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That’s part of the beauty of Kveik in they don’t need a diacetyl rest (clean up period). The yeast flavor you're experiencing may be the yeast being slow to drop out. If you’re wanting a clear beer with very little suspended yeast and fast, consider using a little gelatin as a fining agent and...

I’ve used Voss with my session NEIPA and my Dry Irish stout, both Omega Voss and Lallemand’s dry Voss with good results. I use a brewers heating belt and ferment at 95F and under pitch to get the most esters out of the yeast. 5ml of slurry to 3G of wort. Both beers finish in 24-36 hours and...

I’m fermenting a dry Irish stout now. SG was 1.050. I pitched half a sachet of Lallemand’s dry Voss without rehydrating into my wort at 95F. It was fermenting within 2 hours. I hold at 95F during active fermentation. After 24 hours I was at my target FG. This is my 3rd batch of a dry Irish stout...

I shoot for 100ppm Cl ions to 50ppm SO4 ions

I see nothing wrong with this. You’ll be the final judge when it’s finished to see if you like the mouthfeel and hop aroma and flavor while not being a bitter bomb. I do 2.5G batches too. My session NEIPA recipe I follow the water profile outlined by Martin Brungard Zymurgy May/June 2017 pg 35...

I always start with distilled water which gives me a blank palette to add the minerals in for the water profile I want for the style of beer I’m brewing.

You can pull the plug on the heat as soon as it hits FG. For my 3G batches I’m stopping the heat about 36 hours after pitching the yeast.

Here is the tasting review from these dudes.

I have a piece of reflexit to lay on top of kettle with a rectangular flap cut out for the top of Sous vide stick to clear. I also turn the display side of stick with adjusting thumb wheel facing away from the flap to prevent steam from collecting on the sous vide display and/or reflexit flap...

Instructions don’t mention sanitization or dechlorinating the water. I’d be surprised if this beer doesn’t finish with off flavors.

Depending on the volume in the kettle I either hang spider on side of kettle or let it sit on bottom of kettle to ensure the liquid level is between min and max marks on the sous vide stick. For BIAB don’t sit spider on kettle bottom while heating water with gas or electric burner or you might...

I do it with my 5G BIAB mashes (Target vol into ferm is 3G). I use an Anova sous vide stick inside a stainless hop spider to keep grains out of the device and sucking my BIAB bag into the stick. The sous vide stick isn’t powerful enough to heat up to mash temps but can hold mash temps after...

I experienced this a year ago with my session NEIPA when I switched to Galaxy for my dry hop. I was on the verge of dumping the batch as it was indrinkable for me. After some research, I learned that Southern Hemisphere hops like Galaxy can produce many more suspended polyphenols which gives a...

If you liked Voss in your NEIPA try Hornindal Kveik next. It will really juice up that NEIPA with same fast turn around when fermented hot.

I just did a session NEIPA using Hornindal and it turned out great. Fermented at 95F. It hit FG in 2 days. Dry hopped 2.5 days. After a 2 day force carb I was pulling by first drinkable glass 7 days post brew day. I’ve historically used Voss Kveik for this beer with the same quick turn around...

Valid point. Another member of my homebrew club thought it was too one dimensional.

It’s a session IPA and why it’s more hop forward than a pale ale. The Citra, IMO, comes through nicely. For the later poster asking about price, at my Costco in NoVA it is $19.99/case. The price is right!

If you want to geek out on dry-hopping here is an informative paper by Scott Janish on the topic http://scottjanish.com/wp-content/uploads/2021/04/TQ-58-1-0402-01.pdf

I’ve done session NEIPAs going kettle to glass in 7 days fermenting with Voss Kveik at 95F.

For NEIPA, Voss Kveik fermented hot for the esters and the quick turn around. Prior to Voss coming on scene it was Conan.