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Alright, after reading the latest issue of BYO, who has brewed with Kveik?

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hell yeah! lots of times. hothead is one of them, and the Voss Kveik. used them both. do a hot Texas garage batch IPA with it. no temp control needed. did an ipa last summer and temp got up to 100 deg in my garage. turned out so good! i think the brew finished in like 3 days. crazy.

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23 minutes ago, Jdub said:

hell yeah! lots of times. hothead is one of them, and the Voss Kveik. used them both. do a hot Texas garage batch IPA with it. no temp control needed. did an ipa last summer and temp got up to 100 deg in my garage. turned out so good! i think the brew finished in like 3 days. crazy.

Nice. Pretty crazy stuff. Any noticeable difference? Would you only use it for IPAs?

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12 hours ago, Big Sarge said:

Nice. Pretty crazy stuff. Any noticeable difference? Would you only use it for IPAs?

im not sure, but it gives off fruity esters at higher temps, plus, i mostly brew ipa's so it's a good fit i think. i'll bet a wheat beer would be nice too.

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17 hours ago, Big Sarge said:

Nice. Pretty crazy stuff. Any noticeable difference? Would you only use it for IPAs?

@Big Sarge i just went to LHBS and picked up some hothead. have a recipe and ingredients for "Neptune IPA" from BYO website? will do a hot garage batch with it. gonna get that bitch up to 99 degrees or so next week!

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🤘🏻I like it! I think I might have to try some out in a hot El Paso garage once I get there. Have a standard brew in the fermenting fridge, and let the Kveik ride the lightning!

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I actually brewed a kveik a recipe from Austin Home brew Supply kit. But I kinda screwed up, I threw in a bunch of old malt, grains, lime and dme and I still have a 3 gal. keg I haven’t tapped, scared too. But my next adventure will be a more authentic one. Going by the BYO article and Video on YouTube of the same brewer who gives out more info on how he makes this specialty brew. Definitely a must see video, 2 part. He speaks English quite well too , but kept saying “ yep!” A lot. I won’t start my brew til September when it’ll still be warm enough for the yeast to react considerably. The Norwegian brewer was brewing his beer @ minus 12 celcius. That’s pretty cold 

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The YouTube video title is Traditional Eastern Norwegian Brew: Semi Raw ( part 1&2). Well worth watching 

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