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I'm going to be kegging this coming Saturday, so I'm currently trying to get up to speed on everything as best I can ahead of that... What's the word...

I'm with Lang on this one. Don't trust what those recipes say. The Kveik ales says to ferment at 20 and condition at 10? Ok.... if you like waiting...

I see your point. How long do you have the yeast in the starter before pitching ? For me that doesn't do no-chill, it means I would have to leave...

Based on that, I would ignore the recommendations in all cases. An IPA will be well past it's prime before you even open your first bottle. I...

Whoops. Used an unknown "whiskey yeast" , average temp for which Google told me was 20 to 30 deg. Set my box at 25C thinking that would be easy for...

At those Temps it cant be for carbonation. It has to be an aging process. Sounds unnecessary. 3 weeks for a kveik is OVERKILL as you've seen on...

All the recipes have different conditioning VS fermentation temperatures. See some examples below. The only refence to conditioning temp is just...

Thank you for the welcome @JISAW :cheers:

Starting to look like a full on brewery 3 chambers! Well done. 2 for fermenting one for dispensing? Sent from my SM-A515F using Tapatalk

Its from dispense. But not on their site, you have to call them to get the top shelf stuff Sent from my SM-A515F using Tapatalk

I do option b for about a week or 2 or 3 - depending on the ambient temperature and fridge space, then pop them back into fridge when fridge space...

In the bottle in a dark place at room temp should be fine ..... I cant see what the 12ºC would bring to the table? How many recipes in that...

@Iaan Roux Welcome :giveme5:

Why because I no-chill? Everyone can decant 2L for a starter after the boil ... many brewers do it that way and the software even have that built in...

So maltabella is ground pretty fine, but it's not a FLOUR. I can compare it most to something like a maize meal. It's a meal, not a flour. It...

I did 7 days grain to glass @40 degrees, could have used a few more days IMO. Definitely drinkable but definitely tasted rushed

I know it's not distilled.. but I just put the hydrometer into some cooled boiled water, and at 20C it's on 1 :smash_puter:

Wow, apparently beer, contrary to most foods and drinks we consume, normally contains so little salt that in "Potomania (drinking too much) can lead...

Congratulations!!

Why not just buy some Maltabella? It's milled, malted sorghum. Mix it with cold water and then slowly with hotter to prevent it lumping up. It...

Agreed with langchop. Also, hops isomerize at around 80°C anyway, so that's also fine. I don't care much for the different temps and altitudes and...

yikes! hopefully you weren't impatient and let them ferment out, else 2 points of SG + priming sugar could end you up with some potentially dangerous...

Thats weird, they are usually calibrated at 20C I think. Heres a handy-er one https://www.brewersfriend.com/hydrometer-temp/ EDIT: Oh,...

Ever had a Weihenstephaner or Franziskaner? Unfortunately no local weiss tastes anything like them, and that's the flavour I'm hoping to get...

I just read the insert on my hydrometer (1st time) :D The US-05 batch was at 20C and not the 15 it needs to be spot on... so to compensate I...

Cant be a better reason than that!

Had to commit and take everything since he wasn't keen on letting the individual stuff I wanted go just yet. A great deal either way. Fortunately I...

No I usually make my starters from DME a few days ahead of time. I do the same make a starter, cold crush it, and then save a bit and use the rest on...

Someone else may be able to actually answer your question. But regardless, that is borderline quite low for beer regardless of yeast. Maybe a...