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Like everyone above said fins a brewing software you like. I’d also say be mindful of how much crystal you use. You might be able to skip the dark crystal if you try midnight wheat as opposed to a chocolate malt. I like a little brown malt in a mild. It helps round out the malty chocolateness.

From my experience and most things I’ve read, if you want the kveik-fruity flavor to show up ferment hot. To get the pineapple flavor I literally needed to leave my fermenter on the sunny side of my deck in a NC summer heat. At lower temps, 70s, you’ll still get fuller body than any yeast I’ve...

I think you’ll be impressed in the mouth feel and fullness on kveik even at low gravity. You can just cut back the grain bill a bit if you’re shooting for a lower abv. I’m trying a split batch between kolsch and kveik right now. I used kveik for my house pale ale and love it for that. It’s...

I make a lot of lower abv beers and I recommend you lower the IBUs. I’m sure some one can explain it better than me, but when you’re balancing a beer’s malt to hops, a smaller grain bill will also need a smaller hop ratio, not simply less IBUs. It’s low to start, but you’re still shooting for...

You said this is your first all grain batch? I’m going to throw something super simple out there. Did you stir up the mash enough? I think you should brew another batch quickly and see if it’s just a matter or working the kinks out of a new system and process. It took me three or four batches...

are you wanting a variety of malts in your grain bill or just having a little more malt shine through the flavor? If you’re just wanting the malt flavor, try some different yeasts. I’ve been making a pale ale with hornindal kveik and it gives a great full body malty beer. You might also try...

Yes, you can more than likely use it. It was common place for bakers to use beer yeast cakes at one time. You’ll likely need to build a starter up and in doing that it will probably sour because flour naturally has a pile of bacteria on it. If you don’t want it to taste sour, simply feed the...

Yes. The can sound like it was under pressure. Liquid malt is very shelf stable. I does lose freshness over time but it’s sooo high in sugar it really doesn’t go bad. Kind of like honey.

I’m not sure I understand you volumes so I won’t address how much yeast to pitch, but yes. You can put two batches of wort in one large fermenter. A solera is a style that adds and takes away from one batch as it works. You might want to look on this site for posts about that if you are...

I might think oxygenation, but you say it still has plenty of bitter? Is there any color change? I’d try to reduce you head space, check for bubbles in the transfer to keg. If you are naturally priming the kegs, try force carbing. Deep cleaning of everything is always good practice after an...

When I’ve had oxygenation in the bottle it happens within a month or two of bottling. If you have a lighter beer you’ll notice a darker color change too. That might not be obvious in you amber beer.

Welcome to brewing. The best solution to a mediocre beer, is brewing an other batch. You get better and learn a little each time. So, quick, start up an other batch. It’s hard to keep oxygen out when bottling. A couple things that could lead to it are excessive headspace, splashing when...

Santiam is a fun one. I kind of think of it as an Americanized noble hops. It’s full of noble hop floralness and a little higher aa. This is me go to for kolsch beers. And it fun to use in light lagers. A pile of saaz with Pilsner would be a no brainer. manderina Bavaria is good single hops...

If you have a little time you can use the dregs of a home brew as the yeast base for a sourdough starter. I’ve made active starts in five days by dumping the last swig of a home brew in a starter. It won’t be quite as sour for a few more generations, but still makes a good loaf.

If you plan on keeping you beer in the primary for an extra month a constant temp is important. From my experience, it’s more about keeping oxygen out of the fermenter more than any thing. When the beer warms up and expands it pushes co2 our of your fermenter and when it chills and contracts is...

I’ve used a tincture several times for this type of stuff. For coriander I crush the seeds with a rolling pin and soak them in vodka for a few days. If you’re also using orange peel in the tincture you’ll want to strain it through a coffee filter or something clean. Then dump the vodka in your...

Cold crashing should take care of you. I just had a rushed pale ale before Christmas that I did not adequately cold crash and I ended up having to slip some stainless mesh around the dip tube to avoid the hops. I’m sure there’s a ton of solutions, but I’m pretty sure my commando dry hopping...

Whole coriander is the same no matter where you get it. Fresher is better and there’s an Indian variety that’s supposed to be nice for brewing, but I don’t have an Asian food market near me. It’s more oblong rather than round. I read somewhere grinding the coriander can make it a bit bitter so I...

I just started kegging so I don’t have a ton of experience cold crashing in the keg. I only get one or two pours of yeasty beer on my kegs. And I say pours because most of my beer glasses are stubby 8 o 10 oz mugs. I have noticed that most of my beers get brilliantly clear after a week or so...

The notty is a beast. I’ve gotten it up to 11% using a whole yeast cake from an other beer. I’ve had it grain to glass in three weeks. And that’s bottling. Try saving some yeast, too. It works super fast and leaves a super clean beer pitching a pile of slurry.