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..one less reported effect of FWH is less foaming when bringing wort to boil. Try it once as experiment, the difference is quite obvious.

afaik, that yeast bay kveik strain is only one isolate of the three strains in the original Voss kveik....the Omega labs Hothead uses one of the other two strains from that culture.... (I remember reading it hidden in small print somewhere on the garshol blog). In short, if it is just a single...

I remember reading about koji beer made by Nordic food lab...here are some links: http://nordicfoodlab.org/blog/2013/12/roasting-koji http://nordicfoodlab.org/blog/2013/10/vinegar-science-pt-4?rq=koji I am also interested in making koji beer, the only problem being how exactly to get...