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Keg lube is a must, otherwise you will mangle your O-rings. Also the gas post will work on the liquid out side, but not vice versa (IIRC) so not sure if possibly reversing them may have contributed. I have 3 torpedo kegs all with about 5 uses each and no O-ring problems to date.

Count me in!

WLP002 flocculates harder than any yeast I have ever used. Even with a stirplate, the yeast flocculated into huge chunks that looks like the eggs in egg drop soup. Chances are if you were on the lower end of the fermentation temperature range, it flocc'ed out. I used this yeast on a high gravity...

I've used TYB Voss Kviek in around 8 batches now. I find it has a pronounced citrus note. I ferment hot. Pitch 90, it free rises to 94, then crank to 96-100 once past peak krausen. I also find that every beer with kviek does not clear. It's hazy no matter how long it sits in the keg.

I just did a Brut kettle sour with Voss Kviek. OG 1.066 and FG 1.002. The reason I went so dry is my fruit additions will stand out more.

Yep... its fermenting. May as well let it ride and see if you end up with a tasty accident.

You can always buy The Yeast Bay Dry Belgian, do a 2L yeast starter and pitch. It will get it down.

Why did you set aside the wort? Seems odd to brew but not pitch it... you can leave wort sitting post fermentation for weeks or months no problem, but unfermented will either mold or spontaneously ferment.

Pitch at 90°, it will free rise to about 94°, once it starts to not sustain that temp then increase to 96-100° to finish. Works beautifully.

My experience with Voss Kviek is 78-81% attenuation. I have used it about 8 times. Just finished a experimental brew using Voss Kviek and glucoamylase and OG was 1.066 and FG was 1.002. Very versatile yeast! I agree it is ORANGE!!! I've kettle soured it 3 times and it tastes like a straight...

Well I let it secondary for 8 days and just kegged and carbed it... It's a near dumper. The secondary fermentation created a saccharomyces fermentation which killed ALL residual sugars and flavor. It's not even tart like it was before secondary. While I didn't take a pre-gravity, I just out of...

AMERICA!!!!!!!!!

Hi ya'll just have a quick question. I have 3 batches of kombucha under my belt (3 gal x2, 5 gal x 1) and am finishing up the 4th 5 gallon batch currently. I had my current batch ferment for 3 weeks and got to pH of 3.0, but decided to secondary on about 6 lbs of mango. I transferred to carboy...

Yes you can 2nd ferment in bulk... I have 5 gallons sitting on mango right now. Just don't seal the container as it is likely not pressure rated and will potentially shatter on you from said pressure... unless you have something that can hold pressure, like empty 2 liter soda bottles.

That looks like a pellicle. I wouldn't worry about it. 5 days isn't enough to get real off flavors like acetic acid... it will likely taste great. I just did a raspberry saison in July and it turned out great, raspberries do have a little sour bite after taste though. Just rack the beer and...

I'm in!

That is definately a pellicle... what fermenter are you using? That's how my last kettle sour looked right before the boil

My wine and scotch snob inlaw, isn't a huge beer guy and what he does like is Sam Adams and similar macrobrews... I figured since he loves wine and scotch he may appreciate my beer. I made a Bourbon County Stout-esque beer and his first reaction was "wow this is hoppy". Huh? Are you sure didn't...

I've done about 5 batches from TYB Voss Kviek and I agree it's a great strain. I've had it blow through to final gravity in less than 2 days with no off flavors, at 100°.

When I end up buying beer, I end up with the cheep crap beause I can't pay 14-18 bucks for 4 cans or a six pack of beer.