Kveik

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

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  1. Oct 22, 2019 #1081

    Brew_DD2

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    So I'm going to brew a big Rye IPA with Hornindal. From what I've read, I should underpitch and pitch at high temp. For a high gravity beer, will yeast nutrient be required?

    Also, I plan to make a starter to overbuild for future batches. What is the best practice for this with Kveik strains?
     
  2. Oct 23, 2019 #1082

    jamow

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    I have used Omega Yeast Hornindal a few times now. It’s seems very forgiving with no major hiccups. I’ve stirred the fermenting wort on two batches to encourage it to ferment out when I thought it stalled a bit at 1.030. I ferment at 30 degC. It takes about 10 days to ferment right out.
    I’ve used it in pale ales, cider and a porter. These have been from extract or supermarket apple juice. I added yeast nutrient to the cider. I’ve also dried it having made a starter, and then fermented 20l of wort by just pitching about 5g dried yeast.
     
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  3. Oct 23, 2019 #1083

    Brew_DD2

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    Does the isolate behave differently from the farmhouse blend?
     
  4. Oct 23, 2019 #1084

    jamow

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    From what I’ve read it does. Apparently, the original blend gives much more yeast derived flavour in the beer. I’ve only tried the commercial isolate. Not too much of the caramel/ orange flavours, so far. I think it produces a very clean finish though; still experimenting!
     
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  5. Oct 23, 2019 #1085

    Brew_DD2

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    Sounds awesome. Planning to use it for a Firestone Walker Wookey Jack clone in place of WLP007. Should work nicely.
     
  6. Oct 23, 2019 #1086

    BeerCat

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    10 days at 30c seems excessive. Even a 10% beer ferments out in under 3 days. I turn off the heat normally after 48 hours even if I pitch cooler and have to warm the wort.
     
    Last edited: Oct 23, 2019
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  7. Oct 23, 2019 #1087

    jamow

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    Is that with Voss though? The Hornindal strain doesn’t ferment out as quickly as the Voss, from what I’ve read.
     
  8. Oct 25, 2019 #1088

    BeerCat

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    As far as i recall fermentation went the same. Finished in 2 days and drinking it after a week. A good thread here on Hornindal. I am fermenting a few litres now around 15c and its taken 24 hours to from a krausen. Pretty sure it will be done in a week.
     
  9. Oct 25, 2019 #1089

    jceg316

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    My WLP518 had kind of a long lag phase but when I saw it the morning after pitching it was very active and coming out the airlock. With the cold weather we've had the past few days (at least in SE London) it's really slowed down the fermentation. Been going for 5 days now, my other beer outside my fridge which has us-05 has slowed down loads as well. Hoping it will finish over the weekend.
     
  10. Oct 25, 2019 #1090

    xozzx

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    Sure its been discussed but long thread to search through....
    How long does Kveik store in the fridge?

    I brewed a lot with Kveik but havent used it since start of July. I had a few small Erlenmeyer flasks in the fridge which would usually be enough for about 5 x 20L brews each. I made an IPA last night and just decided to throw the whole flask in. This morning it is bubbling away frantically. Just curious if I could have safely gone with my usual 5ml of yeast. Anyone know how well it keeps compared to normal liquid yeasts?
     
  11. Oct 25, 2019 #1091

    Soyyojuli

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    I've had a jar of slurry in the fridge for over a year. Pitched a small spoon and saw activity after 6 hours. This yeast is used to being dryed on wood and left hanging for a year. It'll take a little to kill it.
     
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  12. Oct 26, 2019 #1092

    AXW123

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    I have just used 5ml when it has been in the fridge for months - it ent like a train. I have also dried it and kept it in the freezer and really only used a few flakes - that was Voss I think
     
  13. Nov 5, 2019 #1093

    Mrobson

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    Has anybody brewed with Jovaru before? The description sounds promising, got some coming through the post, thinking an orange and coriander wheat beer to harvest some yeast from to begin with
     
  14. Nov 5, 2019 #1094

    Northern_Brewer

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    There's been a few threads on Jovaru over at HBT such as this one.

    Also Lallemand UK have tweeted that a dry Voss is coming "very soon" as well as "Helveticum" bacteria - presumably Lactobacillus helveticum.
     
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  15. Nov 16, 2019 #1095

    samale

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    I am going to have to brew another stout with kviek for Christmas. Down to the last 6 bottles. This was easily my best stout after a good few attempts. also the best results using kviek. Very quick turn round. It was good to drink after a few weeks in the bottle
     
  16. Nov 16, 2019 #1096

    Soyyojuli

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    Would you like to share the recipe`?
     
  17. Nov 16, 2019 #1097

    samale

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    It was loosely based on the fisher man's stout recipe on the forum that I changed to suit my ingredients. I will post the recipe when I find my notes but of hand it was
    Base malt
    Chocolate malt
    2 different crystal malts
    Special B
    Roasted barley
    The roast barley was left to the last 10 mins of the mash. I used magnum to bitter. Pitched kviek yeast at 35 degrees and let it free fall as I don't have temp control
     
  18. Nov 17, 2019 #1098

    samale

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    Beercat I have been reading up on no boil brewing and seen you have done a good few. I was tempted to have a go tonight but wasn't sure on a few things. I brewed a stout.
    I would guess it's easier to do on beer styles that require little bittering hops.
    How do you add your bittering hops to a stout and does a no boil beer need consumed quicker than normal. I bottle all my beers
     
  19. Nov 18, 2019 #1099

    Zephyr259

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    I'm planning on a hoppy brew with some NZ hops and I'm concerned that some strains of kviek mute the hop character. Most of my experience has been with malty styles so I'm not well versed on how they do in an IPA. Hornindal seems to be the go to kveik for NEIPA but they rely on a heap of dry hopping which would mask any muting of the hot-side additions and I wan't planning on dry hopping.

    Anyone done much IPA with kviek, @BeerCat has done most things I haven't, how did the hops fare?
     
  20. Nov 18, 2019 #1100

    An Ankoù

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    I'm not an expert as I'm on my first kveik, but I chose Opshaug for a strong pre-war bitter recipe because of the characteristics mentioned in the blurb:

    Sourced from our friend Lars Marius Garshol, this kveik strain was isolated from a mixed culture which belonged to Harald Opshaug, a farmhouse brewer in Stranda, Norway. This strain was originally used in the 1990s to produce several kornøl-style beers. It is a clean fermenting yeast and has tolerated temperatures up to 91°F (33°C) while finishing fermentation within three to four days. The hop-forward, clean characteristics of this strain make it ideal for IPAs and pale ales.

    The Malt Miller appears to have it in stock. Fermentation is going strong in its fourth day, by the way, but the average temperature in my kitchen is less than 20C. No nasty smells from the FV.
     

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