Kveik

[BeerCat]

I think all these beers I mashed 65C. I took another reading of the stout and it seems to be stuck.

Sorry to hear that so annoying. I meant to say i used to mash at 65 to 67 but i go for 62c now to ensure they finish dry. Did you use nutrient?

 

[jceg316]

Sorry to hear that so annoying. I meant to say i used to mash at 65 to 67 but i go for 62c now to ensure they finish dry. Did you use nutrient?

I did use nutrient. I think in the stout I used 3 tsp of bread yeast in the boil, recommended by the Yeaster Bunny. The ferment was quick but then stopped at this point.

Someone else suggested it's done and that the starting gravity of 1.042 was a bit too low to begin with. I think they may be right. Mashing lower is a good idea which I'll try in the next iteration of this beer.

The stout actually tastes really nice, got some strong coffee and chocolate flavours, with hints of roasted grains. I'm turning my nose up at a low ABV, but that might be a good thing, I can drink more of it! There are some hints of esters coming through which makes me think Skare isn't as clean as I've read up, but there's very little information on it.

 

[Banbeer]

I hope that makes sense.

Thanks for that, yeah makes sense.

 

[BeerCat]

I did use nutrient. I think in the stout I used 3 tsp of bread yeast in the boil, recommended by the Yeaster Bunny. The ferment was quick but then stopped at this point.

Someone else suggested it's done and that the starting gravity of 1.042 was a bit too low to begin with. I think they may be right. Mashing lower is a good idea which I'll try in the next iteration of this beer.

The stout actually tastes really nice, got some strong coffee and chocolate flavours, with hints of roasted grains. I'm turning my nose up at a low ABV, but that might be a good thing, I can drink more of it! There are some hints of esters coming through which makes me think Skare isn't as clean as I've read up, but there's very little information on it.

Nice that it is drinkable. I don't mind a low ABV beer myself. Been told that yeast wont contain zinc which is really important. GEB sell servomyces and its pretty cheap. Not used skare yet, will do a bitter soon and give it a go.

 

[BradleyW]

So what's the consensus on bottling then? Just leave it for longer? I have one of those 5L mini kegs with a CO2 tap thingy, would that be better for Kveik brews?

 

[jceg316]

Nice that it is drinkable. I don't mind a low ABV beer myself. Been told that yeast wont contain zinc which is really important. GEB sell servomyces and its pretty cheap. Not used skare yet, will do a bitter soon and give it a go.

I'm getting more into low ABV beers, especially during lockdown where I have been drinking more than usual, probably best to go for lower alcohol!

Another "lager" strain I'm gonna try again is Opshaug. I used it in a doppelbock, it came out really nice and clean but didn't ferment enough. IIRC the FG was >1.020 but the yeast had attenuated to it's 85%, and I don't think I put enough nutrients in. I put in some US-05 and a week later there were some weird flavours and not a great deal more attenuation. I bottled earlier this year, cracked a few bottles open recently and it's actually conditioned really well. Gonna culture some up from the bottles and see if I can make a pilsner.

Do you use servomyces? I checked it out on GEB and for their usage rates it seems good value for money. However, 1g for 100 litres is probably for normal yeast, I was wondering if kveik needed a bit of a higher rate? I have some jewellers' scales so can measure out decimals of a gram.

So what's the consensus on bottling then? Just leave it for longer? I have one of those 5L mini kegs with a CO2 tap thingy, would that be better for Kveik brews?

From what I gather, beers do carbonate at room temperature but need a bit of time to do so. I'm gonna shove my latest brews back into my fermentation chamber which is set to 33°C for a few days and see if that helps carbonation. I'll report back with my findings.

If you carbonate the mini keg with priming sugar as you would a bottle it should be treated the same as a bottle, i.e. wait a couple of weeks for carbonating. If it's force carbed I think it will be ready quicker.

 

[Banbeer]

I have one of those 5L mini kegs with a CO2 tap thingy, would that be better for Kveik brews?

Depends on your mini kegs, do you have the ones that have the party star deluxe tap or a proper keg that takes C02 from a bottle or bulb? if it's the latter then as @jceg316 says you can force carb so won't be a problem but if its the one with the party star deluxe tap then you will need to carb as normal with 12-15g of sugar or whatever you use.

 

[BradleyW]

Depends on your mini kegs, do you have the ones that have the party star deluxe tap or a proper keg that takes C02 from a bottle or bulb? if it's the latter then as @jceg316 says you can force carb so won't be a problem but if its the one with the party star deluxe tap then you will need to carb as normal with 12-15g of sugar or whatever you use.

It's one of the party star ones. Cheers for the advice :)

 

[Mrhandsome]

Woke up to a lovely big krausen on my beer and it's still going strong this afternoon

Now to top crop or keep the slurry?
I've had good results saving the yeast slurry on other beers but I've never tried top cropping.

 

[Mrhandsome]

Did a little Internet searching and apparently it's best to top crop the Stranda strain at about 20 hours so I went for it. I was also curious about the gravity so I thought I might aswell.... 1.055 to 1.022 in a day... Not sure if that's particularly good as I always wait at least a week before checking the gravity. It's vigorous though, I can hear it fermenting with the lid off!

I also found this, lots of info on different strains
http://www.garshol.priv.no/download/farmhouse/kveik.html

 

[BeerCat]

Do you use servomyces? I checked it out on GEB and for their usage rates it seems good value for money. However, 1g for 100 litres is probably for normal yeast, I was wondering if kveik needed a bit of a higher rate? I have some jewellers' scales so can measure out decimals of a gram.

I bought servomyces but i have not used it yet. I use wyeast beer nutrient at 2.5g per 28l. High gravity beers you can add more nutrient during fermentation like mead but i have not found it an issue. Was drinking a barley wine the other night at 13%.

 

[Joust]

Put 19L in a 30L bucket with a couple of grams yesterday...

Messy.

 

[Saisonator]

Are any of these kveik yeasts any good to use in an English ale or bitter?

 

[Banbeer]

I ordered 3 packs of Voss Ale yeast (Kveik) as it has a neutral but fruity flavour and will be experimenting with APA's

 

[Clint]

That's what I've planned to do...pending my first brew. It says it can be finished in three days at the top end of temps,35/40. Mines been at a steady 35,was off by Saturday tea time and is still going...

 

[Banbeer]

That's what I've planned to do...pending my first brew. It says it can be finished in three days at the top end of temps,35/40. Mines been at a steady 35,was off by Saturday tea time and is still going...

I like the idea of it fermenting within 3 days as long as the taste isn't affected, just need more bloody kegs!

 

[Clint]

...I think I'm down to my last 50 bottles..out of 300!
I do have 2 plastic PBS there though...

 

[Horners]

Also planning one for tomorrow. Ambient temp in the brewshed over 30 degrees this afternoon and set to be considerably warmer tomorrow and Thursday. Going to use it in the GH tin miners ale recipe and hope it works it's magic in double quick time.

 

[Banbeer]

...I think I'm down to my last 50 bottles..out of 300!
I do have 2 plastic PBS there though...

Here we go again! i'll send you some in the post if you want

 

[Mrhandsome]

Mine's 3 days in tomorrow, heated at 32°C for a day then I let it free fall. It's currently at 25°C and I'm getting the odd bubble. I'll check the gravity tomorrow and will dry hop ready for bottling on Monday if it's done.