Hi from vietnam

[Phu Quoc Brewerie]

Hello ,
Hope to learn how to make good beer, already making beer for fews months. Because of the climate here all year long, I try to focus on kveik yeast... The one available here is lallemand Voss kveik. Hope to receive some support about this...great brewing to you . Oli

 

[Craigerrr]

Welcome to Brewers Friend!
I use VOSS quite a bit, I like to ferment it high, like 39C

 

[Zambi]

Welcome from another hot climate.
I use kveik Voss quite a lot, even without temperature control.
I use Lallemand and Mangrove Jack.
Where in Vietnam are you?
I visited a couple of years ago. Had a great time!

 

[BarbarianBrewer]

Welcome to the forum Oli! Ask us any questions you might have. We love to help. What kind of brewing setup do you have?

 

[Phu Quoc Brewerie]

Welcome from another hot climate.
I use kveik Voss quite a lot, even without temperature control.
I use Lallemand and Mangrove Jack.
Where in Vietnam are you?
I visited a couple of years ago. Had a great time!

thanks , i m in kien giang , south vietnam

 

[Phu Quoc Brewerie]

Welcome to the forum Oli! Ask us any questions you might have. We love to help. What kind of brewing setup do you have?

hello, thanks for the message, i brew with a microbrewery 52l and then i have 2 kettles 40 liters with electric .... fermentation in 40 liters platic tank, at ambiant temperature (30 degres all year long), i use bottle and i m trying keg 20 liters us.... i m a newbie , i brew more or less 200 liters week right now.... learning everyday

 

[Zambi]

Wow
200 litre per week!
Hope you are not drinking it all by yourself

 

[Phu Quoc Brewerie]

Wow
200 litre per week!
Hope you are not drinking it all by yourself

Ah ah, for sure not

 

[BarbarianBrewer]

What styles of beer do you brew? What is the most popular style in southern Vietnam?

 

[Phu Quoc Brewerie]

What styles of beer do you brew? What is the most popular style in southern Vietnam?

Hi bro, I looked at your profile and I can say the total opposite of what you brew... Here we are more on light and fresh beer.....Sapporo, asahi style (rice lager), German pilsner ( on the light side again), I work on a witbier and the samee with mango....now I m looking to make an American IPA but difficult to find a recipe I can clone (we don t have access to all malt , hops, yeast.....)....importation cost a lot of money because of tax so have limited choice. This week a friend of mine will enter Vietnam with a lot of protafloc for me, so now integrating protafloc.....as I said I m a newbie.....if you have a American IPA recipe you can recommend I will be happy to see if I can find all the ingredients, so I need quite simple recipe. For the hops it s not too bad, I can have 3 or 4 American hops in the classic one (cascade, citrus....) for the malt we have access to less choice but I have access to "castle malting"....really appreciate your recommendations if possible bro.

 

[Phu Quoc Brewerie]

What styles of beer do you brew? What is the most popular style in southern Vietnam?

mate, please , can you tell me more about harvesting yeast (voss kveik)... ok i try to explain you, so with harvested yeast i put 100 g for 40 liters of beer... when i harvest i use always the same pot to recup... so do you think 100G is too much, do you think i can harvest indefinitely the same recycle yeast, is there a limit in this process.... do i need to separate each harvest in different pot...and if you think about something i don t know please let me know. thank you so much for your help....

 

[Donoroto]

Some American IPAs are made with ordinary 2-row barley malt. It is less about the malt, and all about the hops. A recipe with 30-ish IBUs is typical - 30 g magnum for bittering at 60 minutes, 30 of both cascade and citra at 10 minutes, then a dry hop of 30g each of the same on day 2 (halfway to 2/3 through) of fermentation (might be waaay sooner with kviek! Like hours!)

You can harvest yeast forever in theory. Heineken does! But one idea is to harvest a large amount from one batch, then use only a portion of that for a batch. When that runs low, harvest a new large amount, and so on. This way, you minimize the number of yeast generations. Some here will go only 3 or 4 generations before starting over. For me, yeast is inexpensive so I don't use it more than twice.

100g is not too much for 40 liters. Even 500g will not cause problems in my opinion.

 

[Phu Quoc Brewerie]

Some American IPAs are made with ordinary 2-row barley malt. It is less about the malt, and all about the hops. A recipe with 30-ish IBUs is typical - 30 g magnum for bittering at 60 minutes, 30 of both cascade and citra at 10 minutes, then a dry hop of 30g each of the same on day 2 (halfway to 2/3 through) of fermentation (might be waaay sooner with kviek! Like hours!)

You can harvest yeast forever in theory. Heineken does! But one idea is to harvest a large amount from one batch, then use only a portion of that for a batch. When that runs low, harvest a new large amount, and so on. This way, you minimize the number of yeast generations. Some here will go only 3 or 4 generations before starting over. For me, yeast is inexpensive so I don't use it more than twice.

100g is not too much for 40 liters. Even 500g will not cause problems in my opinion.

Thank you so much for this explanation doctor

 

[BarbarianBrewer]

Hi bro, I looked at your profile and I can say the total opposite of what you brew... Here we are more on light and fresh beer.....Sapporo, asahi style (rice lager), German pilsner ( on the light side again), I work on a witbier and the samee with mango....now I m looking to make an American IPA but difficult to find a recipe I can clone (we don t have access to all malt , hops, yeast.....)....importation cost a lot of money because of tax so have limited choice. This week a friend of mine will enter Vietnam with a lot of protafloc for me, so now integrating protafloc.....as I said I m a newbie.....if you have a American IPA recipe you can recommend I will be happy to see if I can find all the ingredients, so I need quite simple recipe. For the hops it s not too bad, I can have 3 or 4 American hops in the classic one (cascade, citrus....) for the malt we have access to less choice but I have access to "castle malting"....really appreciate your recommendations if possible bro.

https://www.brewersfriend.com/homebrew/recipe/view/928312/janet-s-brown-ale

This is my favorite American IPA. It is from the Brewing Classic Styles book by Zainasheff & Palmer. It's definitely a hoppy beer but with an FG of 1.017 the maltiness creates a nice balance with the bitterness. It's color (SRM 21; 41 EBC) put's it outside the specs for an American IPA but not by too much. I'm sure others will suggest their favorites so you'll quite the selection to choose from.

 

[BarbarianBrewer]

mate, please , can you tell me more about harvesting yeast (voss kveik)... ok i try to explain you, so with harvested yeast i put 100 g for 40 liters of beer... when i harvest i use always the same pot to recup... so do you think 100G is too much, do you think i can harvest indefinitely the same recycle yeast, is there a limit in this process.... do i need to separate each harvest in different pot...and if you think about something i don t know please let me know. thank you so much for your help....

I don't harvest yeast post-fermentation. If I do want to reuse yeast, I will overbuild a starter and save off some of that before pitching the rest into the wort.

 

[Brewdomestix]

Welcome, that's a great introduction.