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I would like to get some ecy over to Germany. We are seriously underfunked here ;)

Hey Kristoffer, Thanks for bringing this up again! Just send you an email. Cheers Jan

Hey Marc, thanks for your input! i'm realling digging the dynamic of small maltsters you have in the scandinavian countries. unlike that, in germany we have the problem that brewers demand local and special ingredients, but if they should pay a premium then they losse interest and buy...

hi likefully, here are some links to read.... http://www.craftmalting.com http://handverksmalt.no http://koelster.dk/malt/ http://www.kaspar-schulz.de/en/innovations/malt-production/malting-systems/malting-systems.html...

Hej joshes, so what has been the result of your 2 beers that you brewed with the vossakveik? i brewed mine with Pils, Rye and CaraAroma @ 1.060; 40 IBU from Tradition and fermented @ 25°C / 77°F. I got a ridiculous attenuation of 66% and a cloyingly sweet beer. Gladly i could market it...

hey, we tasted it at the Brau in Nuremberg this year. Quite interesting but also rather delicate hop. aroma is like cream caramel and apricot yoghurt. we brewed a Düsseldorf Alt with it and whripooled the Fantasia hops. gave an interesting twist. but a cream ale or an american wheat can't...

God morgen joshesmusica! How is it going with you kveik? Whats the end result, especially taste and attenuation. Would you mind sharing your FIL Jule-Ol Brown Ale recipe? best regards Jan

Omega confirmed me that the hot head strain is from stranda. Cheers!

Hey, There are a few shops that ship in/to NL. http://www.brouwmarkt.nl/bierbrouwen.html Www.brouwland.be http://www.schnapsbrenner.eu I buy my malt directly from Avangard in Gelsenkirchen and Bremen (0,65 Eur per kg) Cheers Jan

Unfortunately i had the same phenomenon yesterday when I was bottling a batch or 3711.....strange....

Looks pretty similar to a Saison that I brewed successfully. Malts I've used: 82% pale malt 16% Munich 2% rolled spelt Hops: FWH with Perle at 30 IBU Belle Saison @ 6% alc Came out to a nice and refreshing brew with lots of yeast character.

i would do a kitchen-sink IPA use challenger, northern brewer, perle for bittering at 60 min and use the rest for flameout and hopstand

hey rico, the malt bill looks fine to me. a neutral yeast like 05 is good. i would do it as a single hop beer. citra could be overpowering the mandarina bavaria. focus on late additions and using stupid amounts is the way to go with mandarina bavaria. cheers jan

I experienced the same. I gently rose the yeast cake and ramped the temperature slightly. But it took more than three weeks for final gravity. I suppose it's better to overpitch with Conan, than underpitching. Cheers

Go for it, the wlp6788 is amazing with a darker malt bill! Maybe try it with rye and smoked malts too! Definitely brewing our farmhouse ale again.

Last week I had an azacca single hop IPA. I tasted some pineapple, grassy and something sweet and cloying from the hops. It was not to my palate and so I'm glad that I didn't order a pound of it. The description of this hop sounded promising, so I think it's up to taste.

We did an IPA with 80% Munich and 20% Pilsner Malt. Both Malts are from Avangard too. For hops we used Northern Brewer, Perle and Herkules. It's currently fermenting and will be dry-hopped by tomorrow. We'll see how this works out. Here is the hop bill, keep in mind it's in grams and not in oz.

i can totally second this. you describe exactly the same experience i encountered. but there are (lots of) people who describe something different. i reckon that this hop changes from year to year, profit from specific terroir or pelettizing could effect flavor and aromatic compounds. i...

Use FWH for bittering Skip the 30 and 15 min addition Dry Hop with 1/2 oz per gallon for 10-14 days It is a very subtile hop if you compare it to American flavor hops

Best produces regular malts and organic malts aswell. Organic malts are labelled as organic. If not they are regular.