Kveik

[jceg316]

Has anyone used WLP518 Opshaug? I had to throw out my kveik yeasts due to risk of infection and I have a GEB voucher, it's the only kveik they seem to stock. They say it's clean and the fermentation range is 25-35C.

 

[cheeseyfeet]

I was just about to ask the same thing about WLP518, GEB have a discount on at the moment.

Given the info in this thread about pitching rates, should the whole pack be pitched into a 20l batch? Or should I chuck in half and keep the rest (assuming that White Lab package this in a vial rather than the new sachet type form).

Excited to have my first go at Kveik! Thinking of a very simple single hop pale ale , using WLP518 pitched at 30C.

 

[Northern_Brewer]

There's a thread on HBT about Opshaug - seems OK, on the clean side but not sure how aggressive people have been with temperature :
https://www.homebrewtalk.com/forum/threads/kveik-all-things-opshaug-strain-version.668436/

 

[jceg316]

There's a thread on HBT about Opshaug - seems OK, on the clean side but not sure how aggressive people have been with temperature :
https://www.homebrewtalk.com/forum/threads/kveik-all-things-opshaug-strain-version.668436/

Interesting. I read that thread and it seems like it acts like a lot of the other kveik yeasts.

 

[Neil barker]

After not brewing all summer I have just brewed the David Heath Vienna Kviek lager. It was probably my smoothest ever brew on the grainfather and if the Voss does what i expect it to I am hoping for a great beer. I am fermenting at 25c I hope the yeast has not been in the fridge too long and when I wake up tomorrow it is going like a rocket.

Hi for those that asked for feedback on this brew. It has turned into a bit of a nightmare. Everything went perfect with the brewing and pitching and it was bubbling steadily after 8 hrs. it looked to be going great but then stopped at 1.020. I left it a while longer and nothing. so I agitated the ferementor and upped the temp by 1c a day to 28c but still nothing. Yesterday I added some more sugar, more yeast nutrient and the Hornidal I had in the fridge. I will leave it another week and see how it goes. any ideas if this doesn't work, other than bin it? Not had a stuck ferment before so feeling a little disapointed.

 

[samale]

Hi for those that asked for feedback on this brew. It has turned into a bit of a nightmare. Everything went perfect with the brewing and pitching and it was bubbling steadily after 8 hrs. it looked to be going great but then stopped at 1.020. I left it a while longer and nothing. so I agitated the ferementor and upped the temp by 1c a day to 28c but still nothing. Yesterday I added some more sugar, more yeast nutrient and the Hornidal I had in the fridge. I will leave it another week and see how it goes. any ideas if this doesn't work, other than bin it? Not had a stuck ferment before so feeling a little disapointed.

If I remember mine stopped at 1.014. wasn't impressed at all with the out come. Mine turned out far to dark

 

[Neil barker]

How did the colour turn out in your recipe.

it looks about the same colour as an english bitter. A bit like tetleys.

 

[samale]

That was my effort

 

[Neil barker]

if i ever get it into a glass I will send a pic.

 

[the_quick]

I did mine Vienna Lager with CML Norsk, but forgot to add crystal malt, so only vienna and munich , bit darker than usual lager, but not as a bitter - it went down to 1.008 in 5 days - and very clean beer. Bottling sometime this week. Taste really nice as well, no off flavours from yeast. Fermented at 25 degrees. Will post picture after carbonation is done.
But because lack of crystal/caramel malt it is not really good representative of Vienna Lager

 

[samale]

I think David heath recipe has over 600g of caramunich in it which is alot if I remember

 

[samale]

Just checked 625g of caramunich and 100g of Carafa 1

 

[SmallSpacesBrewing]

Hi for those that asked for feedback on this brew. It has turned into a bit of a nightmare. Everything went perfect with the brewing and pitching and it was bubbling steadily after 8 hrs. it looked to be going great but then stopped at 1.020. I left it a while longer and nothing. so I agitated the ferementor and upped the temp by 1c a day to 28c but still nothing. Yesterday I added some more sugar, more yeast nutrient and the Hornidal I had in the fridge. I will leave it another week and see how it goes. any ideas if this doesn't work, other than bin it? Not had a stuck ferment before so feeling a little disapointed.

Did you use nutrients? It's always a good idea with Kveik as the yeast is used to high gravity beers. Smaller beers have less for it to work with. In my opinion, after reading a lot about Kveik and using it myself, the main reason for Kveik stalling.

 

[Neil barker]

Did you use nutrients? It's always a good idea with Kveik as the yeast is used to high gravity beers. Smaller beers have less for it to work with. In my opinion, after reading a lot about Kveik and using it myself, the main reason for Kveik stalling.

I did use nutrient but i just added a small amount of the cheap tubs of nutrients that you get at Wilco. I guess it is probably worth paying the extra for the more specialist ones. I have never needed to add them before so this is probably where I went wrong.

 

[BeerCat]

I was just about to ask the same thing about WLP518, GEB have a discount on at the moment.

Given the info in this thread about pitching rates, should the whole pack be pitched into a 20l batch? Or should I chuck in half and keep the rest (assuming that White Lab package this in a vial rather than the new sachet type form).

Excited to have my first go at Kveik! Thinking of a very simple single hop pale ale , using WLP518 pitched at 30C.

Do they recommend pitching at 30c? I have the farmhouse version and the registry says 20c.

 

[jceg316]

Do they recommend pitching at 30c? I have the farmhouse version and the registry says 20c.

The WLP version is an isolate, this might have something to do with pitching temps.

On a similar note, would pitching temp affect performance. I kind of ignored it until now and I'm wondering if this contributed to all my slow fermentations.

 

[BeerCat]

The WLP version is an isolate, this might have something to do with pitching temps.

On a similar note, would pitching temp affect performance. I kind of ignored it until now and I'm wondering if this contributed to all my slow fermentations.

Definitely pitch high if you can. I think it makes lots of difference. I pitched the sour at 20c and let it rise to 27c and it took twice as long.
for a fast start I take some wort and make a starter with it while the rest cools to pitching temp. Then about 6 hours later I pitch some of the active wort and it's fermenting within 15 minutes.
Takes longer when I use a spoonful from the fridge.

 

[Jake Michael]

Has anyone used WLP518 Opshaug? I had to throw out my kveik yeasts due to risk of infection and I have a GEB voucher, it's the only kveik they seem to stock. They say it's clean and the fermentation range is 25-35C.

I'm currently waiting on an order from GEB with this, I'm going to use it to ferment an Alesmith IPA clone so fingers crossed.

 

[Mrobson]

I’ve got a cherry stout planned soon but I’m not set on which strain to use.

Got a choice of, Voss, Hornindal, Midtbust, Stranda, or Aurland?

How are others finding stouts fermented with kveik?

 

[MyQul]

I did mine Vienna Lager with CML Norsk, but forgot to add crystal malt, so only vienna and munich , bit darker than usual lager, but not as a bitter - it went down to 1.008 in 5 days - and very clean beer. Bottling sometime this week. Taste really nice as well, no off flavours from yeast. Fermented at 25 degrees. Will post picture after carbonation is done.
But because lack of crystal/caramel malt it is not really good representative of Vienna Lager

What was your starting gravity? I'm basically interested in what attenuation the Norsk gives