Kveik

[David Heath]

Thank you. Yes I have used it for Imperial stouts and Belgian quads. I used a little more yeast on these, on advice this was only 25% more oddly but none had any issues at all.
This stuff breaks all the rules and really works so well for strong styles that I would usually wait for 6 months to a year on. With kveik 4-6 weeks is about right.

 

[Zephyr259]

Cool, I've made a couple of beer around 7-8% with Voss. Got a 10.5% braggot from Opshaug but that took 3 weeks and should have finished lower, general advice was forgetting to add nutrient didn't help.

What strain did you use for the quad? Most kveik seems non-phenolic so a Trappist beer would be tricky?

 

[David Heath]

Ive used Voss Gjernes for all high alcohol brews that I have fermented with kveik. It just has that reputation that is reassuring :)

 

[Zephyr259]

Norse 80/- is good, best way to describe it is super malty with a kveik oddness. It's @JonBrew 's recipe for a Scottish Ale made with Saure kviek at 30c, it's full of a blend of crystal malts and amber malt, tastes quite like my bock which was 50:50 pale and munich with special B, that beer got first runnings reduced to a syrup which gives a huge malt aroma and flavour, this beer's done similar. There's also a fruitiness upfront, berries maybe? That's 3 weeks in the bottle, gave it 2 weeks warm then it's had a week at 10c.

 

[David Heath]

Norse 80/- is good, best way to describe it is super malty with a kveik oddness. It's @JonBrew 's recipe for a Scottish Ale made with Saure kviek at 30c, it's full of a blend of crystal malts and amber malt, tastes quite like my bock which was 50:50 pale and munich with special B, that beer got first runnings reduced to a syrup which gives a huge malt aroma and flavour, this beer's done similar. There's also a fruitiness upfront, berries maybe? That's 3 weeks in the bottle, gave it 2 weeks warm then it's had a week at 10c.

Nice :) Saure kveik is great for styles that require a lower ph. I use it for Berliners mostly.

 

[Zephyr259]

Nice :) Saure kveik is great for styles that require a lower ph. I use it for Berliners mostly.

Interesting, thanks for the heads up David. It made me think that it could work in a Belgian quad, flavour should match the style which wouldn't be as heavy as the 80/-

 

[David Heath]

Interesting, thanks for the heads up David. It made me think that it could work in a Belgian quad, flavour should match the style which wouldn't be as heavy as the 80/-

So many kveik types seem to lend themselves well to many styles. It is a great strength for sure.

 

[David Heath]

Another thing of note is that Voss Gjernes has a very full fermentation temperature range. At low temps (14 deg to 27) it can provide a very lager type profile with 32 plus giving the profile that it is known for.

 

[dad_of_jon]

Another thing of note is that Voss Gjernes has a very full fermentation temperature range. At low temps (14 deg to 27) it can provide a very lager type profile with 32 plus giving the profile that it is known for.

at low temps - 27! - i'm in a heap on the floor at 27 - I can only visit spain in nov/dec - too hot for me otherwise - it was 21 in madrid then. luuuvly...

 

[David Heath]

at low temps - 27! - i'm in a heap on the floor at 27 - I can only visit spain in nov/dec - too hot for me otherwise - it was 21 in madrid then. luuuvly...

haha, me also but thankfully Kveik loves it :)

 

[Alex.mc]

Random thought that entered my head today....... has anyone made bread with Kveik yeast?

 

[entertheflagon]

Random thought that entered my head today....... has anyone made bread with Kveik yeast?

Works like bakers yeast , people do it but I'd prefer a sourdough culture for flavor.
I used to bake with Guiness yeast too many years back.
You know what you're getting with bakers yeast or a sourdough culture, for bread, I wouldn't bother.

 

[Alex.mc]

I just wondered if you'd find it rose the dough in double quick time?

 

[entertheflagon]

I just wondered if you'd find it rose the dough in double quick time?

No faster than regular yeast, fun to do but no real advantage I found the 2 times I gave it a go.
Bread is not beer and while bakers used to use Ale balm, regular bread yeast is more consistent I reckon.
Like with a sourdough, needs constant monitoring/experience to make a decent bread with beer yeast, too many variables I guess. When I baked with beer yeast in the past it could easily give off flavours so I just stopped.
Are you using the Omega Voss by the way?

 

[Alex.mc]

Yes, I'm hoping to brew on the weekend. I was going to brew with it before but my warm box is tied up with a wheat ale until friday. I can easily crank it up to 40c though so looking forward to it.

 

[entertheflagon]

Raising dough in double quick time would not stretch the gluten as well and the texture would suffer likely.

 

[entertheflagon]

Yes, I'm hoping to brew on the weekend. I was going to brew with it before but my warm box is tied up with a wheat ale until friday. I can easily crank it up to 40c though so looking forward to it.

If you save me a bit of slurry I'd send you some farmhouse Voss to swap, I'd just like to compare?
Omega hornidal I have already.

 

[Alex.mc]

If you save me a bit of slurry I'd send you some farmhouse Voss to swap, I'd just like to compare?
Omega hornidal I have already.

Sure, it would be fascinating to see what the difference might be. I plan on underpitching anyway, as that seems to be the go-to choice. I'm sure I have a spare vial knocking around too so I'll try and sort that on the weekend?

 

[entertheflagon]

Interesting, thanks for the heads up David. It made me think that it could work in a Belgian quad, flavour should match the style which wouldn't be as heavy as the 80/-

Torkjel Austad
Moderator · 18 hrs
19% sake med Espe-kveik. Er utrolig hva kveiken tåler når sukkeret i risen utvinnes litt etter litt ved hjelp av muggsoppen Koji ❤ From the facebook Kveik pages, 19 % Kveik using Espe.

 

[Zephyr259]

Torkjel Austad
Moderator · 18 hrs
19% sake med Espe-kveik. Er utrolig hva kveiken tåler når sukkeret i risen utvinnes litt etter litt ved hjelp av muggsoppen Koji ❤ From the facebook Kveik pages, 19 % Kveik using Espe.

19%...