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Nice name. 🤣

I've only used Imperial's Loki (it's a Voss strain). Made my best beer to date with it - a "Belgian" Golden Strong (without the Belgian yeast so... a Norwegian Golden Strong?) It was a very simple smash recipe brewed to OG 1.081. Pitched at 85F and held it around 90F for 3ish days, then...

I was surprised, too--especially with how long it took to get to 1030 from 1081. The Strong Ale (also 1.080) got about 85% attenuation and finished up at about 1.012 - 1.014 (can't remember exactly, will have to check my notes). I suppose I could get less attenuation given the 3% midnight wheat...

I can give you a few! Not following any BJCP description format, just sharing my impressions: Overall this beer has greatly exceeded my expectations. At a little over a week in the keg, it has become refined and extremely easy-drinking. Tons of flavor still, but it melds together better now...

Second update: Just checked it. Flavor is unchanged from yesterday. Gravity is now 1.030, so it's moving albeit extremely slowly for Kveik. Temperature is 90F. Wondering if I should just leave it alone, pitch a highly aerated "starter" of kveik (I have some slurry left in the fridge that I could...

Update: This one is going much more slowly than the first Kveik Golden Strong. As of yesterday, I was at 1.032 @ 80F, which is only about 61% apparent attenuation. If I'm able to match my NGS (Norwegian Golden Strong) attenuation percentage, I should finish around 1.013, which would be awesome...

I used Wyeast 1056 on that one. It attenuated well, but completely gave up at bottling. The whole beer was a mess (flavor wise) after having sat in bottles for a year with no carbonation. A couple months ago I went back and opened each bottle, and pitched champagne yeast into each one and...

I wasn't sure whether I should post this question under Bottling, Fermentation & Yeast, or General Homebrewing. Since I'm primarily concerned with flavor contributions and stability with using this yeast, I thought here might be the best place to ask! I brewed an 11% barleywine about 35ish days...

That's a great idea! I just might do that. Will see how it tastes post fermentation but it sounds like it would make a great compliment

Brewed it yesterday! Here's the rundown: Technicals - 5.25g batch OG: 1.081 FG: 1.013 - Attenuation ~85% (ESTIMATE) ABV: 9.03% (ESTIMATE) SRM: 30.8 (ESTIMATE, not exactly sure the color of the homemade candisyrup) IBU: 32.2 BU:GU ratio: 0.40 - Slightly malty Ingredients: 80% Efficiency (woot)...

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)...

Right on Jayjay. I'm excited. That sounds like a winning flavor for the style! I tweaked my recipe and am considering this instead of the Pannepot-esque clone: For the Sugar adjunct, I plugged in 2 lbs (though it'll be more by weight due to water absorption in the syrup). I'm estimating 90L...

Thanks all! InspectorJon, I swore off making candisyrup/candisugar around this time last year after a huge, sticky mess and a pretty crappy Dubbel. I was basically just making carmelized sugar before. However, with lockdown and my ingredient pantry now featuring some DAP, I decided to give it a...

No, not really :P It's just what Candisyrup was suggesting. But I did hear a beersmith podcast more recently saying that these low rests can be a waste of time. Maybe I should swap it out for a 75 minute mash at 149, followed by a mashout (my standard Belgian mashing schedule). I like being able...

I agree, I should just see what it produces without spicing or yeast mixing/weird fermentation schedules--to establish some base flavors that I can build on later. Here's what I'm thinking for the BDS: (Pannepot Gran Reserva recipe from Candisyrup) OG: 1.100 (75% brewhouse efficiency) FG...

I had an idea this morning as I was plugging my ingredients into Brewtarget.... What if one were to brew a Quadrupel and pitch a blend of Kveik AND a traditional Belgian yeast (like WY3787 Trappist High Gravity or WY3522 Ardennes)? If it's pitched and held in the low 60's in a fermentation...

Good point. Though I mostly avoid it in my traditional Belgians, maybe this is a good beer to “spice” in the BK to try and work in some of those phenolic characteristics? I think I’ll give it a go. Not entering any competitions and just want something dark, dry and strong to accompany our...

I just finished a Golden Strong Ale grist with Loki Kveik, fermented at 92F and it is easily among the top 5 tastiest beers I've ever brewed. I went grain-to-glass in exactly 5 days in an attempt to see if a tasty, high gravity beer (1081 OG) can truly be made in such short time. It actually...

Ugh, I was super distracted when I posted earlier. Oops! I meant DMS. Any surviving DMS in the 1.2L starter that could impart a cooked corn flavor given the super simple grist bill of this batch. Is that likely to be an issue? I'm guessing not since a lot of people pitch at high krausen and...

I am brewing a 5 gallon batch of 1.080 OG "tripel" today with 100 pilsner malt that I'll be fermenting with a starter of Loki Imperial Yeast. I just made the 1200ml starter from DME and pitched in the yeast. It just occurred to me that I'll likely be pitching at high krausen in about 6 to 8...