I'm also planning to try some saisons, as I noticed that many saison yeasts are good at a bit higher temperatures, and they were on my list anyway. But let's see how this stout and this wheat beer turn out with kveik...

Thanks for this suggestion! I've done some research and have decided to try both a double chocolate oatmeal stout and a wheat beer using Voss Kveik this weekend. I'll let you know how these turn out. My basement is always hot and my attic fluctuates temperature a lot and it's not safe to carry...

P.S. In my other fermentor I was also planning to brew a wheat beer and I have the same problem with temperature, and the same question: any recommended recipes for wheat beers at higher temperatures?

Hi! I live in Finland, where apartments are very well insulated because of the cold winters, but can get very hot in the summer. As the weather's been amazing for the last few months, my apartment has reached 27°C. I've successfully brewed an APA (SafAle US-05) while it's been this warm, and now...

Sounds good. And who knows, in a year I might band together with some mates and buy some bigger gear and rent a space to brew in...

Problem is I'm mashing and boiling on an induction stove (which is really good at keeping the temperature steady), so I can't go any bigger than 30 L, because they are so wide they would cover and possibly switch off the touch controls of the stove. Plus I live in an apartment, so wouldn't want...

Thank you all for your replies, and sorry for my slow response. On the day I posted this, I made a small batch (5.5 L) of grapefruit IPA. I did a 15 min batch sparge (instead of just pouring water over the grains in the bag) and had enough space in my pot to boil both batches together. My...

Thanks for the reply, Mark. I'm mainly use pale ale malts so far, with up to 8% crystal T50. I agree that a bigger pot would make this much easier (the one I ordered was advertised as 17 L but turned out to be 16 L. I may invest in one in future, but right now would like to see if I can make it...

Hi, I'm new to homebrewing and am mostly trying to figure it out on my own. There's so much differing information online, and most of it is imperial units, which makes it harder for me to follow. I've already made two BIAB batches, an IPA and an APA, both of which turned out surprisingly well...