Kveik

[SmallSpacesBrewing]

Thanks for that - being able to buy dried kveik is great.
If anyone buys any of this, it’d be great if you could report back. I’m interested in how much yeast they’d send.

I bought some horningdal. I'll keep you all posted once I've used it.

 

[samale]

Bottled my stout last night it finished on the high side 1.016. I over pitched not sure if this has anything to do with it. I used the previous brew yeast cake.

 

[Llamaman]

I bought some horningdal. I'll keep you all posted once I've used it.

How much do you get per order? Is just a teaspoon full (kveik pitching!) or a bigger amount?

 

[jceg316]

Continuing what I was last talking about - stuck fermentations - my brown ale got from 1.045 to 1.013 in under 4 days, but still has about 4 points to go and is stuck.How do you unstick kveik? It's already at 40C so it's not like increasing the temp will make a difference. I've given the FV a gentle rock, anything else?

 

[samale]

Continuing what I was last talking about - stuck fermentations - my brown ale got from 1.045 to 1.013 in under 4 days, but still has about 4 points to go and is stuck.How do you unstick kveik? It's already at 40C so it's not like increasing the temp will make a difference. I've given the FV a gentle rock, anything else?

Out of interest did you under pitch. The first brew I did was a lower abv American wheat which finished low at 1.008. I only used a tea spoon. The stout I did I used the previous brew yeast cake which fermented in the high 30 range. The stout sat for nearly two weeks in the fermentor

 

[jceg316]

Out of interest did you under pitch. The first brew I did was a lower abv American wheat which finished low at 1.008. I only used a tea spoon. The stout I did I used the previous brew yeast cake which fermented in the high 30 range. The stout sat for nearly two weeks in the fermentor

I believe so, probably around 2 tsp of yeast. I added one tsp of yeast nutrient in the boil.

 

[Llamaman]

Continuing what I was last talking about - stuck fermentations - my brown ale got from 1.045 to 1.013 in under 4 days, but still has about 4 points to go and is stuck.How do you unstick kveik? It's already at 40C so it's not like increasing the temp will make a difference. I've given the FV a gentle rock, anything else?

When mine stuck, I used a long spoon to stir up the yeast cake from the bottom, and added some extra yeast from my jar full.
Not sure which worked but the fermentation got going again and went down to 1.011.
I think the yeast flocculated out early - not sure why but yeast is a fickle beast.

 

[BeerCat]

Continuing what I was last talking about - stuck fermentations - my brown ale got from 1.045 to 1.013 in under 4 days, but still has about 4 points to go and is stuck.How do you unstick kveik? It's already at 40C so it's not like increasing the temp will make a difference. I've given the FV a gentle rock, anything else?

Its probably finished already. What temp did you mash? With Voss if i mash at 65c they will go down to 1010. The porter i did (67c) finished at 1015 but didn't taste sweet. Have you tasted it?

 

[jceg316]

Its probably finished already. What temp did you mash? With Voss if i mash at 65c they will go down to 1010. The porter i did (67c) finished at 1015 but didn't taste sweet. Have you tasted it?

I mashed at 66C for 90 mins. From 1045 to 1013 is ~70% attenuation which seems a bit low for hornindal, or so I've read. It actually tastes really good. All the sourness has gone (which I was actually looking forward to) and has a strong hazelnut and malt flavour.

@Llamaman thanks for the advice.

 

[Gerryjo]

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.

You won't need a starter mix, just pitch the slurry you have collected.
I kegged mine tonight and even though I dry hopped I collected 4 jars hops and all and shall just pitch directly to my next brew.

 

[Gerryjo]

I cold crashed this for the last 2 weeks and it's crystal clear as I don't using finings or Irish Moss.
I did add the hops which came with the kit but also added cascade hops which I didn't weigh but would guess around 30.It tastes fruity even slightly tropical but with undertones of toffee and even vanilla.
Kegged 19l and bottled 3l but away on holiday Sunday morning so should be carbed up nicely when I get home.

 

[Jake Michael]

Is there any harm in letting a beer that has been fermented with Kveik sit in the FV for 14-21 days? I want to brew this weekend but I go on holiday next week so the likelihood is that I wont get a chance to bottle or keg the beer before I leave.

 

[Gerryjo]

Is there any harm in letting a beer that has been fermented with Kveik sit in the FV for 14-21 days? I want to brew this weekend but I go on holiday next week so the likelihood is that I wont get a chance to bottle or keg the beer before I leave.

Mine has been in a month and have done that with other brews as well

 

[BeerCat]

Is there any harm in letting a beer that has been fermented with Kveik sit in the FV for 14-21 days? I want to brew this weekend but I go on holiday next week so the likelihood is that I wont get a chance to bottle or keg the beer before I leave.

If your bottling you could add some fresh yeast, won't do any harm.

 

[samale]

Is there any harm in letting a beer that has been fermented with Kveik sit in the FV for 14-21 days? I want to brew this weekend but I go on holiday next week so the likelihood is that I wont get a chance to bottle or keg the beer before I leave.

I left my stout for over two weeks.

 

[Gerryjo]

I left my stout for over two weeks.

Finally got it bottled and kegged last night so will be good to try them side by side after the holidays.

 

[samale]

Finally got it bottled and kegged last night so will be good to try them side by side after the holidays.

Good stuff. My next couple of brews is going to be using the new cml haze and pia yeast

 

[Gerryjo]

Good stuff. My next couple of brews is going to be using the new cml haze and pia yeast

I'm coming down with yeast as took 4 jars from the Kveik slurry be it with hop debris,2 jars of Lallemand Diamond lager yeast slurry on top of a dozen mixed packets from Calicommon, Belgian Kolsch plus a few MJ packs.I would to get a few brews on though I have used a few packs of CML ale yeast in turbo ciders lately oh and these as well Hog Norsk,PiA and BEOIR.

 

[SmallSpacesBrewing]

How much do you get per order? Is just a teaspoon full (kveik pitching!) or a bigger amount?

I don't know. It says that it's enough for a full batch. I realize this doesn't say much because Kveik isn't really measured like other yeasts. I hope it's more than a tspoon.

 

[SmallSpacesBrewing]

Out of interest did you under pitch. The first brew I did was a lower abv American wheat which finished low at 1.008. I only used a tea spoon. The stout I did I used the previous brew yeast cake which fermented in the high 30 range. The stout sat for nearly two weeks in the fermentor

Did you use nutrients? My Kveik beers have never stalled. I use a tspoon of nutrients 15 left of boil.