Kviek

[Dave Y]

BUT I did not ferment under pressure and I did not ferment hot. Warmer than typical ale yeast, yest. “HOT”, no

For the same reason(s) you shouldn't ferment a traditional lager at 75F and expect a clean profile, or fermenting other yeast strains outside their optimum range. There are a bunch of Kveik strains and they can have some differing qualities but best results are going to come from the strain's optimum range and Lutra has a range into the high 90's F.

I've definitely started some Kveik beers at lower fermentation temps and they didn't finish as fast - 40-50 hours, as opposed to 30-40 hours.
I won't be able to add pressure to the equation for a few months, but next time out with a kveik I hope to.

 

[Bigbre04]

For the same reason(s) you shouldn't ferment a traditional lager at 75F and expect a clean profile, or fermenting other yeast strains outside their optimum range. There are a bunch of Kveik strains and they can have some differing qualities but best results are going to come from the strain's optimum range and Lutra has a range into the high 90's F.

I've definitely started some Kveik beers at lower fermentation temps and they didn't finish as fast - 40-50 hours, as opposed to 30-40 hours.
I won't be able to add pressure to the equation for a few months, but next time out with a kveik I hope to.

I shoot for a knock temp between 96f and 104f for Voss. I set my jackets to 40C(104F) and let it ride. Dryhop happens the next morning not matter how big the beer. at the 12hr mark Voss will consistently be close to 70% attenuation. The dryhop will kick it back into go mode and it will generally finish in the low 80s attenuation wise. Doesnt really matter if it is 5% or 10%abv.

 

[Dave Y]

I shoot for a knock temp between 96f and 104f for Voss. I set my jackets to 40C(104F) and let it ride. Dryhop happens the next morning not matter how big the beer. at the 12hr mark Voss will consistently be close to 70% attenuation. The dryhop will kick it back into go mode and it will generally finish in the low 80s attenuation wise. Doesnt really matter if it is 5% or 10%abv.

I'm equally as concerned about the pitch temp and steady state temp. I stop chilling the wort at about 95 on the kettle thermometer and get it into the fermenter, wait for the tilt to stabilize and see what's what. if it's under about 102, and over 90F, pitch. Ambient temps here keep the kettle well into the 90's the whole time it's going in the summer. I could put the thing outside in the sun but the one time I did this the temps hit 105 and stayed over 100 for several hours in the scorching heat. TBF, that one finished in 32 hours It was pretty tasty too

 

[Sunfire96]

I ferment Lutra in the 70s/80s, always under pressure. I've used it for pale ales, IPAs, "lagers" (though I would never call them that), ciders, pretty much any style I've brewed. I prefer it in hoppy beers over any other yeasts. The best ciders I've made are with Lutra. I also prefer the dry version over the liquid pouch, but I will save and repitch for 3-5 generations. I think it's a phenomenal brewing tool

I've tried Voss several times and absolutely hate it. It smells and tastes like rotten orange peel. Never tried any other kveik strains after finding Lutra.

 

[Bigbre04]

I'm equally as concerned about the pitch temp and steady state temp. I stop chilling the wort at about 95 on the kettle thermometer and get it into the fermenter, wait for the tilt to stabilize and see what's what. if it's under about 102, and over 90F, pitch. Ambient temps here keep the kettle well into the 90's the whole time it's going in the summer. I could put the thing outside in the sun but the one time I did this the temps hit 105 and stayed over 100 for several hours in the scorching heat. TBF, that one finished in 32 hours It was pretty tasty too

This is the way...#beefin' #vossgang4life

#sunfire96 i bet its really good in cider. those fruity esters would be a lovely compliment in cider!

 

[Zambi]

This is the way...#beefin' #vossgang4life

#sunfire96 i bet its really good in cider. those fruity esters would be a lovely compliment in cider!

I've used it for my simple cider...

 

[Craigerrr]

...and there you have it!
As many opinions as there are brewers!

 

[Over The Cliff Brewing]

I've used Voss, Hornindal, Espe, and Ebbergarden strains. All in IPAs and fermented at 95F. I also have a packet of Staljen that i want to test out. If I want clean, I'd use US-05 or Cali from Cellar Science for ales.

 

[Dave Y]

...and there you have it!
As many opinions as there are brewers!

A point of correction. Opinions = # of brewers + 1
So a dozen brewers nets a baker's dozen opinions.

 

[Craigerrr]

A point of correction. Opinions = # of brewers + 1
So a dozen brewers nets a baker's dozen opinions.

I was pretty close, just off by 1...

 

[Sandy Feet]

I have a refrigerator, I'm not making any money off of beer, I like way normal yeast strains taste, I'm o.k. with three weeks for decent beer, and if I have the sudden urge to brew something in the 70s or 80s, I'll brew a Saison.
I have tasted some of the Kveik yeasts in beers at a brewery, and I was not fond of the beer. Y'all might do a better job.
Make it +2

 

[J A]

I have a refrigerator, I'm not making any money off of beer, I like way normal yeast strains taste, I'm o.k. with three weeks for decent beer, and if I have the sudden urge to brew something in the 70s or 80s, I'll brew a Saison.
I have tasted some of the Kveik yeasts in beers at a brewery, and I was not fond of the beer. Y'all might do a better job.
Make it +2

What he said^^^

 

[Craigerrr]

I have a refrigerator, I'm not making any money off of beer, I like way normal yeast strains taste, I'm o.k. with three weeks for decent beer, and if I have the sudden urge to brew something in the 70s or 80s, I'll brew a Saison.
I have tasted some of the Kveik yeasts in beers at a brewery, and I was not fond of the beer. Y'all might do a better job.
Make it +2

Courses for Horses!

 

[Zambi]

I've found that kveik Voss beer does improve by giving it time.
I normally let it go for 2 weeks before kegging or bottling. Even at the high temperatures

 

[Smartrem]

I've done some tests with Kveik those years. Each strain has it's own flovour profile. I've used Voss which has a typical orange peel floavour and Staljen which tastes more like aniseed/licorice. Lutra is the most neutral. The flavours are strong if you ferment around 35°C, it's more discreet if you ferment at 25°C. There's no point at fermenting below 20°C with Kveik, the goal is to ferment faster. If you brew a regular pale ale, any Kveik will do the trick with no starter and you can transfer to a keg within a few days. You can then use the yeast to start a new beer, they'll feast again no worries. As some strains are pretty expensive (Lutra), I suggest you grow the yeast and keep it in the fridge to make a few batches and get your money worth.

 

[Zambi]

I found Voss more neutral above 35 oC (around 38) than at lower temperatures.
No experience with the others Kveiks though