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Is that straight crystal ? What temp did you mash it ?

Make a bucket of sodium perc and fill them and let them stand for a couple days. I’m yet to see some crud it won’t break up eventually.

Just keep cleaning the airlock and refill ing with sanitizer till it clams down. I have had it happen many times and beer has always been ok.

harvesting yeast and pitching wort onto a used yeast cake in a dirty fermenter are 2 pretty different things

I re use yeast all the time ,but I scoop out some into a sanitsed jar and then clean my fermenter and start again pitching on the old yeast cake is a massive over pitch .I tried it once and the beer was very ordinary.Not sure if it was from the over pitch or dirty fernenter. But would never do...

Co2 is odorless. Gravity doesn’t lie. You may just have a little leak.

Og ? What’s current gravity ? how big is your batch ? That’s not much grain

I've just done 3 batches in a row with sigmond voss kviek , repitching slurry . did a mosaic apa, a american brown and a saison .all 3 fermented at 35 for giggles Been an interesting experiment. a bit kvieked out for now so am going to retire it after bottling the saison this weekend...

Recipe ? Yeast? Og? Fg ? How much priming sugar ?

interesting. I bottled my first Kviek yesterday using yeast bay sigmond voss . 1052 to 1006 in 3 days at 34 degrees. finished lower than I expected but I did mash low .was going to be a saison but the hops I bought were mislabeled AA% so didn't trust them . changed to a APA as I had some mosaic...

in brewers fired you can set a no chill extended hop boil time to allow for more bittering in the cube. with trial and error I have it set for 10 minutes and it feels about right to me .if I want strong hop aroma I also chuck some in the cube

Sounds like a terrible experience with Kegland. I’m actually starting to plan my move from bottles to kegs. Think I’ll stay away from them.

just have a bash. As long as your basics are solid you'll make decent beer . first few batches will be about getting your water levels right .well it was for me .I made 17l when I was trying to make 23 a few times for example on ,my simple 1 pot BIAB rig, I do full volume mash no sparge, to...

Thanks mark. Had some mosaic for my next beer , a kviek pale ale and grain Bill was amenable , so I just transitioned to that rather the use the unknown hops. Will get them swapped out. It also possible the aa is right and they are just mislabeled hop name.

So. So I’m brewing a beer as I type. Just finished the mash and waiting for the boil to start I pull out the bag of Styrian I got yesterday and notice the printed label says 13.1% aa that can’t be right can it ? Must be a misprint t ?

I don’t brew allot of apa or ipa but last ipa I did to clean out a stash of hops in the fridge was just 85 % pale 12 % Vienna 3% flaked oats. and it came out good.

What type of beer are you wanting to make? FWIW I do simple biab brewing. I generally make 22 To 23 l batches. First few brews will be a bit of guessing as you work out your system. when accounting for losses , usually about 4 l , 6kg of grain gets me 23 l of wort At 1050. Sometimes a few...

I just do simple in general. I'd say mash at 62 and use belle and you'll get plenty of tart I recently finished drinking a batch and my wife ,who enjoys a saison, said it was too tart for her

Do you want a bit of tartness or full on sour ? I find belle saison yeast gives me a tarter saison than other saison yeast I’ve treid.

So I got a vial of this on the way. never used it . Just not sure what I'm gonna do with it first thinking something along the lines of my go to simple saison recipe ? pils, vienna , wheat and a little oats fermented at 40 or something stupid ? good starting place for it ?