The Craft Beer Thread

Toxxyc said:
Anyway.

Started up a totally random recipe this week. 3.2kg pils malt, 100g each Munich T1 and T2, 350g dextrose (yes), 12g Nugget at 60 minutes and 12g Mittelfrueh at flameout. I'm trying something. It'll go along to a party, so if it doesn't work, I'll be serving bad beer.

I'll be fermenting with Voss and it has to be served in 16 days. Yeast is only being pitched tomorrow. Hope I didn't bite off too much.
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It will easily be ready in 16 days with Voss kveik. That extra dextrose hit will affect fermentation time but that yeast will tear through the batch with plenty of time for cleanup.
 
Herr der Verboten said:
:sick:

Jy drink seker jou coffee koud ook.
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So this is a "craft beer" thread then, where you dont actually know craft beer very well and definitely dont know how to serve it.
May as well stick to SAB, you can make those as cold as you like, they still taste kak regardless.
 
For the non-brewers in this thread.

  • 35–40°F (2–4°C): Mass market light lagers
  • 40–45°F (4–7°C): Czech and German Pilsners, Munich Helles, wheat beers, and Kölsch
  • 45–50°F (7–10°C): IPAs, American pale ales, porters, and most stouts
  • 50–55°F (10–13°C): Belgian ales, sour ales, Bocks, English bitters and milds, Scottish ales
  • 55–60°F (13–16°C): Barleywines, imperial stouts, Belgian strong ales, and Doppelbocks
 
Rocket-Boy said:
So this is a "craft beer" thread then, where you dont actually know craft beer very well and definitely dont know how to serve it.
May as well stick to SAB, you can make those as cold as you like, they still taste kak regardless.
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always 1x rule-lawyer player :thumbsup:
 
Anyway. Kveik is awesome. I can totally see where people come from when they say they make a beer from grain to glass in 3 days. It has absolutely NO lag time, and nothing seems to phase it. Going at 27 degrees-ish and it smells amazing. Can't wait!
 
Toxxyc said:
I have only one keg for now. I'm actually considering getting another one for the party because I don't think the keg I have will be empty by the time the party comes.
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Weigh the keg closer to time to see how much is left ... if not much, then fill a few bottles to empty the keg. That's what I'll do. :unsure:
 
Toxxyc said:
Anyway. Kveik is awesome. I can totally see where people come from when they say they make a beer from grain to glass in 3 days. It has absolutely NO lag time, and nothing seems to phase it. Going at 27 degrees-ish and it smells amazing. Can't wait!
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Sweet spot for it is at 35c, its a real beast though, that stuff will tear through anything and it cleans up pretty well after itself.
 
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