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I like to drink a gallon or 2 of it during that week while, it's getting better!😊 All joking aside, I don't believe that ales get better as they age. There's plenty of sentiment from everybody and I'm sure that I'll get a lot of flack for saying it but, I think that you're better off to drink...

I hear people talking all about yeast nutrient and what to do with it and why you should and blah blah blah but, I figure that the monks didn't put any of that crap in there and making a wort IS making a yeast nutrient. I don't mess with the stuff unless I'm making a starter.

I'm sure you could add it any damn time you want to but, I always put it in at the beginning of the boil (if I'm going to at all) just to make sure, everything is sanitary.

Neipa. Also called New England IPA, Hazy IPA Northeast IPA , Juicy IPA , etc.. I'm sure you already know. Anyway...Yeast is Lallemand Voss.

Thank you for your input. What about this over attenuating thing that they talk about? I mean, I don't want it so dried out that it tastes cidery or astringenty.

Well, by god, they were right! That yeast ripped right through my 1.070 beer in less than 3 days! I just measured the wort temperature and it was 87°. My hydrometer is calibrated to 60° so I did a calculation and it comes out that right now it is at 1.012. Should I go ahead and cold crash it or...

This is Lalbrew Voss yeast and it's a dry yeast. The OG of this beer is estimated at 1.069.

I'm going to brew a 10 gallon Northeast IPA today and I have two packs of Kveik yeast that are each 11 g. Should I just put one in one fermenter and one in the other or?? I think I was told to use a whole packet in 5 gallons so I figured two packs for 10 gallons? If anyone has confirmation of...

That, was a pretty damn good explanation for a newbie to Kveik! Voss is the one that I chose but, I'm waiting on it to get here.

I can see how a person could take it that way but, I wasn't saying that I wanted a low flocculating yeast to MAKE it cloudy. I was just saying that I like all of my beers to be cloudy. I like a lot of suspended yeast in every one of my beers. I'm quite aware that yeast is not what gives the haze...

Ah! Gotcha.

Be careful of what? Thank you.

From the reading I've done, it seems that people like voss or hornindal. I like a low flocculating yeast for my beers. I like all of my beers to be cloudy. I want to pick the Kveik that is most fruity and most cloudy. Thanks guys

I don't think there's any actual rust in my stainless steel corny kegs. I think it's the autolysis that you mentioned. Still, its a lot more trustable than a sour tasting yeast starter. And yes, I was surprised to see what's actually floating around in the yeast that I poured out of the kegs...

Star san. In copious quantities!

Looks like, we agree on many things. Tasting your damn Yeast starters and not opening spigots after they're closed on your fermenter, to name a couple. And, I think that after enough tasting them, I'll become good at knowing what they should taste like whether, it's bad tasting or not. Like the...

Understandable that it will taste bad. I just don't think that it should taste sour. But, I don't know and neither do you. You don't taste yours and I haven't tasted mine enough. Not trying to argue. Just saying there's some way that the ******* monks 600 years ago made sure!

Island lizard, If I were to do that with a half gallon of it or something, how do you suggest I get it out of the fermenter. Pour it right through the spigot or sanitize a container and dip it out or? Once I close a ball valve, I don't like opening it anymore. I figure that maybe there's a...

I like your idea but I really don't have the fridge space to do it and if I did, I'd have to warm it back up to room temperature to pitch the yeast. I don't like the idea of it sitting around with the possibility of some other bug getting in it whether in the fridge or on the counter. I could...

I completely agree. If that starter tastes weird, there is no reason to inoculate your beer with it if you have another route. Besides that, I want to know what a good yeast starter should taste like. If they're supposed to taste like crap, fine. What crap exactly should they taste like? That's...