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My LHBS in Perth has started stocking locally produced barley from Mallokup Malt, grown in the SW of WA. I just brewed my second Sparkling Ale using the pale malt. Not sure if it’s because it is so fresh but the smell when mashing is divine. Efficiency has been above average both times and the...

Awesome. Here’s the recipe if you are keen: Boil Size: 31L Post Boil Volume: 26 Batch Size (fermenter): 23L Bottling Volume: 21.5L Estimated OG: 1.052 SG Estimated FG: 1.010 SG Estimated ABV: 5.34% Estimated Color: 3.6 SRM Estimated IBU: 21.9 IBUs Brewhouse Efficiency: 70% Boil Time: 60...

Yeah it was definitely a bit of an odd idea but I was blown away with the result. I’ve brewed with Voss kveik many times and it does throw a fair bit of citrus in both the aroma and flavor. It’s like a mandarin on the aroma but more like orange in the taste. At those fermentation temperatures...

Hi @Narapoia If you want to go a bit abstract I just brewed an ale with 45% wheat and 55% 2-row using Lallemand Voss kveik and Dr Rudi hops from New Zealand to 21 IBUs and 5.4% ABV. Pitched at 42 degrees Celsius and then fermentation stabilized at 37 degrees. Ended up with a slightly acidic...

Hi An Ankou. What beers are you making with 34/70 at high 20’s and how quickly do they ferment out? I’ve only used it once for a Vienna lager I attempted to ferment cool. I ended up with a shitload of diacetyl which ruined the batch and I haven’t brewed a lager since. As posted above my...

Cracked one open today after a quick crash chill in the freezer and it was semi-carbonated. Although fairly flat i am shocked at how cleaned up it tastes at 7 days grain to glass. There’s definitely a lemony citrus element but everything seems to be pretty balanced. The bitterness is noticeable...

Thanks G. That’s a good idea. Would have saved me a fair few prematurely opened bottles over the years too if I’d been doing that. I just took a quick look at the bottles and I can see little fermentation currents in them at the moment but anyone’s guess how carbonated they’d be already...

Due to lack of bottle tops (of all things!) I didn’t get to bottle yesterday arvo. I had to do it after work today instead. The temp had dropped a bit overnight and today was a balmy 30 degrees so by the time I got round to bottling the beer was at 26 degrees. I ended up with 29 king browns and...

That looks delicious! Very clear as well. How much slurry do you pitch per batch? Also, how long do the kveik lagers take before you are drinking them?

That looks interesting. I could definitely see it in a Dubbel or a Porter for sure. Cognac and plums are a bit different as flavour descriptors than those normally associated with other kveik strains. I’m keen to hear how it goes. My kveik blonde has dropped clear and is stable at 1.007. The...

I actually need to get some champagne bottles so I can have another crack at a Belgian. I made a BGS similar to Duval (Saaz and Styrians IIRC) with the Mangrove Jacks Belgian Ale about 9 months ago and it was pretty good at around 9.5% but it didn’t have the foamy head or smoothness of Duval...

Thanks G. I’m glad you’re enjoying the updates. I’m really enjoying my experience with this yeast so far and looking forward to seeing how this beer progresses. I’m going to have to go with option 3 as I don’t have champagne bottles or the ability to pressure transfer ( I do have a...

I agree it will definitely get better with some ageing in the bottles but I’m keen to see if I can get a drinkable beer in 7 days, if even just to test the limits of the strain. I’ve read a bit online about people that have done it bottled with higher OGs than 1.041 but all of those agree it was...

Checked this morning at exactly 48 hours post pitch and the krausen has completely dropped away and it is at my expected FG of 1.007. There’s definitely a fair bit of yeast character present but it is hard to describe it while the beer is warm and flat. Not sure whether I am going to bother with...

Stayed at 32 degrees overnight and it has gone from 1.041 to 1.020 in the first 24 hours and chugging along. Had a sample from the hydrometer tube - it is strange to taste it so hot. I think it is going to be fairly clean, there is still a fair bit of sweetness from the unfermented sugars but...

Sounds like maybe the Oslo is more prone to stalling than the Voss but it also could have just been chance that it went that way. Mine is just sitting at 32 degrees. Its even hotter here tomorrow (41 freaking degrees) so I will just move it outside if it stalls overnight.

Hi Nickedoff - Do you recall what kind of OGs you had? I haven't had the increase in ambient temp that I was hoping for yet and the fermenter is still showing as 32 degrees. I am a bit worried that as the temp drops to 26 degrees overnight I may end up back below 30 degrees by the morning so...

Hi all Just an update on this... My LHBS was out of White Labs Opshaug so I decided to go with the Mangrove Jacks dry Voss strain instead of the Lalbrew (I had great results with Mangrove Jacks when I did a Belgian Golden Strong last year). I ended up brewing yesterday and let the wort cool...

I’m unfortunately limited to one fermenter at the moment so i might do another brew exactly the same next week and use the alternate strain to the one I end up using tomorrow. I love the fact that I can pitch a batch on Tuesday and my fermenter will be freed up again by Sunday for the next...

Thanks G. I am excited to see if I can experience similar time frames with my brew. I'm not worried if they taste a bit rough 'fresh' as it will still be an improvement on most commercial beers that don't cost a fortune. I will definitely be posting back on here to share my experience.