Brewing

[Anonymous member 148]

Got all these for free today, a restaurant was out of biz and they were hauling them to the dump. 1 keg of boneyard is full and untapped!

 

[ffb]

for what yeast? you're probably fine. If the ambient temp is like 70, then your real temp in the ferment is probably closer to like 74 or so, which is way too high for most ale yeasts to ferment cleanly. Most ale yeasts do really well below their recommended temp ranges, they just take longer. I'd use Saf-04 british ale yeast or standard California ale yeast in the 50s all the time.

I don't think he's using it but there are these new (to us) yeast strains from Norway called Kveik that ferment clean up to 100 degrees that a lot of the yeast labs are putting out these days. Can go grain to glass in less than week, pretty wild. Game changer for a lot of homebrewers during the summer that lack temperature control.

 

[Tombraider]

Got all these for free today, a restaurant was out of biz and they were hauling them to the dump. 1 keg of boneyard is full and untapped!
View attachment 13524

Thats a super score, and a keg full.

 

[Evan B]

I don't think he's using it but there are these new (to us) yeast strains from Norway called Kveik that ferment clean up to 100 degrees that a lot of the yeast labs are putting out these days. Can go grain to glass in less than week, pretty wild. Game changer for a lot of homebrewers during the summer that lack temperature control.

yeah i'm pretty behind the times there. I'd have to try itto believe it though. I was always a cold fermenter whether I was using lager or certain ale strains.

 

[Tombraider]

28 - 22 oz bottles. Repeat.

 

[Tombraider]

Crapy weather this morning so i did another batch. Went back to light pilsner DME. Now pushing 70* and windy.