Kveik

Discussion in 'Grain, Hops, Yeast & Water' started by BeerCat, Jan 9, 2018.

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  1. Jan 4, 2019 #381

    Zephyr259

    Zephyr259

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    Interesting, might give this a try next time as my Amber Weizen has turned out as a Crystalweizen and tastes much better without the yeast in suspension. Also, for some unknown reason it hasn't carbonated beyond "cask ale" level, maybe the yeast didn't like getting a 3 week primary? Wife and father-in-law did the bottling but they followed my instructions fine.
     
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  2. Jan 4, 2019 #382

    BeerCat

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    I found the bottles were not great but the keg was awesome. The yeast dropped in a week in the keg but was highly drinkable as soon as it was carbed.
    I have one on the go now. Will be adding frozen mango and lactose.
     
    Last edited: Jan 4, 2019
  3. Jan 7, 2019 #383

    Zephyr259

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    Has anyone brewed with the Opshaug Kveik from Dan? I've used it twice now and got odd results, but I also did odd brews. :-)

    First was in a wheatwine braggot, the OG was 1.065 before honey and 1.100 after honey, only made it down to 1.020. Assuming the honey was 100% fermentable I was expecting around 1.014 (78.4% apparent attenuation) but this would seem I only got 69% which isn't bad but lower than expected and it is probably my fault for forgetting to add nutrients to help with the large proportion of honey.

    Couple of weeks ago I brewed a golden sour and added some kveik slurry along with the Roeselare blend, 1 week in primary before racking and the beer went from 1.048 to 1.019 for only 60% apparent attenuation. The carboy isn't showing signs that primary is continuing, so I think the kveik has done most of it's work.

    Has anyone else found this strain gives very low attenuation? Both beers were step mashed in a manner that should gives results similar to a 66 - 67c single infusion.
     
  4. Jan 10, 2019 #384

    Inkman

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    I thought it'll be a dry beer...FG was 1.001, feels like any previous brew with an FG of 1.010-1.014. If that makes any sense. It's still carbonating in the keg but cannot keep my paws off of it. Dry hopped with 30g Citra and 30g Saaz plus 6 raw kaffir lime leaves....it's citrusy floral limey....yummy...it's hazy as a wit.
     

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  5. Jan 10, 2019 #385

    Mrobson

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    Can some one please mention the different characteristics between the ‘Voss’ strain & the ‘Loki’ strain?

    Thanks
     
  6. Jan 11, 2019 #386

    Soyyojuli

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    Looks and sounds amazing!
     
  7. Jan 11, 2019 #387

    Inkman

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    Thanks! Couldn't help myself (just for an experiment) bought cheapest apple juice and topped off the yeast cake (I mean yeast "concrete"...wanted to clean the bucket first so had to scrape the yeast layer from bottom...like mortar...:D) with 25 litres. No nutrients...on purpose...By the morning airlock was full of foam...cleaned it up, bubbling now. Will make a hop plus elder flower and chamomile tea to give it some bitterness and aroma. Interested to see what FG will I get....
     
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  8. Jan 11, 2019 #388

    Soyyojuli

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    Sounds like a cool idea to me. I'm betting you'll get a very low FG. Juice tends to go under 1000. Ive read about people who use hops in their ciders and that you should go really easy on the hops cause it turn rea"y bitter. As always, fotos! Taste! Recipe!
     
  9. Jan 11, 2019 #389

    Inkman

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    FG: We will see, with graff, it's usually 1.010, but that involves 50% wort...hops: max 7-10g, cause tried to be smart once with graff, used 25g hops....waaayyyy tooo much...lesson learned..mellowed with age but still...recipe: Yeast cake, 25 l Lidl apple juice, will decide on herb amounts and let you know.(probably 30-30 g chamomile-elder flower, 7g Saaz, made into a tea with boiling water steeped for an hour.) Photos-taste to follow.
     
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  10. Jan 11, 2019 #390

    Soyyojuli

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    Graff! Thats IT! Thanks, couldn't remember the name. Recipe sounds good. Looking forward to results.
     
  11. Jan 11, 2019 #391

    BeerCat

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    I also had problems carbing in the past with voss I think 3 weeks in primary is unnecessary. A week is good even for strong beers. I am either going to force carb the next RIS or get some bottling yeast. When
     
  12. Jan 11, 2019 #392

    BeerCat

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    No idea to be honest. I think they named it Loki for commercial reasons and I don't know the source. Voss is the only kveik I have really used. Voss is a great yeast as you can make a beer with it in a week.
     
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  13. Jan 11, 2019 #393

    BeerCat

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    Seems some people think that Loki is a single isolated strain from Sigmund Voss kveik. The one I use has 3 strains of yeast and no bacteria. Some strains contain lacto.
     
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  14. Jan 12, 2019 #394

    Zephyr259

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    The weizen was actually Wyeast 3068 Weihenstephan Weizen same you you used in your no-boil you mentioned. Yeah Voss was done with everything in a week. Opshaug seems way slower...
     
  15. Jan 12, 2019 #395

    BeerCat

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    I suspect wheat beer would benefit from bottling early. I have not tried it but when i keg at 6 days there is a yeast deposit in the glass. After 4 or 5 days it has settled. Since i started kegging i realised how oxidised my light beers became it bottles.
     
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  16. Jan 12, 2019 #396

    AXW123

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    Would anyone be prepared to send me some Kveik yeast? I could send an (admittedly newbie) but certainly not bad beer in return.
     
  17. Jan 12, 2019 #397

    entertheflagon

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    Can you wait a couple of weeks?
    If so, I can help.
     
  18. Jan 12, 2019 #398

    AdeDunn

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    I just read the same, but bizarrely the only info I can find from anybody actually describing the flavours they got from it, they described it as giving a flavour like a wheat yeast, but in a bad way with lots of clove flavours.... So if it is a single strain isolate from Voss Kveik, it doesn't seem to be the same strain Yeast Bay isolated (or Omega for that matter I suspect, as pretty sure they have the same strain as Yeast Bay). The one thing I've never tasted in any of my beers made with Voss Kveik (even if it is the single strain isolate... lol) is clove.... Which is a good job, as I really am not a fan of clove heavy beers.

    Oh, and still to brew with the Omega Hotehead ale (isolated from Stranda kveik), will be using it in my next brew day though (hopefully my old ale blend can stand been kept in the fridge a bit longer... lol). Looking forward to trying something different.
     
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  19. Jan 13, 2019 #399

    stz

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    I received about 5ml of slurry from @geigercntr just before xmas. I got it in a little wort friday afternoon, fed it up to a litre saturday morning and used it today. It came back to life quite happily. I've just finished brewing a rye beer and pitched it, but am kind of terrified of the fermentation temperatures recommended. Apparently Gjernes voss is supposed to be pitched at 39C and fermented up to 43C. I've NEVER taken a ferment this warm. I'm willing to give it a go, but the cowards way, probably will let it free rise by leaving the heating off, but setting the chilling to 40C to act as a stop should it get there? What experiences did others have?
     
  20. Jan 13, 2019 #400

    Zephyr259

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    It's fine, I've used Gjernes Voss 3 times and hit temps of 37c, 35c and 39c. The first 2 were 10L pale ale and 15L strong stout and my heat mat could only just maintain those temps while the fermentation was active and helping, dropped to low 30s once yeast was done. I got an additional mat for a 23L batch of old ale which held it steady. All were great, really smooth despite the latter two being 7% and 8%, never got the orange, but might have got an earthy character, could have been the fuggles in the pale ale and hard to pick out in a dark beer, so for the most part it's pretty clean, but I think it has a bit of character, maybe.

    I should add that for the first 2 I pitched as I normally would for an ale, the old ale got a fairly serious underpitch, maybe 1/3 or 1/4 of what I'd normally use, only difference was that it took a week to ferment where the first took 3 days (4.5 %) and the 2nd took 5 days.
     
    Last edited: Jan 13, 2019

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