[ynotbrusum]

Plus, the mash was not otherwise acidified (it was at something like 5.66 or so), and a Kviek yeast was used, which may have masked the subtle differences from the mineral additions that were made.  Or so I think should be considered in the data point.

[fredthecat]

Plus, the mash was not otherwise acidified (it was at something like 5.66 or so), and a Kviek yeast was used, which may have masked the subtle differences from the mineral additions that were made.  Or so I think should be considered in the data point.

he says "Seeing as they were fermented with Kveik, I expected pungent fruit notes and was surprised by how clean they turned out. "

fruit notes? clean?

I can not take those exbeeriments seriously at all anymore.

If he wants to test this variable anyway, why use kveik yeast? Why such a pale beer.

[denny]

If he wants to test this variable anyway, why use kveik yeast?

Certainly wouldn't be my choice.

[Wilbur]

Plus, the mash was not otherwise acidified (it was at something like 5.66 or so), and a Kviek yeast was used, which may have masked the subtle differences from the mineral additions that were made.  Or so I think should be considered in the data point.

Why would kveik mask the effects of mineral additions? I think the mash pH should be good as kveik typically drops beer pH a bit more than other yeast strains.

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[denny]

Plus, the mash was not otherwise acidified (it was at something like 5.66 or so), and a Kviek yeast was used, which may have masked the subtle differences from the mineral additions that were made.  Or so I think should be considered in the data point.

Why would kveik mask the effects of mineral additions? I think the mash pH should be good as kveik typically drops beer pH a bit more than other yeast strains.

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Because of the strong flavors it has?