Title says it all. A sixer costs 12-15 dollars these days. I just brewed 5 gallons for under $30.
I’ve been doing this shit for decades. If you’re curious how to get into it (hint: it’s easy) I can point you in the right direction.
Title says it all. A sixer costs 12-15 dollars these days. I just brewed 5 gallons for under $30.
I’ve been doing this shit for decades. If you’re curious how to get into it (hint: it’s easy) I can point you in the right direction.
Cream ale. Kveik yeast. Done in 6 days.
Ohh weee that sounds tasty
How do you like Kveik? I did a couple beers with it and thought it was fine, but never really ferment at the hot temps folks were saying it’s really neat at. Mostly back to a dry yeast of whatever is appropriate for the style now.
At low temps (basically room temp) it’s (to me) between an s-04 and s-05. Some yeast flavor but fairly clean. At high temps, it gives off a citrus affect that you normally would attribute to hops. And higher temps give off a lager-like feel in most instances.
I see it as it’s own thing.
Makes sense, was mostly curious since for me the only real window for me to even think about using it is in the summer to hit that high ferment temp.
Right now I’m not brewing as much anymore as I’ve cut back a lot on how much I drink and I try to give it away when I can. Half the fun is sharing it with folks for me. So I struggle to find recipes I want to include it in. I’ve been trying to fine tune my recipes right now more than anything.
I can’t recommend brewing with kveik enough. This is my fifth or sixth batch overall using it, and it blows my mind how good it is.
I’ll have to put it back in the rotation next summer and give it another go. Might be nice to pitch immediately and not worry about it. In the summer my wort chiller + normal tap water doesn’t quite get me to pitch temps immediately.