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Thanks! So it can be done with a household pan. I know candy makers use copper so I had doubts if Stainless would work, so is great to know it does. Do you think a wooden spoon will resist that heat? Already burned one myself so I can't burn another without getting in trouble at home hahaha

Those recipes sound really cool, do you use any specific type of pan to do it? I don't want to chose the wrong one and end up with a pan full of burnt caramel hahahhaa And the nutrient needs to have DAP in it right?

I leave my saisons that are blond, no dark saisons here, for a month, my tripel for 2 months at least, never experienced meaty off flavours or anything related to autolysis

HB Spelt Saison, really drinkable with some nice citrusy notes that I'm definitely pushing in the next batch with a late DH

It makes sense, it seems is really pitch dependent so I guess when bottle conditioning, we are "underpitching"

Did you noticed any more sourness? Or once it's done fermenting, doesn't create more acid when eating simple sugars?

Fermented at 36°C in a IS, no esters at all, to be fair it was really malty and hoppy so there wasn't much space for it to play

You always have to add the AA% of the actual hops you're using, so you need to adjust the hop amount to match the desired IBUs

Some southern hops (plus citra) and yeast for me today

It doesn't have to be sour, if let's say, you only have brett, it will never go sour as long as it's not exposes to oxygen, and it would take a couple months to show activity, although it should start dropping SG soon if it's brett

What does it say in the package? I don't have mine yet, probably arriving monday, but I would treat it like the package says, if it says nothing, just do what usually works for you with dry yeast, I take it out 30 minutes before rehydration

They offer more complexity because they offer more variety which let's you play more with yeast I use dry strains unless I need a specific strain that is only available through it's liquid form

I'll be brewing a kind of hoppy sour so I think I need some sweetness to play with the sourness So basically, I will be "controlling" how sour it will be with the amount of simple sugars?

Thanks! I'm planning on mashing high and short to try and have a beer with certain sweetness, should I add some simple sugars so the yeast has something to eat easily while souring?

My first Kveik beer turned clear in a week without cold crash, it flocked pretty fast, but next time I made an IS and it's still hazy in the bottle after a couple month, fresh pitch from a packet both times and a similar recipe, the first one a stout and the second an imperial, crazy how this...

The calculator tells me to pitch less than other lallemand yeasts but for what's been shared here, it needs to be overpitched, right? One more thing, does it attenuate a lot? I'm planning on staying at the 6% ABV mark

Which pitch rate do you think it's right for a 1 gallon batch? I'm thinking about adding the whole pack

You can try and get a kettle made of copper, I want to brew with open fire and if I ever do it, I will be using a copper kettle, I think they are used to cook certain sweets as caramel doesn't stick to it And in Mexico they cook carnitas in giant copper pans

I agree with you, souring in the fermenter with a non hop tolerant strain is the way to go for me, I'm souring a belgian witt right now, it's bringing a great citrusy feel. But I post pitched the lacto to allow the yeast to have some character and presence in the final product

You shouldn't leave unfermented wort for so long hanging there if you don't want wild stuff in your beer. Maybe those off flavours come from another organism that isn't your belgian ale yeast. 1 day or two will be ok most of the times but when you enter the 3-5 days other organisms start...