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Wait what

I don't mean to offend. Please mute the mic when you are drinking. That sound is horrific. It almost made my lunch bounce back up. Edit: Son of a.......now you added lip smacking to the mix! I can't watch any more.

Dude you’ve got to mount that mic away from your throat, the swallowing noises, the horror, the abject horror

Wow! that s a super video. You have a new convert to Kveik yeast and a new subsrciber!

Very interesting, I have been using US-05 and Nottingham yeast for years, I brew in a cool basement so have temp control to keep things warm, sounds like Kveik yeast could allow me to brew good beer without any of that temp control hassle.

Your mead is probably lying just very dry and needs a bit of backsweetening. Try stirring a little honey into it and see if you like the taste better. If that fixes it you could backsweeten your whole batch but you would have to stop the fermentation chemically or you could wind up with bottle bombs. Or else you could try a nonfermentable sugar.

It doesn't matter how anyone >wants< to call it, it's still RUSSIAN Imperial Stout.

Melanoidin. It's not that hard, or funny ..... 🫤

am looking for Luta kveik yeast. But it is difficult to get it in India. But great video.. hopping to try one batch

Wound a pressure barrel do the same job?

What yeast would you use for apple mead?

I just made my first beer with voss today, let's see the results.

Maybelle Keys

@0:54 I know you're probably not reading comments any more but suddenly getting flashbacks to you on air in studio red from that picture with myriad and the hacky station switcher in the background that we made in the electronics department. Lol, good times.

I’m planning on brewing a Chocolate orange stout on Monday, with orange peel and cocao nibs. I did it last year but am ramping it up with more nibs and orange. Probably putting them in after primary fermentation has finished.

I'm all for lazy brewing.

May be counterintuitive, but I’d hesitate to push out as much air as possible from the cube while the wort is still hot. That air will be void of any germs due to the workings of the heat, which can not be said about anything that gets sucked in once you open the cube after cooling.

Do you cold crash your beers?

Brilliant. Thanks. I thought you could do this. BTW magnet link not working

I think the descriptor you were looking for is "commercial beer" flavor.

Can it be used for wine / fruit?

In my experience, hop character is far more volatile than malt character. So if of two differently conditioned but otherwise identical beers one is more malt forward, I'd take that one as conditioning faster. Interesting finding, as I'd have assumed the larger volume would only speed up things. Great video!

I just found some wild hops 😊, I'm going to wait and collect some seeds and grow some plants

If you have raw honey you shouldnt go over 60°c or else you lose some antioxidants and stuff

I send my thanks to old West Norway for giving us kveik.

Would coriander seeds suit this recipe like in a wheat beer

Some thoughts on why you would use Kveik: 1. Fast fermenter (but honestly, what's the rush? if you are a homebrewer you probably have too much beer lying around anyway) 2. Needs no temperature control to work (but if you want a certain character from the yeast you do need some temperature control) 3. Yeast character 4. Tradition. If you are making a traditional norwegian farmhouse beer (or "just an authentic farmhouse beer"), Kveik is what you want.

I'm brewing a lemon zest, lemon Crystals, vanilla beans, and corriander sour soon. I am also using yakult and kveik!

I want to see more UK footage. As an American, I find it super fascinating to see what others home setups are like and the yard etc.

Can you make a ginger ipa GIPA ?

The drinking noise is off putting ,

Damn hes right, i usually keep an extra bung around

The best fruit sour beer video made with basic equipment I've found. Thank you! Will be trying very shortly.

I'm trying to make mead it's gonna be a light beer to have once a week to enjoy with my dinner smells nice already still gotta wait another week

To the point and professional t young man, thanks! My simple wine was made without a water lock, wine yeast, germ-killer, wine yeast, damejeanne, hose.. happy with the result, not too high alcohol% due to little sugar and yeast, 6%-7% I believe (judging from my tipsiness) Much more work than you, having to rebottle etc, because of the thicker, opaque residue.

I love how British you seem to be. Like a garden sounds wonderful compared to my Arizona backyard.

What’s the best PH. Mine is currently 5.35 without messing with it.

Great video, I really rnjoy your kveik know-how. Unfortunately where I live I can only get Voss, but im looking into importing some other strains at the moment. Sorry for asking this under such an oldc video, but can you tell me, why you switched from a 67C mash to a 65C mash for your brews? Or has it changed again?

Honey variety contributes a lot to the final taste of your mead. One way to get a bit of an idea of how your finished mead is to dissolve some honey in water and taste it. 1. Clover honey is light and is what a lot of people think of when they imagine the taste of honey (especially in the US). I would suggest using it melomels and ciders (fruit juice and honey meads) 2. Wildflower varies by region and time of year in flavor. It is good for a traditional mead, but you want some residual sweetness. 3. Orange blossom mead is one of the best for traditional meads but can be somewhat expensive. My suggestion is that instead of adding table sugar, use more honey so that it doesn't go as dry. 2.5 to 3 lbs of honey per gallon of must. Honey has some sugars that the yeast beasties cannot ferment and there should be some sweetness to it at the end. I make sack (higher alcohol) meads and tend to use four pounds of honey but at this level of sugar, it can take a long time and watching the batch to make sure it works well. The yeast I use is Nottingham Ale yeast but I came to your channel to check out the kviek yeast types.

Darrell, you are working too hard man! A strong base (alkaline) cleaner with your hot water will destroy labels. Sodium bicarbonate works really well. Be liberal and soak overnight. The only thing I will add is that labels that are plastic or foil should ideally be stripped off before the soak. The base solution will take care of all the glue. The oxiclean route will work just as well (incidentally this usually contains sodium carbonate which is a stronger base than sodium bicarbonate - I'm pretty sure that is where the magic lies)

dude your content is INSANE, literally the best and highest quality brewing content ive ever seen, its unreal you dont have more subscribers with how top notch this content is. it's like TV-level production. watched every one and its what got me into brewing in the past month

Full video??

I guess this could be one of the reasons pretty much every batch I make keeps fermenting in bottle for 1-2 after

Please give me a more details like 1kg price

Warning, campden tablets are a bacteriostatic, not a bacteriocidal. Once the tablets have been depleted, growth of your infection is possiblw full and well. Campden tablets can also interfere with yeast growth if added at the same time.

Mangrove jack CY17 is allegedly a "great fit" for elderflower, gonna give it a try in an elderflower lemon zest mead.

nice video

Is yeast nutrient the same as nutritional yeast?