Kveik

[MyQul]

What happens when you brew kviek below the recommended temps?

I'm interested in this yeast, states a temp range of 30C-37C but I mostly cant achieve those temps in my kitchen. For most of the summer it's been between about 23C-30C (30C only on the very hottest days)

http://www.thehomebrewcompany.co.uk/whc-irish-liquid-yeast-ubbe-lager-yeast-p-4285.html

 

[Llamaman]

What happens when you brew kviek below the recommended temps?

I'm interested in this yeast, states a temp range of 30C-37C but I mostly cant achieve those temps in my kitchen. For most of the summer it's been between about 23C-30C (30C only on the very hottest days)

http://www.thehomebrewcompany.co.uk/whc-irish-liquid-yeast-ubbe-lager-yeast-p-4285.html

Couldn’t you use a heat belt combined with your insulation bag? If the insulation is good you probably wouldn’t use much energy at all if you pitch at 35C, given how vigorous kveik fermentations are.

 

[samale]

What happens when you brew kviek below the recommended temps?

I'm interested in this yeast, states a temp range of 30C-37C but I mostly cant achieve those temps in my kitchen. For most of the summer it's been between about 23C-30C (30C only on the very hottest days)

http://www.thehomebrewcompany.co.uk/whc-irish-liquid-yeast-ubbe-lager-yeast-p-4285.html

I have my second brew using kviek in the fermenter. It's a Vienna lager. I used David heath recipe from his YouTube channel. Yeast was pitched at 22 degrees. He claims that it should give a nice clean lager taste profile at below 25 degree. I will report back how it goes

 

[MyQul]

Couldn’t you use a heat belt combined with your insulation bag? If the insulation is good you probably wouldn’t use much energy at all if you pitch at 35C, given how vigorous kveik fermentations are.

I hadnt thought of doing that. I mostly like to ferment at whaterver the ambient temps are. I Could even just use a hot water bottle or two in the brew bag and not bother with a brew belt

 

[MyQul]

I have my second brew using kviek in the fermenter. It's a Vienna lager. I used David heath recipe from his YouTube channel. Yeast was pitched at 22 degrees. He claims that it should give a nice clean lager taste profile at below 25 degree. I will report back how it goes

Which kviek was it? The ubbe one I linked?

 

[Llamaman]

I hadnt thought of doing that. I mostly like to ferment at whaterver the ambient temps are. I Could even just use a hot water bottle or two in the brew bag and not bother with a brew belt

You might not need any heat at all. Pitch high and if the kveik takes off quickly it might produce enough heat to get the primary fermentation done. Apparently at those temps, kveiks can be done in 2-3 days.

 

[samale]

Which kviek was it? The ubbe one I linked?

The voss kviek I got of Dan. I think it's the farmhouse strain.

 

[samale]

You might not need any heat at all. Pitch high and if the kveik takes off quickly it might produce enough heat to get the primary fermentation done. Apparently at those temps, kveiks can be done in 2-3 days.

That's what I did for my last brew. Pitched at 37 and let it drop naturally to room temperature. It was an American wheat beer. Currently waiting for it to carb in the bottles

 

[MyQul]

You might not need any heat at all. Pitch high and if the kveik takes off quickly it might produce enough heat to get the primary fermentation done. Apparently at those temps, kveiks can be done in 2-3 days.

As I no-chill, my wort will be at ambient temp, so may need a bit of heat

 

[MyQul]

The voss kviek I got of Dan. I think it's the farmhouse strain.

I got a strain from Dan, I think it's the opshaung strain

 

[Nicks90]

Myqul, if you know the volume and start temp and ambient temp - you can work out when your wort will be at 30c.
Set a timer and then pitch it at the right temp.

 

[MyQul]

Myqul, if you know the volume and start temp and ambient temp - you can work out when your wort will be at 30c.
Set a timer and then pitch it at the right temp.

There'd have to be a online calculator for that as theirs no way I'd be able to work that out

 

[MyQul]

The other thing I could do is, as I maxi - Biab, I dilute in the wort in the FV. Instead of using cold tap water like I normally do, I could just use hot/boiling water and adjust with cold water - I can see a plan coming together!!

Edit. If I also used my brew bag, that would keep the temps at correct fermentation temp for long, too

 

[entertheflagon]

What happens when you brew kviek below the recommended temps?

I'm interested in this yeast, states a temp range of 30C-37C but I mostly cant achieve those temps in my kitchen. For most of the summer it's been between about 23C-30C (30C only on the very hottest days)

http://www.thehomebrewcompany.co.uk/whc-irish-liquid-yeast-ubbe-lager-yeast-p-4285.html

25-30 will be fine, might take a day or so longer.
Thanks for the hot water bottle tip, it never occurred to me!

 

[Mrobson]

What’s the least amount of yeast people have pitched before? I think I’m on the verge of not enough. Just pitched about 3ml of Hornindal into 25l at 1.052 with 5g of yeast nutrients.

I had a tiny measuring jug with the yeast in on the side all morning but when I came to pitch it looked like it might not be enough, I normally pitch 4-5ml into 20l, never had a stalled fermentation yet.

 

[Ray1314]

Not much experience, but I did use WHC Ragnar in a simple Citra pale ale with disappointing results. Big caveat is that I cut quite a few corners during the fermentation with the beer going from grain to glass in 3 days.

Even after a month in the keg there was no improvement and I did consider ditching the entire batch, a decent sized dry hop in the keg saved it though. Not desperate to experiment more with Kveik.

 

[Alex.mc]

I pitched Omega Hornindal at 30c, with the temp running between 28-30 and it's done in 3 days. 1.059 to 1.011.

 

[Nicks90]

There'd have to be a online calculator for that as theirs no way I'd be able to work that out

Simply apply Newton's law of cooling...
T = T_ambient + (T_initial - T_ambient) * exp(- k * t),

where

• T [K] is the temperature of the object at the time t,
• T_ambient [K] is the ambient temperature,
• T_initial [K] is the initial temperature of the object,
• k [1/s] is the cooling coefficient,
• t is the time of the cooling

Alternatively assume that wort has a similar specific heat capacity as water. Fill your fv up with hot water at approx same temp your wort would be and time how long it takes to hit 30c.
Then you have a repeatable time stamp when you do it for real with wort.

Edited to add, no idea how I got strike through or how to turn it off.....

 

[Llamaman]

I could just use hot/boiling water and adjust with cold water - I can see a plan coming together!!

My one attempt at kveik so far I did an extract brew and diluted with warm water to hit pitch temp straight away. I used a heat belt to keep things warm, but as my brew cupboard is 25-27C anyway I doubt it came on much in the first day or two (the wort looked like a tornado when the yeast got going!)

 

[GerritT]

As I no-chill, my wort will be at ambient temp, so may need a bit of heat

Or aim to end up with a liter less in the fermenter, then top up the next morning with a liter of either tap, fridge-cold or boiling water.

This week it's kveik for me too. I have a Voss and an Odin. Probably gonna try to wash and dry it, expensive thingies.