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I know this is an old thread but look on Ron Pattison blog his series about British Lagers, British brewers used the same yeast of Carlsberg for their lagers, there is an exception of Whitbread, they brewed a lager with an ale yeast.

Can't link it right now but Mike Tonsmeire published an article of water analysis of Tree House beers on BYO last year, I don't remember the issue, I think he also posted it on his blog.

Looks great!, What procedure do you follow?.

For centuries Nords have been drying their yeast at homebrew scale, Lars has instructions on how to do it specifically with Kviek: http://www.garshol.priv.no/blog/393.html

I would like to start this thread for reports and experience of people using this yeast, according to BB Oslo is an unique Kveik yeast strain that is bottom-fermenting closely related to S. pastorianus, S. uvarum & S. bayanus and ferments at 98F/37C producing a beer that tasted like a nice...

I will look for Wai-iti next time!, i have on hand Nelson, Motueka and Pacifica.

Awesome thanks!

Anyone can share the recipe that BYO uses for the NZ Pilsner?.

Scott Janish has done it you can see on his latest blog posts.

What the industry wants to call it, I still agree to Ron Pattinson. The BJCP explains this better: The most general categorization of beer styles by yeast type is a modern craft brewing phenomenon. American brewers and most other craft brewers call beers ales if they use top-fermenting (ale)...

I will open the can of worms: Is Kölsch an Ale?

Yep I’m in!

I have been experimenting krausening saving wort from brew day and calculating using brewers friends tool and transferring to a keg using a randall to avoid oxygen. I have only used a spunding valve when I do keg spunding with the remaining 4 gravity points of fermentation.

They also advocate step mash and clear wort in the fermenter for head retention.

Man that’s a really cool idea. Did you ask by mail?, how much is the recipe?.

Looks awesome I’m in!

I know.

I do not know him personally, his beers look worthy medal.

He is like the founder of LoDo, he said he get this foam and clarity with a short protein rest and step mashing.

Was thinking of trying super clean lager yeast.