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76 is pretty cool for Kviek. With this yeast you really need to keep the temp in the 80’s, even 90’s! Not sure on the efficiency thing, could be a lot of things. It’s pretty close on both fronts though, you should have a good beer!

After 2 weeks gravity went from 1.071 to 1.012 and was still showing signs of fermentation. A week later it dropped to 1.010. Still pretty dry for a 1.071 beer! I suspect that the Kviek did its thing in a few days, and then the diastatic yeast pecked away at the more complex sugars. It didn’t...

I invested in a Grainfather system years ago, and it has paid for itself many times over already. I live in an apartment now, and can still brew 8 gal all grain batches without much trouble. Remind yourself that it is a hobby and not a chore. I split the process up into multiple days, and take...

My philosophy on spice and fruit additions is that they should add to, to “bring out” the natural flavors of the fermentation, rather than over power the beer, turning it into a “beer cooler” soda. If I can single out a fruit or spice, it is too much. I had a blueberry Belgian Blonde at a...

A lot of possible causes listed here. I would suggest taking a sample to the nearest brewpub or two and asking the brewmaster to give their opinion. What do other people think?

I always fix fermentation problems by: make a healthy starter oxygenate control temp.

I’ll let you know in a few days. I pitched a pack of Saisonstein‘s monster right out of the pack. Two days later on Thanksgiving a pack of Voss Kviek. Airlock is still going strong @80 F.

I use a Belgian yeast for the first day or two, and finish with Kviek. The citrusy notes of Kviek pairs well Belgian styles.

Over the years I have broken all the “rules” of homebrewing and never had to dump a batch yet. More than likely you will have a wonderful beer.

I had the thought to use my Grainfather to souse vide a turkey. We are in a lockdown again, so there is no need for a whole turkey. After all, what is a mashing system... a giant souse vide! 😁 Maybe next year.

I started with an OG of 1.073 Five days later it was at 1.010. Two days later it was the same, so I bottled. I force carbed a botle to sample (before priming) and thought it tasted on the sweet side. I primed with honey to 2.5 A week after bottling, it was almost fully carbed. After 2 weeks I...

Be aware that this yeast will attenuate dryer than specified if given the time. While carbed enough to be drinkable after 5 days, it will continue to ferment for weeks after. I’ve only bottled 1 batch so far using Kveik after 5 days when fermentation seem to be complete, and I was in the...

I bought the cheap Chinese model on Amazon, and am happy with it. Refractometers will make your life easier, but they are not at all accurate in the strictest sense. First, as far as I know, all refractometers are calibrated for wine. You have to make adjustments over several brews using an app...

Has anyone blended this yeast? I plan on making a saison starting with Saisonstein’s Monster and finishing with Kveik. Both yeasts tolerate high temps. The plan is to under pitch the saison yeast, then harvest some before under pitching the Kveik. The goal is to get the flavors and the dryness...

I followed the path of going from extract, partial mash, all grain 5 gallon, all grain 10 gallon, bottling to kegging. It really spun out of control at one point to where it became more of a job than a hobby. If I could do it again knowing what I know now, I would buy an all in one system like...

I don‘t follow that ideology, at least for home brew size batches. I like the esters that come from higher fermentation temps with Belgian yeast. I pitch high, and let it go higher. The specs that the labs give you are conservative at best. Find the pitching temp that gives you the flavor you...

I’m just discovering Kveik now, which is by far the easiest fix to big beers finishing fast. Before that I would use a finishing yeast like WY3711 that has diatastic enzyme ability.

Fresh ginger will not impart much flavor at all if not boiled. It also is dependent of the root itself. Some are more potent than others. I would boil up a batch and add it to taste.

A lot of Belgian styles use up to 10% sugar. In most cases, simple table sugar is used.

That’s why I am exploring Kveik. 5 days primary / secondary, then bottle. While the bottles were drinkable after 2 weeks, there was a big improvement after another week. Now to see how well they do cold conditioning. I try to start another batch as soon as I have enough bottles. Hopefully that...