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Plan on doing a brut in the near future. Has anyone ever done one using kveik yeast...if so how did it turn out?

I brewed a dunkelweizen Sunday and pretty much hit my numbers dead on. 1.055 og I was shooting for 1.056. Unbeknownst to me I grabbed the wrong bag and instead of putting yeast nutrient in I put yeast energizer 🤦🏾‍♂️. Now my fermentation has not started and it has been well over 24 hrs since I...

I'm in!

is this still for sale?

Nice!

I'm aiming for nice pillowy mouth feel

Whats is the best water profile for a neipa

I get it from my LHBS. I was also thinking of switching that and using safale 04.

1.074 and I am using Wlp-067. I still wanna bring that OG down to around 1.065

I looked at that as well and I scaled everything back. I scaled my 2 row to 10 lbs and WW to 1.5 lbs. I am going to add more hops thus was just a starting point for me to see if I was headed in the right direction. And yes I am going to keg this. Bottling days are over for me lol.

I wanted yall to check out my build for a simple Milkshake IPA. To me its look alright but I feel like something is missing. I am entering this in a competition we are having in a brew class.

This is spot on from what I see also a great article 👍🏾. Let me know how that beer turns out!

Does anyone have a solid AG polish beer recipe?

Thank you! I was leaning towards the spike but wanted to hear some first hand opinions about both fermenters. On a side note.... I plan on doing a rye this weekend. First one ever so this is more of an experiment for me more then anything else.

I have been going back and forth between these 2 fermenters and wanted to know if anyone has or have used these fermenters before. I am looking to step my brew game up as im planning on opening a brewery in the near future. So getting familiar with this equipment would help tremendously also...

Good thing I forgot to do it then lol

I used 2 packs. Everything I read I could never get a solid answer on whether to use 1 or 2 packs. Plus i didnt do a yeast starter so I figured I would play it safe.

3.8 is a very mild sour if any honestly. You will start to really get that sour taste around 3.6 3.5. I don't think it is ruined bring the temp down and give it a few more days.

I didnt plan to shoot the temp up that high. Kveik will still work on the low side and high side of hefe yeast.

A hefe with a little bit of a drier finish to it.