Cross my loof yeast haul

[fury_tea]

Belgian ale, Lille saison, kölsch, PIA kiwi pale, Kentucky common ale, hell lager yeast, Gretel wheat beer, kveik and oh yeah that's a Gervin from Wilkos so ignore that.

I've only ever tried the kölsch and it was pretty good. I know they repackage other yeast brands so maybe I have tried some of these under a different name but I thought I would stock up and try a bunch of different styles in the process.

Anyone have any experience of these and have any tips?

Was going to do a KNEIPA with the kveik tomorrow

 

[marshbrewer]

Used the Belgian Ale yeast before. I liked it, used it in a sort of honey triple. It went nuts and tried to escape from the FV! Nice Belgian flavours.

KIA is a solid yeast for hoppy pales.

I have a lack of Kentucky in my fridge to try!

 

[Drunkula]

You can hammer the Gretel up to 35c no problem. It's not as neutral as the Kristalweizen at 35c but that's a good thing because it's far more of what I was expecting from a wheat yeast.

The kveik at 35c I found demolishes any malt flavour. What I end up with was like some juice based drinks which are nice but they're not beer. At 35c I think any late hopping is a waste of time - save it for a dry hop after dropping the temp. That's just me experience, though.

I used the Belgian up against kristalweizen for the bird food beer and they were so different. The weizen was like some simple, nice pale ale, the Belgian had loads of flavour that was too much for me at first and I didn't like it. Then I started liking the complexity more and more.

I'll be trying the Hell done at 35c when dry january ends and I can openly be seen drinking. I think it didn't work, though.

 

[An Ankoù]

when dry january ends

Wot ???????????????

 

[fury_tea]

I'll be trying the Hell done at 35c when dry january ends and I can openly be seen drinking. I think it didn't work, though.

Why do you say you think it didn't work?

 

[Broken Toe]

That's a great haul. If the kveik doesn't work out I would highly recommend their haze. Does a wonderful job

 

[Drunkula]

Why do you say you think it didn't work?

Oh it fermented, all 9 yeasts in the experiment did - but I had a tiny bit left over when bottling and tasted it and it's not a kveik beater. If I had to brew super fast I'd use Kristalweizen every single time over Voss kveik, or the Gretel if I wanted some banana-ey thing. They've all been conditioning in the brew freezer for a month and I'm going to test them all probably over 2 sessions. Anything analytical turns to crap after 4 or 5 pints so you have to resort to the regular giddy-pop.

I did brew with the Hell at normal temperatures and can't remember a damned thing about the beer. It was a pilsner I made with rainwater and tettnang. Full batch, too.

Wot ???????????????

I may have had a few sneaky pints... of wine. Not out in the open, though. Good boy, I am.

 

[pilgrimhudd]

Used the Belgian in my (surprisingly) Golden Belgian Ale, the beer itself didn't end up all that good, not sure if that was the yeast though. Hope that helps....

 

[fury_tea]

They've all been conditioning in the brew freezer for a month and I'm going to test them all probably over 2 sessions.

Looking forward to this!

Used the Belgian in my (surprisingly) Golden Belgian Ale, the beer itself didn't end up all that good, not sure if that was the yeast though. Hope that helps....

I was thinking I might do a Belgian IPA, I'm sure I saw Martin from the homebrew challenge do one a while back.
I have 25kg of Crisp Vienna so whatever I do will involve some (or a large portion) of that.

 

[ppsmith]

I used their kveik for an American pale ale over Christmas and it's come out as one of the best beers I've made. Fermented at 35 degrees and it was all done and kegged in 3 days.