Kveik

[SmallSpacesBrewing]

No problem at all....just go easy with drying temperature according to the type. Oven drying is only for the most temp tolerant. No reason why you cannot simply dry it at room temps but you will need to give it air.

Another question : how long does kveik keep viable in the fridge. I got some in November and haven't used it yet. I made a starter from a small vial I got from the Norbrygg forum and collected the yeast. It's been in the fridge since. It's Voss kveik.

 

[dad_of_jon]

That's just starting to get counted as a strong beer for you. Although your signature is looking a lot more restrained these days.

yeah, I'm gonna have to do something about that

 

[Zephyr259]

Another question : how long does kveik keep viable in the fridge. I got some in November and haven't used it yet. I made a starter from a small vial I got from the Norbrygg forum and collected the yeast. It's been in the fridge since. It's Voss kveik.

I've read that even 6 month old slurry ferments just fine. I kept a vial of Voss in the fridge for almost a year and it propogated up just fine.

yeah, I'm gonna have to do something about that

Good luck.

 

[Neil barker]

£10 for a beer no wonder everyone is home brewing. I live in Leeds and can still get a decent pint of hand pulled ale for £2.50. craft beer hurts a little at £5+ but sometimes worth the extra.

 

[dan125]

I'm finally getting around to brewing a beer next weekend with the Voss that @BeerCat sent me (have used it with good results in a turbo cider). So I put a small starter on yesterday. Will be interesting to see if the brew fridge can maintain 30C+

 

[David Heath]

Another question : how long does kveik keep viable in the fridge. I got some in November and haven't used it yet. I made a starter from a small vial I got from the Norbrygg forum and collected the yeast. It's been in the fridge since. It's Voss kveik.

There are variables here of course but I have found kveik to last much longer than conventional yeast as long as it is stored well. In view of the time of this one then I would make a starter for it just in case but most likely that will be ok.

 

[SmallSpacesBrewing]

There are variables here of course but I have found kveik to last much longer than conventional yeast as long as it is stored well. In view of the time of this one then I would make a starter for it just in case but most likely that will be ok.

Thanks! I'll do just that

 

[Alex.mc]

I wonder if anyone can help?
I brewed a kind of NEIPA and used the Omega Voss. I mentioned it further back in this thread. All went exceedingly well, however the PTE plastic bottle that I used for checking the state of carbonation(I only bottle, currently) took a little longer to firm up than I'd have expected. It has now after 3/4 weeks gone as firm as I would normally expect.
However, I have very low carbonation! I have tried about 4-5 bottles now, and only one seemed to have decent carbonation? I primed with table sugar, using the same plastic priming measure tool I always do. I have on occasion early on missed a bottle here and there, but now rarely ever miss one as I go a bit OCD in getting them lined up and primed in order. I most certainly wouldn't have missed that many, and then randomly chose them.
After the fermentation and dry hop, I cold crashed for a couple of days and bottled and primed.

Is it possible, that I have dropped out the majority of yeast cold crashing?
Is it possible that the yeast is minimal and doesn't like fermenting simple sugar?
I'm at a bit of a loss to be honest. It's entirely possible I've made a boo boo somewhere, but I don't know where.
Currently I have 20+ bottles of alcoholic, intensely fruity Orange squash!

 

[David Heath]

I wonder if anyone can help?
I brewed a kind of NEIPA and used the Omega Voss. I mentioned it further back in this thread. All went exceedingly well, however the PTE plastic bottle that I used for checking the state of carbonation(I only bottle, currently) took a little longer to firm up than I'd have expected. It has now after 3/4 weeks gone as firm as I would normally expect.
However, I have very low carbonation! I have tried about 4-5 bottles now, and only one seemed to have decent carbonation? I primed with table sugar, using the same plastic priming measure tool I always do. I have on occasion early on missed a bottle here and there, but now rarely ever miss one as I go a bit OCD in getting them lined up and primed in order. I most certainly wouldn't have missed that many, and then randomly chose them.
After the fermentation and dry hop, I cold crashed for a couple of days and bottled and primed.

Is it possible, that I have dropped out the majority of yeast cold crashing?
Is it possible that the yeast is minimal and doesn't like fermenting simple sugar?
I'm at a bit of a loss to be honest. It's entirely possible I've made a boo boo somewhere, but I don't know where.
Currently I have 20+ bottles of alcoholic, intensely fruity Orange squash!

The issue here is probably temperature. This yeast ferments much slower at ambient temps compared to its usual fermentation range. So if you have this at ambient temps then carbonation will be slower than having it at higher temps.

 

[Sadfield]

The issue here is probably temperature. This yeast ferments much slower at ambient temps compared to its usual fermentation range. So if you have this at ambient temps then carbonation will be slower than having it at higher temps.

Possibly not a great yeast choice for a NEIPA if you're reliant on it for bottle conditioning. Stuck between a rock and a hard place of lengthy conditioning time or the risk of oxidation if you condition at higher temperatures.

Perhaps, a priming pitch of standard brewing yeast would be a good idea.

 

[Alex.mc]

I did think about the temp, and raised the temp to 25c in the chamber when conditioning. But.... I fermented at 38c. So I wonder if U should have gone much further and conditioned near that temp too?

Sadfield, would you suggest a solution of priming sugar and say US-05 or similar?

 

[Sadfield]

That should work. You wouldn't need much, 1g would do it.

 

[Mrobson]

I’ve never had carbonation problems. Generally when I cold crash using Kveik I set the fridge to 6c and only crash over night. The beer has more or less just got down to temperature, the dry hop debris has always sank to the bottom and I’ve never had any issues with carbonation. I store the bottles at room temperature and they’re fizzy in a week, some times sooner

 

[dan125]

I'm trying to ramp up the temp in my brew fridge but it seems incapable of getting to 33C - luckily fermentation looks nearly done after 2 days
I've noticed a massive difference in the amount of trub/yeast settling out compared to a usual non-kveik brew - looks like I'll only have one 500ml bottle to take off the bottom of my FS, compared to 3 average

 

[Neil barker]

did my First Kveik brew day yesterday using number 1 Sigmund it is a goose island ish pale ale. Generally it went well other than knocking off my filter on the whirlpool so my Fermentasaurus is full of hops. I pitched at the stated 39 but set my heat belt to keep it at 26 so I get a clean brew. 18 hrs in and it is chugging away nicely but has only dropped to 31 degrees. Have I cocked up should I have pitched at a lower temp to ferment at a lower temp. I have a heat pad but no cooling which is the main reason I have moved to Kveik as it seems perfect for summer brewing just want to check I am doing this right as am planning a Vienna lager next. There is a nice smell of Orange in the fv not sure if this is the yeast or the hops but it smells good.

 

[Stephenj]

I'm trying to ramp up the temp in my brew fridge but it seems incapable of getting to 33C - luckily fermentation looks nearly done after 2 days
I've noticed a massive difference in the amount of trub/yeast settling out compared to a usual non-kveik brew - looks like I'll only have one 500ml bottle to take off the bottom of my FS, compared to 3 average

If this ferments fast, and at high temp, would pitching at say 35C and whacking a sleeping bag around it hold the temp long enough for it to finish fermentation? I remember last time I brewed with Kveik, I cooled it down to 'normal' pitching temp, realised my mistake, and the tube heater could only get it up to 30c.

 

[dan125]

If this ferments fast, and at high temp, would pitching at say 35C and whacking a sleeping bag around it hold the temp long enough for it to finish fermentation? I remember last time I brewed with Kveik, I cooled it down to 'normal' pitching temp, realised my mistake, and the tube heater could only get it up to 30c.

I'm no Kveik expert but imagine that would probably work OK. I like to raise the temp after initial fermentation with standard yeasts but not sure if it really makes much difference with the kveik as its so quick.
My old brew frdige did manage to get to 34 after a while, but I might try starting a touch hotter when I re- pitch the yeast at the weekend

 

[Lyron]

Well 2 weeks ago, I've pitched at 34 and the fermentation activity alone kept it at that temp. Bear in mind that this was a 20hl batch and that my fv have cooling jacket (but no way to warm it up)

 

[DaveGillespie]

Looking to get my hands on some Sigmund Voss and Hornindal - both farmhouse, not the commercial versions. If anyone can help out PM me.

 

[jceg316]

I bought some Omega Voss yeast and really looking forward to trying it out. I know it does well at high temps but how well does it handle temperature fluctuations? I've had "normal" yeasts give me off flavours because of wild fluctuations during fermentation.