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labrewski

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Done a brew with kveik 6 days ago it absolutely flew along 1050 dropped to 1008 in less than a week but it smells a bit dodgy not like my normal ipa they smell lovely but this smells bitter or sour is this normal???
 

samale

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Done a brew with kveik 6 days ago it absolutely flew along 1050 dropped to 1008 in less than a week but it smells a bit dodgy not like my normal ipa they smell lovely but this smells bitter or sour is this normal???
Yes, my limited experience with kviek. I think maybe 4 brews. It smells badly, not good when your trying to hide your fermentor in the bedroom without the wife seeing it 😀
 

BradleyW

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Got my first kviek brew in the fermenter and I've noticed it's kicking off a bit of a smell also! :oops:
Maybe because of the high temp it ferments at or the other stuff that's in there not just the yeast??
 

labrewski

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Got my first kviek brew in the fermenter and I've noticed it's kicking off a bit of a smell also! :oops:
Maybe because of the high temp it ferments at or the other stuff that's in there not just the yeast??
Mine turned out fine had dodgy smells with all of the kveik so far
 

AdeDunn

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Which Kveik? Not had any dodgy smells with Voss or Stranda. Stranda in fact gives off gorgeous smells, especially if you pitch and ferment warm.

I did have 2 brews give off tobacco smells though, and samples tasted of pure TCP, thanks to wild yeast....
 

BradleyW

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I've got a batch of Linda going at the moment and it's definitely giving off an eggy whiff!!
 

AdeDunn

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Eggy you say? Sounds like stressed yeast possibly, did you use any yeast nutrient at all? I know you don't need it for beer with normal yeasts, but sometimes with kveik it can help as it eats through nutrients so fast. The same sometimes happens with mead (honey lacks certain nutrients) and cider (same again) as well.
 

johncrobinson

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Off smells are normally due to a lack of nutrient,Mind some yeasts do produce hydrogen sulphide during the early stages of fermentation.
As i understand it true kveik is a mixture of yeast and bacteria so is probabiliy a law unto itself.
 

BradleyW

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Yeah I put some nutrient in there and pitched at 33c as per the instructions. My assumption is as you said John, it's a mix of god knows what so I'm assuming there's all sorts going off in there. Smell seems to have died down now though thankfully!
 

johncrobinson

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A good sign.
These off odors often occur during the early stages of a ferment,It normally comes alright on the night.
 

labrewski

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Ye I have to say it doesn't smell good at all while fermentation is going on or prior to bottling but turns out fine in the end its not fair because some brews I've done with safale or west coast yeast smell absolutely delicious before bottling i miss it think I'll go back to bring patient lol
 

AdeDunn

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Off smells are normally due to a lack of nutrient,Mind some yeasts do produce hydrogen sulphide during the early stages of fermentation.
As i understand it true kveik is a mixture of yeast and bacteria so is probabiliy a law unto itself.
That's only partially accurate, as kveik isn't just 1 yeast, but rather a group of different ones. Some are single strain (Stranda and the like) with no bacteria in them, some are multi strain with only yeasts in them, a few are as you say a mix of yeasts and bacteria. If you buy Kveik from a lab though, or dried, it is most likely a lab isolated strain and is unlikely to contain bacteria, unless it states otherwise. I've only seen Voss been sold dried so far, the original of which was found to be 2 strains of yeast, but the stuff sold tends to be an isolate of just 1, early days folks were getting totally different results with Voss bought from different sources because of this. I used some Yeast bay stuff, got perfectly clear beer, somebody else bought some on ebay and it gave them really cloudy beer. lol I actually emailed WHC when they first started selling liquid Kveik yeasts and asked about this, and they told me the normal ones they sold were isolates as that's what the brewing industry wanted in order to get predictable results for example. Stranda (eg. Hothead Ale for example) usually smells like overripe mango whilst fermenting for example.... Nom.

Have a read of the kveik thread, loads of discussion in there.
 
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