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No way to note this but I will use 6gr of each of the two kveiks for a total of 12 grams. The grain bill is the result of a mistake in my weighing out another recipe and mixing in the wrong ingredients. It was obvious what I had in front of me and just needed to put the rest together to match. 2021-10-23: Brewday. The weight is high by 3/4 lb. Moisture uptake maybe? I don’t know. Gravity will tell I think. The grain tastes fine. And the crush looks fine - dry and consistently fractured. I’ve rejiggered the Brasserie Dupont configuration on TopLink in slot 7. Unfortunately I started at 120°F insead of 113°F and the hold at 120°F was seriously extended while I worked in TopLink. I checked mash pH about 5 minutes into the sachrification ramp and found it at 5.18. Acceptable without me doing anything. Mash completed fine and I took lunch then. All stats recorded after lunch. No sticking with 1 lb of rice hulls. 1500 - yeast is pitched (by hand, I broke it up with my cleaned fingers, this is afterall the yeast i collected and dried in the open). I used 5.1 g each of Wollsaeter and Ebbegarden kveik yeast. Oxygenated via shaking for a couple of minutes. Wort tastes rather bitter even though the hops did not begin to be added until 10 minutes to go. OG is high. I suspect we had more grain than we recorded in the recipe - no way to measure as the barley and wheat were already mixed. Setting the temp in the hot box for 85°F. 2021-10-24 0920: Temp at 85°F but no activity yet. 2021-10-25: No activity today either so I purchased some SafAle WB-06 Wheat Ale Yeast at Jonathan Edwards in Ellsworth. After dinner I put the carboy outside the brewery to cool. It dropped from 85°F to 75.4°F which will be fine for this yeast to start at (range up to 75.2°F). Ambient room temp remains at 68°F so the carboy temp will continue to drop. I shook the jug a bit before adding the yeast to equalize the temp and get some air back into it. Crossing my fingers. So, this is no longer a farmhouse kveik, it is instead an American Wheat (and Oat). Oh well. I am certain the reused kveik yeast is useless, or very nearly so. 2021-10-26: It is bubbling away great but the temp is higher than I would like at 74°F so I will llower room temp by 2 degrees to 66°F and move the carboy to the floor. 2021-10-27: Temp down and bubbling slowed. 2021-10-28: Bubbling has drastically slowed and temp is down. Raised ambient temp 2°F back to 68°F. 2021-10-29: From BSG page (https://bsgcraftbrewing.com/fermentis-safale-wb-06-500gr): “Fermentation Temperature 53.6-77°F, ideally 64.4-75.2°F. For clover flavors : below 71.6°F, for banana flavor: above 73.4°F”. I have set it to 72 in the hot box to finish primary. 2021-10-30: Pushing the temp up another 2 degrees to 74°F. 2021-11-02: 74°F and very slow bubbling still. No krausen. Can go into secondary at any time but my experience is that will sometimes result in a loss of active fermentation. I will wait. 2021-11-03: I moved the carboy to the new fermentation chamber which is outside the brewery in the unheated area by the window. Temp to stay at 74°F if all goes well. 2021-11-04: Bubbling has stopped. I could get a gravity reading and likely rack to secondary or keg when I have the Cyser out of the way. Especially is gravity is fine, I think I will go straight to keg. 2021-11-11: Racked to keg #8 and got FG of 1.009. Pretty low but it perceived as thick with some hop character, banana, bitterness and funk. Maybe the kveik blends finally did kick in or this yeast has more character and bitterness than desired, but not sour. Going into house kegerator right away so fermentation and any residual souring should be crushed right away. Interesting…