Voss Kviek Bottle Conditioning

[Daniel Parshley]

What temperature do you bottle condition when Voss Kviek yeast was used? Can you condition/carbonate at room temperature or do you need to keep the bottles in the 95-104 F range? Thanks ahead of time for anyone responding who has used Voss Kviek and bottled.

 

[Sunfire96]

What temperature do you bottle condition when Voss Kviek yeast was used? Can you condition/carbonate at room temperature or do you need to keep the bottles in the 95-104 F range? Thanks ahead of time for anyone responding who has used Voss Kviek and bottled.

70F should work just fine for kveik. You can do higher if you have to, it won't harm the beer

 

[Semper Sitientum]

Ditto. I bottle condition Kveik at room temp.

 

[Ward Chillington]

I've been bottle conditioning my kveik at fermentation temps (about 90°s) for over a year now and found the carbing happens faster but the beer still mellows out at about the same rate as the traditional week or 2. The one thing I learned, thank you @Sunfire96 , was if you cold crash...use the top fermentation temp...not the temp at bottling for the priming sugar equation....and that's with Imperial's A44..the blonde that I'll bottle in a day or so is Voss and is smelling really peachey!

 

[Daniel Parshley]

I've been bottle conditioning my kveik at fermentation temps (about 90°s) for over a year now and found the carbing happens faster but the beer still mellows out at about the same rate as the traditional week or 2. The one thing I learned, thank you @Sunfire96 , was if you cold crash...use the top fermentation temp...not the temp at bottling for the priming sugar equation....and that's with Imperial's A44..the blonde that I'll bottle in a day or so is Voss and is smelling really peachey!

Holy molly! This Voss Kveik took off in an hour after pitching and less than 24 hours into the ferment is looking like it is clearing some. The supper vigorous bubbling has slowed some, cap came down too.

Thanks to all for the bottling tips. I'll keep it warm for a day or two after bottling and then let it condition/carbonate at room temperature for a week or two.

 

[Ward Chillington]

Holy molly! This Voss Kveik took off in an hour after pitching and less than 24 hours into the ferment is looking like it is clearing some. The supper vigorous bubbling has slowed some, cap came down too.

Thanks to all for the bottling tips. I'll keep it warm for a day or two after bottling and then let it condition/carbonate at room temperature for a week or two.

I just bottled the blonde which I cold crashed..not doing that with kveik any more..letting the bottles warm up in the house.

 

[Zambi]

95-104 F unfortunately is my current room temperature at daytime...

 

[Daniel Parshley]

95-104 F unfortunately is my current room temperature at daytime...

You must be south of the equator. I'll have to wait until next summer (I hope) for those temperatures. Meanwhile, I have a little space heater in my spare bathroom keeping it ~95-100 F. O.G. went from 1.051 to 1.005, or BRIX 12.6 to 5.6, in 33 hours. At 66 hours and it is clearing nicely. I'm impressed.

 

[Daniel Parshley]

I've been bottle conditioning my kveik at fermentation temps (about 90°s) for over a year now and found the carbing happens faster but the beer still mellows out at about the same rate as the traditional week or 2. The one thing I learned, thank you @Sunfire96 , was if you cold crash...use the top fermentation temp...not the temp at bottling for the priming sugar equation....and that's with Imperial's A44..the blonde that I'll bottle in a day or so is Voss and is smelling really peachey!

I'm lazy and have always used 1 oz dextrose per gallon for priming. I changed the temp in the recipe app and it did not change the CO2 volume from 2.45. Peachy... I hope this is what I get added to the Citiva, Mosaic, Citra blonde. It smells wonderful already. Brewing is just to much fun and you get to share the results with friends.

 

[Sunfire96]

I've never really picked up peachy flavors from Voss, more orange/marmalade type flavors. I've heard that US05 will get real peachy at high temps

 

[Daniel Parshley]

I've never really picked up peachy flavors from Voss, more orange/marmalade type flavors. I've heard that US05 will get real peachy at high temps

I'm hoping for something tropical in nature and so far it hints that is the direction the brew is going. The orange flavor is something mentioned about Voss repeatedly so it is expected and should go well with Citra/Mosaic/Citiva. Many of my brews have been done with Safale US-05 (and 04) and I understand what you are talking about. During the first 4-5 days of the ferment with US-05, I use frozen G-aid bottles, a gel-pack, and a towel to keep it around 68 F.

 

[Ward Chillington]

95-104 F unfortunately is my current room temperature at daytime...

Swamp cooler time buddy! A bucket, a towel and a fan ...you have electric right???It should eeak you out enough of as drop to be on the high end for a kveik..the bucket of water should also help to regulate the wort temp so you could stay a little ahead of the swing in the air temp...just gonna need to stay on top of things!

 

[Zambi]

Very limited solar-electrics....
Got a fridge and freezer running, but for day to day stuff, not much power spare.
But it should cool down slightly, sometime soon.
I'm not too scared as kveik works out well with my cider, so at least it doesn't die in the heat
I'm only going to do a small batch for pure educational purposed

 

[Daniel Parshley]

I'm lazy and have always used 1 oz dextrose per gallon for priming. I changed the temp in the recipe app and it did not change the CO2 volume from 2.45. Peachy... I hope this is what I get added to the Citiva, Mosaic, Citra blonde. It smells wonderful already. Brewing is just to much fun and you get to share the results with friends.

UPDATE - Day 16 after the boil and 8 days after bottling. The brew is reasonably carbonated but tastes horrible. Lets give this experiment another 2 weeks to mellow out.

 

[Ward Chillington]

Dan....bummer! Where do you think things went off track? Describe the "horrible"‽

 

[Daniel Parshley]

Dan....bummer! Where do you think things went off track? Describe the "horrible"‽

I chilled another 12 oz to taste and describe - Day 18. The alum like bite to the sides of the tongue is not as pronounced but the "rotten fruit" (orange/apple) taste is noticeable. While it still smells wonderful, the overall taste is strong for an oz of both Mosaic/Citra in the last 10 minutes of the 30 minute boil, and 5 day dry hop with an oz of Citiva. Keep in mind this is my first batch with Voss Kveik and might not have a clue about what to expect, and rushing to taste since I bottled on day 8. Any insights on your experiences with Voss Kveik are welcome. I don't suspect any sanitation issues and the 8 oz of Crystal #10 steeped was fresh and kept in the freezer until used.

 

[Daniel Parshley]

I've never really picked up peachy flavors from Voss, more orange/marmalade type flavors. I've heard that US05 will get real peachy at high temps

Your description of orange/marmalade type flavors is very close to what I have, along with some apple. But the flavors are very strong for Mosaic, Citra, and Citiva hops. The kids left a light on in the room and I didn't discover it until the next day. Could the beer be "light struck"? A Brew Buddy told me he reads about Voss Kveik and how fast it ferments but nothing about how great it tastes. More and more, the statement is making since. At day 30 and it still tastes strong and a bit sour/astringent.

 

[Zambi]

I just tasted my baby batch of kveik and I do not pick up marmelade, peach or anything.
But my tastebuds only have about 4-5 receptors
Awefull/rather drink water/OK/i like/ i really like
I'm trying though.
My voss kveik fermented at high temperatures

 

[Daniel Parshley]

The batch of Voss Kveik is "skunked". A LED light was left on for ~24 hours during the ferment and ruined the beer. This is the best I can determine. Evidently, LED and florescent lights should not be used in rooms fermenting beer in clear carboys. Lesson learned. This will be my first batch poured down the drain.

 

[Ward Chillington]

The alum like bite to the sides of the tongue is not as pronounced but the "rotten fruit" (orange/apple) taste is noticeabl

Doupple bummer! The sides of the tongue is were salt receptors are and as for "skunked" ...is there indeed a skunk smell? LEDs don't typically emit a lot of UV light and it's UV that creates the skunkie..... Florescent or sunshine are the usual suspects for the skunk... I think we got something else going on.

There are a lot of fruity reports on Kveik and Voss gets orange and peach...actually I was sort of disappointed I didn't get any peach in my blonde ale as that seemed like it would have been a nice hint to it. Do you have an Acetaldehyde issue? That frequently gets described as Apple or rotten fruit. Did you possibly under pitch the Kveik? It doesn't sound like it and from the earlier posts it smelled great...clean bottles, buckets, crowns and filling apparatus?