Baltic Porter - Kveik Voss or Reused 34/70?

Discussion in 'Grain, Hops, Yeast & Water' started by fury_tea, Feb 14, 2020.

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  1. Feb 14, 2020 #1

    fury_tea

    fury_tea

    fury_tea

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    Brewed a Baltic Porter today, it's currently in a Jerry can slowly cooling. So my question is, do I go with my original plan (the yeast from my last lager) or do I use Kveik voss?

    I know how 34/70 performs but the promise of being able to drink it within the month is calling out to me.

    Anyone used Voss on something like this? What sort of results did you get?
     
  2. Feb 14, 2020 #2

    MrRook

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    You can use 34/70 and have it ready to drink in a month, just ferment it at around 60f (15c).
     
  3. Feb 14, 2020 #3

    Zephyr259

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    I liked what Voss did with my 7.5% bourbon stout but it definitely leaves a distinctive flavour, blends well with a stout to my palate but it'll be very different from a lager finish.
     
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  4. Feb 14, 2020 #4

    fury_tea

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    Decided to use 34/70 for the BP but I still wanted to use the kveik so I had a root in my ingredients box and found a can of Wilko's lager LME, a kilo of DME and 500g of dextrose. Decided to make an impromptu brew with those to try the kveik out. I'll chuck a load of hops into it a few days before kegging.
     
  5. Feb 15, 2020 #5

    fury_tea

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    So this didn't go exactly to plan, I put the Baltic Porter in a Jerry can in my ferm fridge last night set to 9c (let it cool in the garden for a few hours first) I planned on pitching the 34/70 this morning. Then I got the other brew to 30c, pitched a teaspoon of Voss, put a blanket round it, a heat belt on it, set the temp controller to 32c in my (cold) utility room.
    My plan was to pitch the 34/70 this morning into the porter and put that in the ferm fridge at 9c, and leave the Voss to do it's thing in the utility room.

    Well this morning I checked on the kveik brew and it was reading 22c. Ended up putting the Jerry can of porter and the container of 34/70 in the Keezer (which is set to 0c for cold crashing my other beer), and the kveik in the fridge with a heater plus heat belt set to 32c. Within 2 hours it's up to 24 and airlock activity has started.

    Hoping the Jerry can and yeast are ok in the Keezer for a couple of days while the Voss does its thing in the ferm fridge then I can pitch the yeast and hopefully the rest goes a bit more to plan
     
  6. Feb 15, 2020 #6

    Zephyr259

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    Interesting, Voss should ferment fine down in the 20s, I've only gone as low as 25c but it's meant to work into the teens.

    How cold is your utility room? You could pitch the porter and leave it there while the Voss ferments? Voss should be done in 2 - 3 days anyway and your jerry can should be fairly well pasteurised from the hot wort.
     
  7. Feb 15, 2020 #7

    fury_tea

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    You're right, that's what I should've done. I also could've put the conditioning lager in the garage for now, and used the Keezer as a ferm fridge for a couple of days.

    I panicked a bit because I work long hours and knew I wouldn't be able to check on it until tomorrow night.

    Had my wife checking the Voss brew and it's up to 27 now and bubbling away happily, "1-2 large burps per second" she says.

    Temp controller is set to 32c so I guess if all is linear it'll be there by morning.

    I'll probably pitch into the porter tomorrow night and leave it in the garage for a couple of nights, after which the Voss should be ready.

    Cheers
     
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  8. Feb 16, 2020 #8

    fury_tea

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    The BP and yeast are currently at 0c in my Keezer. Should I warm them up before adding them to the fermenter or add them and then put them in.the FV in the fermentation fridge?

    Think the Voss is finished ashock1
    The Mrs says it's stopped bubbling. Just need to check it when I get home.
     
  9. Feb 16, 2020 #9

    Zephyr259

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    It might be, Voss is a total machine.

    Not sure about pitch temp, pitching cold then setting the chamber to you fermentation temp should be fine?
     
  10. Feb 16, 2020 #10

    fury_tea

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    It's down from 1.050 to 1.020 in basically 36-48 hours. I expect it'll be done in the morning.

    I decided to pitch it now, and put it in my Keezer which has no heater in. It should slowly come up to temp overnight.
     
  11. Feb 16, 2020 #11

    BeerCat

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    You do not need to make kveik starters at 32c, I do mine around 15c this time of year but still ferment at 35c. Your beer will be fine in the cube. I have left mine 4 or 5 days but watched a video where he had left it 2 years and still drank the beer.
     

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