Voss Kviek Bottle Conditioning

[Daniel Parshley]

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?

There are 8 LED lights in this usually unused bathroom, until the grand kids come over. Lots of LED light. I don't expect under pitch is a problem because it completed active fermenting in 33 hours. Acetaldehhyde from too much O2 (I did aerate before pitching yeast) is not suspected. All the tubing, valves, bottle filler were soaked in PBW for 24 hours (started with hot PBW) since this batch, and buckets and other equipment is cleaned and sanitized after use and before reuse.

The odor and off-taste is getting worse and I don't know if that is telling. I'll get another local brewer to smell/taste it before it becomes drain cleaner. Skunky, yes but it is so strong in all odors and tastes that it is tough to tell. At day 30, it tastes/smells more and more like old beer that has gone bad and it is tough to choke down a swallow.

 

[GFHomebrew]

There are 8 LED lights in this usually unused bathroom, until the grand kids come over. Lots of LED light. I don't expect under pitch is a problem because it completed active fermenting in 33 hours. Acetaldehhyde from too much O2 (I did aerate before pitching yeast) is not suspected. All the tubing, valves, bottle filler were soaked in PBW for 24 hours (started with hot PBW) since this batch, and buckets and other equipment is cleaned and sanitized after use and before reuse.

The odor and off-taste is getting worse and I don't know if that is telling. I'll get another local brewer to smell/taste it before it becomes drain cleaner. Skunky, yes but it is so strong in all odors and tastes that it is tough to tell. At day 30, it tastes/smells more and more like old beer that has gone bad and it is tough to choke down a swallow.

Sounds like it destined for the sewer or garden not your body dude.
Live on brew on stay inspired for better beer to come your way

 

[Daniel Parshley]

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?

You get the "Solve the Mystery" award. I had someone else taste the brew and they said it tasted like apple cider with a bit of orange taste - and they actually liked it. There is another 1 1/2 cases for them. Now I'll have to go back carefully and try to find out how I landed up with Acetaldehyde. My understanding is O2 after the ferment is completed is usually the problem. Other than taking out the dry hop bag and bottling, the brew was not exposed to air, that I know of. I did have swings (99 F to 88 F, and then 82 F to 90 F) in temperature during the time in the ferment. Did I pull in air that way? That is my best guess at the moment.

 

[Daniel Parshley]

Sounds like it destined for the sewer or garden not your body dude.
Live on brew on stay inspired for better beer to come your way

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

Thank you. No one rally described what the Voss Kveik would add for taste or how strong the tastes. I have heard about the orange flavor but what I tasted was nothing like the hops I used and should have been a low IBU ale anyway. Look like O2 might have got in with the cheap space heater I was using. On at 88 F and off at ~100F. Live and learn.

 

[GFHomebrew]

Thank you. No one rally described what the Voss Kveik would add for taste or how strong the tastes. I have heard about the orange flavor but what I tasted was nothing like the hops I used and should have been a low IBU ale anyway. Look like O2 might have got in with the cheap space heater I was using. On at 88 F and off at ~100F. Live and learn.

Yeah maybe yup it can come across as a little extra bitter as well