Kviek Yeast.

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Hi All, I bought some Kviek yeast in my latest batch from CML, more on a whim than anything.
I understand that it's a really fast fermenting yeast which doesn't really give me any advantage as I brew way more than I can, or should, drink!
Is it suited to a particular style of beer that allows it to shine in other ways?
 
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I like the sound of orange/marmalade.
Also interesting on Sadfields link about harvesting and even drying the yeast.
I'd be worried about ruining a batch by pitching dodgy home harvested yeast. But if it starts so quickly I guess it could be saved by pitching a new sachet of yeast if no activity was apparent.
I must have a play, to get some confidence.
 

Moe

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I’ve found the Voss leaves a distinctive fruity flavour- works in some beers but obviously depends on your taste preference.


I have used both Voss and Hornindial kveik, usually in stouts when I’ve not got my brew fridge availability. Both give the same quick fermentation but I prefer the Hornindial. It leaves more of an earthy flavour that I prefer in a stout.

I paid about £8 for a liquid pouch of it, but I managed 4 brews out of it before it got a bit tired. Was really easy to re use- I just saveda jar of trub and pitched a table spoon into each brew.
 
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There’s a lot of great info on this forum from brewers who have used Kveik.

I use it for IPA’s and pseudo lagers. I prefer Hornindal for IPA’s (Voss is ok but some brews tasted a bit like old apricot jam) and for the lagers as it’s exceptionally clean. The key is to ferment at 30C to 35C for IPA’s and 20C to 22C for lagers.

I collected all the trub from my first brew and got about 10 phials for subsequent brews.

But I should say that I’m using the commercial versions of Kveik which are great - especially the new omega yeast lutra hornindal in dried form.

I have tried the natural variants from Norway but had mixed results with some bacterial issues.
 

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Kveik a very versatile yeast that ferments very quickly and flocculates pretty well. Another advantage is that the temperature range is a lot wider than most yeast - and it loves to ferment hot (up to 40C) but will also ferment at 18C. Pseudo lagers, pale ales, NEIPA, stouts.. it basically does it all.

Since most strains were used for higher gravity brews you might want to add some yeast nutrient if you are going to brew something under 6 percent ABV.
 
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Kveik a very versatile yeast that ferments very quickly and flocculates pretty well. Another advantage is that the temperature range is a lot wider than most yeast - and it loves to ferment hot (up to 40C) but will also ferment at 18C. Pseudo lagers, pale ales, NEIPA, stouts.. it basically does it all.

Since most strains were used for higher gravity brews you might want to add some yeast nutrient if you are going to brew something under 6 percent ABV.
Sounds perfect as I rarely brew anything below 6%.
 
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I have never tasted that, must be me or the way i use it letting it freefall
I use it a lot in NEIPAs . lots of fruit flavour when brewed hot. I pitch at 40 degrees and put it in the brew fridge. This time of the year that temperature isn’t fully maintained but doesnt drop below 34 degrees after a few days (but it’s probably finished fermenting by then anyway). Loads of Orange/Marmalade with this method.
 
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The orange flavour I get from it does not work well with pale ales (for me) but in stouts it isn’t at all prominent so I use it for ease of brewing. Never saved the turb and reused but I might start
 

DavidDetroit

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Kveik (dry) is only slightly more expensive I just noticed on the place I get supplies.
I've been dragging my feet on this item but upon seeing "15%" ability, I might just start using it.
The orange flavor would go well with Belgian Tripel.
 

Dorst

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Kveik (dry) is only slightly more expensive I just noticed on the place I get supplies.
I've been dragging my feet on this item but upon seeing "15%" ability, I might just start using it.
The orange flavor would go well with Belgian Tripel.
Belgian yeast has such specific flavours and aromas (banana esters, some phenolics). If you replace the yeast with Kveik it will not be a Belgian Tripel.
 
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Belgian yeast has such specific flavours and aromas (banana esters, some phenolics). If you replace the yeast with Kveik it will not be a Belgian Tripel.
I would agree. 90% of Belgian beer is the yeast profile. Best keep it to neutral beers that let the hops or malt dominate the flavour
 

the baron

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I virtually have been converted to using it in the majority of my brews except for specialist brews. I use it as you do not get off flavours and the yeast does not need to clean up after itself and temperature is not a real issue with the same. I just pitch at 40c wrap the fermenter up and let it freefall in temp until done.
Ps I do not turn mine around as quick as is possible and still wait at least a week
 

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