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Make a hop tea, reduce it as much as you can so you don't dilute it that much, add it and done. I have wormwood at home, but I would recommend you the hop tea rather than the wormwood, as it's more natural to a beer and will introduce flavours that will fit better

Buckwheat (it has wheat too) Farmhouse ale fermented with a non purified culture of Simonaitis, this yeast dropped like a rock

My latest brew, a sahti fermented with Nystein kveik

Any individual study ir experiment has to be taken with a pinch of salt, the taste can change a lot due to a lot of factors, maybe americans prefer one thing, and europeans the opposite, educated people will have their palate kind of educated in a certain direction, while a random person who...

Farmhouse ale made with Jovaru and with green tea added at secondary

A nice glass of best bitter

This is how Orval used to brew, but in an open fermenter, and that's how they ended up adding Brett because when they cleaned and sanitized the fermenter the beer lost it's character, just a fun fact

Westmalle brews their tripel all pilsner selecting the malt each crop so there's a chance it can come from different suppliers and crops. As far as I'm aware, they add all the sugars at the copper. The OG is 1.080 and the FG is 1.008 so adjust the sugar content accordingly, don't be afraid of...

My last ordinary bitter, it's nearly a best but still pretty sessionable

It may not be the same yeast but it can still be a clone or "to style" if using kveik (or any other yeast family really) as long as it fits the bill in terms giving the same experience overall. I mean to actually make a beer that's exactly the same, you would need exactly the same ingredients...

So one of the most used yeast in NEIPAs is dull to you? I think a good idea for you would be to work with it a bit more, with temperatures and such, it may not be fitted for a stout but it definitely isn't dull, I'm not criticizing you in any sense, don't get me wrong, I just think that your...

English IPA hopped mainly with EKG and a bit of Saaz, carbonated at 1.5 CO2 vol to try to get some "cask" feeling

I mostly brew with kveik and Lithuanian yeast so I'm used to top cropping (drying) and using, top cropped yeast it's nearly pure yeast so yeah, it's way more active than lab yeast that has travelled and so on

I asked because I have in mind a similar idea to harvest top krausen yeast from the blow off tube hahaha but the CO2 instead of going to a keg, will get out through an airlock in the jar

Are you harvesting yeast?

We don't have 0.5%ABV unfermented fruit purée yet here in Europe although I think they will start to appear this year. I don't personally consider that a beer, a beer cocktail in a can? Yes, but that's not beer. I thought it meant regular fruited sours actually fermented, those are hard to get...

Are they making sours? Because acidity affects head retention and creation unless you carbonate it at a bazillion volumes of CO2 like belgians do

Set up to dry some Hornindal isolate from WL (harvested from a stout so it's pitch black but I use such a small amount that it won't affect the colour in any way) and made two starters, one for Laerdal (original culture) and Jovaru, the original culture too, I'm really looking forward to brew...

I think they stay in a hedge like form if they can't climb anything. Lars Marius Garshol once described a hop vine covering a wall, I don't know were or if it was actually there or the brewer told him they used to have that hop plant

A homebrewed ESB, tastes amazing and the bitterness makes you want more