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They have some bad reviews due to internal silicon parts and some versions of the still (multiple places make the exact same designs) not being sanitary welded, meaning crap can leach quite easily into your distillate. For the most it should be fine for now, I would advise though throwing out...

Thanks for the info!

I was suggesting the spare equipment due to the active bacteria that would be potentially present in the gear, even after basic sanitation and cleaning, which from what I've read here and other groups is the common practice for non kettle sour beers (though there may have been new research...

A huge portion of sour beer flavour doesn't come out until it's been fermenting with the bacteria for months, and that group is particular, and often rightly so, on that account. If you are just looking for a solid pH drop and some flavour then a short ferment works great. As for fruit, I would...

I don't usually get a picture that great. Typically mine ends up blowing out into the sink frommthe open ferment, or through a blowoff tube. That looks perfect to harvest from too!

This may be redundant to tell you, but make sure to use a different set of bottling gear (bucket, spigots, siphons etc) for this beer than for your future beers that aren't sours.

That grate set up looks amazing for indoor BIAB brewing! I can't hang do my hang and drip over the stovetop so this could save me a hell of a mess and effort

Crush alone brought my efficiency up from the low 70s to the mid and high 80s. Plus since I got a Corona, I easily grind to in-between flour and meal. I also do extended mashes, but that's mostly for convenience, since I get housework done during this time to keep SWMBO happy.

Anyone have any experience using hornindal for a bit brown? Have a "witbier" in the wings and another batch of Neipa, but thinking of making a pecan nut brown ale for the fall

That looks beautiful, though I have to admit the head looks like krauzen, pretty cool!

Changing the yeast to a less alcohol tolerant strain can help with the lower AbV while also retaining the sweetness

While I have heard of both Hornindal and Voss giving those flavours instead of their usual profile, it is most likely a combination of factors that caused those flavour producing esters to appear. Is it in all of your beers you make with the yeast? If it is, it could be the yeast is producing...

While it may just be my yeast, I regularly had to degas my yeast jars of Hornindal because even in the fridge they continue to ferment whatever they can, so depending on how cold your winter's are, you may be able to keep up the kveik brewing and go for some Altbiers etc and have the cleaner...

Most of my gear is second hand, which has huge savings attached to it. And let me pay it all off in savings in less than a year. 5 gal pot, 60 bombers, siphon, 3 buckets with airlocks, full bottle of starsan, brushes, spoon, 300 caps, pump bottle sanitizer (can't remember the name): $100 6...

Beer schnapps is a thing in Germany and other areas

Holy trub Batman!! Haven't had this much trub outside of pumpkin ales before. Only been 48 hours so I know it's going to settle, but it looks like most of the proteins in the 80/20 wheat bill I used have congealed and settled out with everything at the bottom as well. Gonna rack in day 5 to...

Got my mash and brew done for the blueberry wheat. Only situation I had was yet again over effeciency. My 6% ale would have been a solid 8% and I stopped squeezing the bag well before it was drained. So decided what the hell, took the grains still wet with wort, put them in another pot, and...

Thinking of trying this out for a late season blueberry wheat experiment. Thinking of going with: 10# white wheat malt 1# oats 10lbs blueberry 1oz Amarillo (15 minute for 20 ibu) 1tsp hornindal slurry Going for a mash of 158-160 to keep the fg a bit higher, and wanting to see how the...

Only done one with hirnindal but I severely underpitched at 85 degrees and the flavour came out amazingly, with the temp rising naturally to roughly 90. Was planning on doing a bio dry hop but krauzen fell by day two, so just did a regular dry hop after 48hrs. No grassiness just great citrus...

My guess would be muted citrus flavours and minor sulphur if going much lower than that. You could always try underpitching to force the yeast into giving more flavours.