Kveik

According to my records it was 1.044, now it is around 1.009-1.008. Bottling today in the evening, probably could done that last weekend, as it was already at the FG.
There was lots of krausen on the top and quite a lot of yeast at the bottom. This is from one packet that has been rehydrated. It is now in secondary fermenter since Sunday

 

Just read the packet says 75-80%

 

Could be, I haven't actually tried making Kveik beer without. Better safe than sorry I guess. I use this one:

 

All yeasts could take 3-4 days to ferment really, the difference with Kveik and the rest is that you don't get the of flavours. Dr. Hans on YouTube did a video where he fermented a beer with us05 under pressure at 30 degrees. 3 days and it was done. He also said that because of the pressure he didn't get any of flavours. Not going to try this myself. I remember in my younger days, I made wine on the bathroom floor. It was about 25 degrees + warm floors. It was finished in about 3 days also, It was horrible, but it fermented from 1100 in no time. By the way, the worst headache of my life.

 

I really like Dr Hanz, I just got into his channel. I saw the video where he made a lager in 3 days in his fermentasaurus and posts it to a couple of other vloggers. Their reactions when they eat these Swedish sweets was hilarious as well. I'll have a look out for that video.

I have a fermzilla on the way, I definitely want to experiment with pressure fermenting to speed things up. I find even with healthy pitch rates my fermentations tend to take longer than average.

 

I added the extra sugar, yeast and nutrient. The new sugar has been eaten by the yeast and has carbonated the beer, but it is still at 1.020 and it tastes really yeasty and horrible?
should i give up and pour it down the sink? Leave it longer? pr cpld crash and hope the yeast drops out and it is drinkable? cant figure out how to add an image but it is much lighter than the other pics

 

I made a very nice no boil stout with Voss. Fermented at 35c, tastes clean and malty. Also cleared without finings. Cannot comment on the other yeasts yet, not had time to test them.
Love to know how they go when you use them?

 

I got 86 percent then added enzyme and got 100 percent.

 

I have found a large bucket with a long blow off tubes creates a pressurised fermentation. Not sure what the pressure would be but it's enough to expand the lid and a lot more than an airlock.

 

Time is money!
Also I'm very impatient. After my infection issues I have no beer. Somewhere there's about 10 bottles of brown ale I made but can't find them, and I have some imperial stout I'm saving. I want to get some mroe homebrews on the go and get my stash up quick.

 

Even though I used Kveik (or psuedo kveik from cml) I didn't use to speed things up, it was mainly to see how it ferments at 25 degrees - as I needed clean yeast at that temp. My house get warm really quickly in the summer and it rarely drops below 24. I have now fermentation fridge, but it can only take one bucket
So this will be my summer yeast.
I still left mine to ferment for 11 days. So yes, I don't see where is the rush. With all my hobbies time and patience is very important. And I have more beer than I can drink - I only drink maybe 3 -4 pints a week. For me it is as well about creating something and sharing it with friends.

 

lol, it's a ridiculous phrase saved for 1960s bond villains.

Sobriety?? Sounds awful!

EDIT: In all seriousness, I didn't get into homebrewing for a fast paced action packed hobby, but if I can cut down wait time from 4-5 weeks to 2-3 that would be a good result.

 

My Kveik raw stout. What a nice beer, very happy. Next version I will up the bitterness and part sour a small amount.