Kveik

[Aneurysm]

Does anyone here have any dried Voss Kveik they would be willing to share? I would be happy to swap for some dried Hornindal Kveik I have

 

[entertheflagon]

Does anyone here have any dried Voss Kveik they would be willing to share? I would be happy to swap for some dried Hornindal Kveik I have

I have some dried. Is your Hornidal the farmhouse stuff or an isolate?

 

[Aneurysm]

I have some dried. Is your Hornidal the farmhouse stuff or an isolate?

It's an isolate. I bought an Omega Hornindal pouch and then top cropped my brew.

 

[SmallSpacesBrewing]

@Gerryjo
Isn’t Voss a bottom cropper?

Yes

 

[Gulpitdarn]

Wish mine would work like yours I started it off yesterday at 6.30pm in one litre of boiled water containing 100g medium DME, half teaspoon of brupaks yeast-Vit nutrient and a quarter of a teaspoon of Gjernes voss kveik, pitched at 38*C using a magnetic stir plate . As of 12.30am this morning there was nothing! 8.30am this morning only a very tiny 2mm krauzen forming on top. Any ideas?

Well this eventually got going but only after some 24 hours had passed, I'm reckoning that I probably added too little to get it started (quarter of a teaspoon) I managed to collect some new yeast off the krausen but I guess most of the new stuff will be at the bottom of jar. I noticed later when all activity had ceased that the sludge was quite tough, sticky like, bit like clay. So will collect this and see if I can further increase with a new starter mix, being a little more generous this time with starting yeast.

 

[entertheflagon]

It's an isolate. I bought an Omega Hornindal pouch and then top cropped my brew.

I can send you a bit of dried Voss, the original farmhouse stuff if you want it.
PM your address.

 

[BeerCat]

Doing an English Porter by the awesome @David Heath today. All going well. Made a starter 2 days ago with Voss and now have loads of yeast again. Going to try mixing up a few strains to see what happens.

 

[BeerCat]

I took a liter of the wort from the English porter and made a starter with Wyeast 1084 Irish ale. Tasted really good, far better than any of my recipes. I cant wait to keg it at the weekend!
Also took 4l of lager wort and its free fermenting in a dj with Framgarden. Will be bottling that in a week or so.

Brewed this last week.

Citra no boil pale ale

4kg minch pale malt
550g uk wheat malt
200g caragold
150g acid malt

fermented with Framgarden

Bittering 12g 12.4AA citra boiled in 1l water for 30m
30g citra steeped at 75c for 30m
40g citra dry hop after 3 days
Fermented at 35c for 2 days then turned heat of left to drop to around 20c.
Beer tasted good after 3 days, did not require a dry hop but i thought i might as well.
Looking forward to this as well.

 

[samale]

Just having my first taste of my American wheat using kviek. Not too sure about it. The sample taken before bottling was really good with the dry hop. Now after carbonation I can smell the yeast when I first pour it's the same smell I get from the fermentor. Is this common. Beer looks well with a nice head but lacking real flavour. I used 100g of each huell Mellon and mandarin Bavaria.

 

[David Heath]

I took a liter of the wort from the English porter and made a starter with Wyeast 1084 Irish ale. Tasted really good, far better than any of my recipes. I cant wait to keg it at the weekend!
Also took 4l of lager wort and its free fermenting in a dj with Framgarden. Will be bottling that in a week or so.

Brewed this last week.

Citra no boil pale ale

4kg minch pale malt
550g uk wheat malt
200g caragold
150g acid malt

fermented with Framgarden

Bittering 12g 12.4AA citra boiled in 1l water for 30m
30g citra steeped at 75c for 30m
40g citra dry hop after 3 days
Fermented at 35c for 2 days then turned heat of left to drop to around 20c.
Beer tasted good after 3 days, did not require a dry hop but i thought i might as well.
Looking forward to this as well.

Great to hear that you liked this one. It will get better from this point also of course. This recipe was written for a commercial brewery some time back and it did rather well :)

 

[MrRock]

Brewed a 20L batch of Impy Stout on Saturday with lactose & cocoa nibs, OG was 1.116.

I had about 5ml of Espe in the fridge, it was about 7 months old and I’d intended to do a starter a few days before brewing to build it up.
I totally forgot so I just pitched it anyway into my 20L of wort at 20C which is low for kveik, but it’s what was recommended for this strain.
I unplugged the fridge from the cooling side of my Inkbird controller, so it wouldn’t drop below 20C but could free rise.

It looked like nothing was happening when I checked the next morning 15 hours after pitching, but I had to leave and was away overnight so figured I’d sort it out by pitching something else when I got back.

When I got back, now around 48 hours after pitching there was a thin krausen on top, so something was happening and I left it alone, fingers crossed.

Yesterday morning (60 hours) I had another peek and it was definitely off and fermenting, the krausen was getting thicker.

I checked again last night (70 hours) there was a proper thick krausen and it was bubbling and moving which is a sight to see!

My Inkbird wifi controller has an app where you can monitor the temperature history on a chart.
It looks like it started slowly rising around 1am yesterday, by 8am around when I looked in the fermenter it was up to 22.5C and then it just seems to have gone mental after that rising to a high of 31C by 10pm staying around there until 8am this morning and it’s now very slowly falling, currently at 30.7C.

I’m glad I was away as I think my nerves would have got the better of me and I’d have been tempted to pitch something else.

This stuff is insane!

 

[BeerCat]

I know they say under pitch with these yeast but for my imperial stouts i have always pitched lots. Last time i pitched 0.5l of an active starter and it was going within an hour. Always ferment at 35c and its done within 3 days. I had one stick at 1045 so i have erred on the side of caution since.
The 1040 lager wort free fermenting with Framgarden seems to have finished after 4 days. The bits of yeast separated from the krausen when i moved it but it is starting to clear. Will bottle at 10 days and save the yeast. Looks really healthy, lovely and clean.

 

[samale]

I pitched my stout for Christmas directly on top of the yeast cake from my Vienna lager this morning. Wort was 35 degrees. I am heading on holidays tomorrow so it can sit for two weeks by the time I get back.

 

[MrRock]

I know they say under pitch with these yeast but for my imperial stouts i have always pitched lots.

Yeah I had intended to this time, but I'm an idiot!

I'm expecting this one to finish high with the lactose anyway but will see what happens.

 

[BeerCat]

This is the citra pale ale. Grain to glass in 7 days. Head retention on no boil beers is awesome.

 

[strange-steve]

@BeerCat are you doing everything no-boil these days or just with kveik?

 

[entertheflagon]

@BeerCat are you doing everything no-boil these days or just with kveik?

He even east live lobsters I understand.

 

[BeerCat]

@BeerCat are you doing everything no-boil these days or just with kveik?

All the kveik beers i make now are no boil apart from the imperial stouts . I really cant see the point with this type of beer and its so much easier not to have to boil and chill. Getting the same efficeincy. 75% to 82%. I have stopped aerating the wort recently so i can put it straight into an FV, cling film it and wait until its dropped to 35c and pitch. No need to put it in a no chill cube.
I have made no boil lagers (have one fermenting now) and my next will be a stout. I seem to always end up with bad head retention when i boil them whatever type of mash i have tried.
Also want to try a raw Flanders red with some cultured up Roeslare and Hornindal (with bacteria) kindly given to me by @entertheflagon

 

[Martin O]

Hi I have little bit fermentor mobile voss kveik left over from a recipe I ordered from malt miller. I'm brewing @David Heath mild recipe this weekend does anyone know if what I have left will be enough and what temp I would ferment at for a mild? Is voss a good yeast to use for a mild? I did buy an ale yeast but in these temperatures it will be hard work cooling it.

 

[BeerCat]

Hi I have little bit fermentor mobile voss kveik left over from a recipe I ordered from malt miller. I'm brewing @David Heath mild recipe this weekend does anyone know if what I have left will be enough and what temp I would ferment at for a mild? Is voss a good yeast to use for a mild? I did buy an ale yeast but in these temperatures it will be hard work cooling it.

I kegged David's English porter last night and it's superb. Fermented at 35 c with Voss, grain to glass in a week. Tastes so good you would never believe it's a week old.
if you don't have much yeast I would take some wort from your first runnings and make a starter. Once the wort cools pitch a bit of the that and save the rest.