Kveik

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

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  1. Oct 11, 2019 #1061

    MyQul

    MyQul

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    The phrase goes back much further than the 1960's. It's attributed to Benjamin Franklin in the 18th century - bleedin' go gettin' colonials (apologies to any American forumites :laugh8: )
     
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  2. Oct 11, 2019 #1062

    Brew_DD2

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    I don't think it is necessarily all to rush. A lot of it has come from challenging conventional wisdom on mash and boil lengths etc. that have originated from the pro brewer world. I suppose people have busy lives too.
     
  3. Oct 11, 2019 #1063

    MyQul

    MyQul

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    I guess your right. Not everyone can spend a leisurely afternoon brewing and drinking tea
     
  4. Oct 11, 2019 #1064

    Soyyojuli

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    I've got the old one. (jealous) it's great. My beers have been lifted a lot since I've started using it. I've fermented up to 28 psi of pressure with kveik. Giving me an almost carbonated beer at 30 degrees right from the barrel. I then cold crash and serve directly from it. It's awesome.
     
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  5. Oct 12, 2019 #1065

    Mrobson

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    I went with the Stranda in the end, it’s bubbling away in the ferm fridge now. Pitched at around 30c and I’ve left the fridge and heater off. I plan on adding a couple or three bags of thawed morello cherries once fermentation dies off. I’m looking forward to drinking it already
     
  6. Oct 15, 2019 #1066

    Leon103

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    I may have missed it but can someone recommend a yeast nutrient? Was hoping to pick something up off eBay. Is beer and wine nutrient the same thing?
     
  7. Oct 15, 2019 #1067

    Soyyojuli

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    This one is the one I use and it hasn't failed me yet. 1 tspoon, 15min before end of boil. IMAG4006.jpg
     
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  8. Oct 16, 2019 #1068

    BeerCat

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    Beer and wine nutrient are different. I get mine from brewuk. Search wyeast beer nutrient brewuk. For some reason my tablet won't copy the link. Postage is cheap for small items.
     
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  9. Oct 17, 2019 #1069

    jceg316

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    Did you end up brewing with this yeast in the end? My order has just arrived. Wondering whether to pitch the whole vial, half the vial, or make a 500ml starter and pitch a tsp of slurry.
     
  10. Oct 17, 2019 #1070

    Jake Michael

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    I haven't had chance to brew yet, hoping to brew the Alesmith clone on the 3rd November, I'll most likely pitch the whole vial and then top or bottom crop the yeast. What are you plaining to brew with it?
     
  11. Oct 17, 2019 #1071

    jceg316

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    I was gonna make a stout, but think I might make something with some homegrown hops. I'm fermenting in a glass demijohn which previously was infected, so I should stick to something simple in case the infection is still there. Whilst I really wanna use my hops, probably best to leave it in case they get wasted. Will go for an oatmeal stout or something.
     
  12. Oct 17, 2019 #1072

    Jake Michael

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    Fair enough! I've just kegged a coffee porter that I fermented with Voss Kveik and I'm really happy with it so I've got my fingers crossed that this Opshaug is another winner.
     
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  13. Oct 18, 2019 #1073

    BeerCat

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    Doing another raw beer tonight.
    2.5kg German pale
    1.7kg wheat malt
    250g caramalt
    150g acid malt

    I have some citra and motueka for flavour and some zues for bittering. Going to dry hop with centennial and it will be my first time using the juggernaut kveik blend.
     
  14. Oct 20, 2019 #1074

    jceg316

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    I made a stout today, 1.058 OG with nutrients, pitched WLP518 at around 4:30 and nothing happening in the fermenter yet at 11pm. Some reviews say it should be going by now, but I think the wort was too cool for optimum pitching temperature.
     
  15. Oct 21, 2019 #1075

    BeerCat

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    No boil oatmeal stout today with top cropped Voss. Handy being able to scoop yeast from one beer to the next. Going like the clappers and will be drinking next weekend.
     
  16. Oct 22, 2019 #1076

    BeerCat

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    I had no problem getting the yeast from ebay going. More strains now available here
     
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  17. Oct 22, 2019 #1077

    Brew_DD2

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    Cheers. Just bought some Hornindal.
     
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  18. Oct 22, 2019 #1078

    BeerCat

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    And Voss no1 available here. I paid well over double that for mine but it was still a bargain and going strong 2 years later.
     
  19. Oct 22, 2019 #1079

    the_quick

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    Can you just keep reusing them? Or would you rather do starter, use some forthe brew and store the rest?

    I know David Heath did Vienna Lager with Voss, I just wonder if anyone else tried it and how was the result. Did it taste like lager? I think Brulosophy did one, and conlusion was it didn't, but still good beer
     
  20. Oct 22, 2019 #1080

    BeerCat

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    Keep reusing it. I prefer Lager yeast and patience to be honest but other people have had some success.
     

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