Kveik yeast explained

[David Heath]

It is time for an educational video! This one is all about the magic yeast known as "Kveik".

This yeast ferments super fast and makes beer taste great very quickly also.

I have spent much time speaking with the leading Kveik experts in preparing this informational video.

There is much within the video that is not commonly known at this point that really needs to be understood by brewers that are using it and considering to use it.

This video covers all key information allowing those that know nothing about kveik to understand it quickly and it also hopefully contains enough new information to keep the rest of you happy!

I have been using this yeast for some years now and would really urge those of you that have not tried it yet to do so as soon as possible. You simply need to know what you are missing out on!



As usual, thank you for all your kind support and enthusiasm for my channel.

Please keep your questions, feedback and requests coming but please give me some time to answer, I get a lot of messages and answer them in the order they were sent in, particularly those on Facebook messenger tend to stack up!

If you are comfortable then please ask questions within Facebook groups or Youtube, so that others can also either benefit or contribute.

Happy brewing!

 

[Clint]

Very informative! Is dried Kviek available? Are the commercial ones you mentioned suitable for numerous styles? What's a good starting point?

Cheers

Clint

 

[David Heath]

Very informative! Is dried Kviek available? Are the commercial ones you mentioned suitable for numerous styles? What's a good starting point?

Cheers

Clint

At this point no :P

 

[Zephyr259]

Very informative! Is dried Kviek available? Are the commercial ones you mentioned suitable for numerous styles? What's a good starting point?

Cheers

Clint

From googling Hornindal the Americans use it to make NEIPAs a lot it seems. Some find it super fruity others find it almost lager-like, probably due to temperature and pitch rates.

Using Voss I've made a fuggle pale ale (4.5%), a bourbon stout (7%, 7.5% with the bourbon) and a old ale (8%). I never got the orange but wasn't brave enough to underpitch enough, it's clean with a subtle earthiness in my experience, works well in dark beers and fuggles hops.

Opshaug made me a 10.5% wheatwine braggot which took 3 weeks to ferment and finished higher than expected. Probably my own fault forgetting to add nutrient, wort was 1.065 bumped to 1.100 with honey, but the sweeter finish means it's avoided the thin body which can be an issue with a braggot.

I have an 80/- (@JonBrew 's recipe) which was fermented with Saure and I'll be tasting tomorrow.

The Kveik mega-thread has a heap of brews on it, mostly with Voss, it makes great imperial stouts and folks seem to have had good luck with IPAs too. @BeerCat has made some very nice raw beers with it, I tried the stout.

 

[David Heath]

I believe that in part the kveik people in general use is much about availability. The results they get will vary depending on temperature and other factors , especially if they are using versions with extra culture generations on them.