I meant to update this thread a while ago with some results: there's plenty of room for improvement in v3, but it turned out pretty good overall. OG: 1.1, FG:1.032 The Good: This turned out to be a fairly good Wee Heavy - not what I was aiming for, but certainly drinkable. It's full...

I'm keenly aware of that danger every time I have to move it :p. My only hang-up with HDPE and PET fermenters is when it comes to using heating pads and belts - IIRC they have issues when it comes to temperatures over ~140f, and temperatures can rise above that at point of contact with the...

8 days from grain to glass with a kveik braggot is my fastest, but even then it needed an extra week in the keg before it was really good. I have a fairly typical (beginner's) 3 vessel propane setup, and for kveik I ferment in reflectix wrapped glass carboys with an inkbird and heating pad...

Took a sample of the braggot I'm brewing a couple days ago, to test for gravity and taste, and ended up with a healthy bit of hornindal kveik yeast trub in the bottom of my tasting glass - so I made some bread with it. Stats: 30% whole wheat, 70% all purpose, 75% hydration There's a...

Fair enough, I was just surprised that I hadn't gotten any response whatsoever. I know my first couple of posts needed mod approval, and I was a little worried there was still some hangup or issue with my post. That said, thanks for the responses y'all! I knew braggots weren't common, but I...

So, no love for braggots around here? Ended up brewing iteration #2 on Friday, and it mostly went well. Pitched a little high (~99f), and the yeast ended up driving that up to 102f about 12 hrs later, but as of 48 hours after pitch I'm letting the temperature drop on it's own. I'll update as I...

Looking to do iteration #2 of a bochet braggot, and I was hoping for some feedback from y'all on the adjustments I've made to the recipe, and in general, before I trek to my LHBS. Iteration #1 (notes at bottom of recipe)...

Some afterthoughts to add to my earlier post: I missed that you were trying to make this with only locally available ingredients. I'd still advocate for using malted oats, but if you decide not to order malted oats next time, and are just using rolled oats, it's my understanding that adding...

There's a couple things I might suggest for if you decide to try again, based on my experiences with this recipe: As long as you're mail ordering grains and things, you should definitely try to get a a hold of some malted oats; not only do they have husks to help with the draining (though note...