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I do like Cheeky Peak, their equipment is well made and durable, I have one of their insulated mash tuns which when I bought it was in my opinion the best mash tun I could get. I Just had a quick look at the BrewFerm, it seems to me that you would have $1500 of brewery tied up in one brew and...

Cardboard boxes work a treat, I was given lots of hoegarden empties in the cases they came in, with a bit of packing tape around the corners they have lasted for years.

Thanks Dave, yes I agree based on my recent experiences 33 is a bit low for kveik, I just wasn't game to jump in at 35 or 40 as it seemed very high at the time. Mash was my usual schedule for that beer, with the intent of keeping some body in the finished beer and I added 1 tsp of yeast...

Thanks James, I think and hope you are right, but internet "wisdom" is to pitch less, maybe not as much less as I did, although the old ale started fermentation quite vigorously and suprised me with it's lack of attenuation. Internet wisdom also says kveik doesn't work well with original...

I've just tried using Kveik and have to say I'm a little disappointed with the results so far. I read through the internet and the posts here about the yeast type and took recommendations to add plenty of yeast nutrient and reduce pitch rate. I bought a pack of Bluestone Oslo yeast, made a 1.2...

Love this :)

It's about 4.5 % ABV, SG 1.044, 20 ish IBU and quite pale. Ferment with US05 or similar around 20 C. I think it has 60% pale malt, 40% wheat malt and hopped with galaxy very late in the boil, probably 15 mins maybe 15 g, a bit more at whirlpool, a bit more in the fermenter and a bit more again...

Did you have a price on this lot or is it free?

Reading this, i would say it's just about keeping the hop particles in the fermenter to a minimum, I have used a coffee plunger to do this, don't be too concerned about getting every drop of hoppy goodness out of them, there will be plenty with the method shown. Low dissolved oxygen brewing is...

I'm not sure if straining the hops is a recognized technique, it would likely expose the hops and wort/beer to oxygen which is not good for hop flavour, have you considered just adding the hops into the fermenter?

Ale yeast will ferment the wort, using an ale yeast will make an ale, using a lager yeast at low temperatures and storing cold for an extended time will make a lager

Another reason to enter is the judges feedback, usually with suggestions to improve your brew

This is not true, I actually used BE 134 for these beers, that's what happens when I don't consult my notes before posting

I have miss-led you, I did not use this yeast in farmhouse ales but in Belgian Doubles, I have done several of them and it works well but to get the proper flavour you do need to let it warm up to 26 C. Attenuation was around 86% I think Also worth noting if you bottle it make sure...

Interesting beer you are making. I've used BE 256 twice for Belgian farmhouse ales, to get the banana flavor you really have to let it get warm, 26 C works, 24, not so good, I doubt you will get any interesting flavors at 16 to 20. It attenuates very well, apparent attenuation can be 100%...

I'm putting a teaspoon each of baking soda, potassium bicarbonate and magnesium sulfate in a keg of carbon filtered water, carbonate 10 psi and serve at room temperature

I probably should enlarge the hole in the airlock

I've tried this and the outlet is a little too small and gets blocked

Good question Matt, I'm interested to see what people come up wiht for this

No it wont drop the gravity beyond 1.017, warming it up and swirling it around might help though.