Norwegian Kveik Yeast Strains Ferment @80-100F

Discussion in 'General Brewing Discussions' started by HighVoltageMan!, Apr 2, 2019.

  1. Mark D Pirate

    Mark D Pirate Well-Known Member

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    I adjust recipe to allow for the higher perceived bitterness from using Voss and use hops that complement the esters .
    As with many other strains you can adjust ester production by pitching rates and ferment temps
     
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  2. Trialben

    Trialben Well-Known Member

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    Thanks for the Tips Mark that's cool using yeast slurry as a nutrient smart! Thanks for reminding me of the bitterness with thus yeast. Seems so versitile.

    Btw is this Voss strain the only one you've tried out when it comes to kviek?
     
  3. Iliff Avenue Brewhouse

    Iliff Avenue Brewhouse Well-Known Member

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    Sounds similar to the results I have been getting using Imperial A24 Dry Hop. Have to give Loki a shot now that it's a year rounder...
     
  4. Mark D Pirate

    Mark D Pirate Well-Known Member

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    Only one I've used at home, tried beers brewed with hornindol , prefer Voss
     
  5. Trialben

    Trialben Well-Known Member

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    #45 Trialben, Apr 11, 2019
    Last edited: Apr 11, 2019
    Right supposedly hornindal throw that tropical type flavours interesting.

    I'm brewing ATM got an early mark from work so gunna cut my teeth on this with 3kg ale .5 Wheat .5 Vienna and .2 home made crystal malt. hopped with Mag 10g then what I've got left of my cascade late in boil.
     
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  6. HighVoltageMan!

    HighVoltageMan! Well-Known Member

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    Why did you prefer Voss? I thought about using Hornindal, but I was wondering if it got a little strange with all the tropical fruit esters. Voss just throws of citrus from what I understand, which would work perfect for a West Coast IPA.
     
  7. Trialben

    Trialben Well-Known Member

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  8. Mark D Pirate

    Mark D Pirate Well-Known Member

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    Purely subjective, it's also what I have trillions of cells of .


    Suspect you'll soon be a Kveik fanatic as well , I read the article and while it helps raise the profile of this unique strain it wasn't used correctly
     
  9. Trialben

    Trialben Well-Known Member

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    You mean not underpitching as I hear it's sorta the norm with this yeast or your recon not fermented warm enough? Like you said it sure reflects the clean fermentation profile from this yeast strain and incredible ability to attenuate similar when fermented at traditional ale temps or out there exceeding saison temps.

    I see 15c -37c on my Loki pack but have seen 40c ferm temps reported online. I sure did dig the short chilling time last night I drained 2lt into Flask and poured a little kviek into this before pitching the rest into fermentor. I havnt looked forward to a beer like this for awhile:D!

    Also found I can transfer straight to fermentor in chamber now sweet! 20190412_100737.jpg
     
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  10. Hawkbox

    Hawkbox Well-Known Member

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    I have Voss already and I plan to try it with a porter this weekend cause I'm insane that way.
     
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  11. Trialben

    Trialben Well-Known Member

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    Well I pitched this yeast around 6PM ish yesterday this photo is taken around 5pm next day and I'm shocked I think it's chewed right through from 1.046 to 1.011 ish in 12 hours @33C :eek::D!
    20190412_171501.jpg
     
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  12. Beer_Pirate

    Beer_Pirate Active Member

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    I've used Voss, Hothead, Ebbegarden, and Skare kveiks. The latter two were sent to me from Norway dried in 50 mL conical tubes, but perked right up when pitched. The kveiks are beasts. One of our local breweries uses Hothead for every hoppy thing they brew.
     
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  13. Aub

    Aub Active Member

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    It's a beast!
     
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