Martin O
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Thanks beercat that's good to hear will make my brew day easier, 1st time making a starter for me so will be good to see how it goes.
Kveik
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Alside101
Landlord.
Il be using voss today in a user upper stout. Not sure how much to use tho. I do have around 300ml bottom cropped and washed. Ive seen a teaspoon is about right? My recipe is
pale malt 5kg
Roasted barly 298g
Special b 204g
Chocolate 147g
Hops
30g challenger @60 mins
30g galaxy 20 min hop stand
20g challenger 20 min hop stand
Other
1l toasted marshmallow syrup @10 mins
pale malt 5kg
Roasted barly 298g
Special b 204g
Chocolate 147g
Hops
30g challenger @60 mins
30g galaxy 20 min hop stand
20g challenger 20 min hop stand
Other
1l toasted marshmallow syrup @10 mins
Zephyr259
Landlord.
I use a generous half teaspoon in my 15L batches, based on the same advice to use a teaspoon in a 23L batch. But I also take 500 ml of first runnings into a sanitised flask, cool to kveik temp, pitch the yeast into this and keep it warm until ready to pitch to the main batch. The starter is generally active by the time it's needed. Finally, I'm using pretty clean yeast which I've stored from an overbuilt starter so it's got essentially no trub.
BeerCat
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I managed to do 2 no boil beers with voss this weekend. I did a Guinness clone which I pitched a teaspoon of Voss. Had a heavy krausen an hour later and in the morning had come out of the airlock. Looks done in under 36 hours. The yeast was solid in the jar and I had great difficulty getting it all of the spoon. Looked very clean so I probably over pitched but not a problem with a stout.
I top cropped a little yeast and used it for my next batch. Another raw pale ale, simcoe hops and 10% flaked rice.
Pitched around 27c and raising it to 35c. After fermentation finishes I turn the heat off.
I top cropped a little yeast and used it for my next batch. Another raw pale ale, simcoe hops and 10% flaked rice.
Pitched around 27c and raising it to 35c. After fermentation finishes I turn the heat off.
I’ve just read all 43 pages of this thread, seems to be a lot of love for kveik. Interesting stuff and I’m keen to give it a go. Does anyone have any spare they’d be happy to send me? Obviously I’m happy to pay p&p.
entertheflagon
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Give me an address. PM.
Much appreciated @entertheflagon
I saw somewhere that it is recommended that yeast nutrient should be used with kveik. Is general nutrient usually listed as for wine ok or is something like Diammonium Phosphate that says it is for beer better? Or are they the same thing?
I saw somewhere that it is recommended that yeast nutrient should be used with kveik. Is general nutrient usually listed as for wine ok or is something like Diammonium Phosphate that says it is for beer better? Or are they the same thing?
BeerCat
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Wine nutrient is different to beer nutrient. Only used the beer stuff so cant comment on the other. Wyeast beer nutrient and reverse osmosis water with 50ppm calcium chloride 0.2g per liter if that's of any help. Nice softt water seems to suit most of the light beer styles i brew.
entertheflagon
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They are about the same, I prefer Tronozymol but I make sure I brew a good, strong wort to start with.
The idea I reckon is the yeast multiplies and works quickly so you need to make sure it has nutrient and also aerate well.
But I defer to BeerCat re water. I use a spring in the garden and , though it's soft Yorkshire water , I know bugger all about what's in it but at least if it's not good I can't see it.
BeerCat
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This is the lager i fermented with Framgarden. I was really impressed by how fast it clears. I was going to bottle it after a week but it cleared so well i decided to keg it and left it a few more days. Yeast looks really healthy and was compacted hard reminding me of the moon. No off flavours and tasted neutral from what i could tell. Photos are at bottling 10 days from pitching. Look forward to trying this tomorrow. If its good will do a large batch.
MyQul
Chairman of the Bored
Is that a bottle of starter settled out?
What temp did you ferment at to get a clean lager. Lower than usual for the framgarden strain?
BeerCat
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It's the bottom of the demijohn. Free fermented this so probably around 20c and rising. Not that familiar with the strain yet. It's about the third time using it. Starters have tasted fruity though. No cold crash.
MyQul
Chairman of the Bored
Cheers BC :hat:
Thanks @BeerCat and @entertheflagon I have soft Yorkshire water too which seems to be good for the beers I make. Have recently started to add gypsum based on @strange-steve water chemistry thread and what my water report says.
Last edited:
What’s the consensus on conditioning time for kveik?
My Hornindal amber ale (a pimped Coopers Bewitched taken to 1.070) is heading towards FG. After a stall at 1.050 (fixed with a bit more yeast and a rouse) it’s now at 1.016 and I expect it to reach FG tomorrow. Tomorrow also happens to be my last chance at bottling before next week.
Should I bottle as soon as I reach FG, or would a few days cleaning up (as you would with a normal yeast) be advised?
On a separate (but not unrelated) note - the gravity samples taste great even at 30C.
My Hornindal amber ale (a pimped Coopers Bewitched taken to 1.070) is heading towards FG. After a stall at 1.050 (fixed with a bit more yeast and a rouse) it’s now at 1.016 and I expect it to reach FG tomorrow. Tomorrow also happens to be my last chance at bottling before next week.
Should I bottle as soon as I reach FG, or would a few days cleaning up (as you would with a normal yeast) be advised?
On a separate (but not unrelated) note - the gravity samples taste great even at 30C.
entertheflagon
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I have a habit of old to add a teaspoon of Gypsum into the mash, should've said. From when I used to monitor mash PH.
Beer was good so I kept the practice.
BeerCat
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Sorry a late reply but i would leave it a week before bottling. Traditionally i believe they keg it after a few days but i have never tried that. My beers are around 1040 OG so much lower than tradition. Mine are kegged day6 and force carbed for the next days drinking.
Thanks - I had to work late so missed my bottling window anyway but useful to know for future.
MyQul
Chairman of the Bored
Does anyone know if any commercial breweries use kviek, in particular bottle conditioning their beer (so I can harvest some)?
entertheflagon
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I think a few Norwegian breweries do but some will likely use the isolates.
I spoke to a micro in Sweden a while back who was interested to try Kveik but had a fit and started scratching almost at the idea of having bacteria about his place cold side.
Do you want some Kveik?
