Kveik

The Homebrew Forum

Help Support The Homebrew Forum:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
No. Mine was a phial of Whitelabs and the yeast was in suspension in liquid.
I'd give it overnight. Have you got any other yeast you can chuck in, just in case it's dead?
By the way, what was the temperature of your wort when you pitched it? You need to get it up to at least 30C, and even then it's temperamental. I tried mine, for the first time at around 20C and I think it has finally done the business, but it took ages. Someone else used this kweik, I think it was Zephyr, and I don't think he was too impressed.
Get it warmed up. Take it to bed and cuddle it if you have to. Good luck and try explaining that one to the missus.
Yeah, my 2 uses of Opshaug (liquid via another forum member) wasn't great, mostly it was slow so didn't have a speed benefit over regular yeast and had really low attenuation. I may have mishandled it with lack of nutrient or something but other cope better.
 
Have people ever experienced a lag time using kveik?

I pitched 1.2g of dried Opshaug from EBay at around 14.00 yesterday afternoon (27 hours ago) and still have no sign of a krausen.

Using the same supplier & yeast strain, mine took a about 36 hours before I started to see any activity. A bit of pressure then the first signs of a froth appeared.
She's well away now!
 
Using the same supplier & yeast strain, mine took a about 36 hours before I started to see any activity. A bit of pressure then the first signs of a froth appeared.
She's well away now!

Good stuff, acheers.

Woke up this morning and it had kicked off, had a cheeky look inside and it had a really airy foam on top, not much in the form of yeast yet. Looking to top crop at some point so need to keep an eye on it
 
This Kveik does sound interesting.
Especially for the summer months when it can be hard (expensive) to keep fermentation temps down,
I will watch this thread with interest.
 
I have a 12.4% barley wine conditioning fermented with Voss and Juggernuat. Finished it off with some port yeast but i don't know if that was needed. Looking forward to trying it in a month or so and intend to see how many years i can save some for. The RIS's i have saved have been spot on. I brewed another yesterday with an OG of 1125. Fingers crossed i can get it over 13%.
 
Me too. Got to packets in the fridge. Thinking about trying it on a out of date all grain stout kit I have. The grains are probably fine, the yeast not so much. Any attempts on here with stouts and Voss?
Voss makes a very nice stout, my strains earthiness blends very nicely with dark malts once it mellows out over a month or so. My strain seems to be a bit different than others in that respect.
 
Just noticed that Crossmyloof have their Kveik up for sale now on their website. It’s a Voss strain.
 
Voss makes a very nice stout, my strains earthiness blends very nicely with dark malts once it mellows out over a month or so. My strain seems to be a bit different than others in that respect.

Nice! Thanks. My strain is also a bit different. It's like 8. Gen now. Its got this orange zest taste to which I find very refreshing, different. Its a fast starter and clean fermenter. I recently overdid my hops a little a on pseudo lager like thing fermented at 28 degrees with it. Came out more pale ale with a orangey bang! I loved it, my other half thought it was to much. I'm using the lallemand Voss in the stout then. What temps do you recommend?
 
It will interesting to here the results. What style do you plan on brewing

Tbh, I havent thought that far ahead. I normally just brew bitter/stout/porter so probably that. I bought it for summer though as I 'brew with the seasons'. So it'll go in the freezer until it gets over 23C in my brewing corner of the kitchen
 
I've gave the CML Voss a burl. Milkshake IPA that I need a quick turnaround on. 62 to 20 in around 34 hours. Pitched it around 24 degrees and ramped it up to around 40.
 
Back
Top