I brew two batch of beers (Blonde and APA) with Voss Kveik yeast (M12). In both, I noticed that the amount of foam increased quite a bit after opening the bottle after two weeks of standing in the fridge, but the beer is just as good to drink as before and clear (no signs of spoilage). I did not notice this in other yeasts (US-05, M29).
Should kveik yeast be given less sugar for carbonation?
Should kveik yeast be given less sugar for carbonation?