Kveik Yeast experiences

Simonpyman

Simonpyman

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Since summer is coming we were thinking of trying out one of the Kveik yeast strains in a wheat beer recipe since we don't want to worry about temperature control.

Any tips, previous experience or recipe's with the Kveik yeast strains?
 
Never brewed with it, so take me opinion with that in mind. A few people in our club have brewed with it and you can always pick it out. Not a fan
 
I've used Voss and Lutra. Voss reminds me of sketchy orange juice. Lutra is great especially when fermented under pressure. It's pretty much my house yeast at this point. Comes in liquid or dried, I've found the liquid has a longer lag time than dried. Pitch rates are much lower than regular ale yeast too. I pitch a whole dried sachet into 4ish gallons, harvest the entire yeast cake to reuse and split it into another 4-5 batches
 
I use VOSS pretty regularly ferment at about 39C (101F) and under pressure, ferments pretty clean at that temperature.
I found it had a zingy tangy flavor if fermented at normal ale temps.
 
I use kveik Voss during summer.
I don't pressure ferment like @Craigerrr , but also feement at hight temps, 37 to 40 oC.
Severe underpitch...
Just a knife tip of yeast for 10 litres.

I let it ferment for 7-10 days and keg.
When I was bottle conditioning, I let it condition for a week.

And I don't get that zangy tangy anymore...
 
Zambi said:
I use kveik Voss during summer.
I don't pressure ferment like @Craigerrr , but also feement at hight temps, 37 to 40 oC.
Severe underpitch...
Just a knife tip of yeast for 10 litres.

I let it ferment for 7-10 days and keg.
When I was bottle conditioning, I let it condition for a week.

And I don't get that zangy tangy anymore...
Click to expand...
I have gone grain to glass in 6 days on more than one occasion (the beauty of fermenting under pressure/spunding)
 
Zambi said:
I use kveik Voss during summer.
I don't pressure ferment like @Craigerrr , but also feement at hight temps, 37 to 40 oC.
Severe underpitch...
Just a knife tip of yeast for 10 litres.

I let it ferment for 7-10 days and keg.
When I was bottle conditioning, I let it condition for a week.

And I don't get that zangy tangy anymore...
Click to expand...
Now are we talking Machete or swiss army knife? lol that is a hilarious measurement!

I have not experienced any extra tang, but i primarly use it for IPA. Mine ferments cleanly with dryhop mid fermentation in like 7 days.
 
I use Voss extensively.

It is my house ale yeast. I generally overpitch (250g into 76 gals). I knock out at 96F and Ferment around the same. I have a lot of brews under my belt using Voss. I am using Apex Voss.

I have made everything from Stouts to Double juicy ipas with it. I dont notice any tang or off flavors. My fermentations are almost always sub 5 days at 96F.

When im brewing IPA, I brew on Thursday an Dryhop on Friday. I Crash the tank down to 4C on Monday and carb/pack the beer on Tuesday. It has been reliable and super consistent.

I would over pitch it and ferment it in the mid 90s.

I also push O2 at 2LPM for my entire first knockout(~30-45 mins). Second batches dont get O2!

I WAS knocking it at 104F and fermenting it at whatever temp below that, but i get better fermentations at 96F with higher attenuation!

IF yall want data i am happy to send it. I have probably 75+ batches with Voss. My Session IPA is using voss and i have brewed the exact same batch 10+ times. Generally atleast 2x a month.
 
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Kveik was a game changer for me...try as I have, I can't get Voss to taste orange-ie but if you are going for clean, Imperial A44 is my choice. It's a great one to re-use as well..I got 5 cycles out of it and could have had more but I didn't want to push it with a 6 month old jar of slurry though I did with a 3 month old jar!
 
I never got the orange either.
Friends noticed mango/peachy thing in my low alcohol one, but I didn't :)

I've done Voss in a week as well, just found the taste improved with a longer fermentation.

By the way: Knife tip was a direct translation from Dutch (mespuntje :) )
I suppose it didn't translate too well, but you all know what I mean
 
Bigbre04 said:
I use Voss extensively.

It is my house ale yeast. I generally overpitch (250g into 76 gals). I knock out at 96F and Ferment around the same. I have a lot of brews under my belt using Voss. I am using Apex Voss.

I have made everything from Stouts to Double juicy ipas with it. I dont notice any tang or off flavors. My fermentations are almost always sub 5 days at 96F.

When im brewing IPA, I brew on Thursday an Dryhop on Friday. I Crash the tank down to 4C on Monday and carb/pack the beer on Tuesday. It has been reliable and super consistent.

I would over pitch it and ferment it in the mid 90s.

I also push O2 at 2LPM for my entire first knockout(~30-45 mins). Second batches dont get O2!

I WAS knocking it at 104F and fermenting it at whatever temp below that, but i get better fermentations at 96F with higher attenuation!

IF yall want data i am happy to send it. I have probably 75+ batches with Voss. My Session IPA is using voss and i have brewed the exact same batch 10+ times. Generally atleast 2x a month.
Click to expand...
Good to know, would love to see the data. Have you tried voss with a wheat beer?
 
Simonpyman said:
Good to know, would love to see the data. Have you tried voss with a wheat beer?
Click to expand...
What would you like to see? Ill check my notes. Im pretty sure that i have.

Yep. I did a Strawberry Wheat.
OG 13.0
FG 3.3
IBU 26.2

75% attenuation 5.57%abv on Day 5.

Didnt love the beer, i pitched 44#s of aseptic strawberry puree. With the tannins from the strawberry and the relatively high(for a fruited wheat) IBU it was not great. It sold well enough, but i ended up adding 250ml of Vanilla, 100ml of Lime juice, and 800 ml of strawberry flavoring on top of the fruit.

I have noticed that Voss can produce some gross flavors when fermenting out honey as well. Very phenolic like a un-aged mead. Even at low percentages.
 
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I've done a couple of wheats with Voss.
They were good I thought
 
Zambi said:
I've done a couple of wheats with Voss.
They were good I thought
Click to expand...
Ya it's a good choice for wheat beers. I just personally don't like wheat beers very much and they piss me off because they are awesome while they are hazy and fresh but gross after a while.
 
I've used, Voss, Espe, and Hornindal. I like the Espe for it's versatility. Hornindal works great on IPAs. I also didn't get the orangey flavor from Voss
 
Bigbre04 said:
What would you like to see? Ill check my notes. Im pretty sure that i have.

Yep. I did a Strawberry Wheat.
OG 13.0
FG 3.3
IBU 26.2

75% attenuation 5.57%abv on Day 5.

Didnt love the beer, i pitched 44#s of aseptic strawberry puree. With the tannins from the strawberry and the relatively high(for a fruited wheat) IBU it was not great. It sold well enough, but i ended up adding 250ml of Vanilla, 100ml of Lime juice, and 800 ml of strawberry flavoring on top of the fruit.

I have noticed that Voss can produce some gross flavors when fermenting out honey as well. Very phenolic like a un-aged mead. Even at low percentages.
Click to expand...
maybe what recipe/styles you did with yeast and whether it turned out good or not?
 
You could try a Saison too. Those can also ferment pretty high 70s-80s. The Kviek beers I have had in the breweries, I have not been very fond of. Maybe I haven't found the one I like, but none of the breweries I like use it or at least that much of it.
 
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