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I am fermenting out a Gose which I added pasteured pureed honeydew to. I dumped the fruit into the fermenter after 4 days of fermentation without putting it in a bag or anything. Its time keg, but the honeydew puree does not seem to settling out like other purees I have used in the past...

It is crazy, and after doing some reading on this forum about hornindal I have trouble believing it. I know its fast but nothing I have read is THAT fast. Oh well, can't redo my OG and I'm not going to risk oxygenating it to get another FG. I wish I had one of those bluetooth gravity things...

I recently brewed Founders KBS clone with Omega Hornindale. I overshot my OG by quite a bit due to a low assumed mash effeciency (this is my first high gravity beer, I assumed 60, got 75ish...) and ended up with 1.123 OG. I added a 1.7L starter of Horninale and the thing took off unlike anything...

I fermented at room temperature with no temp control, so mid 70s. I fermented for about a week and then put it straight in the fridge. Gave it a couple weeks then tried it. Its pretty clean, there were some fruity flavors/esters and cloudiness for the first couple weeks, but the last few have...

So I actually measured the gravity and its 1.024, so I guess its not stalled. Its done after only 36 hours. Unbelievable. Geeze so this thing is 13% abv and I am still supposed to add whiskey. I ended up overshooting my OG quite a bit (assumed 62% eff, got about 75%). Hope its not too boozy...

Also I have a "brew belt". Its a wimpy little heater coil that would add 5-10 degrees. Should I add it? Since this is a RIS I wasn't going to go too hot to avoid esters, but if my yeats is already struggling, its likely too late to avoid that....

I pitched at 90 and its been sitting in a room thats about 75 degrees. I oxygenated with pure O2 before I pitched but I did not reoxygenate. Should I? I've never heard of that...

I ended up with an OG of 1.123 and pitched a 1.5 L starter of Omega Hornindale. It was like hotub in there for about 24 hours, then nothing. I sat by it for 5 minutes this evening and nothing happened. Also added a triple helping of yeast nutrient. Whats going on here? Is it stuck? No way...

Thanks, I agree that I do not want fruity esters in a stout. So similar to a hefe, a full pitch would decrease these esters?

I am using a pouch of Omega Hornindal for an imperial stout (4 gal, OG should be 1.110). For a normal yeast, I would make a big 2L starter. However, I keep hearing people saying that you should never make a starter for kveik yeasts and only use ~1/3 a pouch even for a big beer. BUT, the...

I also used this in a Helles Lager. I fermented under 20 psi in korny with a spunding valve at room temp. Fermented in about 3 days and then put it in the fridge after a week. I did not rack the beer off the keg, just put it straight in the fridge. It was a little fruity and cloudy for the first...

Since quarantine started, the storage room where my kegerator lived has been converted to my girlfriends office. She unplugs the fridge every work day because she thinks its too loud ( it is loud). The loudness is part of reason it ended up in the storage room... She plugs it back in most of...

F'ing rainbows after it rains

Ever tried this with a dry hopped beer? Im thinking you could use a magnet to lower and raise a bag of hops... Think that would work?

After some reading elsewhere on the forum, I went the floating dip tube route. It seems there are a fair number of people that ferment and serve out of the same corny. Seems like an awesome idea if it works out!

Do you think I will still be able to transfer out and discard the first bit of trub or will I likely get clogged? If clogging is likely, should I pull the dip tube and cut shorter (another inch?) after fermentation? Or maybe I could depressurize and remove the spring an valve from the liquid...

Trying my first pressurized fermentation. I purchased a spunding valve that connects to the gas connect on my pin lock corny keg. I am making a Helles Lager at room temp using Omega Lutra at 15 psi. I have some questions about fermenting in a corny under pressure 1. How much head space do I...