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Looks delicious... What kind of IBUs did you get from that? What was ambient temp like there in NY when this fermented?

The grain bill is basically the same as the original one but you increased all of the non fermentable stuff (crystal, roasted barley, choc malt, lactose) by about 1% each. This might be why your FG is higher. I don't know much about M-42 yeast... does it attenuate as well as US-05? Mash temp...

This sounds interesting. Care to share more details? What was the hop schedule like? How about fermentation temps?

I've done a couple fruit beers. If I was you, I'd freeze it first then heat treat it. A lot of fruit contains wild yeast and bacteria and will ferment on its own if given the chance. You might be fine, but I wouldn't risk it if it was me.

So much amazing info in here! Ive got another recipe question... I was able to get 100g (3.5oz) each of Galaxy, Mosaic, and Citra. Do you think I should split them all equally and use all 300g (10.5oz) in a 1:1:1 ratio? Or split them in a different ratio like 3:2:1 (8.8oz total) or 2:2:1...

Just in general, yeah. Any time oxygen might come in contact with the beer. I assumed the layer of Krausen couldn't hurt. Mayne I'm wrong though. Also, I racked to the keg from under the krausen the only time I used K-97.

OK, back on topic. My thinking with K-97 was that the krausen might help protect the beer and prevent oxidation. It might also help with the hazy appearance. Not really sure though.

While we are off topic... This is assuming shutter speed is kept constant after each of these adjustments. Otherwise, on many cameras, the shutter speed will just increase to compensate for the increased ISO sensitivity and larger aperture to "correctly" expose the picture (the same as it was...

I like the idea of mixing S-33 and S-04. Hadn't thought of that particular combination. As Eltes said, K-97 seemed like an interesting choice. I used it in a kolsch and was very happy with the results. It was fairly clean fermenting, super hazy, and the Krausen just refused to fall. From what I...

This is EXACTLY what I was thinking. S-33 has a bad reputation for stalling out and finishing too high, could be a headache. S-04 seems the safest, but I love how fast and easy Kveik is. Hmmm...

I'm working on a recipe for my first NEIPA and wondering what yeast you all recommend. I don't have access to liquid yeast where I live, so my choices are basically what I currently have on hand. That is... Voss Kveik, London ESB, US-05, S-04, S-33, K-97, and T-58. Any of these (or a...

Bought a package of this a couple months or so ago in response to a yeast shortage (thanks Covid). Trying to figure out what to do with it and stumbled on this thread. I considered using it in a NEIPA or an ESB. As has been said, this yeast gets pretty bad reviews so I'm a bit hesitant. I'm...

I brewed a pale ale and pitched Kveik yeast for the first time! So excited! I got to brew with a new friend who is very obviously bitten by the brew bug. I love sharing my knowledge and seeing where he will go.

That sounds... delicious, interesting, and potentially dangerous. I like it!

Brewed 5 gallons of 1.048 NE pale ale sort of beer yesterday. Pitched half a pack (5ish grams) and saw bubbles in the airlock within three hours. Added biotransformation dry hops this morning and krausen had mostly already fallen (less than 24 hours after pitching). Plan on kegging in two or...

Good to know, thanks for the feedback! You think I should pitch less? I'd like to get some of those juicy orange flavors. I'll be pitching warm and room temp can get relatively hot here in SE Asia.

Sorry to hear, man. I had my first dumper not too long ago. My last batch was a nightmare to cool because my plate chiller got clogged and I didn't have any other means of cooling. I just kegged it today and it seems to be doing alright. Overall though, I'm still feeling pretty positive and...

That's what I'm finding too. Now, I usually try to make sure each ingredient that is added has a purpose. Instead of adding/blending multiple things for the same purpose.

I'm using this yeast (for the first time) in a 1.052 pale ale tomorrow. Planned on pitching about 5g in this and saving the other 6g for a slightly bigger NEIPA I have planned. We'll see how it goes. On a different note, if it ferments this fast, when are people adding dry hops for...

Someday, I hope to have the experience/skill/ability to utilize your second method. I'm just not there yet. I can close my eyes and picture exactly what I want, I just don't know what ingredients make "that". On a side note, when I did the eyes-closed/visualization thing, for some reason I got...