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This. But if I can't, I typically swirl up the slurry to get as much of it as I can and fill a 750ml glass jar, seal it and stick it in the fridge. I pitch the whole shebang next time.

I also have to add we don't have the convenient smack packs here like other places in the world. We have limited liquid yeasts available, and WAY more dry yeasts, of which I've tried a lot. Liquid is also quite a bit more expensive here, so perhaps that's why we have a love for dry...

If you keg condition with sugar in the keg, I'm assuming you're carbonating with sugar in the keg. In your case I'd clarify with gelatin in the fermenter before kegging, which is what bottling guys do as well IIRC.

You can invest in a bottle of glucoamalyse added to the fermenter with pitch. It's a fermentation-phase enzyme that'll break down longer sugars and make the wort more fermentable, so the Lutra should eat more of it. It's typically used by guys making highly fermentable worts for yeast...

I, personally, despise liquid yeast. I've used it a few times and never had a great result. I think it's purely because storage for it is sensitive and it's not always possible to keep it perfectly over here, so I don't like it. Dry yeasts for me, is king, specially with modern...

When my starsan goes cloudy too soon after mixing, I just add a bit of 85% phosphoric acid to drop the pH through the floor again.

Gelatin works at room temp, but nowhere near as well as when you cold crash it. The cold crashing makes it drop out better. However, at room temp it will mix well, still attract like it should and when you eventually stick the beers in the fridge it'll still drop. I used to do this and then...

Yeast cell count is upped by the yeast's aerobic phase, in other words, the time it spends in the wort while it has oxygen available. During the aerobic phase the yeast cells will consume the oxygen and multiply, which is why a starter is constantly stirred to get oxygen into the mix, which...

Well girls brew just as well, I've learned! Anyway, as luck would have it my temp controller konked out due to load shedding (essentially rolling blackouts in our country to prevent the grid failing), and I now have no choice but to start the cold crash of the lager beer. The fridge can't warm...

Ah, was just wondering if you're the same guy on a local forum we have here in South Africa, he's also homebrewing there in Zambia. I actually sent him some wort and brewing equipment a while back. I believe he also brews with Kveik purely because of the heat over there.

hopingmadinZam? Anyway, a small update. Both fermenters are quiet and krauzens are down. I'll be cold crashing the lager this week, and then do the Kveik batch later in the week when I have space in the fridge. Both will then go into kegs, get some gelatin, and then go back into the fridge...

As someone who's had garlic like that before - I'm jealous. I need to do it again soon!

I also found Oslo very overrated. I could only get it in liquid form, and I'm not sure if it's in dry form at all, but anyway. I brewed a beer with it and I found it fast, which is fine, but it was quite fruity for me as well. Voss was like overripe fruit in the flavour and I simply can't...

Weird. I have a beer currently on tap made with Lutra and it cleared to crystal clear. Granted, it did spend almost 5 months in the keg before I started serving, and it was fined with gelatin, but still, it's one of the clearest beers I've made to date. The picture still shows a slight haze...

Stop rocking the keg. Under pressure, it'll probably absorb more CO2 and become even more gassy. I'd pull the PRV on the keg till the pressure it all gone, then let it sit overnight, at least, preferably 48 hours to "stabilize". Then connect a beer line and see what happens if you serve. The...

Well, the reason is twofold. First, my fermentation chamber is simply a fridge with a temp controller on it. If I don't use it for fermentation, it turns into a regular fridge we use around the house for food and drinks. Every time I want to use it I need to prep my wife for at least a week...

Traditionally, yes, but with modern malts it's not really required. 30 minutes is fine with a proper pils malt these days.

4 hour boil - Here's to hoping the sugars aren't caramelized too much and you'll reach a nice FG.

So for me, the Kveiks might ferment clean, but they don't produce that "crisp" mouthfeel you get with a lager yeast. I want to see if this can be done with Lutra when Lutra is babied, just like the lager yeast. So let's see!

Good afternoon guys, So, a while ago I started playing with Kveik yeasts, mostly because hot sunny South Africa gets nice and warm and I was wondering if there's perhaps a nice yeast that can be used to ferment at room temperature. Anyway, that led to me using the first Kveik I could find -...