Hi Folks, I'm finally going to start keeping a proper online brew day log and where better to start than with this unusual brew. I brew in a Grainfather so my mash and sparge volumes get set by this. I design my recipes in Grainfather recipe tools site and adjust my brewing water based on Brun Water. My standard size batch for just now is 15 L as it gives decent efficiency and seems to reliably give 27 x 500 ml bottles which is good for us to have a few different beers on hand while still drinking them before they're past their best or we're bored of them. I got a vial of Sigmund Gjerns Voss Kveik yeast from the Kveik facebook group, it's meant to have a bunch of orange/citrus esters and the example recipes I got sent estimate an average attenuation of around 85% (at 77.5c which seems to be where GF sets their average). I've been wanting to try out the grain bills from The Rare Barrel after hearing the brewing on The Sour Hour. The have a base gold recipe which they then adjust to make a red and a dark, all sound interesting to use as a Saison style base and they gold was close to the example kveik recipes I got sent, so I made some changes to make it my own and fired away. If anyone wants the original malt bill from TRB then I'll share that too. Target was as follows: 10L, OG 1.051, FG 1.010, 5.2%, IBU 20, 11 EBC 1.5 kg Irish Pale Malt 300 g Malted Wheat 150g Weyermann Abbey Malt 150 g Malted Oats 150 g Malted Rye 50 g Acidulated Malt (to correct pH) Yellow Balanced water profile. Mashed in 9.5L water at 70c for 60 mins, mash out at 75c for 10 mins. Sparge with 7.5 L water. Pre-boil I had 15.5L at 1.040 sg for 91% mash efficiency. Boiled for an hour, all hops were 4.8% Fuggles and I used 10g at 60 mins (10 IBU) and 20g at 15 mins (10 IBU) along with 1/2 tsp Irish moss. Gave it a whirlpool and left to settle for 10 - 15 mins, actually got a good cone of trub in the centre and had no issues with the pump for the first time in 3 brews, which I was hoping for with only 30g hops. Hit my 10 L in the fermenter at 1.050 for 73% brewhouse efficiency, which is fine for these smaller brews, I normally hit 75% with 3 - 3.5 kg of malt in 15 L beer, I got 85% on the couple of full size 23L batches I did when I first got the GF. I had a 1L starter going for 2 days, reserved about 350 mls and pitched the rest which should be about 0.6 million cells/ml/P. Wort was 32c and I set the controller to 40c, it made it to 37.5c over the next 6 hrs and in the morning (20 hours after pitching) I was concerned as there was no airlock activity and they fv wasn't bulging and the temp had fallen to 35 - 36c. After some worry I realised it smelled of fermentation and that there was a yeast ring inside. It cooled to 34C by today and I took a sample to check. I'm in the process of calibrating a digital refractometer over several brews and I have a spreadsheet set up to correct for alcohol, in 2 brews it's been spot on for FG once and 4 pts low (1.016 vs 1.020) once, but for FG it's handy to check for a stable reading by only taking a pipette full rather than 100mls of beer. 52 hrs after pitching the beer is at an estimated 1.014 which could be FG as that's 70% attenuation after mashing at 70c. @BeerCat has found this strain to be ready to bottle at 5 days so it's getting left til Sunday evening and if the gravity is the same it'll go into bottles. The sample tasted kinda odd but nice, still cloudy, but actually drinkable. I've not had Fuggles be a prominant hop other than in my brown ale where it wasn't noticed over the malt. In such a pale beer and with double the late addition maybe the odd flavour is the "earthy" nature of fuggles? My wife thought it was hoppy and tasty. Going to be an interesting one for sure. I'm liking the idea of kveik yeast being able to turn beer around so quickly as it means I'll be able to brew, bottle and taste all within a 3 weeks at home, then have a traditional beer fermenting while I'm offshore ready to be bottled upon my return. Hope this was interesting. I'll post back as it develops. Oh, and if others are interested in trying kveik yeast, let me know and I can see about sending some slurry.