Kveik

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Thank you. Yes I have used it for Imperial stouts and Belgian quads. I used a little more yeast on these, on advice this was only 25% more oddly but none had any issues at all.
This stuff breaks all the rules and really works so well for strong styles that I would usually wait for 6 months to a year on. With kveik 4-6 weeks is about right.
 
Cool, I've made a couple of beer around 7-8% with Voss. Got a 10.5% braggot from Opshaug but that took 3 weeks and should have finished lower, general advice was forgetting to add nutrient didn't help.

What strain did you use for the quad? Most kveik seems non-phenolic so a Trappist beer would be tricky?
 
Ive used Voss Gjernes for all high alcohol brews that I have fermented with kveik. It just has that reputation that is reassuring :)
 
Norse 80/- is good, best way to describe it is super malty with a kveik oddness. It's @JonBrew 's recipe for a Scottish Ale made with Saure kviek at 30c, it's full of a blend of crystal malts and amber malt, tastes quite like my bock which was 50:50 pale and munich with special B, that beer got first runnings reduced to a syrup which gives a huge malt aroma and flavour, this beer's done similar. There's also a fruitiness upfront, berries maybe? That's 3 weeks in the bottle, gave it 2 weeks warm then it's had a week at 10c.
 
Norse 80/- is good, best way to describe it is super malty with a kveik oddness. It's @JonBrew 's recipe for a Scottish Ale made with Saure kviek at 30c, it's full of a blend of crystal malts and amber malt, tastes quite like my bock which was 50:50 pale and munich with special B, that beer got first runnings reduced to a syrup which gives a huge malt aroma and flavour, this beer's done similar. There's also a fruitiness upfront, berries maybe? That's 3 weeks in the bottle, gave it 2 weeks warm then it's had a week at 10c.
Nice :) Saure kveik is great for styles that require a lower ph. I use it for Berliners mostly.
 
Nice :) Saure kveik is great for styles that require a lower ph. I use it for Berliners mostly.
Interesting, thanks for the heads up David. It made me think that it could work in a Belgian quad, flavour should match the style which wouldn't be as heavy as the 80/-
 
Interesting, thanks for the heads up David. It made me think that it could work in a Belgian quad, flavour should match the style which wouldn't be as heavy as the 80/-
So many kveik types seem to lend themselves well to many styles. It is a great strength for sure.
 
Another thing of note is that Voss Gjernes has a very full fermentation temperature range. At low temps (14 deg to 27) it can provide a very lager type profile with 32 plus giving the profile that it is known for.
 
Another thing of note is that Voss Gjernes has a very full fermentation temperature range. At low temps (14 deg to 27) it can provide a very lager type profile with 32 plus giving the profile that it is known for.

at low temps - 27! ashock1 - i'm in a heap on the floor at 27 - I can only visit spain in nov/dec - too hot for me otherwise - it was 21 in madrid then. luuuvly...
 
Random thought that entered my head today....... has anyone made bread with Kveik yeast?
 
Random thought that entered my head today....... has anyone made bread with Kveik yeast?
Works like bakers yeast , people do it but I'd prefer a sourdough culture for flavor.
I used to bake with Guiness yeast too many years back.
You know what you're getting with bakers yeast or a sourdough culture, for bread, I wouldn't bother.
 
I just wondered if you'd find it rose the dough in double quick time?
No faster than regular yeast, fun to do but no real advantage I found the 2 times I gave it a go.
Bread is not beer and while bakers used to use Ale balm, regular bread yeast is more consistent I reckon.
Like with a sourdough, needs constant monitoring/experience to make a decent bread with beer yeast, too many variables I guess. When I baked with beer yeast in the past it could easily give off flavours so I just stopped.
Are you using the Omega Voss by the way?
 
Yes, I'm hoping to brew on the weekend. I was going to brew with it before but my warm box is tied up with a wheat ale until friday. I can easily crank it up to 40c though so looking forward to it.
 
Raising dough in double quick time would not stretch the gluten as well and the texture would suffer likely.
 
Yes, I'm hoping to brew on the weekend. I was going to brew with it before but my warm box is tied up with a wheat ale until friday. I can easily crank it up to 40c though so looking forward to it.
If you save me a bit of slurry I'd send you some farmhouse Voss to swap, I'd just like to compare?
Omega hornidal I have already.
 
If you save me a bit of slurry I'd send you some farmhouse Voss to swap, I'd just like to compare?
Omega hornidal I have already.

Sure, it would be fascinating to see what the difference might be. I plan on underpitching anyway, as that seems to be the go-to choice. I'm sure I have a spare vial knocking around too so I'll try and sort that on the weekend?
 
Interesting, thanks for the heads up David. It made me think that it could work in a Belgian quad, flavour should match the style which wouldn't be as heavy as the 80/-
Torkjel Austad
Moderator · 18 hrs
19% sake med Espe-kveik. Er utrolig hva kveiken tåler når sukkeret i risen utvinnes litt etter litt ved hjelp av muggsoppen Koji ❤ From the facebook Kveik pages, 19 % Kveik using Espe.
 
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