Kveik

[stz]

If you can wait until i brew next. Sorry only just seen this.

Yeah dude that'd be awesome. I'd be hoping to get some wet/fresh rather than dried. In return I can vial up some wet yeast slurry though I don't have anything as interesting in return I'm just getting into making slants so should have some other stuff to offer in the future.

 

[geigercntr]

Is anybody willing to send me some? I've some wet yeasts you can have back in return? Sort something out regardless, drop me a message

I've had some vials sat in my fridge a while. I'm happy to chuck one in the post for you if you're interested?

It's the post fermentation trub from a non commercial Sigmund Voss strain I got sent from Norway. Lots of orange on the nose. Feel free to PM me your info. Can likely put it on the post on or around 27th Dec

 

[entertheflagon]

I've had some vials sat in my fridge a while. I'm happy to chuck one in the post for you if you're interested?

It's the post fermentation trub from a non commercial Sigmund Voss strain I got sent from Norway. Lots of orange on the nose. Feel free to PM me your info. Can likely put it on the post on or around 27th Dec

Hi, Geigerctr
Hope it's OK my asking but as an old brewer but new to the forum I'd also like to have a bash at using a Kveik yeast.
Would you have a little more spare that I'd happily replace from a brew?
I was looking into the 'Yeast bay strain' as an alternative if I had to.

 

[geigercntr]

Hi, Geigerctr
Hope it's OK my asking but as an old brewer but new to the forum I'd also like to have a bash at using a Kveik yeast.
Would you have a little more spare that I'd happily replace from a brew?
I was looking into the 'Yeast bay strain' as an alternative if I had to.

No probs. PM me your info and I should be able to sort you a vial out!

 

[MyQul]

View attachment 16808 View attachment 16807 View attachment 16809 After a long night and day I poured a pint from the keezer. 50:50 sourdough rye bread(toasted) and lager malt. 30g Citra dry hops. Thanks for the kveik yeast Beercat!!!!! Dried the washed yeast after kegging, made 2 litres of 1.080 OG beer, 2 flakes of dried kveik, judge for yourselves....it's a dragon yeast....

Could you describe your process of how you dried your yeast, please

 

[Inkman]

Which kveik did you use and what was your FG

Voss, 1008.

 

[Inkman]

Could you describe your process of how you dried your yeast, please

Simply put on a baking paper and stuck in my food dehydrator 35 C degree for 24 hours. Seems to ferment without any problem. Hope this helps.

 

[Inkman]

Which kveik did you use and what was your FG

Brewed a cream ale since: 75% lager malt, 25% rice, mashed at 64 c for overnight and a bit, around 18-20 hours (tight schedule made me do it), OG should have been 1.o30 according brewing software, was 1.046...don't know how. It's 1.002 now, bubbling every now and then, think it'll go down to 1.000. Fermented at room temperature, it was quite slow (comparing to fermenting at 40 C), brewed it on the 13th, will let it go till 31st, then keg. I think the 25% rice (reducing available yeast nutrients) and the lower temp caused the slower fermentation. Had a 6 inch krausen, top cropped a good bit.

 

[SmallSpacesBrewing]

Brewed a cream ale since: 75% lager malt, 25% rice, mashed at 64 c for overnight and a bit, around 18-20 hours (tight schedule made me do it), OG should have been 1.o30 according brewing software, was 1.046...don't know how. It's 1.002 now, bubbling every now and then, think it'll go down to 1.000. Fermented at room temperature, it was quite slow (comparing to fermenting at 40 C), brewed it on the 13th, will let it go till 31st, then keg. I think the 25% rice (reducing available yeast nutrients) and the lower temp caused the slower fermentation. Had a 6 inch krausen, top cropped a good bit.

Tell us how it goes, taste? (shouldn't get any kveik tastes as your temp was so low, should be a very clean and dry beer), pictures!

 

[BeerCat]

Voss is a great yeast for making a fast NEIPA. Made one 10 days ago and it's very nice. Would be drinkable in a week had I not dry hopped the keg. Ferment hot for 3 days and drop the temp before hopping. I don't bother to boil them either.

 

[BeerCat]

Brewed a cream ale since: 75% lager malt, 25% rice, mashed at 64 c for overnight and a bit, around 18-20 hours (tight schedule made me do it), OG should have been 1.o30 according brewing software, was 1.046...don't know how. It's 1.002 now, bubbling every now and then, think it'll go down to 1.000. Fermented at room temperature, it was quite slow (comparing to fermenting at 40 C), brewed it on the 13th, will let it go till 31st, then keg. I think the 25% rice (reducing available yeast nutrients) and the lower temp caused the slower fermentation. Had a 6 inch krausen, top cropped a good bit.

Wow you got amazing attenuation. Most of mine stop at 1010

 

[AdeDunn]

The highest attenuation I've had so far was my golden ale, notes show I got 82% on that (FG of 1.007, from an OG of 1.040), around 79-82% seems about the norm for the Yeast Bay Voss stuff. I use Tronotzymol though 5 minutes before the end of the boil.... I won't mash lower than 67 degrees with Kveik though, because I don't want higher attenuation than that in anything that's not a Saison.... lol

My fermentations aren't as fast as you chaps are getting though. My last porter only stopped faffing around yesterday, and I brewed that on the 16th... The gravity was still dropping until about 3 days ago, I was only satisfied it was stable yesterday, yeast had dropped out of suspension too though, so likely as not that was effecting the reading as it only dropped .001... Still took over a week though....

Trying the Omega Hothead Ale (Omega say it's from Stranda Kveik) soon (it's in the fridge, waiting for me), hopefully it performs differently. Also been offered some Ebbegarden Kveik direct from Norway by a chap on Facebook. Should be able to up my game a little, have a bit more fun.

 

[Inkman]

Wow you got amazing attenuation. Most of mine stop at 1010

Yeah and I hoped to have something like this, rice is nothing but sugar, wanted to make something around 3-3.5% But it'll be stronger. Next time I'll use less malt and rice... It's already a clean flavour with a hint of lemon. Used Herkules hops 5gm at 30 25 20 15 10 5 0 minutes. Boiled for 30 mins. Will dryhop with Citra and mauve Herkules.

 

[MyQul]

Simply put on a baking paper and stuck in my food dehydrator 35 C degree for 24 hours. Seems to ferment without any problem. Hope this helps.

I need to get a food de-hydrator!

 

[Inkman]

I need to get a food de-hydrator!

I bought a second hand one for pretty cheap...

 

[entertheflagon]

Voss is a great yeast for making a fast NEIPA. Made one 10 days ago and it's very nice. Would be drinkable in a week had I not dry hopped the keg. Ferment hot for 3 days and drop the temp before hopping. I don't bother to boil them either.

Beer Cat, Do you boil the wort but not the hops? Or do you skip the boil altogether then?

 

[BeerCat]

Beer Cat, Do you boil the wort but not the hops? Or do you skip the boil altogether then?

Instead of boiling the wort bring it up to 75c and hold for 15 mins to pasteurise. You can steep hops then. If you want more bitterness boil some in water. 10g of 11AA boiled for 20mins gives 10IBU when added to 25l wort. For that a litre would be fine ./ If you want more IBU's add more water to compensate for water loss from the extra pellets.

 

[entertheflagon]

Instead of boiling the wort bring it up to 75c and hold for 15 mins to pasteurise. You can steep hops then. If you want more bitterness boil some in water. 10g of 11AA boiled for 20mins gives 10IBU when added to 25l wort. For that a litre would be fine ./ If you want more IBU's add more water to compensate for water loss from the extra pellets.

Now I get you, thanks.

 

[BeerCat]

Now I get you, thanks.

No problem, i regularly make no boil beers now. Wheat beer with wyeast 3068 comes out really well and ready to keg in a week. Its cloudy and has a ridiculous head. I only tried it because i am short of time but i much much prefer it to any other wheat i have brewed.

 

[entertheflagon]

I plan to give it a go using Kveik, if I go traditional I'll follow your basic idea but I can't seem to break the habit of aiming for that hot break, I do like clean, hoppy beers. And what would I do with the kilo of Irish moss I was given?