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Could you explain what you mean? Are you talking between kveik strains or just that underpitching kveik is completely different than any other yeast. I believe when most say underpitching with kveik, they usually mean a tablespoon of slurry per 5 gallons.

@Miraculix and @HopsAreGood thanks. I wonder if I should unpderpitch to really drive the esters. I will have to just brew a few batches in the 90’s to test it.

Can Omega Hothead (Stranda Kviek I think) be treated the same as Hornindal?

U may want a valve on your water jug side. I am no physicist, but you may get suck back from the water as well as the gas. I probably zoned out at class when the professor taught how different mediums act under a vacuum.

Sounds like you are going to have a Brut. I have only done one Brut and added the glucoamalayze when I pitched the yeast. It wound up at 1.001. I would let it ride and keep the oxygen exposure to a minimum. This may be useful information to those who want to do a Brut. If it works, one...

Sounds like things are getting pretty serious.

I would just leave it due to Murphy’s Law. But that’s just me. Edit:Also, when I buy a smack pack I cut only a little bit of the corner so that little packet can’t escape.

Looks like the “activator” square in the smack pack. Other than that it looks normal.

You must start a new thread on this! My wife loves passion fruit and I have been trying to make some kind of beverage that she would enjoy. My best attempt so far was a passion fruit cream ale.

O boy, my lb was from Farmhouse(2018 harvest).

True dat

I love that lots of people are still contributing to this thread. It probably has been mentioned, but on Wyeast’s 1388 description it says it’s prone to stalling at 1.035, so maybe Nate adds another yeast to finish the rest???

I will see what 10 oz does in a 5 gallon batch. If it’s underwhelming I have Galaxy, Citra, Mosaic, Simcoe, and some homegrown hops to mix and match with it.

@stickyfinger +1 for fermenting at 63. I pitch 1318 at 66f and let it rise naturally. It can get up to 74 or 75 during peak fermentation. I am wondering how it would behave on the lower end.

Going to make a NEIPA probably using 10 oz of it.

I bought a pound recently and am wondering what people think of this variety. What flavors do you perceive? Is it potent? I am planning on making an IPA with it.

Ouch

@pshankstar Thanks for the info!

Isn’t that about 800k USD?

Where is this coffee roaster? Been planning a trip to Other Half in Bristol and am wondering if she is close by.