Kveik

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

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  1. Jul 4, 2019 #701

    Llamaman

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    I've got some Omega Horninal (spelling?) on the way. Going to try a 15-minute pale ale using Falconers Flight for what will hopefully be the easiest brewing day, short of a kit and kilo.

    Given undepitching is the order of the day (and I'll only be doing a small batch - 11-12L), what's the best way of storing the remaining yeast in the pouch? Sela the pouch in a sterilised tub in the fridge? Or make a starter (to boost cell count) and save the resultant slurry? I've only ever used dried yeast before, so I have no idea what I'm doing with the liquid stuff!
     
  2. Jul 4, 2019 #702

    Zephyr259

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    Hornindal is how I spell it.

    Make a starter, decant down to a sensible volume and store in a jar in the fridge. I've found a 1 L starter gives enough thick slurry that you can scoop it up easily, 500 ml looked like a good amount but it was all settled in the narrow bit at the edge of my jars and nothing much in the centre so hard to scoop.
     
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  3. Jul 4, 2019 #703

    MyQul

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    Id do what zephur suggest, make a starter. Then you can just take a spoonful of that starter everytime you brew and put that spoonful into another 1L starter. In that way you can make that one pouch last months if you want (I did this with a jar full of Gales HSB slurry and used it for about 4 months and still had loads left before I chucked it and used something else)
     
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  4. Jul 4, 2019 #704

    Zephyr259

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    With the additional note that, 1 teaspoon of slurry will also ferment a 25l batch of beer at soemthing like 1.070 OG, maybe a bit higher.
     
  5. Jul 5, 2019 #705

    Soyyojuli

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    My Voss kveik was in the fridge for a full year. one tspoon and I had activity within hours of pitching. Its a beast
     
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  6. Jul 5, 2019 #706

    BeerCat

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    I have a liter starter of the Espe on the go. I am thinking a no boil bitter. I have 3 kg of chevalier so wont be a very big batch. I might just use that and do a small 1040 batch with English hops.

    Edit; I just noticed it says pitch at 20c. Anyone any experience of this yeast, will it survive a higher temp? I guess i will have to find out or perhaps @David Heath might know?
     
  7. Jul 7, 2019 #707

    entertheflagon

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    I've fermented the stuff up to 35 plus with no probs but though it's pitch temp is suggested to be 20 I'd go with 30 odd and ramp it up or just treat it like any other Kveik.
    If you pitch at 20 I'm betting you're one of a few but I must try it someday myself.
     
  8. Jul 10, 2019 #708

    jceg316

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    I used Omega Voss in 2 brews and it didn't do as it said on the tin. There was a very long lag from pitch to ferment and neither beer fermented out quickly. One reason could be wort aeration. I didn't aerate the wort because it was 40C, far too warm to introduce oxygen, but not sure how to introduce it. Could cool my wort down to 20, aerate it, pitch yeast then ramp up to 40?
     
  9. Jul 10, 2019 #709

    BeerCat

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    All I ever do is cold chill and pour into another fv. No issues doing it at high temps. I have left it to cool and pitched in the same fv before with very little splashing. Did you you male a starter? I know they say it's not necessary but..
    Sorry to hear you have not had good results. I had issues carbing but that's all.
     
  10. Jul 10, 2019 #710

    jceg316

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    When you say cool, do you mean from boiling to 40c?

    I didn't make a starter because I wanted to stress this yeast out to see what flavours I'd get. It did give my beer a lovely orange blossom character. The second beer I made I pitched directly onto the yeast cake of the first and with a high cell count there is no orange blossom but still took ages to ferment.

    I'd really like to try this again. I don't think I'll reuse the yeast I have, I'll look out for some more.
     
  11. Jul 11, 2019 #711

    BeerCat

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    From 75c to 40c. I don't boil the beers i make with kveik as a rule apart from the RIS's. Do you want some yeast?
     
  12. Jul 11, 2019 #712

    BeerCat

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    MaltMiller have some new kveik in stock for anyone interested. Link here
     
  13. Jul 12, 2019 #713

    Leon103

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    These are the same as HBC
     
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  14. Jul 12, 2019 #714

    jceg316

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    I will PM you.
     
  15. Jul 12, 2019 #715

    Grealish

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    I have decided to do a NEIPA with Kveik Hothead due to the heat at the moment meaning I can't use my preferred 1318 (my fermenting fridge is taken for another week and I want to have time to do another brew before I go away.) I've seen comments here about correct pitching levels. Is a full pouch too much for a 20 litre brew?
     
  16. Jul 12, 2019 #716

    entertheflagon

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    Way too much. I've pitched a third of an Omega pouch into a 5 gall brew, worked well.
    Just use a quarter would be my advice.Aerate well and up the nutrients.
    Store the rest dried or wet ?
    There is a Kveik blend specially made for NEIPA which I plan to try called Juggernaught.
    but I'll be a newcomer to the style, never tried it.
     
  17. Jul 13, 2019 #717

    samale

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    I have received my Kveik yeast today thanks to Dan. I was looking at trying David heath recipe for a Vienna lager. He ferments at 25 degrees without the need for lagering. Has any tried this. I have never brewed a larger as I don't have a fermenting fridge for temp control.
     
  18. Jul 13, 2019 #718

    BeerCat

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    Not tried it but if I was doing a warm ferment Lager I would use a couple of packs of mangrove jacks cali Lager yeast.
     
  19. Jul 14, 2019 #719

    Zephyr259

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    I made a California common with Voss at 25c and a maibock with hornindal pitched at 25c and raised to 29c over a few days as it seemed to be struggling, my hornindal send to take a week to ferment. They're both very nice beers but probably not as crisp as they may have been brewed with a lager stain but I'm not likely to do a side by side comparison.
     
  20. Jul 18, 2019 #720

    BeerCat

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    Brewed with Hornindal (kindly sent to me by @entertheflagon ) for the first time on Sunday

    no boil
    mashed at 65c, 75c
    4.5kg minch pale
    500g uk wheat malt
    150g acid malt

    I boiled 15g of simcoe (i think) in 1l of water for bittering
    50g simcoe and centennial steeped at 75c

    Fermented at 30c for 2 days then turned of the heat. I had a taste last night and it had finished fermenting so i dry hopped with 25g each of simcoe and centennial. Not much of a dry hop but the sample tasted really good already. Very impressed so far with this yeast. The plan is to cold crash tomorrow and keg Saturday ready for drinking on Sunday. Run out of beer and cant wait to try it. Next up will be the Framgarden. After that planning some kveik pseudo lagers possibly no boil.
     
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