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I use it for kveik brews as they can stall or be pretty sulphuric. I only use it in starters, again, with kveik. A regular strain shouldn't need them unless you're underpitching in a high Gravity wort but if you pitch enough yeast, it should be needed

Did you used no barley malt? Maybe you can try adding at least a 10% the total amount to aid with the enzymes as there's a lot of unmalted grains in your grist, maybe some pilsner can do the trick

Just brewed a simple, low OG brown ale, hitted all the numbers

That's something to consider, the one I use is way bigger than what I would need for that reason, so hops can expand nicely and offer a bigger surface. It works way better than the hop bags I was using before

Only yeast that has the ability to survive dried, can be dried, there are no studies outside of kveik and landrace yeast so you will have to try it by yourself. You'll have more luck with not so domesticated yeasts, maybe saison can be dried at home as they are pretty old but you need to know...

How tart it goes is something that isn't fully studied In my experience it has nothing to do as I have different beers with the same yeast and some are more tart than others, I add the same amount if nutrients. It's probably more related to yeast health, the grist, initial pH and so on. The...

There's no traditional Oslo. Oslo is an isolate from an Eik & Tid (Oak and time) bottle, they use several kveik cultures mixed by themselves at the brewery, Oslo is claimed to be part of a Hornindal blend, not the Hornindal culture (#5) but a mixture of different kveiks from the area of...

If you add enough nutrients, including DAP, the kveik ferments whatever you want, I've fully fermented (with a common attenuation for that strain, so no stalling) as lower as 1.040 OG

I'm actually planning on the same thing, my idea is to use half the amount I use for impys

Galaxy focused IPA with other Australian hops as a suport role and fermented with a Hornindal isolate

I personally find that some beers need a couple more days as I dry hop to taste, from the 2nd day, I sample daily until it's up to my taste

I plan on doing the same, but one step at a time, I don't trust myself that much yet hahaha

I started with all grain, first beers weren't great but you have to do things to learn them

And it's far more hygienic and efficient, as any other modern souring method by the way, I found Philly sour the most straight forward souring method, co souring and post souring are better in terms of final result but not as convenient as Philly, but way more convenient and clean than kettle...

I just drank an IPA I made with pils as base malt and a 20 minute boil, no DMS at all. Some malsters maybe require such long boils but with the local malster I use or Weyermann, I had no issues

7 gallons making 1 gallon batches so 7 different beers

You'll get some milky/caramel notes from the bacteria

Then there's bacteria in there but as they don't use that much hops in the original beer, it's probably really hop sensitive, just sanitize properly the cold side equipment after using and you should have any issue with it

Where did you get your Hornindal? There's a wide variety of isolated and blends (w/ and without bacteria) available, and then there's the original culture.

If I'm not wrong, yeast doesn't die until 48°C