Kveik

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

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  1. Oct 10, 2019 #1041

    the_quick

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    According to my records it was 1.044, now it is around 1.009-1.008. Bottling today in the evening, probably could done that last weekend, as it was already at the FG.
    There was lots of krausen on the top and quite a lot of yeast at the bottom. This is from one packet that has been rehydrated. It is now in secondary fermenter since Sunday
     
  2. Oct 10, 2019 #1042

    MyQul

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    So about 80% attenuation. Thanks :hat:
     
  3. Oct 10, 2019 #1043

    Cheshire Cat

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    Just read the packet says 75-80%
     
  4. Oct 10, 2019 #1044

    MyQul

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    I had looked at the specs but published attenuation figures can vary (sometimes wildly) from what people are actually finding
     
  5. Oct 11, 2019 #1045

    Soyyojuli

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    Could be, I haven't actually tried making Kveik beer without. Better safe than sorry I guess. I use this one: IMAG4006.jpg
     
  6. Oct 11, 2019 #1046

    Soyyojuli

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    All yeasts could take 3-4 days to ferment really, the difference with Kveik and the rest is that you don't get the of flavours. Dr. Hans on YouTube did a video where he fermented a beer with us05 under pressure at 30 degrees. 3 days and it was done. He also said that because of the pressure he didn't get any of flavours. Not going to try this myself. I remember in my younger days, I made wine on the bathroom floor. It was about 25 degrees + warm floors. It was finished in about 3 days also, It was horrible, but it fermented from 1100 in no time. By the way, the worst headache of my life.
     
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  7. Oct 11, 2019 #1047

    jceg316

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    I really like Dr Hanz, I just got into his channel. I saw the video where he made a lager in 3 days in his fermentasaurus and posts it to a couple of other vloggers. Their reactions when they eat these Swedish sweets was hilarious as well. I'll have a look out for that video.

    I have a fermzilla on the way, I definitely want to experiment with pressure fermenting to speed things up. I find even with healthy pitch rates my fermentations tend to take longer than average.
     
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  8. Oct 11, 2019 #1048

    Neil barker

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    I added the extra sugar, yeast and nutrient. The new sugar has been eaten by the yeast and has carbonated the beer, but it is still at 1.020 and it tastes really yeasty and horrible?
    should i give up and pour it down the sink? Leave it longer? pr cpld crash and hope the yeast drops out and it is drinkable? cant figure out how to add an image but it is much lighter than the other pics
     
  9. Oct 11, 2019 #1049

    MyQul

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    Pressure fermenting is a cool idea and all, but I have noticed a trend over the past couple of years or so. People wanting to brew faster and faster. Short boils/mash's, kveiks fermented in a week, etc. I wonder what all the rush is. I like a nice slow relaxing brew day. If I'm running out of beer I either just stop drinking until my next batch is done (gives my liver a rest) or just make a bigger batch next time so I dont run out
     
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  10. Oct 11, 2019 #1050

    BeerCat

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    I made a very nice no boil stout with Voss. Fermented at 35c, tastes clean and malty. Also cleared without finings. Cannot comment on the other yeasts yet, not had time to test them.
    Love to know how they go when you use them?
     
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  11. Oct 11, 2019 #1051

    AXW123

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    I got 86 percent then added enzyme and got 100 percent.
     
  12. Oct 11, 2019 #1052

    MyQul

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    I did that with notty once to make a light pseudo lager
     
  13. Oct 11, 2019 #1053

    BeerCat

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    I have found a large bucket with a long blow off tubes creates a pressurised fermentation. Not sure what the pressure would be but it's enough to expand the lid and a lot more than an airlock.
     
  14. Oct 11, 2019 #1054

    MyQul

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    I think you just invented a ghetto fermzilla :laugh8:
     
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  15. Oct 11, 2019 #1055

    jceg316

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    Time is money!
    Also I'm very impatient. After my infection issues I have no beer. Somewhere there's about 10 bottles of brown ale I made but can't find them, and I have some imperial stout I'm saving. I want to get some mroe homebrews on the go and get my stash up quick.
     
  16. Oct 11, 2019 #1056

    MyQul

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    AAAArrrrgh!!! I hate that phrase. Time isn't money. Time is time and money is money. They are completely separate things!

    Just think of the time whilst your building your stash as a meditation on sobriety :laugh8:
     
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  17. Oct 11, 2019 #1057

    the_quick

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    Even though I used Kveik (or psuedo kveik from cml) I didn't use to speed things up, it was mainly to see how it ferments at 25 degrees - as I needed clean yeast at that temp. My house get warm really quickly in the summer and it rarely drops below 24. I have now fermentation fridge, but it can only take one bucket ;)
    So this will be my summer yeast.
    I still left mine to ferment for 11 days. So yes, I don't see where is the rush. With all my hobbies time and patience is very important. And I have more beer than I can drink - I only drink maybe 3 -4 pints a week. For me it is as well about creating something and sharing it with friends.
     
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  18. Oct 11, 2019 #1058

    jceg316

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    lol, it's a ridiculous phrase saved for 1960s bond villains.

    Sobriety?? Sounds awful!

    EDIT: In all seriousness, I didn't get into homebrewing for a fast paced action packed hobby, but if I can cut down wait time from 4-5 weeks to 2-3 that would be a good result.
     
  19. Oct 11, 2019 #1059

    BeerCat

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    My Kveik raw stout. What a nice beer, very happy. Next version I will up the bitterness and part sour a small amount.
    2019-10-11 13.23.40.jpg
     
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  20. Oct 11, 2019 #1060

    MyQul

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    I dont drink that much either. I enjoy laid back brew days and thinking about brewing (I've got a couple of yeast side projects on the go too, atm)
     

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