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I fermented at around 39 to 40 Celsius (so like 102-104 F) and it performed very well. Fermentation finished in a day and a half. No off flavours at all.

Has anyone tried pitching this dry? Info sheet says it can be done, but I'm curious if anyone has had success doing so.

My Voss Kveik IPA brewed on the 10th of October. Bottled after 9 days and then 11 days in the bottle. The orange, tropical fruit flavours and aromas that were quite strong at bottling have mellowed a lot in the last 2 weeks, and the caramalt sweetness has also been fallen back somewhat. Carbed...

Interesting. So the first crash drops the proteins out of suspension before the yeast is pitched, and the second crash before bottling drops most of the yeast out?

I can't imagine dealing with that kind of heat and humidity. It doesn't get that hot here at the height of summer. I'm basically just leaving the fermenter to cold crash at ambient atm lol

Niiice. I'm jealous of that fridge space man! And its contents! :D

Interesting about the cidery flavour from table sugar. I do notice that in my beer when it is just barely carbed. Good to know what the cause is. Do you not get impatient with the long room temp bottle conditioning and then fridge conditioning ?

That is good to hear.

What are the benefits of leaving it 4+ weeks in primary? If the fermentation was done in, say, 4 or 5 days, would there be that much more cleanup in 3 extra weeks as opposed to 1 or 2?

Thanks for the info. So I actually did have the lid off for a time - maybe for about 15-20 minutes after my 30 minute hop additions. Would that have been enough time to blow out the DMS that had been already heated into a gas while the lid was on?

Yeah, the steam did seem to be escaping at a decent rate, but it's hard to tell how much more than if it had been totally open. The difference between the boil I was getting lid on and lid off was night and day, which is why I had been leaving it on. I actually have no experience with DMS, but I...

Thanks man. Here's hoping!

The steam was still escaping under the lid. The convex shape of the lid allowed the steam to roll under the top and out through a narrow gap between the lip of the pot and the lid. It just might not have been escaping at the rate it should have, and condensing to a degree on the lid. I did have...

Hey everybody. Yesterday I brewed Revvy's Leffe clone. Despite a few hiccups (still a newbie), it went mostly OK. One of the things that has been worrying me has been the boil, however. My set up is pretty basic, and I use a hotplate to get the wort boiling. As a result, I keep a lid on the pot...

Bottled my Voss pale ale today after 10 days in the fermentor. It was pretty much at it's FG by Monday of last week, but I gave it time to clear in primary. The sample I tasted has a kind of honeyish, fruity flavour, and is a bit too sweet for my liking. Hopefully it'll balance out a bit as it...

I get what you mean. Thanks for the detailed replies! Does it make a difference if the O2 exposure is over a very limited time frame? I'm only planning on cold crashing 24 hours before bottling, so I guess it won't be sitting there for a long time with a potentially O2-laced headspace. I'm...

I was more thinking that the large amount of CO2 in a bigger headspace might mean that the oxygen that did manage to enter via suckback would be more diluted, compared to a case in which the headspace was smaller and the O2 that entered would thus constitute a higher percentage of the gas in the...

Interesting. Would the headspace in the fermentor make a difference to oxygen exposure, do you reckon? Right now, I have 11 litres of pale ale in a 22 litre fermentor, and the only time that it will have had oxygen possibly enter is while I cold crash. I dry hopped by dropping the pellets in...

I realise that this question has been asked before, but I'm none the wiser from reading the older threads. Does cold crashing actually increase the risk of oxidation in a substantial way? I have seen posts stating that the suckback from the contracting liquid/air inside the fermentor would...

Nice. I fermented at about the same temperature and it was pretty much finished in a day and a half. The last sample I took was pretty cloudy, but it is still quite young. Not sure whether to try cold crashing it or just leaving it to clear itself over the next few days then bottling on Sunday.