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One guess is depending on temp you fermented at it could have dropped out before being done.

I'd love to get either, but the fermenter would get me out of buckets

Sounds good, just pitched omega hothead Saturday.

My ferment room is 68 or so, for kveik I've had success pitching at 95 and wrapping it up in a comforter. I'm pretty sure the fermentation sits in the mid 80s without adding extra heat. It has worked out so far, let us know what imperial says.

Loki is a voss isolate, one of the three strains from the original culture. One local brewer said he only gets about 50 points out of it no matter what the starting gravity is. I haven't used that one but had good success with their kveiking seasonal blend.

I bought Indian coriander and it smells like fruit loops. I've used some in a hoppy wheat and then last week in a Belgian trit that is still in the fermenter. For oranges I only used the zest this time, but used the juice a different time in a blonde.

If you wanted to use kveik, I found midtbust to be fairly restrained, oslo is touted as being super clean, I think hothead would be interesting(I have some on the way to try for the first time) and fairly restrained overall. Another older style you could look at would be the Kentucky common...

Curt stock I believe is the guy's name that did a podcast with Brad Smith about cream ales and he recommends 1056.

Omega's hothead is supposed to be very clean, voss has citrus/orange profile, hornindal can have a more tropical and overripe fruit if I remember correctly. I think all could work fine, just depends on which hops you end up using. I know omega's strains are all isolated strains

With about 50 different kveik cultures it's really dependent on which one you are talking about. Most commercial ones are isolated strains from original cultures. I know David heath has a few videos on YouTube. Voss is pretty universal according to him.

Looking forward to that red ale update, the noble lineage makes me wonder about a heavily hopped pilsner, all whirlpool vs the dry hop method of the Italian pilsner.

You could always call it an Italian pils or something. I haven't used saphir yet so I don't have any experience with its potency.

I just ordered some loral. I'm thinking about doing a lager with it and saphir. I think it will be a fun combo.

Just did a Munich forward beer with oslo, gelatin fined in the keg. First photo was after initial carbonation, second one was tonight. Tomorrow will be 2 weeks since it was brewed.

Thanks for the update, I seem to prefer Nottingham over us05 personally in the few batches I've tried splitting.

If you are de-gassing there can be substantial foaming. If you let it ferment out there is not as much foaming as with beer, I'd assume it's a function of the protein in the beer at least in part.

I've got chinook, columbus, and centennial in addition to cascade. Gotta keep the hoppiness somewhat restrained because the beer is primarily for my dad who normally drinks lagers.

That's kind of what i was thinking for pairing. I've got some cascade so I'm thinking of doing the rye/amber combo and doing a cascade "pale ale" type hopping level and schedule. I think steeping any crystal would be overkill with this but I'm looking to use these extracts for a shorter brew day...

Thank you for your response. Do you think the c hops pair well with rye? Perhaps better than the newer hops?

I got some clearance lme that just arrived, now to figure out what to make. 2 briess rye malt lme 3.3lb 3 briess sparkling amber 3.3lb 1 muntons light 3.3lb I was thinking of combining 1 rye with 1 amber, and maybe the other with the light malt for a couple recipes. I've got different caramel...