I don't know if many people have heard about this new (old actually) yeast from Norway. It's a farm house yeast that loves heat. A pro brewer friend of mine called me and said he used Hornindal Kveik yeast for the first time, he said it was everything it was said to be. He pitched at 90F and it rose to 100F, the brewery was filled with the aroma of pineapple, the beer was fermented without any fusels, phenolics and was done in 2 days. From what I understand, there is no need for a starter. Chill the beer all the way down to 90 (so tough) pitch the pack, aerate and it's done in 2 days, dry hopped and kegged in 1 week. Here's a couple of articles on it: https://omegayeast.com/norwegian-kveik-strains-the-history-unique-aspects-and-our-strains https://growlermag.com/rise-of-the-super-yeast-kveik/
I have read more about this yeast, supposedly it can be dried at home on a cloth, placed in a ziplock bag and it said to last for years in the freezer after drying. It's different, not sure if it's hype or true.
Yep I stumbled on this yeast while back but havnt got around to brewing with It yet I know 2 other brewer here Hawkins and Mark D pirate have both spoken about using it too. Very cool stuff well very warm stuff.
wake up! those yeasts are all awesome. I made a German Pils with the HotHead in 2 days, kegged on Day 4, most beer flavored beer I've ever made. Tastes just like a pilsner. Check out some notes and stuff on a presentation that we just did with Omega's owner. https://brewstock.com/charts-and-tools/omega-yeast-presentation-march-27-2019/
Thanks for posting the video, I’ll watch later after work. Which yeast did you use for the pilsner and what temp?
So far I've only done a Raspberry Wheat with Voss Kviek. It was right next to a blonde I did with WLP 007, so actually fermented it at 68 degrees. I've read others get a sulfur off flavor with that low of temps, but We really enjoyed it, noticed no sulfur after the primary. Now, we gave it plenty of time to clean itself up, as we were in no hurry. Beer ended up quite dry with a tart raspberry finish. Loved it- Totally clean yeast at that low of temps. Plan on using slurry saved from that beer to make a blue moon clone. Going to try and achieve higher temps to get some of the orange flavors they supposedly impart.
I used HotHead for the pilsner fermented at 93ºF with a fermwrap on the carboy. HotHead is by far the cleanest yeast I've ever tasted. And I've found from other homebrewers that it seems to adapt to whatever ingredients you're using. It works awesome in just about any type of beer you're making, except for saisons or Belgian ale kind of things. Voss was described like a replacement for any Chico strains (US-05, WLP001, Wy1056, etc), but it's got way more appealing orange citrus esters. It is fairly clean, works well with fruity hops. Hornindal kicks out tons of tropical and fruit esters. Good for NEIPAs, Omega said they've done some crazy stuff with Hornindal.
I've found Hothead to be a very active aggressive fermenter... I've noticed Voss to be very calm and can attenuate before you notice any kraussen. haven't messed with Hornindal YET
Voss is da boss!!!! I've been trying to break it.... Not managed yet. I pitch @0.35 at 39°C with 45 seconds of pure O² . Usually within 2 hours I'm swapping out airlock for a blow off tube even as temp is dropping to 35 °C for 3 days . Somehow it magically seems to increase bitterness so I adjust recipe to suit . Ester wise I get orange peel , mandarin and a hint of dank pine. Never found any phenols or fusels and it really does everything it says on the jar
you might be getting bitterness because Voss attenuates at 80% on average, can leave your beer more bitter at 1.010 vs real English strains only attenuating at 60-70% leaving them at like 1.015-1.020
This yeast is great for people who live in hotter climates. The other thing that is intriguing about this yeast is it’s ability to be dried by homebrewers, placed in a plastic bag and frozen. It said to last 20 years when dried and frozen. The pitch rates are also reduced to around .25 million cells per ml per degree plato. Which means most homebrewers can pitch direct into 5 gallon/20 liter batches, no starter. This yeast also prefers higher gravities, if you use it below 1.050, it’s advice to double your nutrient dose. This yeast is a brewer’s/drunkard’s dream.
How about using it in imperial stouts? Thinking it may be a good thing for those. And for those of us in Aus - https://www.yeastbeast.com.au/ edit: I was listening to someone talking about the Norwegian farmhouse brewers and sounds like they have a macho, oh it's only 8% drinking culture.
The way it's traditionally done in Norway is they inoculate these logs or stokers with their yeast, and then use those to inoculate their beer. And then they hang these rings of yeast stuff on the ceilings of their farmhouse to dry out. Weird stuff. Check out Omega's powerpoint presentation found here: https://brewstock.com/wp-content/uploads/2019/03/Omega-Yeast-presentation.pdf ... They have 3 recipes posted at the end, one being an imperial stout. Here's the information they gave out. Imperial Stout Vitals Ingredients OG: 1.114FG: 1.040ABV: 9.7%IBU: 50 ● Light DME - 38.9% ● 2 row - 22.2% ● Munich Malt - 11.1% ● Crystal 60L - 5.6% ● Special B - 5.6% ● Roasted Barley - 5.6% ● Black Malt - 5.6% ● Hopped with Warrior and EKG Process Fermentation Mash at 150°F for 60min Boil for 150 min with hop additions at 60, 15, 10 and flameout Knockout at 90°F and oxygenate generously ● Pitch 2x standard pitch rate of OYL-091 (~14mil cells/mL) ● Ferment at 90°F+ ● Reached terminal gravity on Day4.
