Kveik

[Northern_Brewer]

Yeah mine is looking like it will come out at 1.025 with two packets and all things going well. I'm hoping that won't be too sweet but I'm happy to take onboard any other yeast suggestions.

BE-256 is one to consider if you want good attenuation, it should get up to 82% or so.

 

[MrJay83]

"not easy to wade through 10% beers"... I bet
I'm don't think I want to use Kviek. I really like the stuff but I don't see much benefit of using it here.
Same here. No, to licorice tasting beer

 

[MrJay83]

BE-256 is one to consider if you want good attenuation, it should get up to 82% or so.

It seems to be high in esters, the opposite of what I want. I was told you really don't want them in this style.
Do you think starting the fermentation at 18C and up to 21C over a couple weeks would keep that in check?
I've ordered a fermzilla but I'll be another month or two until I have all the kit for pressure fermenting.

 

[SmallSpacesBrewing]

Hey MrJay - update on my Kveik RIS:
I opened a bottle over Christmas and it's definitely improved but the sharpness from the yeast is still there. It perfectly drinkable, but for me the acidity that the Kveik has introduced doesn't suit a RIS and I didn't give any bottles out at Christmas. I'm still hoping it will continue improving and the flavours will round out, but I suspect the sharpness will always be there.

The Kveik is an impressive yeast for speed of ferment and being able to handle high alcohol levels, but if I brew with it again I'll look for a different strain and wouldn't use Voss.

Good luck with yours. I've used 2 packets of Nottingham in a previous RIS but it stalled at 1030. Windsor is a nice yeast but very low attenuation. It might leave it quite sweet and chewy.

Next time try Hornindal

 

[Northern_Brewer]

It seems to be high in esters, the opposite of what I want. I was told you really don't want them in this style.

Whoever told you that is wrong - this is an English style, traditionally made with the house yeast of an English brewery, which will be fermenting and growing quickly given all the sugar it has to feed on in a high-gravity wort.

It's not dominated by yeast character in the way that a saison is, but nor is yeast character absent as it might be for a Baltic porter, even the BJCP describe them as "Rich and complex, with variable amounts of roasted grains, maltiness, fruity esters, hops, and alcohol....Fruity esters may be low to moderately strong".

USians tend to brew them with clean yeast, but that's fine, that's their tradition - it doesn't mean it's right!

 

[MrJay83]

Whoever told you that is wrong - this is an English style, traditionally made with the house yeast of an English brewery, which will be fermenting and growing quickly given all the sugar it has to feed on in a high-gravity wort.

It's not dominated by yeast character in the way that a saison is, but nor is yeast character absent as it might be for a Baltic porter, even the BJCP describe them as "Rich and complex, with variable amounts of roasted grains, maltiness, fruity esters, hops, and alcohol....Fruity esters may be low to moderately strong".

USians tend to brew them with clean yeast, but that's fine, that's their tradition - it doesn't mean it's right!

I probably seen their "clean" version of it and thought that's how the style is.
I'm always happy to be corrected and learn.

 

[clib]

Maltmiller has some new kveiks in that are multistrain and dried. From Norway. Most of the kveiks on the market are single strains isolated from multistrain cultures, I believe.

https://www.themaltmiller.co.uk/?s=norsk&search_id=1&post_type=product

 

[Northern_Brewer]

Huh, not seen Eitrheim in commercial production before, sounds like it could work quite well in British styles.

It's #14 in the kveik registry, the back story is here :
https://www.garshol.priv.no/blog/392.html

 

[clib]

Huh, not seen Eitrheim in commercial production before, sounds like it could work quite well in British styles.

It's #14 in the kveik registry, the back story is here :
https://www.garshol.priv.no/blog/392.html

No words required... his 98th birthday brew,

 

[Sadfield]

https://www.youtube.com/live/bREPI2p-d8g?feature=share
A long but informative watch.

Answers a lot of the post where people have experienced stalls, slow ferments etc. Why Kveik is stress tolerant, why it dries well and general advice for getting the most out of your Kveik brews.

 

[RoomWithABrew]

Thanks for the review that show is on my list to watch. There's been some good programs on that show.

 

[dad_of_jon]

Just bottled my 7.22% assimilate this a kviek (d)ipa although i've no idea what hops I used. I thought I used wai-iti but I still had the packet in the fridge so no idea what I did use . It's a lovely beer. Pitched it at 30c

edit: It was jester I used.

 

[MrJay83]

Are Kveik Yeastery strains harvestable? i.e. Stalljen, Eitrheim, Ebbergarden, Voss.

 

[The Baron]

I am no expert on yeasts but would say yes.
I use slurry saved in a jar and I know people have dried Voss on parchment/baking paper and stored then used the dried flakes

 

[MrJay83]

I am no expert on yeasts but would say yes.
I use slurry saved in a jar and I know people have dried Voss on parchment/baking paper and stored then used the dried flakes

That's what I was planning on doing. Not done it before and am just experimenting. When you say Voss do you mean Lallemand? I've read that it's only this Nordic multi-strain Kveik that does well with the drying & freezing.
I could be 100% wrong here and am just starting to dip my toes into this side of homebrewing.

 

[The Baron]

No mine is the CML Voss and I have used it many times to re-pitch with slurry stored in jars in the fridge. It never fails to start quickly and I have read elsewhere that it stores longer than most yeasts this way

 

[dad_of_jon]

I used mj's kviek which I believe is voss as it has that oj hit although im getting peach and mango as well that could be the jester hops.

brother in law described it as stunning. not sure if that relates to the taste or abv

 

[dad_of_jon]

Speaking of kviek it seems less fashionable now than in the previous 2 years where pretty much most hip breweries had a kviek beer.

salt, tenby, dog's window's 4jS razorwire, I do know the headbrewer at beerriff doesn't care for kviek so not going to see one from them anytime soon.

I suspect they are all onto the latest trend whatever that is.

 

[MrJay83]

Speaking of kviek it seems less fashionable now than in the previous 2 years where pretty much most hip breweries had a kviek beer.

salt, tenby, dog's window's 4jS razorwire, I go know the headbrewer at beerriff doesn't care for kviek so not going to see one from them anytime soon.

I suspect they are all onto the latest trend whatever that is.

I've only used the Lallemand so I'm a bit excited to try the KY range. Plus I'm not too trendy anyway

 

[Sadfield]

Are Kveik Yeastery strains harvestable? i.e. Stalljen, Eitrheim, Ebbergarden, Voss.

https://www.youtube.com/live/bREPI2p-d8g?feature=shareIt's all in here. The how, when, and storage of harvested Kveik yeast.