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Search your feelings.....Luke...I am your Brewmaster!!!!
Had an awesome brewday going; planned to finally drop the hammer on some Kveik yeast in a Bodhizafa clone. Had a brain fart and turned off the hose too early, now fermenter is in the kegerator chilling down to 90 so I can pitch. Yes I know this yeast does best at high temperatures but I just can't bring myself to pitch at over 100 degrees, it's sitting at 104 now and should drop down to 90 within an hour or so. If anyone else has experience pitching kveik (using the Kveiking blend as that's all I could get) at high temps I'd love to hear about it. I don't care about the super-fruity esters it will throw since I really want them in this ale.
Just pitched, it was probably at 95. Fermenter is in the house wrapped in a blanket and a towel, this will be a fun experiment and if nothing else I'll get a fruity hop bomb, which is pretty much what I want. Original recipe (done on Notty) won me a silver & gold in February at an all-IPA competition so looking forward to seeing what this yeast does. Also I'm an avid yeast saver (albeit I only save slurry, not slants) so if this yeast works past a few generations it will be very worth the $12.50 I spent on it.Pitch at 90°, let it free rise.
I thought it was y big bloody mary. Just kiddingRigged a blowoff tube for my secondary right after this pic... I added 3lb of cherries and a bit of light toasted oak spiral to this co-soured base and it took off again. Pretty sure this one is going to be real good...View attachment 682944
it looks a lot less like tomato juice in person, it’s almost purple.
I have 5 gal left of a wonderful Scottish Export I brewed about 6 weeks ago. It is a very drinkable beer.Bottled a Best Bitter 30 min ago. Going to let the slurry settle while I brew an 80 shilling and then put some of it in. The bitter was brewed right on top of a bitter i obviously like session British beers.
I loved them when I was over there.I have 5 gal left of a wonderful Scottish Export I brewed about 6 weeks ago. It is a very drinkable beer.
You should be able to reuse it for a very long time. Kveik: The Ancient and Modern Way to BrewJust pitched, it was probably at 95. Fermenter is in the house wrapped in a blanket and a towel, this will be a fun experiment and if nothing else I'll get a fruity hop bomb, which is pretty much what I want. Original recipe (done on Notty) won me a silver & gold in February at an all-IPA competition so looking forward to seeing what this yeast does. Also I'm an avid yeast saver (albeit I only save slurry, not slants) so if this yeast works past a few generations it will be very worth the $12.50 I spent on it.
do you like it better than Zymurgy?Got my 1st magazine of Brew Your Own! Yippee!!!!
I will have to have a chance to peruse several publications before I have a solid set opinion but I know over the years I've read several good articles online from BYO that I really liked that led me to want a subscription. I've read a few online articles by Zymurgy but not nearly as many as BYO so I can't give an honest opinion about it.do you like it better than Zymurgy?
I have only had my AHA membership that includes Zymurgy for a few months but I’ve read back as far as 2011 online. I’m a teacher so I’ve obviously had a lot of time on my hands. I’ve learned a lot and used tips and a few recipes. I’ve also learned a lot from BYO seeing articles on Pinterest.I will have to have a chance to peruse several publications before I have a solid set opinion but I know over the years I've read several good articles online from BYO that I really liked that led me to want a subscription. I've read a few online articles by Zymurgy but not nearly as many as BYO so I can't give an honest opinion about it.
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