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  1. cheesechoker

    Bottle conditioning highly flocculant yeast (Kveik)

    5-month follow up. I cracked open a bottle. The nose has a prominent hop aroma, very fragrant like you're taking a whiff straight out of a bag of hop pellets. Take a sip and the initial impression is not terrible, has a pretty forward citrus aroma with only a few hints that something is wrong...
  2. cheesechoker

    Bottle conditioning highly flocculant yeast (Kveik)

    I don't know: this is the first I've heard of hop burn or yeast burn (this is only the 6th batch I've ever brewed). I've sampled 2 bottles so far now: one was the last to get filled, but the other was from near the middle of the batch. The burning sensation DOES seem to get stronger as you get...
  3. cheesechoker

    Bottle conditioning highly flocculant yeast (Kveik)

    Update: I bottled with 150g of corn sugar. Let it sit in my un-air-conditioned apartment during a heat wave (85-95F). Sampled one after about 6 days in the bottle. It's already carbonated OK, so my concern about not being able to bottle-condition this stuff was unfounded. At this point I could...
  4. cheesechoker

    Bottle conditioning highly flocculant yeast (Kveik)

    Thanks for the replies everyone. In the interest of science, I'll try bottle conditioning using my normal process, without re-pitching or adding new yeast. Then I'll know for sure whether it works or not. Will post results in a few weeks.
  5. cheesechoker

    Bottle conditioning highly flocculant yeast (Kveik)

    I'm brewing an IPA using a Hornindal Kveik blend from Escarpment Laboratories. Targeting 6.5-7% ABV. No cold crash (the fermenter won't fit in my fridge). My concern is, this yeast is very high flocculation. In both the package I got from the lab, and the starter I made, the yeast basically...
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