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The abovementioned suggestion of a split ferment is pretty cool. Get some cocoa nibs & lightly roasted coffee beans to bring forward the roasty notes in the malts would be cool. Maybe some vanilla, and since you don't seem afraid of adjuncts, add some lactose for body..

Yeah it does explain my last two brews reading awkwardly too, even though they seemed closer to what they should've been. Thanks!

Same with my pales. Bottled after anywhere between 1 and 2 weeks, but they are optimal after another week in the bottle

I did just now and it did seem to go a few points under zero with 20C water. Is there a way to re-calibrate?

I have but in dedicated fermenters, and the only tool that's used between all is the racking cane (which hasn't touched this beer) and the wine thief (which hadn't touched it till I took this measurement) and they get cleaned and sanitized properly.

This happened to me this week with S04, chewed thru a 1.072 stout in 2 days @ 66F..

Hey guys! Last tuesday I brewed a Pumpkin Stout that, according to recipe, should've fermented from 1.072 to about 1.018 (lactose added) over the course of a week, using S04. Funny enough, I just took a reading (2 days in) and it's already at 1.014. I'm fermenting under temperature, 19C / 66F...

@TypicalNerveCell active fermentation, but no blowouts yet..

From a bartending perspective, moved into brewing. The higher proof vodka (if you can get Everclear, do it), the faster the extraction. Volatile oils in citrus peel will be captured within 24 hours, letting it sit longer doesn't do much. If you can use a sous-vide setup, you can even do it in an...

Has anyone encountered a chalky mouthfeel / finish with this yeast?

My second batch fermented out in 3 days (1 x 11g pack for 10 gallons) and will be kegged on Monday.. Grain to glass in a week, love it!

Awesome, I'll check it out :)

Hey guys, I've got my basic water analysis done and I'd like to start using brewing salts (should be arriving soon). My question is, the volumes of additions that are given by software like BrewFather or BeerSmith, do you add all of these to the mash or do you split them between strike & sparge...

For me it's mostly a fruity, Pinot Grigio like aroma more than a flavor. Definitely also getting heaps of orange in the first stages of fermentation. Got the second identical batch fermenting for 24 hours now, already went from 1.051 to 1.019!

That sounds delicious!

Bottled and tasted my finished Kveik Pale Ale compared to the US-05 version and they were surprisingly similar! I'll take the 5 day process for commercial purposes though :D

Has any of you brilliant people ever used Bee Pollen in beer? I found it after hearing it being used in the cocktail world a lot. After tasting it i'd say the flavor would work well in a Belgian style beer or Berliner..

Hey y'all, We're in the market for a 4 tap commercial kegerator. I really liked the specs on the Komos V2 from MoreBeer Pro, but they don't sell in 220V/50Hz. Does anyone have a great suggestion here?

Got that wine nose too, very strongly! Love it! It definitely has a very different profile from the standard US-05 ferment of the same recipe, but I enjoy it immensely. Kegged it today, added some gelatin to clear it up, will carb tomorrow and bottle on Thursday. I'll shoot some pics.

Tasted my Voss Kveik APA after three days and it has a very fruity almost wine-like nose to it. Different but very pleasant. It also seems that the bitterness is less pronounced