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Interestingly, this stalled after 2 days. Plenty of krausen still on top but no activity and sitting stable at 1.011. OG was 1.039 so I was expecting it to drop under 1.010. Been sitting at 35c - just gave it a good shake, hopefully that gets it going again.

Looks good. I just built a keezer myself. Need to add a third layer of 70x35 though as I didnt factor in the height of disconnects for the keg that sits on the 'step'.

https://drive.google.com/file/d/1HrMJZ8eMcVrFqATj1KLzkFxVgvh6xKan/view?usp=drivesdk Wow.

I think this forum is great. Facebook is hopeless a a knowledge base, which is large part of what this forum is.

******* mongrel pilsner?

This is a great recipe. I just brewed this with Voss Kveik and it turned out really well. I'm sure it would be better with the West Yorkshire yeast but I'm happy with it (and it fermented out in 3 days).

Thanks all. I like the idea of a bit of caramel so I kept the crystal but added some carapils and adjusted the pils and munich a tad. More hops too. I'll give it a whirl and see how it goes. Thanks again for the advice. 23l batch 3.3kg pilsner malt 80.5% 350g munich malt 8.5% 150g acidulated...

Thank you gents. I'll up the hoppiness a bit. I put the crystal in to help keep the ABV down a bit and add a touch of sweetness. I was going by David Heath's guidelines. What's the benefit of the carapils Kadmium?

How does this sound for a lowish ABV Czech-ish pilsner? 23l batch 3.5kg pilsner malt 83% 400g munich malt 9.5% 150g acidulated malt 3.6% 150g light crystal malt 3.6% Mash 60m @ 68c 60m boil 10g magnum @60m 20g saaz @10m Oslo kveik @ 30c 5psi 4.3% ABV 20 IBU

I dropped a pack of Voss into a US-style red ale yesterday. Bloody hell, it doesn't muck around. Had a 5cm krausen after about an hour (under 5psi).

Interesting method! Once I get rid of the vinegar fly infestation in my garage I might give it a go.

Hahaha - I'm not sure I'm willing to stoop *that low* @Grmblz. I mainly wanted to make an easy drinking clean lagery-type beer that I can also enjoy and if they don't like it, stuff em. I'll give voss a whirl with something like 90% pale 10% wheat and a small amount of magnum/warrior and a...

Thanks mate

Thanks @Grmblz . I have temp control. I was looking at voss as a way of churning out a few batches of megaswill-style lagery type beers for my philistine mates. I can get voss as dry yeast cheaply - Oslo etc are like $15 so a fair bit more. I haven't got into harvesting yet so getting a bit exxy...

Thanks Kad, I was looking at Oslo but it's double the price. Pressure fermenting seems to suppress esters so I was wondering how it goes with Voss. I guess I'll just give it a go and see what happens. 👍

Just wondering if anyone has used voss kveik under pressure and how clean it turned out. Still get the citrus notes?

Even though I overshot my mash temp by a couple of degrees, mashed for about 60ish minutes and completely munted the mash out this turned out pretty well. Lovely beer. I ended up using wheat instead of rye because MHB gave me porridge anxiety ;)

I have to say Kegland's order picking is bloody quick. 25 minutes after submitting an online order (not a small order either) I get confirmation it's ready to pick up. Impressive.

C Coretto roaster?

Makes a lot of sense.