Kveik

[SmallSpacesBrewing]

So...at high temps does the kviek finish quicker without the off flavours etc? If it doesn't,for me the only advantage would be the in summer when ground water is warm and I'm struggling with pitch temp.

At least for some, voss and horningdal i know but haven't tried others, fermenting at lower temps (25-28) gives a clean flavour and still ferments fast. Voss gets a lager taste at 28. Crisp and clean. Over 30 you get those nice Kveik esters like orangey greatness

 

[SmallSpacesBrewing]

But...does it ferment quicker with good results? I currently ferment until it's done,then dry hop then sometimes cold crash,then bottle,then at least a week carbing then off to the shed so a brew can take many weeks to be ready..

You can let it ferment for about 2-3 days at recommended temps, than cool it down a bit and start dryhopping. It's what I do anyway. I've read that dryhopping at high temps makes the beer bitter.

 

[SmallSpacesBrewing]

As for bottling if you bottle with sugar it will take more or less the same time as with other yeasts to fully carb. I keg so grain to glass in max 10 days, depends if I dryhop or not. I also cold crash for clarity.

 

[BeerCat]

So...at high temps does the kviek finish quicker without the off flavours etc? If it doesn't,for me the only advantage would be the in summer when ground water is warm and I'm struggling with pitch temp.

It finishes and conditions much faster. If your prepared to wait weeks for a beer there is probably not much point unless you like the flavour profile of that yeast though. I drink mine after a week and they taste great, no off flavours but i keg mine. I use it because i really like the flavour and the fact its ready so soon is a bonus. Can you hold a high temp for 48 hours?

 

[Clint]

High temp...I got a brew fridge with heater so I suppose it's possible but not sure how high.

 

[BeerCat]

High temp...I got a brew fridge with heater so I suppose it's possible but not sure how high.

I use cheap heat belts instead of a heater so i cant advise you on that but sounds like it would work. You should give it a go, i dont think you will be dissapointed.
Do you like sours? Another good use of this yeast is co pitching with lacto, only takes about 4 days then you can keg. Link to a good read/thread.
What yeast are you thinking of trying? The Omega labs Hornindal is very popular. Its meant to be a pineapple/mango sensation.

 

[Clint]

I was going to try Brewdog Slot machine...loads of Amarillo in the dry hop as well as halletau blanc and mandarina Bavaria..

 

[Zephyr259]

I bottle condition everything. The ruby mild was good after about 5 days in the bottle got better after another week or 2 as the flavours melded. Sometimes I get a bottle carbonated in a couple of days other times it takes a week or two. Not sure why it's so variable but the fermentation is usually 2 - 3 days with Voss and Saute, Hornindal can be 5 - 7 for some reason.

 

[AXW123]

In the end the same steps are required- the fermenting is quicker if the temperatures are right and the conditioning is a bit quicker but you still have to carbonate and condition so the time saving is marginal

 

[Zephyr259]

In the end the same steps are required- the fermenting is quicker if the temperatures are right and the conditioning is a bit quicker but you still have to carbonate and condition so the time saving is marginal

Yeah, they are so good for me because I can brew and bottle while I home between hitches, maybe taste one before a leave then they get 3 weeks to condition and are good when I return. Normal yeast pushes this timing a touch as I have to make a starter immediately as I'm home then brew asap.

 

[Cheshire Cat]

Has anyone used the dried Kveik it's on eBay at £5.50 and there is a choice of strains?

 

[geigercntr]

Has anyone used the dried Kveik it's on eBay at £5.50 and there is a choice of strains?

Not yet, but got the Hornindal on order, so hopefully will give it a bash soon. I emailed the seller to see if he's selling the farmhouse 'mixed' culture or versions derived from commercial isolates and according to his response, it's definitely the former

 

[Mrobson]

Has anyone used the dried Kveik it's on eBay at £5.50 and there is a choice of strains?

I’ve had the Stranda off the seller but that was when it was £7 for 4g. I just tipped it all on to some cooled first runnings and pitched it as normal after the boil. Took off fairly fast and finished in three days I think. I have some of the Jovaru in the fridge which I also paid £7 for.

I noticed the price drop and the seller now recommends making a starter so he must be supplying less yeast. Sure I’ve read somewhere that you can pitched 2g of dried yeast with no issues tho

 

[Zephyr259]

Well my dark strong with Saure is bubbling away happily. Pump blocked on the GF so I just tipped the remaining 90c wort into the FV, thermapen said it was still 32c after being hit with the aeration paddle so it pitched the yeast. Unfortunately, the thermapen is a bit dodgy and the wort was actually 39c when the inkbird was hooked up. David Heath's video says there may be a sweet spot at 37c so I've tried hitting that. Cooled to 35c before fermentation kicked off though.

 

[AXW123]

I have -ebbergarden. I just did it at normal temps and was actually fairly slow It also seemed a bit Reluctant to clear. Flavour is good though!

 

[MyQul]

Picked this up from David Heath's latest vid. Lellemand will be releasing a dried version of Voss at the end of the year

https://www.lallemandbrewing.com/en/united-kingdom/news/the-family-is-growing/

 

[krispn]

Anyone used the WLP Opshaug Kviek yet?

I've just used the White Labs Opshaug in an IPA. It appears to be settling at 1.020ish so not as attenuated as I'd have hoped but it tastes good down from 1.062 at 28c for 5 days. Dry hopping as soon as I get the temp down to 16c ish as I don't want any harsh bitterness dry hopping at 28c!

The recipe is one I made this time last year for Christmas beers for folk and I'm interested to taste any difference with the kviek. I took a gravity reading two days a go and cooled the sample and it certainly retianed the malty flavour I felt the last version lacked so that's promising!

 

[An Ankoù]

Kveik doesn't finish fast at those temps. The thing about Kveik isn't really that it's faster, but that it allows you to ferment at higher temps without off flavours. If you'd pitch let's say US05 at 35 degrees it would most definitely finish in about 3 days also, the difference is that the beer would taste fenolic and probably a lot of other bad things and it would give you a baaaad headache. Kveik doesn't. Pitch it in hot wort, ca 35-40 degrees. Wrap it well in your hottest room and let it work. Use it right and you'll love it.

Day 10 and my Opshaug is still working. I've got about 1 glug every 3 seconds now, in the airlock, so I've added a teaspoonful of nutrient and taken a gravity reading, which is 1015. When I took it, about 4 hours ago, I could have sworn it was 1018! might just have been bubbles adhering to the hydrometer. Anyway it tastes and smells good, if still too sweet, and I can see the beer very gently fizzing away in the trial jar. This stuff isn't supposes to be open fermented is it, by any chance? I've also raised the ambient 20C and wrapped a second towel around it.
Still hoping for a good result.

 

[Gerryjo]

I've just brewed a Red Ale at 1.057 sg and used WHC Ragnor kveik from THBC pitched hot at 37° and 20 hours later was ae to top crop and when I checked the gravity it was at 1.026.
This stuff is crazy as I also have Voss which was kindly given to me by @samale and it works a treat...

 

[krispn]

I think my issue was I was expecting my Opshaug to perform like some other kviek I've used which have blazed through fermentation and I now realise that my naivety overtook common sense. I should have just followed the numbers/gravity and used that as my guide not how I thought the yeast 'should' perform. I dry hopped earlier than i would have liked but the beer shouldn't suffer too much as a result. What I am pleased with was the malt character which has been retained which I often find can be present at the start of fermentation but is often less present at the end. Could be a process thing but this yeast appears to be just fine and is still bubbling intermittently.
No complaints other than my own foolish whims!