Kveik

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

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  1. Jun 17, 2019 #661

    jceg316

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    Used Omega voss kveik for the first time on Saturday to ferment a gose. Opened the fridge door on Sunday morning to find a lot of beer all over my FV lid, it's been a rigorous fermentation and still going as of Sunday night. I pitched a bit warm at ~43C.

    Does anyone cold crash their kveik?
     
  2. Jun 18, 2019 #662

    dan125

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    I'm in the process of chilling it down to 18-20C for dry hopping, and will then cold crash as usual
     
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  3. Jun 18, 2019 #663

    Badseed1974

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    Hi Kveik fans, thinking about giving the Bjorn Kveik from HBC a go.

    Just wondering if a starter would be necessary in a 20l roughly 1.050 batch? I've yet to try making a starter so hoping the vial alone will handle it and its not too much of an under pitch.

    Thoughts?
     
  4. Jun 18, 2019 #664

    xozzx

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    I have this yeast. The pack is probably enough for 5 x 20L brews! I made a starter from the pack then cold crashed it and divided it into small vials so I have plenty to keep me going a while. I use 5mL of the yeast for 20L batches upto 1.060 and they have gone off like a rocket. I set temp to 38C, drop to 22 for dry hop after a few days, then cold crash before kegging
     
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  5. Jun 18, 2019 #665

    Soyyojuli

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    Good choice. Hops don't like the heat as well as kveik does.
     
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  6. Jun 18, 2019 #666

    Soyyojuli

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    No need for starters in kveik. This stuff is awesome. I loves underpitching, high temps and doesn't really care about high gravity.
     
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  7. Jun 18, 2019 #667

    Badseed1974

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    Cheers guys, much appreciated, exactly the answers I was looking for!

    I've never reused yeast but I'm guessing I could collect some of the yeast cake in a jar and it'll keep in the fridge for a while under some beer?
     
  8. Jun 18, 2019 #668

    BeerCat

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    I generally crash it for a day but have done 2 weeks with a raw beer and it never cleared. Probably not necessary as I doubt it was done traditionally by anyone.
     
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  9. Jun 19, 2019 #669

    jceg316

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    I'm fermenting a kweik at 39C, pitched on Saturday was expecting it to be done in a couple of days, it's still going now. OG was 1.038 and SG is currently at 1.017. I thought this was supposed to ferment in a day?
     
  10. Jun 19, 2019 #670

    BeerCat

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    Seems odd. What yeast are you using? I have just done a 13% beer in 3 days at 35c with voss. Maybe give it a stir. The krausen on my RIS is completely done and I can't detect any yeast taste after 4 days. Seems to be nothing in suspension at all. It's like a hot toddy.
    DM me if you want some yeast.
     
  11. Jun 19, 2019 #671

    jceg316

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    I'm using Omega Voss, was just under a month old when I pitched. I didn't make a starter as I thought it would be fine, and it's recommended to underpitch to get the yeast characteristics come through. I tried some from the fermenter last night and there definitely was yeast character in it.
     
  12. Jun 19, 2019 #672

    BeerCat

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    I have the farmhouse yeast and from what i understand its very hard to under pitch. To be honest i have never noticed any particular flavour from the yeast. It always seems to be neutral or perhaps masked the styles of beer i have brewed. Is the yeast still in suspension? Is it drinkable?
     
  13. Jun 20, 2019 #673

    jceg316

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    I tried some from the fermenter and it's really good. I made a gose which isn't strong flavoured so the yeast can shine through more. The yeast is in suspension and there is some airlock activity still, the wort was pretty cloudy out the kettle so it's a little hard to tell from looking at it.

    Last night I gave the FV a gentle rock to see if that helps get more in suspension.
     
  14. Jun 20, 2019 #674

    jceg316

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    After doing a bit of reading and sort of confirmed from a Facebook discussion in a homebrew group, it seems kveik isn't too keen on low gravity beers, and 1.038 would qualify as low gravity in this case. It needs oxygen and nutrient in these cases to ferment fast.

    Which leads me onto this question: how do you aerate 40C wort? I believe this is too warm to start oxygenating, unless I'm wrong with my temps?
     
  15. Jun 20, 2019 #675

    BeerCat

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    I do no chill with kveik so I just pour from one bucket to another. I generally only make 1040 beers (apart from a RIS) and they always end up around 1010. Did you pre sour? I have one here where I pitched some lacto at the same time and I believe that took longer than normal. I have fermented at 41c before but I stick to around 37c now just in case my probe is not accurate.
    I do always use wyeast beer nutrient for trace minerals as I use RO water and only had one stuck. A high gravity stout that finished at 1040.
     
  16. Jun 20, 2019 #676

    jceg316

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    I brought the pH down with acid malt in the mash, I pretty much made this recipe https://byo.com/article/gose/. Coming to think of it, low pH can be bad for yeast as well. Last time I kettle soured my yeast took month to ferment and the end product was terrible. Although that was because I was kettle souring with wild yeast and didn't properly sanitise.
     
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  17. Jun 21, 2019 #677

    BeerCat

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    I would make a starter and use half the yeast.
     
  18. Jun 22, 2019 #678

    MartinHaworth

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    Hi folks,

    Kveik noobie. Got given some by a bloke in a pub (Norwich Amateur Brewers - thanks Keith).


    So, American Wheat Beer (Citra) is in the fridge at 30C chugging away after pitching 1 teaspoon of slurry 7 hours ago!

    I've got a question, now I'm sure that it will have been covered somewhere in the last 34 pages...but help me out here folks.

    The question: Dry hopping. When and what temp.

    My instinct is to
    - leave it to day 3 (when the fermentation should be about finished),
    - reduce the temperature top 18C
    - add the Citra dry hop for 2 days
    - cold crash for 2 days at 5C then keg.

    Any comments

    Thanks

    MArtin
     
  19. Jun 22, 2019 #679

    Mrobson

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    I usually chill to about 18c a day or so after fermentation has completely finished and add the dry hops once it’s chilled. Then it’s as normal from there mate. Can get a batch into bottles 7 days from brew day
     
  20. Jun 22, 2019 #680

    Oneflewover

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    I have a beer fermented with Sigmund Voss (if I recall correctly) sent to me a while ago by @Zephyr259 . Planning to culture the dregs up to brew next weekend. Anyone got any experience of doing so? Wondering if fewer steps / smaller starter is the way to go? Cheers
     
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