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I followed what David Heath proposed on YouTube, which is to dump the liquid yeast into a sanitized mason jar and put it in the fridge to settle out, then take a small spoon full of the yeast layer. So a very small fraction of the overall pouch for a 5.5 gal batch. Seemed insanely low to me...

Yup, I massively underpitched it. And I didnt apply active heating, just pitched at 86F and kept it insulated, so I'm sure that's largely responsible. I will probably get a heating pad for my next kveik batch.

I bottled it. Ive opened a couple bottles so far to see how its coming and its still pretty flat. But this is an IPA I intend to drink really quickly anyway.

Cool, good to know!

I say that because of all the beers I've made with kveik, the all grains hit predicted final gravity, but the extracts finished way higher. They say kveik needs excessive nutrients and extract doesnt have much.

Nope, used a hydrometer 3 days in a row all the same reading. My guess is just that even with all the added yeast nutrient, extract brews don't work well with Kveik, and also I think I let the temp drop too quickly, but I don't have a heating pad at the moment, so couldn't prevent that. Oh well...

Cool. I bottled it. Ill report back on how it comes out.

I brewed an IPA with Hornindal. OG 1.074. Expected FG 1.015. Added 2 teaspoons of White Labs yeast nutrient to boil. Splashed and shook vigorously to oxygenate. Pitched yeast at 86F, put in fermenter bag with some hot water bottles and let it ride. I added dry hops on day 4. I planned to...

Has anyone tried co-pitching these two, or any other combination of NEIPA strains? I'm curious to try it...

That's a good question but I'm positive of the infection. With the ESB I only used enough sugar to carbonate to 1.8 volumes, but it ended up more carbonated than a Belgian ale, and some bottles are really foul. There's also a visible ring around the neck and floaties.

Ha, yeah, I've realized that the Tilt is a completely unnecessary but very fun and amusing toy. Mine has been surprisingly accurate so far, but I've heard more krausen = more Tilt error and hefeweizen has quite the krausen. I have primarily used my Tilt for monitoring temperature and timing dry...

My three infected batches got infected during/after bottling, I almost positive from the bottling wand. So, when I bottled them they all tasted excellent, just as I had hoped/expected. All of them had stable FGs for several days. One was an ESB I think hit FG in 4-5 days, but I left in primary...

Thanks a lot for this reply, this is the type of response I really appreciate getting. While I know not to fret over something so small, my recent infections had me paranoid. In fact, none of my infections occurred in the fermenter, they all occurred after bottling. Similar yeast rings...

I'm really loving the fermonster. Huge size, wide mouth for cleaning, and unbreakable.

Yup, it's the white ring I was asking about. I haven't seen that before. It's much whiter than the krausen or trub. I had a string of 3 batches get infected. By the time I realized the first one was infected it was too late. I'm 99% sure it was my bottling wand. I replaced all my bottling...

Once its done fermenting I'll grab a gravity sample and give it a taste. Hope for the best.

Sweet, that's a good start!

Been brewing for years but had a string of infections lately that have me on edge. I've got a hefeweizen fermenting with WLP300 in a PET carboy with a Tilt hydrometer. It's on day 10 and still churning inside the fermenter and the Tilt is telling me 1.008, 4 points lower than expected FG. Not a...

Yeah, in my case there is no water, but the ice bottles sit at the bottom of the cooler chamber. I use one of these. https://www.amazon.ca/FastFerment-Fermenter-Fermentation-Gallons-Temperature/dp/B01IQ0MF30 In the past the fermentation has always kicked in fast enough to get things churning up...