Kveik

[Mrhandsome]

Right it's over 24 hours since I pitched and there's no yeast activity. I've aerated it again and have now it set to 30°C but I fear it may be dead.

Has anyone else used Olso, and know what the typical lag time is?

 

[jceg316]

Right it's over 24 hours since I pitched and there's no yeast activity. I've aerated it again and have now it set to 30°C but I fear it may be dead.

Has anyone else used Olso, and know what the typical lag time is?

Did you add sufficient nutrients? For a 10L batch that would be 2 tsp. How much yeast did you pitch?

 

[SmallSpacesBrewing]

Right it's over 24 hours since I pitched and there's no yeast activity. I've aerated it again and have now it set to 30°C but I fear it may be dead.

Has anyone else used Olso, and know what the typical lag time is?

That is weird. You should see some activity by now.

 

[Mrhandsome]

Yep added nutrient. Pitched the whole pack too.

Edit : I didn't make a starter because I thought it was better to under pitch Kveik yeasts.

 

[SmallSpacesBrewing]

Yep added nutrient. Pitched the whole pack too.

Edit : I didn't make a starter because I thought it was better to under pitch Kveik yeasts.

It normally is, depending if you want the esters or not. I haven't got any experience with oslo yeast. Is it really a Kveik.?

 

[Mrhandsome]

I'm thinking it's just an bad pack of yeast, I've messaged the seller so I'll get a new one sent and I can try again another time. I've decided to turn this Marzen into a Belgian beer instead now. I've added 50ml of black treacle mixed with spring water and Mangrove Jack's Belgian Tripel yeast which I had saved from a couple of weeks ago.

The beer is dead, long live the beer.

Update: It's now bubbling away nicely, one every 4 seconds. It may not be the beer that I'd originally planned for but it will be beer.

 

[jceg316]

Yep added nutrient. Pitched the whole pack too.

Edit : I didn't make a starter because I thought it was better to under pitch Kveik yeasts.

How big was the pack and was it flakes or slurry?

 

[Mrhandsome]

About 2-3g of flakes. Next time I will make a starter to be safe.

 

[jceg316]

I tried some of my Ebbegarden from the fermenter today, I brewed it on Wednesday. No hops, a really nice prominent sourness with some fruit coming through, although not the nicest sample as it was 30c and flat. Ebbegarden attention is 82% and this is currently at 77% so got a bit more to go.

 

[Cheshire Cat]

I will make a Kveik farmhouse beer to 10 litres in the next few days. I have CML Kveik how much should I add to a 10 litres batch?

 

[Drunkula]

CML Kveik how much should I add to a 10 litres batch?

For me 1g would be ample. What temp you brewing at? At room temperature it's a completely different story.

 

[BeerCat]

This is the Irish dry stout fermented with Voss. Neutral yeast flavour, clean malt forward, cleaner than 1084 imo. Ready as soon as i carbed it up. Fermented at 30c for a few days. I normally use 1084 now as i dont need a beer in a week very often and i like the flavour from 1084 and it saves energy. The difference is subtle and if you have not tried it well worth a go. Its very versatile. For strong beers i think its amazing as well. This beer was not boiled. Photo is of the lacing after 24 hours of force carbing.

 

[samale]

This is the Irish dry stout fermented with Voss. Neutral yeast flavour, clean malt forward, cleaner than 1084 imo. Ready as soon as i carbed it up. Fermented at 30c for a few days. I normally use 1084 now as i dont need a beer in a week very often and i like the flavour from 1084 and it saves energy. The difference is subtle and if you have not tried it well worth a go. Its very versatile. For strong beers i think its amazing as well. This beer was not boiled. Photo is of the lacing after 24 hours of force carbing.

View attachment 27839View attachment 27838

I plan a raw stout next. I have done a few raw ales. My latest was a heffweizen. Where did you buy the voss kviek. Do you just keep reusing the slurry

 

[BeerCat]

I plan a raw stout next. I have done a few raw ales. My latest was a heffweizen. Where did you buy the voss kviek. Do you just keep reusing the slurry

I am using the farmhouse strain i got from Norway a few years ago. I tend to make starters and split them or top crop. Slurry is fine though. Also done raw wheat beers with 3068, makes a really fast beer at normal temps.

 

[samale]

I am using the farmhouse strain i got from Norway a few years ago. I tend to make starters and split them or top crop. Slurry is fine though. Also done raw wheat beers with 3068, makes a really fast beer at normal temps.

I had a voss strain that was sent to be by Dan last year. I did a few beers with it. The last was an imperial stout but I stupidly never saved the slurry from it. I was looking at maybe sigmund kviek which is saying is Voss

 

[AMyd666]

I plan a raw stout next. I have done a few raw ales. My latest was a heffweizen. Where did you buy the voss kviek. Do you just keep reusing the slurry

I got mine from crossmyloof on their eBay page. 11g pack for £4.05

 

[JonBrew]

This is the Irish dry stout fermented with Voss. Neutral yeast flavour, clean malt forward, cleaner than 1084 imo. Ready as soon as i carbed it up. Fermented at 30c for a few days. I normally use 1084 now as i dont need a beer in a week very often and i like the flavour from 1084 and it saves energy. The difference is subtle and if you have not tried it well worth a go. Its very versatile. For strong beers i think its amazing as well. This beer was not boiled. Photo is of the lacing after 24 hours of force carbing.

View attachment 27839View attachment 27838

That looks brilliant. I'm keen to have a crack at a no boil Witbier.

Interested though, how do you work out hop utilization and sub-boiling temps? Cheers

 

[BeerCat]

That looks brilliant. I'm keen to have a crack at a no boil Witbier.

Interested though, how do you work out hop utilization and sub-boiling temps? Cheers

If its a really low IBU beer you can add hops to the mash but its not very efficient. I make a hop tea which i boil and add when pitching. About 1 to 1.5l of water boiled for 30m. Use the calc to wok out IBU and set the OG to 1 as your boiling water not wort. IBU Calculator Beer Bitterness - Brewer's Friend
For example. 10g of 10AA pellets boiled in 1l of water for 30m will contribute 12.23 IBU when added to 25l of wort. If say you want a higher IBU and need to boil lots of hops just use more water.

 

[JonBrew]

If its a really low IBU beer you can add hops to the mash but its not very efficient. I make a hop tea which i boil and add when pitching. About 1 to 1.5l of water boiled for 30m. Use the calc to wok out IBU and set the OG to 1 as your boiling water not wort. IBU Calculator Beer Bitterness - Brewer's Friend

Thanks for that. Hop tea makes sense. I had been thinking of effectively doing a first wort hop addition before raising the temp to just below boiling, then the same addition would then become a like a whirlpool addition as the wort slowly cools (no chill). However, this will require a fairly chunky addition if using lower alpha hops to fit a style which might not be appropriate if the style doesn't call for a lot of hop flavor/aroma. Have you tried/had good results doing the same/similar?

 

[samale]

Thanks for that. Hop tea makes sense. I had been thinking of effectively doing a first wort hop addition before raising the temp to just below boiling, then the same addition would then become a like a whirlpool addition as the wort slowly cools (no chill). However, this will require a fairly chunky addition if using lower alpha hops to fit a style which might not be appropriate if the style doesn't call for a lot of hop flavor/aroma. Have you tried/had good results doing the same/similar?

I have did both. I made a heffweizen using the hop tea method and made a red English IPA adding hops at 80 degrees. The IPA I added 50g of fuggles plus 50g EKG. Plus the same dry hop. It turned out great and I got enough bitterness of the first hop addition. I hope this helps.