Kveik

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What yeast nutrient do you use as I'm looking to get some to use with Kveik.
This one.
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I’m thinking of brewing a big beer to make use of kveik’s faster conditioning times (and to use up some LME I have lingering in the shed).
Possibly a RIS or a barley wine.

Which kveik would be best suited to this? I don’t plan on going over 10% so alcohol tolerance won’t be the deciding factor.
I already have some hornindal but should I be looking at a different strain? And what temps - presumably normal ale temps to avoid fruitinesss?
Never tried it myself but I've read many success stories about RIS with Voss. I love the stuff. Voss Kveik has really improved my beer.
 
Never tried it myself but I've read many success stories about RIS with Voss. I love the stuff. Voss Kveik has really improved my beer.
The appeal for me is bottom cropping. Top cropping my hornindal isn’t always 100% effective as you have to watch it like a hawk to catch peak krausen.
 
The Hornindal strain is supposed to attenuate to 75% anyone with any of this strain find this is correct/wrong?
Omega labs isolate says 75-82%

I’ve had 78% and 79% so far from OGs of 1.049 and 1.062.
 
My mix of Voss and Framgarden tastes like a winner. I can say there are certainly no ill effects from leaving your beer in the fermentor for weeks. Life has gotten in the way and I have been unable to find time to brew or keg anything.
I had a taste of this raw beer I made weeks ago thinking it might be a bit bland. I remember not using much hops and half was intended for raspberries. It's so very fruity, cannot believe it's not been dry hopped. Tastes like a high quality commercial beer. Stunned to be honest. I am kegging half the rest will sit on 2kg raspberries for a week or so.

Has anyone else tried blending different strains yet?
 
I pitched my Kveik on Saturday evening and have done my best at keeping it between 35-37 degrees Celsius, checked the SG yesterday and its come down to 1.015 from 1.062 (apparent attenuation of 75%).

My question is, now with primary fermentation coming to an end can I reduce the temperature down to 20 degrees Celsius? I go on holiday on Saturday so I won't be able to keep the temperature high and I'll struggle to keg it before I go as I need to packed and meet deadlines at work.
 
Desicions Desicions.... Do I make a slightly hopped blonde ale with Voss yeast that I already know and love or do I go bonkers with the new horningdal I just received in the post? I'm thinking Mandarina Bavaria, maybe some Ekuanot.
I'm totally empty so something has to be made....
 
Desicions Desicions.... Do I make a slightly hopped blonde ale with Voss yeast that I already know and love or do I go bonkers with the new horningdal I just received in the post? I'm thinking Mandarina Bavaria, maybe some Ekuanot.
I'm totally empty so something has to be made....
Go bonkers!
 
Lars Marius Garshol on kveik at Burnt City Brewing’s Kveikfest 2019 in Chicago

Interesting watch if people haven’t seen it yet,

 
Mine also arrived from same source this week A bit of a leap of faith for 7 quid - could be anything!
 
I have also got some CML Norse on the way - better start brewing! Have got some Warminster Lager malt which smells fantastic-
 

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