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Thanks. I will probably pitch full packet of voss into 15L wort at 35c put it on the bathroom floor under cardboard box. Floor set to 26c. Will see if this is enough to keep ferm temps above 30 and low enough to not overshoot with active fermentation. Keep an eye on temps and use hot...

I am planning to brew small batch pale ale or ipa with kveik voss dry yeast. I want some orange flavour and was thinking about adding 50g of orange peel at flameout with mandarina and citra hops. After reading this im second guessing that now. Some people praise orange esters voss give and some...

HB philly sour rasberry gose I just bottled it 5 days ago but i couldnt wait to try it. I accidentaly fermented it at 28C (82F. my goal was 75F) and ended up with more "apple" flavour. Still good but not as clean flavour as i wanted.

Wow. Thats beautiful. What was the fg of this? Or do you mind sharing the recepie?

Yes same with me. Because i have 4 kids and want to have time with them in the evening i workout early in the morning while everybody else sleeps anyways. Wich means i go straight to bed after i put kids to sleep. And having beer every night is not gonna help me get better sleep. On the other...

That explains something i have experienced few times. I have read of adding little bit of sugar when DH to help remove O2 and maybe it will help with getting past the hopcreep too? I bulk prime so maybe i just target lower co2 volume. Maybe 1.9 rather than 2.3. I might try to lower the temp...

I never had problem with drinking. Im lucky enough that i really dont like the feeling of being drunk or even close to being drunk. Still... Years ago, before craftbeer was a known thing were i live i used to frequently drink light lagers.:cask: Not much but there might have been more days i...

As a gymnerd i know this myself. Two hobbies that wont go well together. Even as litte as 2 beers can interfare(not only in terms of calories) with muscle gain, fat loss, perfomance. especialy when you are dieting. Just skip the beer for 2 weekends. Maybe have max 1 beer during 2 week period...

Excellent discussion. IMO its not solely on how much one consumes but rather relationship or mentality around drinking. Definitely second this. drinking every day even one may easily turn a strong habit(addiction) sooner or later. Limiting to weekends can be great usual strategy. But even then...

Brewed today. With ~15% smoked malt. Leta see how it turns out.

That satisfyng sound what the pizza peel makes when you slide the pizza. Its like opening up a homebrew put for pizza. You know you are about to bite into crunchy yet pillowy soft dough with tons of flavourable toppings. Hope you like it

Thank you. I did lot of research on wood fired pizza ovens. Its build by me and my father in law. Its well insulated. If you have pizzas for dinner you can cook something like meat for the lunch next day without reheating the oven. But I am just learning the carft of pizza. Im gonna go back...

I Just discovered this thread and now im craving pizza. :p Havent made any real ones since autumn. Here are the pictures from last year.

Hello MaxStout. Do you remember how it turned out compared to regural dryhopping? Softcrashing before Dryhopping seems to be all the hype nowdays. Promised best flavors and aroma etc. Most of the recepies advice you to soft crash before dh. But how is this gonna play out when bottle...

Thats what i have understood is safest way with most of the yeast. Pitch at lower side of recommendation let the yeast get going and then slowly free rise. Probably those first days are the most crucial

Its almost two weeks and westcoast ipa seems to taste pretty normal. They were reasonabely carbed at 10 days so i decided to put them all in fridge. So maybe this is slowing down the off flavour production. I did leave one bottle at room temp. Wich i will open in one month. The other...

West coast style IPA and some gingerbread 🤣

Nice setup. I have corner in the house wich stays consistently 16-18c (60-64f) from autumn to spring depending on the temps outside. Thats pretty much perfect but right before peak fermentation i have to use small ice packs in advanced to fight the temp rise caused by yeast. For lagers i have...

I use bottling bucket to prime but I have never transfered during fermentation into secondary vessel. Even with the fruit or whatever flavour addition. I just add fruit in a hop bag into my FV when its close to the FG. I have spigots on all my FV and once tried filling from there. I wanted to...

On a serious note. What temp would you usually ferment S04 now? I just pitched mine at 18C (64f) two days ago but forgot to keep an eye on it and it has free rised to 20C.(68f) (Its at its peak fermentation). Should i try to lower it or maintain 20C for now. Maybe throw small ice pack near it...