Sometimes you feel like you’re doing everything right and having a great brew day, only to find out that you missed your gravity by…a lot. This should have been like 1.062. Oh well, guess this will be a “session” hazy IPA, which means I can have two of them instead of one? I’m a glass half-full sort of guy! 😅🍻🍻
When you switch from extract to all grain brewing, you will likely find yourself wondering what to do with all of that spent grain leftover from your brew day. Sure, you could throw it away, but it seems like […]
The best thing about brewing in the fall (other than that brewing outside in the beautiful weather) is how much faster I can cool my wort down! Fall is definitely my favorite month to brew outside! What’s yours? 🍂🍁🍻🍻
I don’t really have a specific type – just looking to figure out what a good general purpose one would be for where I ferment. I like the sound of a tropical IPA though! I love the Sierra Nevada Tropical Torpedo and would like to brew something similar.
THANK YOU! Finally someone answers with something other than defending the same yeast. (kidding – I appreciate your help guys!)
I’ve never brewed with Kveik because I didn’t have a way of keeping it hot. I didn’t know you could brew at room temperature with it.
Use Kveik – we always talk about how amazing it is at 90-100 degrees, but Kveik works great at 70 too – just slower. Try Voss. You might not get the citrus notes that you get from fermenting hot with it, but it will be good and clean and you won’t get off flavors.
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