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of course if the kveik is especially vigorous at that 82% high end then you may want to go up to something like 1.095 OG and get a 10.3% panty dropper

Yeah, I don't think your fridge is doing much but slowing them a bit. I have another proposal though, how about just raising your OG to account for the avg. apparent attenuation? If you want a FG of 1.016 and you are going to use Hornindal Kveik which I am reading as 75-82% attenuation you may...

I don't think you want to do that, dry ice can actually be full of bacteria. They are not killed by the cold, just put into hibernation.

Excellent! I just got a Tilt and am using it for the first time. (Its on my YYZ beer though. Basically, a lager fermented at ale temps using Wyeast 2112). I have been curious what a Kveik yeast would look like plotted out. I see the refrigeration stage and wonder how much dryer that would have...

You could always heat up the oven and turn it off then add yeast covered wood or paper or whatever when the heat came down to a safe level.

Please let us know the results of... well, all of this. Great stuff!

Rams 57

Some people seem to like this yeast because of how quick it ferments. Do you still get a relatively quick fermentation with an underpitch?

I'm a big fan of pecan. It's very versatile like hickory. I don't think I've ever mixed pecan though. I personally don't love straight mesquite so I always mix it with cherry or apple. Probably 30-40% mesquite. I also plan on using cherry and hickory next week for Superbowl Sunday. Beef chuck...

I really don't know. I have no experience using it, only research. I did come across trials where people had done split batches with part going to souring vessel and the majority of the wort going to the normal ferm. I assume that you wouldn't want to blend together until near FG on the normal...

Another reason I was curious about it! I guess another aspect of this yeast that I am interested in is that many people seem to have great luck repitching it. If it is so versatile, it may give me the last bit of incentive to finally wash and reuse yeast. Although, I should have done that with...

I'm sure several of you have done something like this but I will be doing my second batch of a 2112 "lager" this weekend. Its your basic pills recipe but with wyeast 2112 at room temperature ferm. I have found that initially it tasted a little more like a blonde ale but after it lagered in a keg...

I know that wasn't addressed to me but I smoked at 250 on a Traeger. Like Hoppy said, you can go between 190 and 212 for meat temp. The higher end will shred a bit more. 190 is more of the slicing temp. The last one I did for burnt ends got to about 200 and it was cutting but starting to shred a...

Exactly, as I am not a huge fan of IPAs and I only have one experience brewing them. I also don't plan on brewing one any time soon. I keep notes on my brews and follow a (mostly) scientific method while trying to introduce only one variable at a time and record any change. That being said...

Isn't sour pitch 1gram per 2.5 gal? I've not used it myself but I was looking into it for kettle souring.

I'm interested in giving one of these stands a try, probably the Voss but I think they all are interesting. I've heard people doing IPAs and such but what about something quite a bit different. Perhaps a Gose or berliner weisse? If anyone has some other experience with kveik strains I'd love to...

Sorry for the resurrection of this thread but I'm looking for some people with experience using this yeast. I'm starting to wonder how it might handle with low hops... Say maybe a Gose?

Applescrap, I see you all over HBT. I was just powering through your warm fermented lager thread.

Stuffed flank steak

5 gal. 1 smack pack in 1.3L starter (I had a little more DME so it calculated to 1.3L.) Brewed 2 days ago