Kveik

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

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  1. Nov 18, 2019 #1101

    Zephyr259

    Zephyr259

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    Thanks, I previously had a sample of Opshaug from the farm, I didn't get on with it as it was slow to ferment and had poor attenuation. Now that I know more I think I stressed it out with a high gravity fermentation when I forgot to add a bit of nutrients and the other batch was co-pitched with Roeselare blend and I'm suspicious that the acids it produced have made my refractometer reading unreliable.

    Oh, I should mention that I have Voss, Hornindal, Saure, Ebbegarden and Espe available, the last 2 are still in a vial/dry and I haven't used them before.
     
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  2. Nov 18, 2019 #1102

    BeerCat

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    Loads of people use Hornindal for hoppy beers, the Omega strain I think. Normally I use Voss and Framgarden is also good. Ideal for hoppy beer imho. I am doing another Amarillo and Citra soon.
     
  3. Nov 18, 2019 #1103

    Zephyr259

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    Think it's the Omega strain I have that was sent to me. Voss is reliable but mine gives a very characteristic earthy flavour which I think would clash with the fruity hops, the only beer where it didn't appear was my raw wheat with citra.
     
  4. Nov 18, 2019 #1104

    BeerCat

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    i have no idea mate. Perhaps your yeast has mutated or something. I never get anything like the flavours you and others describe.
    My last batch was off. Had a tcp flavour which I transfered to the next beer via top cropping. I am going to have to go back to an older jar and see what happens.
    Homebrewtalk has some good threads on Hornindal so that is what I would go for in your situation. I am also going to keg hop mine. Was the best I have made so far.
     
  5. Nov 18, 2019 #1105

    BeerCat

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    @Zephyr259 I got some of the Hornindal from ebay, the farmhouse stuff and free fermented in my cold house and that seemed neutral. Once i get my act together i have some others to share with you. Only been brewing lager recently. Could do with an enormous keezer.
     
  6. Nov 18, 2019 #1106

    Zephyr259

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    No worries, I do seem to be in the minority on this one and if my Saure makes good beer then I was thinking of retiring my Voss. I still have 2 frozen vials just in case. I'll do some trawling on HBT and see what I can find beyond the "Hornindal blows my mind" thread. I may just use something more standard in the end.

    Your 2nd post just appeared, that sounds very cool, thanks. I can send you some Saure in exchange.

    I'd love to make more lagers but the starter sizes were too much hassle with a 2L flask and I don't have the means to lager as my fridge only really gets to 3c and that would prevent me brewing during lagering. A keezer seems the best plan but I don't have space for a keg set-up.
     
  7. Nov 18, 2019 #1107

    BeerCat

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    Creamsupplies sell 5l flasks for about £12 I think and I use the wort left in the kettle for starters. Taking the thermostat out of the fridge is easy enough but not everyone crashes at zero. Apparently it can strip flavours but never tried a test.
    I already have some Saure but thanks for the offer. Most kind. Have you thought about trying David Heath's Xmas beer?
     
  8. Nov 18, 2019 #1108

    Zephyr259

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    Thanks for the tip on Cream Supplies, that's a fraction of what I've seen elsewhere. Wonder if my stir plate will be able to cope with that...

    I've seen that you can remove the thermostat but I'm not very handy and it sounded complicated. However, I've now had the fridge for a while so I don't need to worry about voiding any warranty so I might have a look into it again.
     
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  9. Nov 18, 2019 #1109

    BeerCat

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    When i first looked at flasks they were about £50, ridiculous. These 5l flasks work on my ghetto (LEGO) stir plate so all good really. I have done all 3 of my fridges, its really easy. Will check my bookmarks later and send your way.

    Have you anything special planned for Chrimbo? I should get in the festive spirit and make something suitable.
     
  10. Nov 18, 2019 #1110

    Zephyr259

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    My DIY stir plate does well with 1.5L in my 2L flask, the magnets aren't the strongest so sometimes takes a bit to get the magnet to catch.

    I'm going to be brewing a "Belgian" Dark Strong ale with Saure once I'm home which is hopefully my Christmas brew, then a split batch of hoppy bitter / saison which may only just be ready for new year. I've been stocking up on lower abv beers recently after I ran out of anything below 6% while the weather was too hot / buggy for brewing.
     
  11. Nov 19, 2019 #1111

    Clint

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    WHC Bjorn kviek... available from malt miller ..has anyone used this? I'm probably placing an order tomorrow and fancy trying it in a Brewdog Slot machine clone as I want the brew finished quickly.
     
  12. Nov 20, 2019 #1112

    Zephyr259

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    Not used that specific isolate but it's from the Hornindal region so it's one of the Hornindal isolates like Omega. Hornindal is one of the more common strains so there's plenty of info out there on it, seems to be favoured for NEIPA on homebrew talk.
     
  13. Nov 20, 2019 #1113

    Clint

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    Cheers Z...
     
  14. Nov 20, 2019 #1114

    An Ankoù

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    So much for Opshaug finishing in 2-3 days, I pitched last Thursday, it was well away friday morning, so today, Wednesday, is the sixth day and it's still going strong. No complaints about the fermentation so far as it's slowed to just a tad less than one glug per second (technical term) in the airlock so I'd say that was a strong fermentation. OG was 1068 and ambient temperature fluctuates from 15C to 20C over 24 hours and the FV is well wrapped so I'd guess a constant 18C in there. No signs of abating yet. The beer I did the following day with Wyeast West Yorkshire is fermented out, but it was only a Boddington's clone. Still have high hopes for this kweik.
     
  15. Nov 20, 2019 #1115

    Zephyr259

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    That's what it did for me, took about 3 weeks to ferment my wheatwine braggot but that's my fault, the wort was 1.065 and I bumped it up to 1.100 with honey and forgot to add nutrient. Then i co-pitched with Roeselare into 1.048 wort (again without nutrient) and it only got down to 1.019 before stopping, so only 60% apparent attenuation. The braggot did get to 10.5 % with about 70% attenuation when the honey was accounted for but it didn't bottle condition very well.
     
  16. Nov 20, 2019 #1116

    Soyyojuli

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    Kveik doesn't finish fast at those temps. The thing about Kveik isn't really that it's faster, but that it allows you to ferment at higher temps without off flavours. If you'd pitch let's say US05 at 35 degrees it would most definitely finish in about 3 days also, the difference is that the beer would taste fenolic and probably a lot of other bad things and it would give you a baaaad headache. Kveik doesn't. Pitch it in hot wort, ca 35-40 degrees. Wrap it well in your hottest room and let it work. Use it right and you'll love it.
     
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  17. Nov 20, 2019 #1117

    Zephyr259

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    Likely true enough, although the reccomended pitching temp for Opshaug is 23.5c so it's going to be slower than Voss at 40c I guess, still, it was mostly the attenuation I didn't like.
     
  18. Nov 20, 2019 #1118

    Clint

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    So...at high temps does the kviek finish quicker without the off flavours etc? If it doesn't,for me the only advantage would be the in summer when ground water is warm and I'm struggling with pitch temp.
     
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  19. Nov 20, 2019 #1119

    samale

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    The best advantage for me is the quick turn round of beers that would normally take a while to mature. Using kviek on my stout means it's good to drink as soon as it's carbonated. The other main advantage is it can handle high gravity beers
     
  20. Nov 20, 2019 #1120

    Clint

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    But...does it ferment quicker with good results? I currently ferment until it's done,then dry hop then sometimes cold crash,then bottle,then at least a week carbing then off to the shed so a brew can take many weeks to be ready..
     

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