Quick fermenter update: the airlock is smelling straight up like multi-fruit juice

To start with, in the end I did a SMaSH instead of a 2Ma2H haha, using 1.063 kg of leftover Pilsner malt from 'The Swaen' that I had at home. I calculated the recipe efficiency at 70%, but it turned out higher. I did BIAB for the mash and sparge, which helps me get good efficiency by squeezing...

Thanks for all the advice you gave me! The brew day was a complete success, and now it's just a matter of waiting for the yeast to do its magic and seeing the results! Below I'll share the recipe, how I made it, and the numbers I got during the process

Thanks for the great tips! To clarify, I actually do use all-grain, so monitoring the mash pH is important for my efficiency, though I'll definitely keep an eye on how low the Voss drops the pH during fermentation. I always pull my hop spider out right after the boil to avoid extra bitterness...

That's why I want to experiment! Even if it's labeled for bittering only, I find its aroma really nice and worth exploring. Everyone gets so caught up in those categories, but if it smells good, it's worth giving it a shot.

For an underpitch, a good rule of thumb is to use half of the required yeast. For example, if a standard calculator tells you to pitch a certain amount, you can intentionally cut it in half to stress the yeast and get those fruity esters. To clarify, this is specifically for Voss Kveik. Since...

If you want to ferment fast and clean, you can overpitch or control the temperature to avoid that taste. If you ferment under 30° Celsius, you get a clean profile. That is what I usually do.

Thanks for the feedback! Regarding the Magnum, it’s actually the only hop I have on hand right now, and I bought a large amount that I need to use up. When I opened the bag, I noticed a surprisingly distinct citrusy profile in this specific batch, which is why I got curious and wanted to see if...

Hi everyone, For the first time since I started homebrewing, I’m trying to harvest yeast, reuse it in a test batch, and experiment with a hop stand at the same time. I have no idea how this is going to turn out, but I’d love to get some feedback from more experienced brewers. My main goal is...

https://www.brewersfriend.com/homebrew/recipe/view/1577505/american-porter I’m planning to brew this beer next week and I’d like to get some advice or feedback on my approach. I prepared the recipe as a traditional American Porter, but added oats for extra body and head retention. I was...

My first Saison. Without recirculation and clarified only with cold crash and gelatin. The photo is of a young tasting in the first week of conditioning

I really liked what Kveik yeast promises in terms of temperature tolerance and citrusy esters. Last week I bought three 11g packets of Lallemand Voss Kveik yeast, so I’ve got plenty to experiment with hahaha. Now I'm going to try making farmhouse-style beers — not necessarily sticking strictly...

Blonde Ale Brew: Exceeded Expectations! Honestly thrilled with this batch! It's super drinkable, has a great color (a bit hazy, but that's a fixable challenge), and a pleasant, non-invasive bitterness. That subtle citrus aftertaste and excellent foam are big wins too. Plenty to improve, but...

I’m really loving Styrian Goldings (I haven’t tried other hops yet). That citrusy/floral aroma is amazing. Right now I’m using it in a hybrid English/American porter, and later on I plan to experiment with other hops—but this one completely won me over. I know Kveik ferments really fast, but...

I ended up buying Kveik, it seemed more convincing to me, especially because of the temperatures at home. My pantry, which is the coolest spot, is currently at 26°C. I won’t be using zest or juice this time—just the yeast and Styrian Goldings, which is the only hop I have available right now.

Entonces estaban mal hechos. La última vez que probé una, era dulce y el aroma tenía un buen equilibrio entre el lúpulo y la malta. Cada fuente que he investigado dice explícitamente "no uses la parte blanca"; eso es lo que le da el amargor, así que debes tener mucho cuidado con eso.

I’m going to do a test batch with both Kveik and French Saison to see what results I get. Also, from my research, I found the typical amounts and timing for using orange zest and juice: Zest is usually used at 5-10 g/L, typically added 3-5 days before bottling, or split with half added in the...

Thanks for the tip! I’m definitely interested in trying French Saison — I just need to see if I can get it here in Portugal or maybe Spain. It’s been HOT lately, the coolest spot in my apartment is around 25-26°C and I’m losing my mind trying to cool things down with DIY methods. Sounds like...

The quantities were insufficient, both the zest and the juice (12g - 100ml). The zest was used during the whirlpool, and the juice was added before fermentation with 2.8L of wort. The aroma is imperceptible and the flavor is barely noticeable. The quantities should be greatly increased or an...

I brewed the beer a week ago. I used 12g of orange zest during the whirlpool and added 100ml of juice before fermenting 2.8L of beer. I’ll be sharing the results of this experiment next week. Had some efficiency issues, but that amount works fine to test the ratios.