Rauchbier with kveik yeast

[stubrewworx]

Anyone done this?

I have 2kg of bestmaltz i need to use and really need to use cml dry kveik due to lack of fermenting temp control.

I've used the cml dry kveik before, but on english hopped ales and couldn't detect the orange flavour some report.

Any comments?

 

[An Ankoù]

I think cml own brand is Sigmund Voss. I've used it and didn't like it much. But I believe that if you pitch a proper dose and keep it at the lower end of its temperature scale, it can be fairly neutral.
But do you need to use it? What ki d of temperature range have you got where you are?

 

[Rodcx500z]

When i use it i pitch at 35c then let it freefall

 

[Sadfield]

Historically, a lot of the Norwegian farmhouse beers that kveik yeasts are descended from would have been brewed with grain home malted over wood, typically alder, I think. So, a Kveik Rauchbier would be somewhat appropriate. I've not done it yet, but have an kveik brew pencilled in using Rauch Malt and oak smoked wheat.

 

[stubrewworx]

I no chill, so cooling to 35-40c is more convenient, and then pitching and free falling like @Rodcx500z.

Although cooling to 20ish is doable atm, I've been burnt by rising temps during fermentation. Other yeast i have is liberty bell and saf04.

I think i planned to do a small batch in the pressurised Pinter using lager yeast, but for whatever reason that's gone by the by. So now i need quick stock for Christmas and have some opened magnum hops to use.

Good point @Sadfield.

 

[stubrewworx]

In the end I had to use s04 as the Kveik never arrived!