Velnerj
Simul justus et potator
This was my first time using a kveik yeast. I brewed a simple pale ale with magnum, Apollo and galaxy hops. Grain bill consisted of weyermann pale ale Malt 4.5kg, weyermann carapils (European)0.5kg, and light malted wheat 0.5kg.
I pitched a half of a packet of lalemand Voss (about 5-6 grams) at around 35C. I used a heat belt and temperature controller to hold the fermentation temperature to around 38C.
Fermentation was fast and vigorous as everyone else experienced. I pitched on a Sunday afternoon and by Tuesday morning terminal gravity had been reached (1.060 down to 1.011).
I kegged Tuesday evening and let it sit in the kegerator for around 12 days at about 5C. The pints are very cloudy and the beer tastes yeasty. I've choked down about 3 liters worth and it doesn't seem to be clearing up. The taste is starting to wear on me. It's like drinking the dregs at the bottom of your homebrew except a whole pint of it.
Any recommendation as to what went wrong or how to fix it?
TIA
I pitched a half of a packet of lalemand Voss (about 5-6 grams) at around 35C. I used a heat belt and temperature controller to hold the fermentation temperature to around 38C.
Fermentation was fast and vigorous as everyone else experienced. I pitched on a Sunday afternoon and by Tuesday morning terminal gravity had been reached (1.060 down to 1.011).
I kegged Tuesday evening and let it sit in the kegerator for around 12 days at about 5C. The pints are very cloudy and the beer tastes yeasty. I've choked down about 3 liters worth and it doesn't seem to be clearing up. The taste is starting to wear on me. It's like drinking the dregs at the bottom of your homebrew except a whole pint of it.
Any recommendation as to what went wrong or how to fix it?
TIA