Voss Kveik fail (fermented out of keg)

[sibelman]

Fermenting in a keg is hipster like serving food in a frying pan on a cutting board. Fermenters are for fermenting and kegs are for storing the fully fermented and completed beer

When I serve food in its frying pan it's not about hipness - it saves transferring to (and later washing) a serving dish. More laziness than hipness.

Though "real" fermenters are wonderful, kegs can tolerate much higher pressure, which has some potential advantages. Whatever floats your boat, of course!

 

[odie]

Fermenting in a keg is hipster like serving food in a frying pan on a cutting board. Fermenters are for fermenting and kegs are for storing the fully fermented and completed beer

says he with 31 posts in 19 months?

 

[hotbeer]

I ferment in bottles too. Otherwise my beer wouldn't carbonate to the higher vols I desire naturally.

I guess they can be considered my secondary FV.

 

[BreweyMcHops]

says he with 31 posts in 19 months?

Says I who brews mate , I don't get the reference to 31 in 19

says he with 31 posts in 19 months?

 

[kartracer2]

Says I who brews mate , I don't get the reference to 31 in 19

Yeah, It has to do with when you joined HBT and how many posts you have made.
Some ppl may think that you have no right to an opinion because you are relatively new and haven't made a lot of posts yet. Thusly your opinions are not yet valid.
It's kinda messed up,,,
Cheers,
Joel B.

 

[Sammy86]

Fermenting in a keg is hipster like serving food in a frying pan on a cutting board. Fermenters are for fermenting and kegs are for storing the fully fermented and completed beer

Incorrect but its the Internet we're all entitled to our opinions.

 

[MrFancyPlants]

Sorry to hear about the lost beer. Since not all kegs have the in and out labeled I always point the corny handle down like I was looking at a “package” and say “righty tighty, lefty drunko” with the serving tube on the left side. It sounds silly but it saves that sort of mix-up, almost every time. I can’t say I’ve never clogged a spunding valve with hops, but it is a hard knock life.

I’ve been on a Mangrove Jack’s Kveik (Voss I think) kick for a couple years now. I have taken to fermenting at 40 psi so I can serve straight from the keg. If I put the keg next to the wood stove in the winter, I get a bunch of orangy character. If I ferment in the basement at around 72f it comes out nearly like a lager for my fäktoberfest.

Ah, I also usually give it a couple weeks to ferment. Under pressure slows it down, but I watch the pressure until it stabilizes un spunded, rather than taking gravity readings.

 

[HM-2]

Says I who brews mate , I don't get the reference to 31 in 19

Your take is bad and you should feel bad about it.