Currently in the fermenter

[Gusso]

I have a pretty good supply on hand but I might try out Verdant yeast for the first time this weekend. Probably a DIPA.

[Gusso]

I made a somewhat hoppy pale ale yesterday. The crazy part is that the yeast (Kveik Voss) was pitched approximately 24 hours ago. In that time, the gravity has gone from 1.060 to this -



And yes, that temperature is correct. It got as hot as 97!

[Gusso]

I dry hopped, gravity was stable at 1.008, so it's already kegged! Crazy stuff.

[Gusso]

I dry hopped, gravity was stable at 1.008, so it's already kegged!  Crazy stuff.

Already drinking it.  Grain to glass in 6 days.

[Augie91]

Looks killer!!

[Gusso]

I have another Kveik just about finished in the fermenter (pressurized). This one could be interesting -good/bad. I used Espe yeast that looks homemade. Looks like Bjorn packaged these in his shed. Definitely not made in a factory. I bought 5 different types. the Espe is described as having notes of warm alcohol, cognac, plums, and slightly floral. Tomorrow, I'm brewing another Biere de Garde using Gulo yeast.

[bdutton]

Primary: Arrogant Bastard Clone.
Secondary: Citra DIPA

Both use the 1056 yeast but that Kveik Voss looks intriguing... I may want to make something out of that.

[Gusso]

Voss would work well with that Citra DIPA recipe.

[Gusso]

Last week, I used Jovaru (Lithuanian farmhouse yeast) for the first time. Damn, went from 1.072 to 1.003. I wasn't expecting a 9% beer from 14.25 pounds of grain!

[bdutton]

Voss would  work well with that Citra DIPA recipe.

Its fermenting now.  I used a bit less DME.  Maybe about 16lbs for 10 gallons water.

I usually do a Arrogant Bastard clone with 18lbs of DME and a shitload of Chinnoook hops on top of the yeast when I do the transfer to secondary... but not sure if that is the right yeast.  Should be interesting nonetheless.