[hopfenundmalz]

Started wirh hopped extract kits. Moved up to LME with specialty malts and hops. Then partial mashes. I soon realized there was nothing to keep me from doing all grain.

Today with BIAB you can do it easily at a 3 gallon batch size.

[Andy Farke]

My first five years of homebrewing were 5 gallon batches of extract with steeping grains, using a partial-volume boil for most of that time. At the time, three-vessel brewing was the most visible all-grain method available by a long shot, and due to space and finances I very much had the impression that all-grain brewing wasn't in the cards for me. I discovered batch sparging around 10 years ago, and that (along with moving into a larger place) helped me make the leap. I have been brewing with an all-in-one electric system for just over four years now.


If I were to do it all over again, or if I were to make recommendations to someone interested in the hobby, I would still recommend starting with extract!

[denny]

My first five years of homebrewing were 5 gallon batches of extract with steeping grains, using a partial-volume boil for most of that time. At the time, three-vessel brewing was the most visible all-grain method available by a long shot, and due to space and finances I very much had the impression that all-grain brewing wasn't in the cards for me. I discovered batch sparging around 10 years ago, and that (along with moving into a larger place) helped me make the leap. I have been brewing with an all-in-one electric system for just over four years now.


If I were to do it all over again, or if I were to make recommendations to someone interested in the hobby, I would still recommend starting with extract!

Same here.

[nvshooter2276]

Have you tried kveik? Or PhillySour? Heat can be your friend.

No; have no intention to do so, either. If either of those are above and beyond pre-hopped syrup into x-gallons of water, I have no desire to go that way...

[Drewch]

Have you tried kveik? Or PhillySour? Heat can be your friend.

No; have no intention to do so, either. If either of those are above and beyond pre-hopped syrup into x-gallons of water, I have no desire to go that way...

Eh? They're just different yeasts that happen to like higher temperatures. It'd be a way to start a batch even while your bathroom fermentation chamber is sitting at 80°F.

[CounterPressure]

Have you tried kveik? Or PhillySour? Heat can be your friend.

No; have no intention to do so, either. If either of those are above and beyond pre-hopped syrup into x-gallons of water, I have no desire to go that way...

Yea, he's not talking about necessarily changing your process. Those are simply yeasts which are intended for people specifically like you, who live in areas where the climate doesn't lend itself well to brewing. I personally have never tried them because I have temperature control equipment for fermentation, and I don't live in the desert. But if I had those problems, I will guarantee you I would be trying the Kveik yeast.

[nvshooter2276]

Have you tried kveik? Or PhillySour? Heat can be your friend.

Yea, he's not talking about necessarily changing your process. Those are simply yeasts which are intended for people specifically like you, who live in areas where the climate doesn't lend itself well to brewing. I personally have never tried them because I have temperature control equipment for fermentation, and I don't live in the desert. But if I had those problems, I will guarantee you I would be trying the Kveik yeast.

I was unaware that the two thangs mentioned above are yeasts for fermenting in too-hot climes. The little 5-gram packets that come under the plastic caps on mr. beer tins are said by mr. beer to do well in a wide range of temperatures. I have never tried them, preferring Safale US05. Is Kveik a liquid or a dry, granular stuff? It's so dam-ned hot around here right now, I'll just resign myself to waiting until it cools-down, sometime in second-half September...

[CounterPressure]

Have you tried kveik? Or PhillySour? Heat can be your friend.

Yea, he's not talking about necessarily changing your process. Those are simply yeasts which are intended for people specifically like you, who live in areas where the climate doesn't lend itself well to brewing. I personally have never tried them because I have temperature control equipment for fermentation, and I don't live in the desert. But if I had those problems, I will guarantee you I would be trying the Kveik yeast.

I was unaware that the two thangs mentioned above are yeasts for fermenting in too-hot climes. The little 5-gram packets that come under the plastic caps on mr. beer tins are said by mr. beer to do well in a wide range of temperatures. I have never tried them, preferring Safale US05. Is Kveik a liquid or a dry, granular stuff? It's so dam-ned hot around here right now, I'll just resign myself to waiting until it cools-down, sometime in second-half September...

Available both ways, dry or liquid.  But again, I have ZERO experience with it, so as to what strains are available or how it works, I have no idea.  I know some folks say it'll ferment up to 100F without off flavors, but me making any statement about any yeast and pretending it is universally correct, is a fools errand. Plenty of people here have tried it so you'll get an answer.


It is more expensive... but what isn't...

[nvshooter2276]

The quote was getting larger and larger, so I'll just respond without the quote.

If Kveik will ferment up to 100 degrees, that would do it for me! The temp in my unused bathroom was 83 an' some a week or so ago when it was 100-plus outside, so up to 100 inside would not be a problem. We're never going to see that, anyway. I would assume I can get it at my LBHS in Reno.

[denny]

The quote was getting larger and larger, so I'll just respond without the quote.

If Kveik will ferment up to 100 degrees, that would do it for me! The temp in my unused bathroom was 83 an' some a week or so ago, so up to 100 would not be a problem. I would assume I can get it at my LBHS in Reno.

Are you willing to exchange flavor for high temps?

[nvshooter2276]

What would I be tasting with Kveik versus Safale US05? I want my beer to taste like Revision IPA (  www.revisionbrewing.com  ), Sierra Nevada Torpedo Extra IPA and/or Bell's Two-Hearted IPA (  www.bellsbeer.com  ). All of these are hoppy, with IBU ratings in the 50 - 60 range. Of the three, I have to give the nod to the Two-Hearted IPA as my favorite. It's just dam-ned good...

[Andy Farke]

What would I be tasting with Kveik versus Safale US05? I want my beer to taste like Revision IPA (  www.revisionbrewing.com  ), Sierra Nevada Torpedo Extra IPA and/or Bell's Two-Hearted IPA (  www.bellsbeer.com  ). All of these are hoppy, with IBU ratings in the 50 - 60 range. Of the three, I have to give the nod to the Two-Hearted IPA as my favorite. It's just dam-ned good...

Results will depend upon strain. You sometimes see folks who claim that they can make a really clean lager fermenting at 95 degrees....that's not entirely correct.

BUT...some (?most) kveik strains do ferment in a way that doesn't throw much for nasty fusels or other "hot" flavors; I often perceive it as a slightly orange/citrusy component, which can play really well with an IPA, especially with hops that are citrusy. US-05 in the 90s will be a hot mess (no pun intended); expect some unpleasant flavors with that strain. If you have to ferment warm/hot on an IPA, kveik is the way to go. It won't be as clean or neutral as US-05 at 65 degrees, but it will be quite tasty.

My personal preference for a hot-fermented IPA is to use the Lutra strain of kveik. It's one that is often cited for pseudolagers, and I find it meshes well with many hops. You can get it in both liquid and dry form. I have a session IPA on tap right now that uses it; it's a really nice beer (https://andybrews.com/2024/06/22/summer-session-ipa-2024/.

So...my personal recommendation if you want to ferment hot for an IPA like SN Torpedo Extra would be to use Lutra kveik. I still advise fermenting in the coolest place possible -- there is a difference for 80 degrees vs 100 degrees. I (generally) prefer kveik-fermented beers made on the lower end, especially if you want the hops to come through.

[Drewch]

What would I be tasting with Kveik versus Safale US05? I want my beer to taste like Revision IPA (  www.revisionbrewing.com  ), Sierra Nevada Torpedo Extra IPA and/or Bell's Two-Hearted IPA (  www.bellsbeer.com  ). All of these are hoppy, with IBU ratings in the 50 - 60 range. Of the three, I have to give the nod to the Two-Hearted IPA as my favorite. It's just dam-ned good...

I've haven't had any of those recently enough to remember what they taste like (I'm not really an IPA guy), but I'm assuming they're hop-forward with minimal yeast character.

I've had good luck with Lallemand Voss kveik at air-conditioned room temperature (70 - 80°F). Fairly neutral at those temps and decent attenuation.

[ScallyWag]

I've had good luck with Lallemand Voss kveik at air-conditioned room temperature (70 - 80°F). Fairly neutral at those temps and decent attenuation.

I have used Lallemand Voss in that same temp range several times; once it was great, but most times only mediocre/adequate -- i.e., not a dumper, but not as good as my usual beers.  I have mostly quit using it because my basement is cool enough to use other yeasts that are reliably better.  But if I was stuck in the 80s for fermenting temps for summer months, I'd try it again a time or two until fall brings the temperatures back down.

I also do not use temperature control, but one corner of my basement is 'only' at 72 degrees during the hottest months, and I can make that work for some non-Kveik strains.

[denny]

What would I be tasting with Kveik versus Safale US05? I want my beer to taste like Revision IPA (  www.revisionbrewing.com  ), Sierra Nevada Torpedo Extra IPA and/or Bell's Two-Hearted IPA (  www.bellsbeer.com  ). All of these are hoppy, with IBU ratings in the 50 - 60 range. Of the three, I have to give the nod to the Two-Hearted IPA as my favorite. It's just dam-ned good...

No matter what people say, kveik is not a clean yeast.