrees. I couldn’t taste any fusels in any of the samples. But now that it is carbed I can taste some but not much just some extra heat. However it doesn't have the caramel flavor I have come to...

Sorry I wasn’t clear. If some one has a different source for cans, I could see if it fits. I don’t have any commercial beers in 16.9 to see if they fit.