Kveik

shop deals on amazon
Advertise with us
Shop deals on ebay
The Homebrew Forum

Help Support The Homebrew Forum:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
There's quite a few of us playing about with the Sigmund Voss kveik strain now, I'm curious, how many are getting the orange and spice character it's known for? I think I've had some tasters say they're getting it but I haven't myself. We've been thinking that massive underpitching is needed but I was reading a blog entry and he stepped up the slurry to 500 ml then 1.5L which works out to about standard ale pitching rates and he still gets all the character. Thought it might be the yeast acting on something that comes from the juniper but then it wouldn't be present in the starter.

Old ale got half my usual pitch rate but it's still to young and has a lot of other things going on to pick out a delicate orange and spice note.
 
Well, I'm pretty certain I've under-pitched in my porter, but then am I? lol It's taken off like a rocket, the airlock is bobbing like a piston head... Plus, I pitched at 37.7 degrees C, and I've wrapped it in blankets, so should ferment on the warm end. It's going to be hard though to tell you if any orange comes from esters, the mandarina bavaria hops, or the orange zest that went in at 10 minutes..... Belt, braces AND an elasticated waist? I don't think it's going to be possible to pick out a delicate orange not in amongst all of those orange flavours to be honest.... I MAY have tasted one in the starter, but that could just be my mind making things up.
 
I don't seem to get the orange either. Certainly none in the stout. Hopefully do a barley wine tomorrow evening evening. Debating if i should add some whiskey barrel chunks. Would mean buying a bottle of single malt to soak them in.
 
BeerCat said:
I don't seem to get the orange either. Certainly none in the stout. Hopefully do a barley wine tomorrow evening evening. Debating if i should add some whiskey barrel chunks. Would mean buying a bottle of single malt to soak them in.
Click to expand...

You mean you don't tend to have a bottle of single malt around anyway? :eek: Dude, you seriously have my sympathy now! Do you not have offspring to buy you a bottle of Glenfiddich/Glenmorangie for birthdays/father's day/Christmas (had to retrain our oldest from buying me bourbon... lol)? ;)

You chaps sure you're not pitching too cool, or fermenting too cool or something though? I wouldn't want to teach my grandmother to suck eggs, but I know most of you chaps use fermentation fridges don't you? Maybe it needs a bit more neglect? You're treating it too well maybe? :laugh8:
 
Hmmm, maybe those tasting the orange are just suffering emperors new clothes syndrome then? You know how these things go sometimes.... :laugh8: My beer will DEFINITELY taste of orange, but as I say that'll be the orange zest and Mandarina bavaria hops.... lol
 
So pitched in a rye ipa on Sunday at 27c and as others have said it started pretty quickly, chugging away nicely Monday morning and evening when I checked either side of work. Krausen was decent and has fallen. Checked it tonight based on people's experience of quick ferment and only down from 1.058 to 1.028. Now I might be being a little impatient, but based on other reports I thought it might be lower than this.

I've upped it to 30c and give it a light swirl.

Any thoughts/reassurances
 
Stephenj said:
So pitched in a rye ipa on Sunday at 27c and as others have said it started pretty quickly, chugging away nicely Monday morning and evening when I checked either side of work. Krausen was decent and has fallen. Checked it tonight based on people's experience of quick ferment and only down from 1.058 to 1.028. Now I might be being a little impatient, but based on other reports I thought it might be lower than this.

I've upped it to 30c and give it a light swirl.

Any thoughts/reassurances
Click to expand...
Yeah, it shouldn't be done there, generally attenuates between 70 - 80% depending on mash temp. Assuming it's the Voss strain then it likes being closer to 40c (but can also work colder so that shouldn't be the issue). My Old Ale took a week to confirm stable FG but it started at 1.080-ish. Can you heat it further, making sure the yeast hasn't settled is a good idea, I've read that it can flocculate very hard but I've not seen that myself.
 
Trust me to be the one who fecks up a brew with this yeast.

I've whacked it up to 30c and roused the fallen yeast to see what the outcome is, or you recommend take it higher? Didn't know what effect temp would have on taste so kept to an ipa temp.
 
So put tempo inkbird up to 36 this morning, but don't think my tube heater can get that there as it's on 31c at the minute and has had all day.

Advice anyone, pitch some more yeast or let it ride?
 
Well my last beer definitely has the orange character in it. I massively under pitched and fermented very warm in a light and malty sweet grain bill that was accentuated with cascade.

I still need to send you one @BeerCat in return for one of your beers
 
Hoddy said:
Well my last beer definitely has the orange character in it. I massively under pitched and fermented very warm in a light and malty sweet grain bill that was accentuated with cascade.
Click to expand...
I read your post where you mentioned this, how much did you pitch?
 
Zephyr259 said:
I read your post where you mentioned this, how much did you pitch?
Click to expand...

I made a 1 litre starter and used about a teaspoon of kveik donated by @BeerCat and then pitched that into 24L of 1.060 wort and fermented at 32oC. Which is a massive underpitch.

It then proceeded to munch its way through the wort to turn out a 7.2% ABV beer

I think the composition of your grain bill makes a difference to wether the full range of the yeast character can be picked out. You’ll never get all the kveik character from a RIS for example.
 
Thanks for the info, do you have a stir plate for your starters? If you do then that's about the pitch rate I used for my Old Ale, which is a bit over half standard ale pitch, without the sitrplate it's about a quarter standard. From the sounds of things I'd have probably got a good character in my golden ale if I'd known to pitch really low.
 
Zephyr259 said:
Thanks for the info, do you have a stir plate for your starters? If you do then that's about the pitch rate I used for my Old Ale, which is a bit over half standard ale pitch, without the sitrplate it's about a quarter standard. From the sounds of things I'd have probably got a good character in my golden ale if I'd known to pitch really low.
Click to expand...
I think with any characterful yeast you need to have the right grain bill/beer style to accentuate what the yeast is going to give you.
 

Similar threads

D
Historical brewing techniques
Replies
5
Views
444
davidat19
D
KegThat
Yeaster Bunny Kveik SALE
Replies
0
Views
686
KegThat
KegThat
muppix
First Time Kveik - any tips?
2
Replies
25
Views
6K
muppix
muppix
Kveik Freak
Kveik Resources
Replies
13
Views
3K
KegThat
KegThat
Drunkula
CML Kristalweizen brewed at 39°c / 102f vs CML Voss Kveik
2
Replies
22
Views
2K
Edison
Edison

Latest posts

Back
Top