Dry Hopping A Kveik Brew.

[Little Rock Brewing]

Going to do the Dennis King Vic Secret at the weekend and it calls for a 40g dry hop.

Obviously the usual timings are straight out of the window as I'm using Kveik.

Any advice when to add the hops?

Cheers all!

 

[RoomWithABrew]

I've dry hopped a few west coast and a NEIPA with kveik, if you want biotransformation then you are going to want to dry hop near the end of fermentation. Timing is difficult as with kveik this will be probably soon after the krausen has fallen.
I use an Ispindel so tend to wait until about 15 points off final ( brewspy alerts me at this point ), set the spund valve to 15 psi and wait the requisite number of hop days.

 

[The Baron]

As Kveik has a large temp variation for fermenting this will have a factor on dry hopping. I do not have a Ispindel like RWAB so just do it on day 3 but I pitch at 40c then wrap the FV and let it freefall to room temp of @ 20c but this takes longer than usual as I do wrap the FV well to try and keep the heat in and a slower consistent temperature drop.
Hopes this helps

 

[RoomWithABrew]

@the baron
I found that I kept a lot more heat in when I changed to a sleeping bag and also put some milk cartons ( plastic ) filled with hot water in when I noticed the temperature drop.

This was less scary for my wife than when using a packing blanket around it and I'd left my gardening hat on the top of it, she thought it was a man in a poncho sitting on the bench at first glance.

 

[RoomWithABrew]

Picture of "the Gringo"

 

[Little Rock Brewing]

The kveik brew is going well, too well.
I intended to top harvest some yeast from the krausen today, approx 40 hours after pitching the yeast.
Well the krausen was there yesterday but today it's all gone and sunk!
So in with the dry hops we go.
I'll have to bottom harvest instead.
I'm managing to keep it at 38C with a heat belt and wrapping up with coats etc.

 

[RoomWithABrew]

What type of coat, long trenchcoat called Clouseau? Sheepskin coat and called Motty?

Blink with kveik and you've missed it. My brown ale has a nice Krausen at 48 hours post pitch at 32 celsius, but it's pressure fermenting so I'll not worry about a top harvest. Maybe I need to make a little magnet retained bucket to harvest with, got me thinking.

 

[Little Rock Brewing]

I've gone for a health and safety hi viz number with a cardboard box hat.

 

[RoomWithABrew]

I think it's a radiator lover. Would also scare my wife, looks like you're smuggling ET.