Kveik questions

308A5D64-F40E-43EE-9168-DD8068F8FFC5.jpeg
I bottle. Drinking this Kveik Pale Ale right now
 
View attachment 11135 I bottle. Drinking this Kveik Pale Ale right now
That looks delicious and bubbly. I was wondering if there were any differences that you've noticed bottling with this versus regular ale yeast? Priming sugar, conditioning temps, time to condition?
 
I’ve treated bottling the same as any other. Now I am not as experienced as others so my bottling will have a some bottles not carb but it’s not the beer’s fault
 
Wow, the performance of the yeast just blows my mind. We’ll see. Come brew day, I may rehydrate and pitch the whole packet, I may not. Who knows, I’m usually a creature of habit though. I’m just happy to sneak in an extra brew and not having to worry about fermenting temps.
 
No need to rehydrate most dried yeast these days. There is also no need to oxygenate wort tat 1060 or less if you are using a Fermentis brand yeast. Not sure on the oxygenation requirements for other brands.
 

Back
Top