+2

https://www.bbc.com/reel/video/p0ljxvlq/the-science-behind-brewing-tastier-non-alcoholic-beer

Are you planning to serve from the same keg?

I like styrian :) Kveik does well at 26 °C, it likes it even better when it is hotter Note, your fermentation will start very very quickly

Saison

Ask questions... We all started like you ;)

I buy 8 kg dog food at the time :) Doctor's orders not to lift more than a crate of beer... But tendonitis is improving, so I lift 2

Simple saison cider just kicked :( It was very tasty

I would suggest trying the saison "as is" first. It will work in those temperatures. Saison yeasts are definitely available within the EU, so shouldn't be too hard to find. I love saisons and they suit the mediterrean climate (note that my saisons start of tasting like blondes and takes some...

@Sandy Feet I found you actually get a very nice beer with kveik Voss, but I still give it at least 1 week in the fermenter and 1 week in the bottle or keg. Generally closer to 10 days for both It's a great yeast for my climate :)

I find that kveik at high temperatures (37-38+ oC) has less pronounced flavours. Good for a blond, but not close (enough) to be lager-like. But that's small scale, primitive brewing (10 litres)

I'm enjoying mine And the apple juice I threw on the left over trub is making a great cider :)

Don't know about the yeast you are using, but the lallemand I used (and the MJ one before) were not fuzzy at all about wort temperature

I make 10 liter beers and even then I sometimes struggle to lift that back of grains (for the higher alcohol tripels)... And I wish I could lift half my weight :)

I'm having a simple cider and dry roasted peanuts. And hey, even my cider is clear. I am now leaning towards a more constant fridge temperature also having an effect on clarity. Not only time. My fridge that holds the oxebar kegs would not work at night due to me using a very old solar battery...

Welcome! We used to visit Denmark a lot for holidays when I was a kid

I keep it on as well. I try to remember to push starsan through it once the keg has kicked

I've set my efficiency to 73% in the software and that seems to work out okay. But it's hard to say with my primitive system

I was thinking that maybe you could do a much thicker mash and dilute afterwards. Factor 2 might be a bit too much though. Although, maybe. Never done it your scale, but I start with 7.5 litre water, and have made 12-13 litre beer by diluting...