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From what I understand (Kveik is new to me) Norwegian Farmhouse Ales are typically consumed low carbed. Traditional way was to not even add priming sugar, what ever carbonation you get is fine. I also know some strains flocculate hard, leaving very little yeast to carbonate. More yeast may have...

First time using this yeast (Omega). I am trying to get the most esters, so I know where I stand. Simple grain bill; 19 lbs two row, 1 lb crystal 10L. 1 oz Amarillo hops, half at 60 min. the other half at 15. My aim was to pitch at 90, but turned out to be 88. I have to get used to controlling...

Its pretty hard to screw up a homebrew. If you had enough yeast to make a starter, you have enough to ferment. I don’t even wash harvested yeast. I just scoop off a good amount of trub, and top it off with sterile water in the fridge. Trub is yeast nutrient. Some people wash off all the trub...

The stuck grain bed really reduced the session to a practice run. When I lifted the grain basket out of the Grainfather to drain/ sparge, the wort only dropped less than a 1/4" in a half hour! The only way I could collect the wort was to stir the bottom of the basket with my grain paddle to...

Brewed yesterday using reiterated mash. The new brew shop in town crushed my grains way too fine. I had a hopelessly stuck lauter/ sparge. 20 years of brewing, I have never had a grain bed stuck this bad, even using adjuncts. Still splitting up a 20# mash was easier to manage. I was able to...

My understanding is there are a lot of contributing factors that go into a hangover that medicine doesn’t really have an answer to. It is known that ethyl alcohol is well tolerated by the system in moderation. Other alcohols requires extra steps to break down and process.

I’ve been reading a lot about Kviek. Supposed to brew “clean” with no fusels at any temp. I am going to pitch a batch tomorrow at 95 deg and let it ferment outside at 80 deg ambient temps during the day with high 60’s at night.

I’m thinking not sparging the first run is going to waste sugars soaked in the husk. Then more sugars will be absorbed into the second mash, but at least those will be somewhat sparged out.

Not really. For a 20# total grain bill for 8 gallons pre boil, that would be 2- 10# mashes yielding 4 gallons of wort ea. At 70% efficiency, that would be a pre- boil gravity of 1.065 I’m going to try it tomorrow. I’ll post my results.

I can see when brewing in a bag where sparging would be impossible or difficult. Wouldn’t it be more efficient to sparge and use fresh water for the second mash if your system will allow it?

For some reason, it took me this long to discover reiterated mashing. My question, is it beneficial to use the liquor from the first mash as the strike water for the second mash? My plan is to mash and sparge the first time to half of my kettle volume. My kettle (grainfather) is 8 gallons, so I...

Use WLP099 Super High Gravity Ale Yeast which can go over 25%. Use what ever flavors you want, add sugar and nutrients in increments every 3-4 days until it quits. Then freeze it, put it in a strainer and thaw in the refrigerator until all the dark stuff drains to the bottom and all that is left...

I found on the larger grain beds, I was looping the recirculating hose around the outer edge. This was causing the wort to whirlpool down the side instead of through the wort. Trim the hose so it goes through the wort and not the size. Also longer rests are needed to convert all that grain...

I can't really say with a 10# grain bill- I have not done a batch < 19# I was getting pretty low results, like 62%. With the hybrid sparge it has gone up to 78%. I found that pushing it to 20# does more harm than good.

Or "He's so tight he has to floss his ass before he can take a sh!t"

http://www.homebrewing.org/Foam-Control_p_1773.html

Maybe your wort is over 1.120?

Mother- "Blow it out your a$$ Joe" Father- "Blow it out YOUR a$$ Irene"

I use the vegetable based anti foam drops, and fill my FF to 7.5 gallons. I usually get about an inch of krausen, anything more I add a few more drops and all is well.

My current procedure for Belgian styles is to ferment with the desired strain for 3-4 days, and the finish off with 3711 French saison. By that time most all of the flavors from the host yeast have been imparted. 3711 is a beast and will no doubt finish off fermenting even high gravity worts in...