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I've recently brewed a very simple blonde bitter which fits your description. It is so light in colour and alcohol that you can easily have two without being tipsy and so delicious that you actually want at least three. MO as base with 10% invert no. 1 plus 10% carafoam (probably unnecessary, I...

With lutra, the kveik twang can also develop over time. I've had a red American ale once that I've brewed in the summer with lutra which was pretty clean for a kveik. Unfortunately 3 weeks in the bottle, the kveik twang started to develop and a few weeks later it was pretty upfront. Not a bad...

Yep. I can see myself using it again in the peak of summer in an American hoppy session beer. It works quite well under these conditions, when most other yeasts would fail.

Just brew this one and be happy, it never fails. https://www.homebrewtalk.com/threads/miraculix-best-classic-english-ale.661073/

Good for you mate.

Depends on the yeast. Look it up per yeast, I always try to reach the upper end of the range, mainly 30-35 c. My favourite is imperial rustik but i had also really good results with Wyeast 3724. The key is fermenting hot and the first few days open imo. No lid on the fermenter "open". Just some...

Belle will excrete a load of glycerin which will counteract the low fg very effectively. Or won't taste thin at all. Just keep the low fg in mind when calculating the desired alcohol amount. Ok, then I'm saying he's wrong. There's no way you can get a beer without kveik flavour from a kveik.

Just chill the wort to 37c, pitch the yeast and wrap it in a nice and thick blanket or sleeping bag. It's almost done before it has cooled down significantly. it is also heating up itself a bit during peak fermentation. Other way is an aquarium heater in a water bath. I do this with my saisons.

Ask @Northern_Brewer !

How cool can you keep it? Wlp800 makes a really decent beer at about 20-23 c. It is a tad bit fruity, basically just like a kölsch. Or you could go all in and brew whatever beer you are after with belle saison at 35 c. It is pretty clean at this temperature, I don't taste any saison at that...

Lutra does not have much esters to be covered. it is more about the kveik twang, kind of acidic something that makes it unsuitable.

Nobody would think about using a saison or a hefeweizen yeast to brew a specific and different style than stated in their name. Why do so many people think that kveik is different? Kveik works in kveik. That's a beer. Evaluation process of how to determine wether or not kveik yeast produces...

Yep, that's yeast. Next time, try fermenting it at body temperature (37 c). Two days and done. And clean! No fusels!

This, plus 10% invert no 2.

Oh, sorry I got that one wrong then. For me the main thing is to lower the amount of oxygen ie also air, in the bottle or keg as much as possible. As long as that is taking care of, temperature shouldn't matter too much unless you live somewhere in a tropical climate.

In Germany it is pretty common to have the beer not chilled. Chilling removes flavour. Some people like it, some don't. I prefer it on the colder side but wouldn't say no if offered room temperature beer. Cellar temperature around 15c is fine for me. Better than ice cold American pub 0c beer...

White wheat will aid head retention! I'd also cut down the crystal by at least a half. Nice beer!

The slick feel is the first layers of your skin being dissolved.

I know that everybody writes about "degassing" during active fermentation, but that is actually not a thing. The CO2 that is forced out of solution is replaced by the active yeast with newly excreted co2 within a really short time frame, so there is no actual benefit from the release of gas...

Thanks for the update! That gives me an idea. One could use wild fermented honey as a "sauergut" to give some acid to the mead.