Kveik

[Hoddy]

Amylase300. MM sell it

@Hoddy Will get something off to you beginning of next week. Apologies been super busy.

I have a small batch of barley wine on the go. Missed the intended OG and only got 1080 but should just about squeeze into the style range.

That's ok. I'll get a beer out to you on Monday and you can use the same box to send back.

 

[AdeDunn]

Sadly I'm just not in the right mood for golden ales, or even IPAs, at this time of the year. The lightest beer I can enjoy is a mild. That said, I CAN enjoy a Belgian Wit, thanks to the silky mouth feel on them, they don't have that thin mouth feel of most of my lighter beers.

I might have to try making a golden ale, but mashed for a medium body rather than light body..... Just to see if I can get the yeast flavours. My wife would certainly be pleased, she's not at all a fan of dark beers, and I just announced to her that I was about to brew a 2nd porter as my next brew.....

 

[AdeDunn]

My porter seems to have about hit it's FG, in a nice time too. Yeast has settled out nicely and compacted down below the level of the tap (usually I find this a good sign, as if the cake is still fluffy it tends to sit at the same level as the tap, and means it's still cleaning up. Once it's done and dusted, it seems to become a more compact layer and drop below the tap nicely), so my SG sample was nice and clear as far as I could tell (it's a porter, it's not exactly easy to see through... lol) and it certainly tasted a whole lot nicer....

From an OG of 1.056, it's dropped to an FG of 1.013, giving me an apparent attenuation of 75.9%, and an ABV before priming of 5.7%. No off flavours that I can detect in there. Oh, and I pitched at 37.7 degrees C, then wrapped the FV up nice and cosy in some blankets to do it's thing, so it definitely got to work in the warm. I reckon I probably didn't underpitch by that much though, there was probably a good 5 teaspoon fulls in the bottom of the flask when I pitched, and that was into 13 litres of wort with an SG of only 1.056 (I was aiming for 1.060, but forgot to reduce my efficiency to account for brewing full volume BIAB, so I only hit 78.5% brew house, and not the 80% I was hitting when doing a cold water dunk sparge)...

I just can't get over how smooth and silky the beer is! Oh, and I should repeat that I mashed this VERY warm! I doughed in at about 73 degrees C, and mashed at around 68-69 degrees C (once it actually cooled down to that... It sat at 71 for a good 10 minutes post dough in.)... I was half expecting to end up with a sickly, syrupy, under-attenuated mess of a "beer", that was more like sweet mud than beer... Nope, the yeast just chuckled a bit, licked it's lips and got to work. What the heck would it have done if I had mashed cooler? Belgian yeast style attenuation? Blown clean out of the airlock (keep in mind I put 13 litres into a 30 litre FV with an airlock the size of a half pint glass.... lmao).

 

[BeerCat]

My BW has finished fermenting at 1015 giving me 8.5% ABV and 80% attenuation. To be honest i was hoping for a bit less as this is somewhat on the dry side and a little bitter. I think i am going to add some lactose before bottling. Any suggestions as to how much for 9l? I am guessing raising it to 1020 would be a start. Beer is very clear after only 3 days.

 

[AdeDunn]

I've never used lactose to be honest bud, wouldn't know where to start. With mead I always back sweetened with liquid sucralose and glycerine as it gave it a nice thick mouth feel without making it cloying.

 

[Zephyr259]

My BW has finished fermenting at 1015 giving me 8.5% ABV and 80% attenuation. To be honest i was hoping fopr a bit less as this is somewhat on the dry side and a little bitter. I think i am going to add some lactose before bottling. Any suggestions as to how much for 9l? I am guessing raising it to 1020 would be a start. Beer is very clear after only 3 days.

I've raised this exact question on the lactose thread. My wheat wine braggot is likely to end up about 1.014 which I think will be too thin. GF calc says 150g lactose in 5L gives +0.010 (but it uses 41 ppg but I've read 46 elsewhere, think it was @Sadfield ), so you'd be about 3.7 pts per 100g. My barleywine is 1.020 fg at 8.1% and 55 IBU which is very smooth and balanced after 9 months aging. My braggot should come in over 11% so I was thinking of maybe adjusting closer to 1.030.

 

[Metacomet]

Brewed an american brown this weekend and pitched 90% of a 1 litre starter of Dan's Opshaug (the rest went back into the fridge for another day).
There was activity in the blow off after just a few hours, by the morning the krausen was hitting the lid (18L in a 25l bucket), by far the most energetic fermentation I've had.

 

[Stephenj]

So it is defo stuck at 1.028. Been running at about 36c which is all the heater can get to since last Thursday.

I have some yeast saved so could make another starter, I have other yeast available such as Garvin, MJ Bavarian Wheat and Liberty Bell. I have yeast nutrient now. Won't have a chance to get to HBS until Saturday for amylase.

What should I do next?

 

[BeerCat]

So it is defo stuck at 1.028. Been running at about 36c which is all the heater can get to since last Thursday.

I have some yeast saved so could make another starter, I have other yeast available such as Garvin, MJ Bavarian Wheat and Liberty Bell. I have yeast nutrient now. Won't have a chance to get to HBS until Saturday for amylase.

What should I do next?

I would be inclined to try a wine yeast. Sorry i cant be of much help though but i will say the voss kveik seems to drop out really quickly. In 3 days a 9% beer was 90% clear. You could wait to the weekend, i doubt it would make much difference.

 

[BeerCat]

Made a Vienna lager and had a few liters left over so put it in the airing cupboard with a drop of Voss.
I did not bother with an airlock, used some sanitised foil. A few hours later. Shame i cant top crop in the DJ.

 

[BeerCat]

Barley wine tastes a lot better than it did Sunday. I racked it onto 200g or lactose which was trying to re solidify so no idea if it will mix but it tastes decent already. Its really clear and the yeast was heavily compacted on the bottom. Most impressive.

 

[strange-steve]

I'm finally getting round to doing something with the kveik yeast that @BeerCat very kindly sent me at the start of the year. Yesterday I made a small 200ml 1.035 starter for it just to make sure it was still viable and it was visibly fermenting this morning

I'm planning a raspberry porter soon and I'm going to split the batch and ferment half with the kveik and half with Belgian Ardennes.

Has anyone tried the traditional severe underpitch with the voss kveik to encourage the fruitiness?

 

[AdeDunn]

I tried to, but I didn't measure the quantity of yeast I pitched, so may have pitched more than intended. I certainly only pitched a small fraction of the starter I built. As I mentioned early on though, I used fresh orange zest in the boil, so the orange flavours I'm getting will be from that. Hoddy managed it though I believe, by under-pitching and designing the beer around the yeast so that the hops and malt would complement the yeast esters rather than compete with them.

What I can tell you is, it makes it a very economical yeast to use. Built a 2 litre starter from a single vial, pitched a tiny amount of the yeast produced, kept the rest in the fridge, probably enough in there for another 5 13 litre brews even without building it up again... Which I will, because that will make it even more economical... Beats the pants off dried yeast for value for money.

 

[Hoddy]

I'm finally getting round to doing something with the kveik yeast that @BeerCat very kindly sent me at the start of the year. Yesterday I made a small 200ml 1.035 starter for it just to make sure it was still viable and it was visibly fermenting this morning

I'm planning a raspberry porter soon and I'm going to split the batch and ferment half with the kveik and half with Belgian Ardennes.

Has anyone tried the traditional severe underpitch with the voss kveik to encourage the fruitiness?

Oh yes. I highly recommend going against everything you know about yeast and practically do the opposite with this.

Massive under pitch and ferment as warm as you can. In my last beer (that @BeerCat has one to try) I did exactly that and I got an awesome orange flavour.

 

[strange-steve]

When you say as warm as you can, just how warm are we talking? I was able to manage 40c in my fermentation fridge when doing my Berliner weisse but that sounds plain daft for a yeast aunsure....

 

[AdeDunn]

When you say as warm as you can, just how warm are we talking? I was able to manage 40c in my fermentation fridge when doing my Berliner weisse but that sounds plain daft for a yeast aunsure....

Well, put it this way, I pitched the yeast at 37.7 degrees C in my porter, then wrapped it in blankets.... 38-40 degrees C isn't unheard of for fermentation...

Kveik is NOT normal yeast. Lol

 

[Hoddy]

When you say as warm as you can, just how warm are we talking? I was able to manage 40c in my fermentation fridge when doing my Berliner weisse but that sounds plain daft for a yeast aunsure....

There is nothing normal here. Like we said break every rule. 32oC and you’ll get the yeast character your looking for from that temp. You can go higher. Crazy I know......

 

[BeerCat]

I have done 39c but settle for a measly 35c now. I took a sample from my RIS today before it finished and it tastes like mulled wine. Already at 75 attenuation and still bubbling, perhaps from the amylase.

 

[BeerCat]

Finished at 1022 giving me a monster 10.4% beer. I think the amylase helped get it down but it's still a little sweet. Might need more Bitterness. Going to pick up a bottle of whiskey and soak some chips. Very happy though, you would never know this is less than a week old. Its like oil.

 

[BeerCat]

I have just bottled the barley wine after adding some lactose. Gravity has gone up from 1017 to just over 1030. I was amazed 200g in 7l would increase it so much. The weird thing is the beer is no longer clear but perhaps it's just chill haze. Perhaps I should of used some gelatin.
i think it's going to be a really good beer. It's quite complex, a decent bitterness and nicely balanced by the lactose.
I boiled the lactose in a bit of water to sterilise it but it went lumpy and I was concerned it wouldn't dissolve.