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Thank you! That's good to know. I've had a fruit fly infection before on a semi-open fermentation for a hefeweizen. It was 10 gallons-worth, and I thought I had done a good enough job sealing up my fermentation chamber..... nope. My original plan was to bottle this beer and tuck it away for 6+...

Thanks vikeman, that makes sense. I have a pH meter on its way to me since mine broke the other day. I'll save the sanitizer and test it once it arrives.

I had a Chimay Gran Reserve clone in my fermentation chamber with a blowoff tube. I was crashing the beer and didn't think to swap the blow off tube with a fresh airlock. Well, the beer shrunk as it got cold, creating a suction and pulling about a pint of starsan into the beer. I didn't think...

Whoops, look like I have PALE WHEAT at home (2.5#) rather than torrified wheat. Should I opt for just Pilsner malt and sugar, or use the pale wheat in place of the torrified wheat mentioned above? Don't want to add too much body, but the flavor profile of it sounds nice for the style (spice...

Nice, that sounds like it'd compliment the 3522 well. I'm contemplating a 10 gallon batch with 5 gallons receiving WY1214 (Chimay) and the other half WY3522 (Ardennes). Since the 1214 is more clove/spice heavy than the 3522, the magnum might balance it. For the 3522 batch, it might amplify and...

I usually use Styrian or Saaz in my Belgian beers for any addition 30 minutes or shorter, but I'm out. The flavor profile of Magnum, which is a German hop (so it's of the same region) is described as this: "It has subtle spice aromas, primarily of black pepper and nutmeg, and also a slight...

My logic is that I'm adding gravity points with additional sugar. Whether or not they come at the top of the boil or mid-fermentation, the sugar does the same thing, and we adjust hops to create the right balance accordingly. Since the gravity will increase with the addition of the sugar, but my...

I've been fermenting a Chimay Grande Reserve clone using the recipe on Candisyrup (CSI). The SRM is about 15 - super light. This is partly due to using my own candisyrup that I made using DAP, sugar and water. Hydrometer flask samples taste great! But the color is not consistent with Chimay...

Well I'm back at it. In the fermentation chamber I've got a traditional Chimay Grande Reserve hogging up the space for the foreseeable future. Nothing worth drinking in this weather is in my "cellar" (barleywines and quads don't sound too appealing in this heatwave!) and I'm morally opposed to...

That's exactly how I felt about the "Belgian" Blonde I brewed with a Voss Kveik. The Kveik produced an outstanding Golden Strong, a decent Quadrupel, an agreeable Kolsch, an OK Irish Red, and a bland/uninteresting Blonde ale. I really think it needs an OG of 1.080+ to shine, and preferably be as...

Right on. I've brewed this exact kolsch recipe without acid malt before and it was one of the best beers I've done in terms of style and technicals. I decided to just use my 1007 yeast, and pitched it this morning at 61F. Close enough! How did your Kveiking Wheat beers turn out, Sammy? I've...

I brewed my go-to Kolsch, but this hot weather is making my fermentation chamber/beer take forever to get down to 60F (pitching temp with WY1007). I'm currently sitting at 69F and am thinking about turning it into a Belgian Blonde instead. I've got WY 3522 slurry in the fridge and routinely...

I fell a little behind on this thread! Just wanted to post a quick update. With Voss Kveik, I've now brewed the following beers: Belgian Golden Strong Ale Belgian Dark Strong Ale Kolsch Irish Red Ale Belgian Blonde Ale (origins in "quotes" since they are not true to style other than the...

I should clarify that no money passes through me with the office beers. I pick up ingredients from the LHBS that have already been paid for, turn it into beer, and put it on tap. My time and packaging is all donated for the beer I keg for my office. This portion of my hobby does not result in a...

Thanks for looking out Vikeman. None of it is for sale or receives any compensation, but we are able to deduct expenses used toward making client gifts, supplies used in hosting client events, packaging and advertising. The beer is always free and we're 1099'd independent contractors. For the...

Haha! My wife and I sell real estate. The company owners are into beer, and we do client appreciation events in our lounge with homebrew. Last year we hosted a flight night and served 4 of our beers to our awesome beer-drinking clients - a Belgian Blonde, Tripel, Scotch Ale and West Coast IPA...

I'm contemplating another Kveik experiment--this time with a Kolsch. I've been commissioned by my office to brew a Kolsch for the lounge kegerator, but I can't resist the urge to experiment with at least half of the batch. Consider this a low tech, way less structured version of an exBEERiment...

First pour and tastings of the Kveik Quad: It's probably not fair to critique it so early (literally racked from the carboy this afternoon and crank-n-shaked at 25psi a few times), but I'm going to drink some anyway. In the name of science. Yeah... science. Aroma: Not much. A little berry...

This 10 day barleywine recipe is what initially got me fired up to experiment with Kveik, especially after having just brewed a traditional English Barleywine with Nottingham (that my wife made me pinky swear I wouldn't start drinking until Thanksgiving). I've yet to try a barleywine with Kveik...

Here you go! It's a simple one--I'll just include my brew notes for the day in case it is helpful: Technicals - 5.5g batch OG: 1.080 FG: 1.013 - Attenuation ~85% ABV: 8.9% SRM: 4.6 IBU: 33.8 BU:GU ratio: 0.42 Ingredients: 75% Brewhouse Efficiency 90% Floor malted Bohemian Pilsner (14.00 LBS)...