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Thanks for the reply. I'll give it another shot soon, and I'll be even more careful. I gave up making really hoppy beers a few years ago because the hops were fading so quickly, but I changed my process and thought I would give it another try. The good thing is that most of the bottles have...

Yeah, I know it looks like oxidation, but if that's the case, shouldn't the entire batch look the same? The 2 beers in the photo are from the same batch, and were both stored the same way.

My juicy Hornindal pale ale that I brewed with Mosaic, Cashmere and Huell Melon turned out really great. However, something weird has happened with 4 or 5 bottles so far. They've been a lot darker and murkier than the others that look really bright. Here's a photo. Does anybody have any ideas...

Well, I actually put a brew belt on it, and warmed it up to 78-80F and left it like that until I bottled which was about 10 days after brewing. I'm honestly not sure that it needed to be warmed up, but I didn't take any gravity readings along the way to make sure. I ended up getting 85% AA...

This thread convinced me to use Hornindal to make the hoppiest beer I've attempted in a long time. Today I bottled the 3.5-gallon batch brewed Mosaic, Cashmere and Huell Melon, an ounce each at flameout and an ounce each for the dry hop. It smelled amazing while bottling. I just hope I didn't...

I can't speak for Hornindal, but the two beers I brewed with TYB's Voss Kveik both had that strange mouthfeel that the OP described. I think it might just be a characteristic of some of these kveik yeasts. In my case, I pitched the yeast around 100F, but I could only keep them in the mid-80s...

70% 2-row, 17% Vienna and 13% flaked wheat. OG: 1.042 FG: 1.001 IBU: 34(Tinseth) I mashed at 148F, and I only boiled for 30 minutes. I added enough Horizon at the beginning of the boil to get 30 IBUs. I collect 4 gallons and boil it down to 3.5 gallons. I added 0.5 oz each of Motueka and...

I used Jovaru in a low-gravity beer (1.042) hopped with Saaz and Motueka, and it turned out really nice. The hops compliment the yeast very well. To me this yeast is a bit more interesting than wy3711, but it's been so long since I've brewed with French Saison that maybe I shouldn't make such a...

So, the beer I made with this yeast and Saaz and Motueka hops is really nice. I like dry, moderately bitter beers, and this yeast worked really well for that purpose. I also bottled some in heavier bottles with a new TYB brett strain.

I recently bottled a beer using this yeast. It got down to 1.001 from 1.042, but I also mashed around 148F. I'm interested in others experience with this yeast. I'll provide an update once the bottles have conditioned for a while.

I think this beer finished fermenting in less than 2 days, and I'm pretty sure I could have bottled after only a week, but I waited 12 days. I was surprised at how clear it was when I bottled since it's listed as having medium to low flocculation. I put one bottle in a cabinet above my fridge...

That's great. I'm not surprised that it's fairly tart. The most recent time I brewed with it, I didn't add any hops at all in the kettle. I let it go a couple days, and then I dry-hopped with 2 ounces of fruity hops to stop the lacto. It ended up quite tart.

What did kind of beer did you end up using this in, and how did it turn out? A couple of days ago I used it in a low-gravity (1.042) "farmhouse" ale hopped with Saaz and Motueka. I pitched a starter around 82F, and a few hours later, it was going crazy.

I wouldn't worry about hot side aeration at all. I've recently been aerating and pitching TYB Voss Kveik at 100F. I would be worried about fusels, though. Did the wort cool on it's own before fermentation took off, or did it just escalate from there? I'm pretty sure brett can't clean up fusels...

Interesting. I once pitched the Sour Solera into a batch, and I got so worried at how long it was taking to get started that I pitched the MF Saison blend in there. That will be a year ago in April, so I'll be bottling that in a couple of months.

The sulfur smell ended up going away completely for me. I've used this blend 4 times now, and there's been a bit of sulfur 3 of those times, but it's always dissipated. I think that smell tends to be absorbed by the plastic airlock, though, so I was worried the first time because that's how...

Well, I bottled this yesterday, and there was no sulfur!

OK...false alarm. I'm just being paranoid. There's no sulfuric smell. I think I'm just looking for something to worry about. I should have just listened to my wife when she said she only smelled hops :)

Has anybody else gotten any sulfur smells from this blend? I made a 1-liter starter from a 6-month old pack, and pitched it almost 3 days ago at about 73F. It's been fermenting at ambient temps since then which have ranged from 68-74F. The thermometer strip on the bucket got up to about 78F...