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Was wondering if you think that kveik will continue to evolve outside of Norway? Seems that the homebrew community around the world and some yeast labs have taken a serious liking to kveik. From what I read in Lars’ book, the reason kveik evolved so well over the years was it was hand selected...

Thanks- Yeah I’m going to get into drying at some point, I have some other strains of kveik too that I want to dry out. Just strapped for time at the moment - barely able to get some brew sessions in, so the packs are pretty easy.

Brewed a wet hop beer recently with my backyard cascades and Voss that came out nice - 4% pale ale. Fermented at 95 degrees in my garage. Added yeast nutrients and fermented down to1.008 Brewed my Citra pale ale today and fermented with Voss, will update soon. I’m digging the ease of Voss in...

I wonder if the price will be in line with other dried yeast. You can also buy a bunch of dried kveik strains on eBay.

Has anyone noticed that the citrus aroma this yeast kicks out fades over time? It was super strong during fermentation but subtle in the finished beer. Hops were all cascades homegrown too, so that might play into it.

Compost but in a closed system - I used to just compost in my open piles, but noticed critters were getting into it which can get out of hand quickly. Constant food source for rats, not a good idea.

Saison-Kolsch or Dry hopped Blonde Belgian Table beer - dry hopped session ale It’s easy to go with a Belgian yeast on one beer and American or British on the other to get two different beers. I used to do it a lot to get variety on a 10 gallon batch.

Snifter- I feel like you can get the best aroma and easy to swirl without spilling.

Just brewed a pale ale with all homegrown cascades following a russian river recipe. Hit it with Voss and some yeast nutrients since it’s only 4% ABV. Fermented at 95-100 in my garage. Hydro sample had the orange flavor and took it down to 1.008 (Iprefer dry beers) but could be from Cascades...

I’ve tried two lager-like beers with Lutra and it’s not as fast a turnaround as they market that kveik. Plan on cold conditioning it for at least 4 weeks. Both my beers took a while to clean up visually and flavorwise. Think of a similar timeline as US-05 with Lutra.

A cheap beer (if you are talking about cost) I buy all the time is Bitburger Pils - 4 pack tall boys $5.99. Solid German pils and easy on the wallet.

Kveik. I’d recommend checking out Lars’ book: https://www.brewerspublications.com/products/historical-brewing-techniques-the-lost-art-of-farmhouse-brewing?gclid=EAIaIQobChMItun5jt-18gIVSVtyCh0J1A2zEAAYASAAEgIEq_D_BwE

I’ve been brewing with kveik for a couple years and always add champagne yeast at bottling - I actually keg condition. I had too many uncarbonated batches in the beginning.

I haven’t noticed that, but I’m usually tasting a little early on my beers and they can be cloudy and more yeasty for the first couple. Might just be natural settling in the keg.

I use a keg hopper similar to this 842386 - Keg/Bucket Dry Hopper but shorter since I make 2.5 gallon batches. when making NEIPAs I will just do a ton of flameout hops, then just dry hop in the keg. I can fit about 4-5 ozs which is plenty. No hop creep - the keg usually kicks fairly quickly. I...

That makes sense, I have a few new ones to try - Arset and Opshaug. I totally agree with your Vision, I just haven’t found a kveik that I want to stick with yet - they are amazing for IPAs and beers like that, but I’d like to just have a clean, easy kveik to use for 90% of my styles. Have you...

Thanks, so I take it you’ve become a fan of kveik?

Did you ever explore other styles?

I’ve been brewing with Avangard Pilsner for the past 4 years with no issues on short boils - great malt. I buy a sack each year.

Augustiner, S23, 34/70 & S189 Those are the ones I’ve had the easiest time with - I don’t have temp control but live in New England and my basement gets between 50-60 in winter and then I lager in the garage in a keg which is 35-45. I only do lagers in winter, so I was excited for Lutra, but…