I've been bitten by the Kveik bug. Had to try it. It's all I hear about! I decided to set myself a little challenge: To brew it this evening (Tuesday) and drink it on Saturday. So. 4 days...
I did a simple BIAB at the kitchen stove. Recipe:
75% lager malt / 25% maris otter.
Hallertauer for an IBU of 23
50g Hallertauer at flame out for a min before crash cooling.
Mashed at 67c for 50 mins. O.G was 1.061 / 82% efficiency (nice
![Cool 8)](./images/smilies/icon_cool.gif)
So... I'm guessing this thing should come in at around 6.5% Should get plenty of the Kveiky flavours hopefully.
It's currently fermenting at 35c in a corny keg with a spunding valve set to 8psi. First time trying this. Will crank it up to 13psi tomorrow evening (Wed) as I'm expecting the yeast to have done most of its work by then according to what I've read here and there. Plan is to let it sit for an extra 48 hrs to ensure it's done its work which should bring me up to Friday eve. In the Keezer it will go and on Saturday, I shall pour myself a pint of it and tell you all about it! That's the plan anyway!!
My only worry is that I didn't cut the dip tube in the corny keg. So am expecting a lot of yeast to come through when I pour for the first time.
Felt weird pitching yeast @40c earlier!
Any thoughts / advice welcome.
Floyd