Silver Fern Hazy

Mashed in a bit higher than I would've liked, wanted to start at 62, started at 65. We'll see what impact that has. Yeast pitched at 37C, slowly dropping to ambient temp, but should remain around 30C during fermentation

dry hopped ~18-hours in, 24 hours after pitch, gravity dropped to 1.015 already. This kveik is something else. Tasted the gravity sample, very fruity, tastes like a standard (but thick) IPA, but the smell was unreal, fruit bomb with papaya, melon, overripe mango, very tasty. I'm excited to get this bad boy bottled. We'll see how the aromas and flavors change from now until bottling time. with current fermenting speed, should be done overnight, then I'll give it another day or two sitting on the hops to settle out and clean up a bit


Will be priming and dosing vit. c to individual bottles. making a sugar syrup with 100ml of water, 150g of sugar. add 1.25g of ascorbic acid.

2ml solution for .330 bottles
3ml solution for .5l bottles
6ml solution for 1l bottles


OR. in total, 8.5 liters of beer requires 850mg of vit. C, 100mg per liter.