Currently in the fermenter - Printable Version

Currently in the fermenter - Printable Version

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RE: Currently in the fermenter - Gusso - 05-20-2024

I brewed a Kveik IPA a few days ago. OG was 1.075. Fermentation started in under 2 hours. Within 22 hours my gravity had dropped to...

Yup, you're reading that right. I fermented in the 100's.

RE: Currently in the fermenter - bdutton - 05-21-2024

Your beer is running a high fever. You know how to reduce a fever....

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RE: Currently in the fermenter - Gusso - 11-25-2024

2 brews this weekend - my taps are dry. First was a beefed up Old Fezziwig followed by a Baltic Porter. I used dry Lutra (Kveik) yeast on the BP. I pitched the yeast 24 hours ago. Fermentation started within 2 hours. Gravity has dropped from 1.088 to 1.024! Crazy.

RE: Currently in the fermenter - mikesarney - 11-26-2024

I brewed Old Fezziwig last year. Tasted great, but I still have 1 gallon left. Definitely not a summer beer, and I just got tired of it.

I put 10 gallons of my house APA into kegs last week, and I'm dry hopping a Hazy Little Thing clone today. Probably done with brewing until March since I'm no fan of cold weather brewing.

RE: Currently in the fermenter - Gusso - 11-30-2024

Brewing a tripel tomorrow. Already milled the grain and measured out water additives and hops. I also made some inverted sugar. Should be an easy brewday. Being in Charleston, brewing year round is not an issue.

RE: Currently in the fermenter - bdutton - 12-01-2024

Transferring my 'IPA' to a keg and the Arrogant Bastards to secondary. The IPA is barely that. I cut my hops used in half as it was getting to be a bit much. 2ox Simcoe for 60 and 2ox Citra for 30 and 1ox cascade at flameout. Tastes pretty good. I used 15DME and 1 cup sugar and steeped 2lbs of 10L crystal for flavor/color.

RE: Currently in the fermenter - Gusso - 12-06-2024

I would move the citra addition to the FO with the cascade. Let it sit around180-ish for 20-30 minutes. I'm doing a tropical IPA on Sunday. Gonna have a huge whirl pool hop addition. 6-8 ounces of something fruity.

Sipping on my Baltic Porter. So smooth. A nice winter warmer at 10.5%. Less than 2 weeks from brewing but you'd think this was aged for a while.

Bill, I know most of us are set in our ways. But since my return to brewing, I've been going the KISS method. There's no need for a secondary fermentation. I only do 30 minute boils as well (pilsners too).