Voss

[Dorst]

Sulphur and poor smells from fermentation sounds like nutrition problems - and Kveik is quite particular to FAN (Free amino nitrogen).

Richard Preiss (of Escarpment labs) recommends 180+ ppm of free amino nitrogen when using Kveik. FAN is naturally found in malts, but some malts (pilsner for example) have less than other malts. If you are brewing a low gravity (1.050 or below) beer or only use malts that are low in natural FAN it is recommended that you add some yeast nutrient.

Good read on the topic: FAN: It's What Beer Yeast Craves!

 

[Tess Tickle's Brewery]

There's no nutrient deficiency I can assure you, I put 2 tsp of the white labs stuff in!

I always do this with kveik or high gravity worts.

 

[fgoulding]

I’m still experimenting but I’ve found that using a 20g lupomax teabag (Mosaic, Citra or Amarillo) works best for me. I just throw it into a corny keg before packaging and I then purge with CO2.

The concentrated lupomax hop pellets have less vegetal material so the taste is not grassy. At least for me that is!

In order to test how the keg hopping experiments are going, I use the teabag method in one corny keg and I use a 5L mini keg for the rest of my 23L batch without any hops.

So far, I’ve only had one brew which tasted better in the 5L than the corny. It was a heavily dry hopped IPA and the 5L version was lovely and sweet whilst the beer in the corny keg had a heavy hop aroma (old school IPA flavour) and was not as sweet.

I haven’t used a screened hop tube nor normal dry hop pellets yet which I fear could be a bit grassy. But I might give it a try because I’ve read that Cascade and Azacca are best used cold side but I can’t find them in lupomax form…

 

[Clint]

Yes @fgoulding exactly what I meant with your sulphuric and damp comment! Perhaps I made a mistake then by the look of it as I pitched 2 packets. Whoops!

From your experience then it might be ok in the end, I will have to wait and see. Thank you.

This beer better be good as I spent £80 on it! I thought a neutral yeast would be best for this one as with the strawberry and all the hops, I thought the flavour might be a bit crowded.

Sulphuric and damp...sounds like my slippers.

 

[Irishwizard]

Sulphuric and damp...sounds like my slippers.

You should sit down when yo empty your bladder

 

[Clint]

You should sit down when yo empty your bladder

I think it's the rubber socks...

 

[Rodcx500z]

Am i on a beer forum

 

[Donegal john]

+1 for the sulphur smell and off taste when fermenting was really put off when opening the ferment fridge but let it sit for a week and it cleans up lovely and really drops out. It’s a quick brew yeast and gives decent results quickly but like most things in life it’s not for everyone.

 

[Tess Tickle's Brewery]

So a small update on my strawberry milkshake with the dreaded voss lol.

I think good news - took a sample to check how the gravity is doing. It’s at 1.013 so a little drier than expected but tastes good. Very hoppy, fresh strawberry taste and more bitter than expected as it’s gone a bit drier, but not overly so. Hideous pond water colour though as all milkshake styles tend to be.

It will be much better after all the bits of hops have settled out, but looking promising. Here is my sample and the fermzilla.

If it cleans up nicely, voss might be forgiven lol

 

[Tess Tickle's Brewery]

All transferred and sat carbonating in my freezing cold downstairs toilet.

There was a lot of waste as you can see, but got a decent amount in the all-rounder.

Very pleased with the oxygen free aspect of it. I think I’ve succeeded there. And the haze is real!

Hoping to drink it by the weekend. I think it’s a little too bitter but it’ll still get drunk!

 

[Tess Tickle's Brewery]

This is my label. Pretty pleased with it!

 

[Rodcx500z]

All transferred and sat carbonating in my freezing cold downstairs toilet.

There was a lot of waste as you can see, but got a decent amount in the all-rounder.

Very pleased with the oxygen free aspect of it. I think I’ve succeeded there. And the haze is real!

Hoping to drink it by the weekend. I think it’s a little too bitter but it’ll still get drunk!

View attachment 57272View attachment 57273

Hi Lisa glad to hear i am not the only one using the downstairs toilet looks a nice setup you have there

 

[Tess Tickle's Brewery]

Hi Lisa glad to hear i am not the only one using the downstairs toilet looks a nice setup you have there

Thanks Rod!

 

[Tess Tickle's Brewery]

Hi Lisa glad to hear i am not the only one using the downstairs toilet looks a nice setup you have there

This room used to be the old outside toilet. And it's extra cold in here as there's a dog flap too that goes to a kennel type thing outside. My dog is too big to go through it though lol

 

[Rodcx500z]

This room used to be the old outside toilet. And it's extra cold in here as there's a dog flap too that goes to a kennel type thing outside. My dog is too big to go through it though lol

Ours still has a toilet in it saniflo but it has never been used and hopefully never will and just for good measure i took the fuse out

 

[Tess Tickle's Brewery]

Ours has a (usable) toilet too but the last owners converted the old brick structure and tiled it all etc so it blends in with the rest of the house.

 

[Rodcx500z]

They are handy to have if ever you get to a point in life were climbing the stairs is a no no

 

[Tess Tickle's Brewery]

This is true!

 

[fury_tea]

I once made a wheat beer with Voss and it tasted like mushroom/old books.
After about a month it settled into something fairly enjoyable but not at all what I was aiming for.

I bought that from eBay I've used it since (Lallemand) and never got that flavour again. Usually ferment at 30+ and get fruity esters that work nicely with NEIPA etc. The hard part for me is timing the hop schedule because it's usually ready done within a couple of days.

 

[Tess Tickle's Brewery]

I once made a wheat beer with Voss and it tasted like mushroom/old books.
After about a month it settled into something fairly enjoyable but not at all what I was aiming for.

I bought that from eBay I've used it since (Lallemand) and never got that flavour again. Usually ferment at 30+ and get fruity esters that work nicely with NEIPA etc. The hard part for me is timing the hop schedule because it's usually ready done within a couple of days.

I know exactly which flavour you mean @fury_tea