Recent content by baldockm

for the record... I subsequently fermented my next batch with Kveik at 32c then dropped to 14c before dry hopping for 48 hours. Kegged this morning and it is way more pungent (in a good way) that all my other recent brews. Many thanks for the suggestions...I'm really encouraged by this!

Out of interest - do you now ferment Kveik at 18c or have you dropped Kveik it in favour of a different yeast? I've also been using 1056 at a higher than normal temperature as fermenting under pressure (and dry hopping in the mid twenties) - giving me similar underwhelming hoppy results. Think...

I appreciate the replies. Most things mentioned are broadly what I do in my process. One thing I never have considered for flavouring is first wort hops. Has anyone else increased their hop impact by doing this? I have recently been using kviek at relatively high temperature. Perhaps that...

Aha, good tip.

I'm curious, did you ever discover how to improve things?

Ok, thanks. I’ll keep an eye on it and add more pressure when it drops. I don’t really understand the physics but have read elsewhere, subsequent to posing the question here, that the keg should be able to handle the ‘vacuum’? Ok. I’ll be transferring to a new keg to serve.

Hi, I've kept my head down on this forum but learned much from you all over the last few years - thank you. I am currently doing my first fermentation in a corny keg. I've just dialled down the temperature to cold crash but I don't know if I should be preparing the keg in any way. I...