Kviek Voss

[Weatherman]

Evening all.

The family have played a blinder this year and gifted me some grain kits, one of which is cashmere DDH from MM which uses Kviek.

This isn’t a yeast I have used before and I have done some searching etc and seem to get conflicting info.

From what I can work out, it’s going to need 35 degrees and will go off like a rocket. It should be finished in around 4 days but, the question is, does it then need to sit for 7 to 10 days to clear up OR finish after 4 days, second dry hop, give it another 2 days and then bottle.

I think the secondary fermentation and conditioning will also be 7 day quick too.

What are peoples opinions?

 

[The Baron]

You do not have to ferment @35c you can ferment below that if you want. I usually pitch @ 38c and let it freefall in temp in a room @ normal room temperature. You can ferment as you have suggested @ 38c which will give fruity orange flavours that will compliment a IPA.
Re clean up the yeast does not really need it like a standard yeast but I always leave it a few days to drop out anyway

 

[dad_of_jon]

16/07/2021 - brew 69 - Assimilate this! - kviek amber beer.
100g lemon drop in 6 litres water
1.5kg dwe
1kg medium dme
500g light dme
650ml gs
10 mins boil, 20 mins flameout - golden syrup added at this stage.
20.5 litres pitched at 30
22/07/2021 - 100g simcoe dry hop
26/07/2021 bottling using 160g of brewers sugar in 400ml boiled water
330 bottles primed with 5ml of priming solution via syringe. No second bucket to clean - yay!
1063og - 1011fg = 6.83%

23/07/2023 brew 82 - Assimilate this -kviek ipa
MJ m12 Kviek yeast (30-40)
19l treated 6.5 boiled
10 min boil 20 min hop stand
2kg extra light
500g medium
500g wheat
750 gs added in at flame out
100g mosaic - flavors of mango, pine, citrus and herbs and aromas of tropical and stone fruit
dry hop :Wai-iti - T90 Pellets 100g - lime and stone fruit
20.5 litres pitched at 30c
04/08/2023
1.066 og 1.011 fg

pitch/ferment at 35 for OJ flavors or you can pitch lower and then the yeast does not overpower the hops.
personally I'll get cheaper hops, ferment high and let the yeast overwhelm them. but we don't always get ambient temps high enough where I live to do that.

EDIT: whilst both were pitched at around 30c, the ambient temp was about 30c for the first beer and around 23 for the second.

 

[The Baron]

I always pitch Kveik high with a IPA as the orange taste will add to any fruity hop bomb

 

[Weatherman]

Thanks for the replies.

Sounds like I can brew, ferment and then bottle on about day 7. I'll go high temp for the yeast flavours.

I also received a stainless conical Fermentor….stand by for more questions:)