Wondering about Kveik and..

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Drunkula

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I'm defo going to incorporate a yeast scream into my brewdays with kveik!
Oh crap - I've pitched twice today and not done it - got one last batch. I might have a go at a Wilhelm.

I've got the ferm freezer at 42c and it feels ludicrous. When I open it a waft hits you like you're opening the oven. If the yeast dies and 42c is crazy talk at least I can repitch. I've gone for 1ml of the shaken bottle in the middle for each demijohn. I estimate that's only a 5th of the minimum recommended pitch rate - 2 hundred thousand cells per ml.

I really do want to see how stressed this wee bugger can get.
 

Arcs

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Well, I just brewed the wort for my mangrove jack's roasted stout with 1kg of their LME + another 500 of cane sugar on top so I can hit the imperial stout heights. Didn't bother cooling the wort, indeed, i topped up with mostly hot water to keep the temp deliberately high with a small amount say 5 ltres of cold. Pitched the 4.5g of kveik that I bought. I can safely say, that airlock is now like a car exhaust, VROOOM VROOM!!! xD
 

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What I am wondering is the pitch rate of the hops that came with this extract. Says 7 days with their strong ale yeast that came with the pack. But the way this kveik is going, err I really dunno when to pitch theses hops tbh lol
 

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I've used Kveik (Lallemand Voss) once now for a pale ale with Hallertau Blanc hops. This combination is great as the Kveik yeast kicks a lot of orange flavours, and the hops grape/gooseberry flavours. It ends up tasting a bit like grapefruit ;-)

I have the fancy Grainfather conical fermenters and found out that they don't heat over 36 degrees. #kveikproblems

I have a second package in the fridge and I'm thinking about using it for a NEIPA. I think the flavours would work well. I'm also reading Garshol's book and I'm also keen to find some juniper bushes and do a more traditional infusion brew in the future..
 

Arcs

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How's it going in the sauna?



Reckon it's ready by now?
Nope, she's still going fairly well, moved it to my living room to keep temps above the min threshhold of 22c. I think I may pitch the hops later today though. I reckon Saturday is a fair estimate of when the beer will be ready to keg ^^
 

Drunkula

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How's it going in the sauna?
Badly for the three beers. After a day I thought why aren't these doing anything, I'll leave it until morning anyway. Then took a reading with an IR thermometer and they're at 49c. I think the yeast got killed so I've left the lid open and pitched some more. I know damned well it's working as the little whiskey bottle was mad carbonated.

Last night I decided to test elderflower champagne with the usual wild yeast vs kveik and put that in the same place and the kveik on that is going crazy in under 12 hours. That went in with the wort at about 22c so hasn't had time to been baked.

So I'm wondering if I need to recalibrate the Inkbird. Sometimes when you calibrate them for a temperature like 20c they're off at temps away from that. I'll be doing when I get a chance.

It's no disaster, just a case of tweak-me-dooo.

EDIT: three airlocks are bub-bub-bubbling now and they're at 39c. Going to set the fermenter to 40c and monitor from there.
 
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Arcs

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Holy shizzle! Three and a half days and done. Totally drinkable. The hops are added rn and it's at 1010 atm. Gonna leave a couple of days more and keg ^^ Harvest here we come xD
 

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Certainly not anywhere near 40 c tbh. More like 25-28 degrees celcius. I think the topping up with hot water worked well. But I did boil about a gallon of water with cane sugar and let that cool a bit. Like I said, my air lock was like a car exhaust xD I did take the precaution of putting the beer in a 30 Litre vat, but nope, no problems, there at all. I am anticipating there will be a problem though when the temps go up a bit. But I reckon 34 c is all you need tbh.
 

Drunkula

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I reckon 34 c is all you need tbh.
Yeah, at 35c it took less than 40 hours to brew out the first one. The ones at 40 are purely to see what flavours are made and not the speed.

Aaaaaand I've just gone and checked and in around 38 hours the beer has gone from 1.040 to 1.010 (1.004 at 40c) so almost a point an hour. I noticed this afternoon that the trio of airlocks were already singing a bit more andante.

Don't know what to do next, now. Something a bit dark I think, to have on tap. And I'm going to do a pseudo lager again at under 25c to see how it goes.

I'm laughing but I really want to put in a CML kristalweizen and Belgian in at 40c to see what the hell happens. It'll be an extract and steep. No way am I doing a mash for something that might taste like a burnt out fusebox.
 

AMyd666

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It's a must. The Kveik loves the beer more if it knows you payed your home age to the beer gods. I'm Norwegian. Trust me I know
Or a black metal scream? 😁
I'm going to do a strong, maybe Imperial coffee/ chocolate/ vanilla/ bourbon chips stout and wonder how soon it'll be drinkable in comparison to lower abv beers 🤔
 

Soyyojuli

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Or a black metal scream? 😁
I'm going to do a strong, maybe Imperial coffee/ chocolate/ vanilla/ bourbon chips stout and wonder how soon it'll be drinkable in comparison to lower abv beers 🤔
Probably pretty fast. Kveik is famous for conditioning fast.
 

DavidHatton

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Or a black metal scream? 😁
I'm going to do a strong, maybe Imperial coffee/ chocolate/ vanilla/ bourbon chips stout and wonder how soon it'll be drinkable in comparison to lower abv beers 🤔
Going to incorporate it into my next kveik brewday, as a retired metal singer, might disturb the neighbourhood. are we talking Burzum?
 

AMyd666

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I listen to more Burzum than emperor, still listen to some new black metal, but prefer the classic sound, i.e rough recording.
I still prefer the 90's stuff, but In the Nightside Eclipse is still my favourite 🤘
What band did you play in, any records released?
Completely off topic now!😂
 
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