Kveik

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

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  1. Nov 20, 2019 #1121

    Soyyojuli

    Soyyojuli

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    At least for some, voss and horningdal i know but haven't tried others, fermenting at lower temps (25-28) gives a clean flavour and still ferments fast. Voss gets a lager taste at 28. Crisp and clean. Over 30 you get those nice Kveik esters like orangey greatness
     
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  2. Nov 20, 2019 #1122

    Soyyojuli

    Soyyojuli

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    You can let it ferment for about 2-3 days at recommended temps, than cool it down a bit and start dryhopping. It's what I do anyway. I've read that dryhopping at high temps makes the beer bitter.
     
  3. Nov 20, 2019 #1123

    Soyyojuli

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    As for bottling if you bottle with sugar it will take more or less the same time as with other yeasts to fully carb. I keg so grain to glass in max 10 days, depends if I dryhop or not. I also cold crash for clarity.
     
  4. Nov 20, 2019 #1124

    BeerCat

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    It finishes and conditions much faster. If your prepared to wait weeks for a beer there is probably not much point unless you like the flavour profile of that yeast though. I drink mine after a week and they taste great, no off flavours but i keg mine. I use it because i really like the flavour and the fact its ready so soon is a bonus. Can you hold a high temp for 48 hours?
     
  5. Nov 20, 2019 #1125

    Clint

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    High temp...I got a brew fridge with heater so I suppose it's possible but not sure how high.
     
  6. Nov 20, 2019 #1126

    BeerCat

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    I use cheap heat belts instead of a heater so i cant advise you on that but sounds like it would work. You should give it a go, i dont think you will be dissapointed.
    Do you like sours? Another good use of this yeast is co pitching with lacto, only takes about 4 days then you can keg. Link to a good read/thread.
    What yeast are you thinking of trying? The Omega labs Hornindal is very popular. Its meant to be a pineapple/mango sensation.
     
  7. Nov 20, 2019 #1127

    Clint

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    I was going to try Brewdog Slot machine...loads of Amarillo in the dry hop as well as halletau blanc and mandarina Bavaria..
     
  8. Nov 20, 2019 #1128

    Zephyr259

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    I bottle condition everything. The ruby mild was good after about 5 days in the bottle got better after another week or 2 as the flavours melded. Sometimes I get a bottle carbonated in a couple of days other times it takes a week or two. Not sure why it's so variable but the fermentation is usually 2 - 3 days with Voss and Saute, Hornindal can be 5 - 7 for some reason.
     
  9. Nov 20, 2019 #1129

    AXW123

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    In the end the same steps are required- the fermenting is quicker if the temperatures are right and the conditioning is a bit quicker but you still have to carbonate and condition so the time saving is marginal
     
  10. Nov 21, 2019 #1130

    Zephyr259

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    Yeah, they are so good for me because I can brew and bottle while I home between hitches, maybe taste one before a leave then they get 3 weeks to condition and are good when I return. Normal yeast pushes this timing a touch as I have to make a starter immediately as I'm home then brew asap.
     
  11. Nov 21, 2019 #1131

    Cheshire Cat

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    Has anyone used the dried Kveik it's on eBay at £5.50 and there is a choice of strains?
     
  12. Nov 21, 2019 #1132

    geigercntr

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    Not yet, but got the Hornindal on order, so hopefully will give it a bash soon. I emailed the seller to see if he's selling the farmhouse 'mixed' culture or versions derived from commercial isolates and according to his response, it's definitely the former
     
  13. Nov 22, 2019 #1133

    Mrobson

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    I’ve had the Stranda off the seller but that was when it was £7 for 4g. I just tipped it all on to some cooled first runnings and pitched it as normal after the boil. Took off fairly fast and finished in three days I think. I have some of the Jovaru in the fridge which I also paid £7 for.

    I noticed the price drop and the seller now recommends making a starter so he must be supplying less yeast. Sure I’ve read somewhere that you can pitched 2g of dried yeast with no issues tho
     
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  14. Nov 22, 2019 #1134

    Zephyr259

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    Well my dark strong with Saure is bubbling away happily. Pump blocked on the GF so I just tipped the remaining 90c wort into the FV, thermapen said it was still 32c after being hit with the aeration paddle so it pitched the yeast. Unfortunately, the thermapen is a bit dodgy and the wort was actually 39c when the inkbird was hooked up. David Heath's video says there may be a sweet spot at 37c so I've tried hitting that. Cooled to 35c before fermentation kicked off though.
     
  15. Nov 22, 2019 #1135

    AXW123

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    I have -ebbergarden. I just did it at normal temps and was actually fairly slow It also seemed a bit Reluctant to clear. Flavour is good though!
     
  16. Nov 23, 2019 #1136

    MyQul

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  17. Nov 24, 2019 #1137

    krispn

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    Anyone used the WLP Opshaug Kviek yet?

    I've just used the White Labs Opshaug in an IPA. It appears to be settling at 1.020ish so not as attenuated as I'd have hoped but it tastes good down from 1.062 at 28c for 5 days. Dry hopping as soon as I get the temp down to 16c ish as I don't want any harsh bitterness dry hopping at 28c!

    The recipe is one I made this time last year for Christmas beers for folk and I'm interested to taste any difference with the kviek. I took a gravity reading two days a go and cooled the sample and it certainly retianed the malty flavour I felt the last version lacked so that's promising!
     
  18. Nov 24, 2019 #1138

    An Ankoù

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    Day 10 and my Opshaug is still working. I've got about 1 glug every 3 seconds now, in the airlock, so I've added a teaspoonful of nutrient and taken a gravity reading, which is 1015. When I took it, about 4 hours ago, I could have sworn it was 1018! might just have been bubbles adhering to the hydrometer. Anyway it tastes and smells good, if still too sweet, and I can see the beer very gently fizzing away in the trial jar. This stuff isn't supposes to be open fermented is it, by any chance? I've also raised the ambient 20C and wrapped a second towel around it.
    Still hoping for a good result.
     
  19. Nov 28, 2019 #1139

    Gerryjo

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    I've just brewed a Red Ale at 1.057 sg and used WHC Ragnor kveik from THBC pitched hot at 37° and 20 hours later was ae to top crop and when I checked the gravity it was at 1.026.
    This stuff is crazy as I also have Voss which was kindly given to me by @samale and it works a treat...
     
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  20. Nov 28, 2019 #1140

    krispn

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    I think my issue was I was expecting my Opshaug to perform like some other kviek I've used which have blazed through fermentation and I now realise that my naivety overtook common sense. I should have just followed the numbers/gravity and used that as my guide not how I thought the yeast 'should' perform. I dry hopped earlier than i would have liked but the beer shouldn't suffer too much as a result. What I am pleased with was the malt character which has been retained which I often find can be present at the start of fermentation but is often less present at the end. Could be a process thing but this yeast appears to be just fine and is still bubbling intermittently.
    No complaints other than my own foolish whims!
     

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