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I'm interested in brewing this. Any tasting updates? Also, did you brew the same recipe linked in your first post?

Please report back. I've had a couple similar batches recently so I'm curious to hear how yours goes. If I was you, and this batch still gives you the high perceived bitterness, I would consider simplifying the hop schedule just a bit to help determine which addition is giving you the...

This is fascinating as it seems to go against most of the stuff I've been reading lately. I have heard people prefer to add dry hops at lower temps, so I'm wondering if kveik fermenting at high temps is why you suggest this? Or when you say "all beers", do you mean all styles, yeasts, etc? I'm...

I'm not sure how experienced you are so what is your process like prior to bottling? My first couple batches I had issues with transferring too much trub at each step of the process which ultimately ended up in the bottles. Now, I just brew larger volumes and leave this behind at each step...

I feel the same way. I'm not sure it's really worth it to me either. I put it in a couple of batches and I'm not convinced it made a huge difference. I suppose I need to experiment with the same recipe a few times to definitively answer that.

In case the other posts didn't make it clear, I think you are fine as long as you cool the beer prior to adding gelatin. When I add gelatin, I rack from primary to keg, chill to 34-36ish F, then add gelatin to cold beer. After about one week, the beer looks significantly better and by two weeks...

If I remember correctly, it was about 67C (153F) for one hour.

Mine was about 79%.

Not really clumps. Just seemed like larger grains than what I'm used to. Glad you're enjoying it though.

This matches my experience with the yeast pretty much exactly. I also noticed the yeast looked a bit different from what I was used to. A darker tan color and bigger clumps of yeast. Maybe I'm just used to Fermentis yeast, I don't know. Also, my brew attenuated a touch more than I would have...

1/2 a pack for a 5 gallon batch is plenty. I pitched a little less than that in a 1.048 beer, had activity in three hours, and reached final gravity in about three days. My friend pitched at about the same rate in a similar 240L (60ish gallon) batch and got similar results.

Sampled this last night and it is tasting very nice! It's cold conditioning in a keg so not fully carbed, but after a month it's almost there. It's smooth and chocolatey just like I had hoped. A bit more roasty than I anticipated, but it is very solid. Another month and it will probably be more...

I just started drinking my Voss Kveik (dry yeast) pale ale. I intended to dry hop at high krausen, but most of the krausen had already fallen when I opened it up less than 24 hours after pitching the yeast. I threw the hops in, let it sit for a couple days longer, then kegged. Now, two weeks...

Something else to consider is how much yeast/trub will end up in the bottles if you bottle it really quickly. I kegged mine way too fast (after three days) and wish I would have waited a week longer just for that. It also tasted a little green after a week in the keg. It is now about two weeks...

What do you get from it in the finished beer? Also what percentage of the grain bill do you use it in?

Brewed basically this today. I made mine a little bigger (1.072 OG), reduced the roasted barley a touch as some of the early posters suggested, subbed the flaked barley for flaked wheat (what I had on hand), and used Columbus for bittering hops because that's what the Lefthand site says. Im...

My thoughts exactly! Best of luck to you too. Report back and let us know how yours turns out. I'll do the same.

I understand what you're saying, but that is a completely different recipe. Probably a very tasty one, but I am leaning towards brewing something closer to the Black is Beautiful homebrew recipe, just to see what I get. I'm thinking I'll probably sub flaked wheat for flaked barley and the choc...

Thanks for posting these. Just so you're aware, the homebrew recipe is missing the 5.9% dextrose/corn sugar.

I just stumbled across this today in my Google feed. I'd like to brew it as well. Anyone with a lot of experience brewing these big stouts want to guess how these two recipes might differ once finished (assuming the same starting gravity)?