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bought my own braumeister 4 years ago, and have a similar problem. read online its common and more of an issue the older the model is. my screen starts to fog up part way into the boil, but I can just read the screen. most annoying

Sorry mate, no tips from me. But ill keep an eye on this thread, one of these days im going to give mead a try.

Welcome to the hobby. it's excellent making your own beer.

ok, final update for posterity: been on keg for a week, carbonated, and looks great. taste: the hops are muted - bitter, yes, but a week-old cascade beer, not at all. It's like the happiness of the hops are gone; on the positive side, the taste of the kveik (as minimal as it is with lutra) is...

as an update, i brewed a pale ale: 90% pale ale 10% crystal 60 25g centennial @60 25g cascade @40 55g cascade @15 55g cascade flameout the taste: I was expecting a rather strong bitter beer as Beersmith suggested 53IBU - I would say this was more like about low 30s IBU. the hops are fresh and...

thank you- at least I'm not going nuts and doing something wrong

I tried a hop tea - about 500ml water and 100g hops over 60mins in normal hop additions times. I was trying my hand at a partial mash, no boil, and adding water to meet OG after boiling. all in all, it was rubbish, the hop flavor was raw, grassy and strange but then, the beer itself was...

hrmm, looks like it may be time to learn how to make vegemite then and make use of those hops and their shifty, sticky mates

I've completed a few recipes with kveik now, and I'm scratching my head about hop flavor - or should i say, lack thereof. when I do a recipe I've used before with US-05, the same hop quantity when using kveik results in a muted result. has anyone experienced this ?

update on progress my garbage heat sink fridge is most definitely garbage. I chilled the beer - post boil - to 16c (2 bags of ice, and 20L of 16c water for the chiller) fermentation kicked off after 1 day, rather vigorously; my garbage fridge can't handle this activity; each day it raised 1...

ok, well the experiment is underway, I kept the recipe basic - will report when it's ready to taste. 4kg pilsner 500g wheat 10g cryo loral hops - 60min 10g cryo loral hops - 10 min .5 pkt 34/70 yeast into fermentor - 20L @ 1.053 ferment temp 16c

thanks, mate, that is most certainly a rabbit hole. a very active thread indeed. seems promising, looks like I'm off to the shop to get a few packets of larger yeast.

just received the latest BYO mag, and there is a dunkel recipe that looks interesting. but it got me thinking, what if I use 34/70 yeast and ferment at 18c. my fermentation fridge is a 'heat sink' system and struggles to go below 16c with 25L of beer here in the sweltering humidity of Singapore...

I'm obsessed with Weizen; both white and dark. there is so much to enjoy with malt and yeast flavours. and (as an older chap) it's nice to brew a tasty full flavour beer that can be made a bit lower in ABV (if you like). my own go from around 5 and down to 4. perhaps not to so ABV I enjoy the...

step mash for the winner for me - there is no replacement, especially if its wyermann malts being used.

fascinating; I've never come across this before. ill add it to my list of potentials to try. although I'm getting terrific banana flavour in mine already (for 3068) and great clove (for Schneider) but more flavour can't hurt

not sure about this one. dextrose is a sugar, and one that would be eaten by the yeast in the fermentation process; I can't see how this would have an impact on the yeast creating the banana (or clove if your using Schneider yeast). pitch rate, temp variation during fermentation, pitch temp...

so with your kveik, you are fermenting at 35c. and to achieve this, you add a heating source ? have you tried a beer made with kveik fermented at 30c and if so, how does it compare to yours at a higher temp ? adding hops late - I read somewhere this can be problematic, but I'm not certain...

indeed. after boil, cooled to 35c and then just left the fermentor at ambient air temp. it was in a fridge, to try to keep it somewhat even temp, but it just stayed naturally at 31 for a few days. then into bottle, and again, on the shelf at around 30c. all seems to have gone well. it is the...

interesting. perhaps it's another magic aspect of the yeast. and a much welcomed one indeed.