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I'm waiting for a vial to be delivered next week, if I like it maybe I'll go for the non clean one

Everything that thrives in wort will die in a 100°C 60min boil, so to our purposes wort is sterile, obviously Corona is not going to settle in your wort 😅

It's actually possible, I did it on purpose on a IS, it turns out that in that beer it flocked really poorly, so it may be related Although getting more attenuation is easy, step mashing plus adjunct sugar additions should make a fairly dry beer

I will take a look to see if there's another formula for less temp and more time, even of I have to spend an hour or more, at the end is better for me as my issues are related to space so if I can avoid having another kettle laying around, that will be great

The pressure cooker is really needed or there are other alternatives?

Mines doesn't even have a second o-ring hahahaha never had a leak though

I have 6 fermenters actually full (a couple for long term ageing) and filling my last one tomorrow, so yeah, it seems to be the only good thing about Covid hahahaha I think I been brewing more experimental stuff since the first lockdown, maybe it's just me but I think more people did the same, a...

My Cascade is really but really, grapefruit forward but it's from a local eco farm in my country so it may be pretty different from any other Cascade

Tomorrow I'm brewing a raw ale, my first one, I have a Brett B vial that maybe goes in there once is fully fermented

Kveik IS yeast, it belongs to S. Cerevisiae and it belongs to the genetic group "Beer 1" like many other strains, saison yeast in the other hand is classified in the group Beer 2 which is closer to wine yeast So not only kveik is yeast, but it's closer to your regular ale yeast than saison is...

If I don't know the yeast, blow off tube, you never know which yeast can blow the lid off

Taking in to account your FG, it may take up to a year so check every month of two

It can smell bad, to me, most vials do smell bad. Brett, like any other yeast will produce half a volume of CO2 per point of gravity consumed

You can try using it for the same beer, with time it will adapt better to what you're brewing

Because it builds up more pressure than the one the bottle is designed to hold and resist

Today I took another sample because the souring phase is probably finishing so I wanted to see how much sugar it uses for the acid production. I got an SG of .009 points lower than the OG, I don't know what pH I have because my cheap pH meter just shows random values that change all the time...

You can freeze them and thaw them before you use them and just do whatever you want as if they were fresh, dry them, pickle them, ferment them, etc

I will update my weirdest ingredient, artemisia absinthium

Worst, my parents, both macro lager drinkers foe years, "this doesn't taste like beer", duh that's the whole point, if any of my brews ever taste like their favourite beer, I'm out hahaha Best, my buddies came for a bbq, I pulled some samples from a couple fermenters, one was an Imperial stout...

Is your brother drinking all your homebrew? Hahaha