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Homebrew weissbier. Pretty nice now after ~4 weeks in the bottle. Decent clove notes with a hint if vanilla

Brewed up an IPA with this last Sunday. People aren't exaggerating about the Krausen. First time I've ever needed a blowoff tube. Fun evening cleaning yeast gunk off the side of the FV! But I'll save the yeast from the blowoff for the next batch. In any case, there was a lovely smell coming from...

Sure thing.

I currently use a Peco boiler (so a 2.4kw element in a bucket, essentially) to do BIAB, and it has worked fine so far for all of my brews - except the latest one. I tried brewing a Bavarian Weissbier a week and a half ago, and despite stirring consistently in the lead-up to the boil, when I...

I actually did the same thing last week, interestingly enough. Got a few bags of minerals to use in a weissbier I'll do soon. I figured I was making the extra effort on everything else, so I might as well level up on the water aspect as well. Being able to start from a neutral RO base is also...

That sounds pretty in line with what I'm looking for alright. Are there any particular flavours of note from this yeast? I have a packet of it sitting around here, so I think I'll use it on the next IPA that I do.

I use RO water without additions, if that is of any help.

Does this particular strain work well with hoppier, American style IPAs? I notice a lot of people here saying it is quite good for English style pale ales, but I'm considering using it in a Citra/Centennial/Cascade IPA soon.

I've fermented 4 beers with Kveik and never had that acrid bite that you describe. Latest two I fermented at about 35C (95F) and the two before at close to 40C (105F). Only flavour I ever really get from it is a tropical/orange hint, and that tends to fade out completely after sufficient...

Did you notice diacetyl or did you do the rest just in case? I'm fermenting at the lower end of the desired temperature range - at 10.5C (51F) - so if diacetyl is an issue with this strain, I will probably experience it.

Sorry for the thread resurrection. I'm wondering if any of ye who have used this yeast have done a diacetyl rest, or know if it is necessary. The Lallemend datasheet doesn't say anything about it

Update on this. I let the bottles carbonate for 2 weeks and then put them in the cold to condition. The beer was definitely over-carbed for an IPA, but apart from that it was fine. No gushers or anything.

I used 120 grams of table sugar, and the final beer volume was 11 litres. The calculator tells me it will end up being about 3.5 volumes of CO2, which seems like it would be too much for an IPA.

I bottled an IPA today, but I miscalculated the amount of trub at the bottom of the fermenter, and also had issues siphoning the beer into the bottling bucket. As a result, I ended up less beer that has too much priming sugar for its volume. My question is how I would best release the excess...

Brewed up another Voss IPA yesterday. Pitched at 35C and the airlock started bubbling less than an hour later. Fermented so hard overnight that it blew the sanitiser clear out of the airlock. It was still going strong this morning but had slowed drastically in the last few hours. I'll wait...

Thanks for the info! That pretty much addresses my concerns about it. :D

Does anyone have any data on how the temperature of the headspace affects yeast, particularly if it is soon after pitching? My understanding is that the yeast ferments from the top of the wort, so if they have been only recently pitched, might they still be floating around on top and drawing...

Nice one. I definitely still get orange in my own IPA, but I found that it kind of fell into background a bit as it conditioned in the bottle. Think I'll make up another batch next weekend :)

Looks lovely man. I'm guessing it retained a lot of the orange flavours then?

I did cold-crash, though the yeast had flocced out pretty well on its own. I just turned off my heat source and left it for 48 hours at ambient - which was like 8-10C.