138 replies to this topic

[Gusso]

I'm brewing sometime this week. I have a pack of Vosso Nova (high thiol Kveik) to try out.

Finally got around to brewing today. I did use the Vossa Nova for the first time. I also used Phantasm powder.

[Gusso]

With my OG, I should call this my Battle of Hastings beer

[Beejus McReejus]

Finally got around to brewing today. I did use the Vossa Nova for the first time. I also used Phantasm powder.

I was out of the game for a while, what the hell is phantasm powder?  You coking up your beer? 

[HVB]

I was out of the game for a while, what the hell is phantasm powder?  You coking up your beer? 

It is a powder that is made up from ground up grape skins that have more thiols than most hops.  It helps to use certain yeasts when using it. 

[Gusso]

It is a powder that is made up from ground up grape skins that have more thiols than most hops. It helps to use certain yeasts when using it.

Unfortunately, I think the shipping killed the Vossa Nova yeast. There was no signs of fermentation after 24 hours. I then added a pack of dry Voss and it took off. I'm not expecting much from the Phantasm now.

[Gusso]

Finally had a chance to keg my recent brew. It was under pressure, so it's already about 75% carbonated. Should be good to go by Friday.

[Gusso]

Milled grain today to make a lager tomorrow. First time trying Novalager. It wasn't Ken's cup of tea but I just might like the fruitiness.

[Gusso]

Finished up a couple of hours ago. Chilling the wort in the fridge to 65-ish because my chiller only gets it to mid 80's this time of year. Tomorrow, I might brew again but I'll use kveik and ferment around 100.

[Gusso]

Finished up a couple of hours ago. Chilling the wort in the fridge to 65-ish because my chiller only gets it to mid 80's this time of year. Tomorrow, I might brew again but I'll use kveik and ferment around 100.

I used kveik yesterday. Geez, I've brewed with it many times but it still blows my mind. Pitched 26 hours ago with the wort around 90. Put on a heat belt and it's going nuts. OG was 1.065. It's currently at 100 degrees and the gravity is 1.018.

[Beejus McReejus]

Damn, I really am out of touch these days!    Never heard of kveik yeast, and you ferment with it at 100F?!  What kind of flavor profile?  That'd be banana-flavored diesel fuel with a lot of yeasts.

[Gusso]

It's Norwegian yeast, there are many varieties. Voss kveik throws off a citrus (mostly orange) profile at super high temps. Not unpleasant at all. It works well for me in fruity IPA's.

[Gusso]

The orange esters are not as prominent when fermented at room temp. Another kveik, lutra, is very neutral. But you don't want to ferment that at as high a temp. Very clean in the mid 60's, low 70's.

[Gusso]

The kveik IPA is now cold crashing (finished at 1.009). I'll start dry hopping tomorrow. It will be ready for some guests who will be arriving on Wednesday. Grain to glass in less than a week.

[Howie]

I haven’t brewed since before my daughter was born

She’s turning 15 this weekend

[HVB]

I haven’t brewed since before my daughter was born

She’s turning 15 this weekend

 

I last brewed August of 23... that beer is still in the fermenter.  Before that it was August of 22.  From 2+ times a month to once a year now 0 times a year.  Desire is gone.  I had kept the stuff around thinking one day I would get back to it but I am not sure that is going to happen.  May be time to start selling stuff off. 

[Big Nake]

I last brewed August of 23... that beer is still in the fermenter.  Before that it was August of 22.  From 2+ times a month to once a year now 0 times a year.  Desire is gone.  I had kept the stuff around thinking one day I would get back to it but I am not sure that is going to happen.  May be time to start selling stuff off. 

I was wondering.  Your kids are at an age where this could happen.  I think I remember telling you that I would brew at 4am on weekdays when the kids were young .. finish up, take them to school and then work.  I still have four taps running at all times and rotating ten kegs.  Of course my kids are 24, 26, 28.    I have Omega Bayern up and running now .. a pilsner was first, then a helles and there is a Vienna Lager in the fermenter now .. brewed last Saturday.  Upcoming is the AHA Zoiglbier, a "gold lager" and then a Red Lager.  

Edited by Big Nake , 27 September 2024 - 07:58 AM.

[neddles]

May be time to start selling stuff off.

Never thought I’d see these words from Drez.

[HVB]

I was wondering.  Your kids are at an age where this could happen.  I think I remember telling you that I would brew at 4am on weekdays when the kids were young .. finish up, take them to school and then work.  I still have four taps running at all times and rotating ten kegs.  Of course my kids are 24, 26, 28.    I have Omega Bayern up and running now .. a pilsner was first, then a helles and there is a Vienna Lager in the fermenter now .. brewed last Saturday.  Upcoming is the AHA Zoiglbier, a "gold lager" and then a Red Lager.  

Kids stuff does takes up a lot of time, a lot.  I could still make it work with that though.  My wife tells me all the time to clean the room up and brew but I have zero desire to do it.  Covid killed it.  My WFH location was/is in the basement and that is also where I brew.  After working down there all day I have no desire to stay there and brew.  I could move my work location or where I brew but I just do not see that happening. 

 

Luckily I have lots of good beer around me.  

Never thought I’d see these words from Drez.

I know .. I have been hanging on to the stuff for years but I am not sure there is much of a point anymore.  Sadly I will get next to nothing for most of it.  

[Big Nake]

I think that any one of us could get to this point and say it's okay.  I do have occasional "funks" where I don't brew for 1-2 months but seeing empty kegs in my garage or just getting a jolt from going to a brewery, talking with someone who brews, etc. can get me amped up to brew again.  The girl I'm seeing is a beer head and worked at a brewery for a bit.  She was just here last night for the first time and she loved tapping her own beers here.  I would see her glass empty and say, "Let me get you another" and she's grab her glass, laugh and say, "No, I want to tap it myself!".  In honor of that I made Red Lager this morning. 

Edited by Big Nake , 28 September 2024 - 02:16 PM.

[Darterboy]

Knocked out a Cream Ale with my daughter on Friday, and a lower-gravity Belgian Golden Strong today (1.055 instead of 1.072) I'll call "Little Devil."  That's four beers in a couple of months after a 4-year hiatus. These two are for pouring at an art festival in November with my brew club.

Edited by Darterboy, 29 September 2024 - 08:57 PM.