Kviek Tropical Stout

[MrJay83]

Hi,

I'm brewing my first stout and using kviek for the first time as well. I'm just wondering if I should just bottle after the 4ish days or is there any benefit to letting it sit for a few days more?
It will be a 7% stout and I'm planning to pitch around 40C but set the temp controller to 35C. Is cold crashing a thing for kviek due to the very high fluctuation? As I'm bottling I'm a bit worried that they'll come out under-carbed.

I said I was finished for the year but this will work out nicely that I'm away for a few weeks and have something tasty to come home to.

Cheers

 

[SMP Brewery]

I’ve just done one in the Brew and swap thread, the comments haven’t been too bad.
Looking at mine it was fermented at 28 degrees and finished in 2 days, it then had 4 days at 16, no idea why 16 but the 4 days would be so I could bottle the following weekend and it’s definitely not under-carbed.

 

[MrJay83]

Was is Voss you used? I thought kviek likes to be in the 35-40C range.
Good to know about the carbonation. I've read about issues when it comes to bottling because the fluctuation is so high. I'm pretty sure it was a David Heath video I seen where he was tipping extra yeast into the bottles.

 

[SMP Brewery]

It was but I was going to pressure ferment for the first time and had a leak so had to just do it in a standard fermenter and that was the highest temperature it would go.
You can use Voss in the 24-40 range though.

 

[MrJay83]

I've just a standard one as well but I have a brew fridge and heat belt so I'm hoping the belt & working yeast will be able to hold it at 35C.
I think I'll do something similar to you. 4 days at 35C and 2 at 16C. Bottling at 35C just doesn't seem right to me for some reason.

 

[MrJay83]

So I got to FG in 20 hours and let the temperature drop naturally from 35C to 19C (3 days). I can't believe I've brewed and bottled in four days!
Also, I noticed it seems to have a really cleaned up taste to it, in that once it's carbed it will be perfectly drinkable versus leaving it for 2-4 weeks to mature.