Discussion in 'Grain, Hops, Yeast & Water' started by BeerCat, Jan 9, 2018.
£8 Thats good. Where did you get it from? Was that inclusive of P&P?
Can’t remember where I got it from, but BrewUK, Brewstore and MaltMiller all the same price.
Admittedly I did get it as part of a larger order so P&P was free.
No idea what you're talking about*
*Using my mod powers I can both edit my post and your quote of it
If you're ordering other stuff from one of the other online shops, it's not any cheaper than anywhere else. But if you ONLY want the yeast you get stung for p&p. That what I mean by being cheaper (should have made myself clearer)
Bare in mind, you only need to get it once, future supplies are free.
You could've gotten both, the Bluebird tastes nicer than a pack of yeast anyway.
My beers are also hazy for a good couple of weeks. But it does clear out eventually.
After not brewing all summer I have just brewed the David Heath Vienna Kviek lager. It was probably my smoothest ever brew on the grainfather and if the Voss does what i expect it to I am hoping for a great beer. I am fermenting at 25c I hope the yeast has not been in the fridge too long and when I wake up tomorrow it is going like a rocket.
Neil please keep us updated, I'm especially interested - I want to do it as my next beer.
By the way, ebay guy has stock again.
You'll be fine. Mine was in the fridge for over a year. Took off like a rocket after 6-7 hours
How did the colour turn out in your recipe.
As kveik ferments out in around a week or so when do people tend to dry hop? Around day 2 so the hops are in there for the usual 4-5 days?
I would recommend cooling the beer a little before dry hopping. Hops dont like the high Kveik fermentation temps. When FG is reached turn of the heat and let it drop to room temp, then dryhopp.
Thanks @Soyyojuli but I don’t have temperature control apart from the FV being surrounded by old cushions to keep as much heat from fermentation in as possible. I’ll let it ferment out more then and remove the cushions before dry hopping.
Oh Ok. . Then you're fine to dry hop on day 2 or 3. With this yeast you can have finished beer fram grain to glass in just over a week. Though I have noticed its a bit slower when the malt has cooled down to room temp. But I havent been to bothered with keeping it warm. Just rolled a blanket around it. I've read about others that have had good result just using a duvet and letting the yeast itself keep it hot while working. When I've kept the temp at 30-35 degrees it's usually finished in no time.
My voss brown ale came out well. Was ready in ~4 days but bottled after over a week due to time constraints, tried one yesterday after being in the bottle for a week. Could do with a bit longer to condition but definitely ready to drink and good. I f-ed up though as some bottles weren't properly sterilised and can see are infected.
I have another hornindal amber ale in the FV and it's going really slow. Brewed on Saturday, 1.051 OG and yesterday measured it and was only 1.040. I added 2 tsp on yeast slurry to 23 litres with 2-4 tsp of yeast nutrient, been fermenting at 40c.
Yesterday I made a voss gose. Added 2 tsp of nutrient to the boil and pitched with 2 tsp of voss. Didn't see any activity at all last night, this morning still no activity apart from slow airlock. This fermenting around mid 20s.
Isn’tt 40 a bit warm for Hornindal? Thought it was 30-35 recommended. 40 is Voss territory,
Any of you kviek guru's like to help a fellow forumite out
erm... didn't realise this... whoops!
TBH I don't think it would be that detrimental.
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