Help identifying off-flavor/ potential characteristic of the yeast?

[the_goat_Birdman]

I preferred the flavor over the others, I have not tried Lutra as it is only available from "premium" yeast companies.


I dont really notice much "blowing out" on hop aroma. I generally try to dryhop on the second/third day which is honestly near the end of fermentation(without the dryhop). Im sure that i could do better with my hop usage, but at this moment they sell well and get good marks from customers while also not being prohibitively expensive to produce. Eventually ill look at it, but i have bigger fish to fry right now.

I would really like to get some spunding valves, but right for my scale they are about $300 each and i would want 2 of them. $600 right is better spent on other things. BUT i will eventually acquire them.

Pressure fermentation seems to be the way to go. At least for me, spunding valves are 30 bucks. Perhaps I can forgo kveik experiments entirely if I just learn to ferment under pressure in a keg.....

 

[Craigerrr]

I should clarify that I use VOSS pretty much only when brewing hazy IPA's.

 

[the_goat_Birdman]

I should clarify that I use VOSS pretty much only when brewing hazy IPA's.

Hmm....looks like there is no way to escape lager yeasts besides spunding

 

[Zambi]

I use and have used Voss for severall different styles.
If you got limited temperature control and high temperatures, it's definitely the way to go.
If your room temperatures are sort of within range of other yeasts, then you can wrap your fermenter in a duvet, or use a swamp cooler.
I knew I would struggle with my temperatures so I choose yeasts to fit