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I calculate per bottle. And prepare 20% more, just in case....

I'm a little bit lazy today, so I didn't read all the posts, maybe someone already said it. High flocculant yeast isn't the best for bottling. I had problems with Nottingham, S-04 and now Voss Kveik. With those ones, after 2 weeks, I suggest shake the bottles, mind the yeats is on the bottom...

Do you like it bitter or sweet? That's really up to you. OG:BU ratio isn't the best way. I found out RBR is a lot better, specially with high ABV and low FG, like Belgians. Other thing that I don't have seen in the internet, stouts with low or none crystal malt, the roasted stuff counts for...

I always did it with a syringe and inverted sugar. Also, there's some sugar tablets ready for use, but in this case you can't change the carbonation level.

Let us know how it turns out. I brewed with Voss Kveik for the first time too, at similar temperature, 35 C. 2 months ago. Opened the first bottle and tastes too acid for me. Also citric, orange like. I splited batch and in the other one pitched BE-134, regular saison here. So the acidity...

Here's the recipe: *Inverted Sugar was priming. Aiming 3 vol co2. Brewd 2 months ago. I splited batch, inoculated one with Voss Kveik and other with be-134. Kveik. Fermented @ 35 C, it smelled like tangerine or orange peel. Nice. But it tasted like a bitter tangerine or orange peel. I...

Yes, but in this case, is for mash purposes. You need the mash pH in certain range and sometimes water lake of minerals, so you could use some salts that drop pH. But yeasts drop pH even more in fermentation and there's differences between some of them. Using Kveik leads to a lower pH in final...

Voss Kveik tends to drop pH more than others yeasts. See: http://www.milkthefunk.com/wiki/Kveik

I agree with @hottpeper13 , minimum conditioning time, 3-4 weeks.

I'm planing mixing those yeasts in a mild bitter stout. I liked Kveik, but attenuation was low (70%) and I prefer it drier. Last brew I try a side by side fermentation, with Voss and Be-134, and I saved some slurry. Fermented Voss high, 35C. and Be-134 at 28 C. The saison yeast seems to be...

Exactly, NEIPAs. They rely on essential oils that fade or oxidazes with time and should be drinking as soon as possible. But they aren't the only style of beer, besides some brewers advocate.

Unless you dry hop for a neipa style, 3 weeks. No way it's done before it. At 35 C, hit fg within 4 days, but still too acid for drink. I've made an IPA, and tasted a lot better at bottling.

This is the first time I used Voss. I split a batch with BE-134. An IPA with Zeus, but no DH, just a good flameout addition. At 35 C, ended up in 4 days. But no f***ing way it was done. I mean, you can force carb boil wort, if you want to. But just at bottling, after 3 weeks, it seems to be...

Hi, same thing here. Just dry yeast. I think the flavour profile of yeasts tends to be related with fermentation conditions, specially temperature. I got a split batch with BE-134, one at room temperature (reached 28C) and other in ice bath (22C) and got very different results. Phenolic for the...

Hi! Here's the recipe: And I split in two fermenters. One was put in ice bath and the other remain at room temperature. Average fermentation temp for the first one, 22 C. The second, 28 C. Initially I found a huge difference between them, the high temp has a distinct clove/cinnamon aroma...

Update. A little late, but at Jan 15, 2022, I opened the last couple of bottles and there isn't any perceptible difference between them. Any thoughs?

Cut the crystal, haha. With only 20 IBU the beer might finish sweet. No problem, if it's that you aim for.

Thanks for care about others forum's members. IMHO just whatch your tone, sometimes seems a little aggressive. Not saying just here, but in other posts too. I think forums are a good place for sharing opinions and perspectives, but when I seek for technical information, I usually got it in free...

Actually, it got demoted from RIS, to American Stout or FES. Depends on point of view. Nothing against using sugar, just sharing experiences.

I didn't said it's caused by sugar's schedule, only said that "there is" a slight different taste. Could be fusels and/or esters, that showed increased production in presence of simply sugars, like glucose, fructose and sucrose. In the beginning of the process, could be caused by "ehrlich...