Kveik

[SmallSpacesBrewing]

What yeast nutrient do you use as I'm looking to get some to use with Kveik.

This one.

 

[SmallSpacesBrewing]

I can post you some if i manage to dry it out. Wish me luck.

And that would be awesome. I would really appreciate that. Happy drying

 

[SmallSpacesBrewing]

I’m thinking of brewing a big beer to make use of kveik’s faster conditioning times (and to use up some LME I have lingering in the shed).
Possibly a RIS or a barley wine.

Which kveik would be best suited to this? I don’t plan on going over 10% so alcohol tolerance won’t be the deciding factor.
I already have some hornindal but should I be looking at a different strain? And what temps - presumably normal ale temps to avoid fruitinesss?

Never tried it myself but I've read many success stories about RIS with Voss. I love the stuff. Voss Kveik has really improved my beer.

 

[Llamaman]

I received this in the post today. Can't wait to use it. View attachment 20731
This is from the ebay vendor.

He told me it’s 4g - that looks about right from your picture.

 

[Llamaman]

Never tried it myself but I've read many success stories about RIS with Voss. I love the stuff. Voss Kveik has really improved my beer.

The appeal for me is bottom cropping. Top cropping my hornindal isn’t always 100% effective as you have to watch it like a hawk to catch peak krausen.

 

[Llamaman]

The Hornindal strain is supposed to attenuate to 75% anyone with any of this strain find this is correct/wrong?

Omega labs isolate says 75-82%

I’ve had 78% and 79% so far from OGs of 1.049 and 1.062.

 

[MyQul]

Omega labs isolate says 75-82%

I’ve had 78% and 79% so far from OGs of 1.049 and 1.062.

Thanks :hat:

 

[SmallSpacesBrewing]

The appeal for me is bottom cropping. Top cropping my hornindal isn’t always 100% effective as you have to watch it like a hawk to catch peak krausen.

Bottom cropping is so easy and Kveik hold a looong time in the fridge. My oldest was over a year old. Full on krausen within 6 hours.

 

[Mrobson]

My mix of Voss and Framgarden tastes like a winner. I can say there are certainly no ill effects from leaving your beer in the fermentor for weeks. Life has gotten in the way and I have been unable to find time to brew or keg anything.
I had a taste of this raw beer I made weeks ago thinking it might be a bit bland. I remember not using much hops and half was intended for raspberries. It's so very fruity, cannot believe it's not been dry hopped. Tastes like a high quality commercial beer. Stunned to be honest. I am kegging half the rest will sit on 2kg raspberries for a week or so.

Has anyone else tried blending different strains yet?

 

[Jake Michael]

I pitched my Kveik on Saturday evening and have done my best at keeping it between 35-37 degrees Celsius, checked the SG yesterday and its come down to 1.015 from 1.062 (apparent attenuation of 75%).

My question is, now with primary fermentation coming to an end can I reduce the temperature down to 20 degrees Celsius? I go on holiday on Saturday so I won't be able to keep the temperature high and I'll struggle to keg it before I go as I need to packed and meet deadlines at work.

 

[BeerCat]

Yes it's fine to drop the temperature after a few days. Try and keep it stable though. Don't let it swing from 10 to 20c every day. Can suck in air and oxidise as I just found out.

 

[Cheshire Cat]

Has anyone used CML Norse yeast?

 

[SmallSpacesBrewing]

Desicions Desicions.... Do I make a slightly hopped blonde ale with Voss yeast that I already know and love or do I go bonkers with the new horningdal I just received in the post? I'm thinking Mandarina Bavaria, maybe some Ekuanot.
I'm totally empty so something has to be made....

 

[BeerCat]

Bought some Omega labs lacto so next brew is going to be a Co pitched sour. zero hops until after fermentation. Not sure what yeast to use yet.

 

[Keats]

Desicions Desicions.... Do I make a slightly hopped blonde ale with Voss yeast that I already know and love or do I go bonkers with the new horningdal I just received in the post? I'm thinking Mandarina Bavaria, maybe some Ekuanot.
I'm totally empty so something has to be made....

Go bonkers!

 

[Mrobson]

Lars Marius Garshol on kveik at Burnt City Brewing’s Kveikfest 2019 in Chicago

Interesting watch if people haven’t seen it yet,

 

[the_quick]

Has anyone used CML Norse yeast?

I just bough those and will try to do Veinna lager with them. Hopefully they will do nicely. David use Voss Kveik and said in his video with a great result

 

[Badseed1974]

Is the CML Norse a Kveik strain?

 

[AXW123]

Mine also arrived from same source this week A bit of a leap of faith for 7 quid - could be anything!

 

[AXW123]

I have also got some CML Norse on the way - better start brewing! Have got some Warminster Lager malt which smells fantastic-