Voss Kviek Question

Discussion in 'General Brewing Discussions' started by Craigerrr, Apr 11, 2020.

  1. Craigerrr

    Craigerrr Well-Known Member

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    So I brewed a 1041 hazy ale on Tuesday. The Voss took off real quick (fermenting at 29C) and was going cuckoo for coconuts just 16 hours later so I added the first dry hop charge. 24 hours later, not even 48 hours in all seemed calm, so I took a gravity reading. Hot damn, it was already at FG, nutty! I added the second dry hop charge. The sample tasted really yeasty, and after leaving it on the bench for roughly another 24 hours there was a nice layer of yeast at the bottom.

    Question
    How long should I leave this alone to clean up after itself? I'm not in any rush really, just curious. I have never used this yeast before.
     
  2. HighVoltageMan!

    HighVoltageMan! Well-Known Member

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    3 days after hitting FG you can cold crash it.
     
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  3. Ozarks Mountain Brew

    Staff Member

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    I've had mine just keep going, left it for 2 weeks and wound up with high alcohol
     
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  4. Trialben

    Trialben Well-Known Member

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    Yep shes good to crash and package.
    If youve dry hopped it you could just let it sit for a day or two then crash for a day or two package and enjoy.
     
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  5. Bubba Wade

    Bubba Wade Well-Known Member

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    I tend to leave mine in the fermenter 7-10 days after hitting FG. The yeast does clean up a number of other fermentation byproducts after all of the fermenter sugar is consumed.

    This isn't an exact science as I've had some that were ready three days after hitting FG and others that weren't ready after a week. Sometimes, it's good to just taste a sample.
     
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  6. thunderwagn

    thunderwagn Well-Known Member

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    I've been using a different kveik strand so can't speak directly to the voss, but I've been kind of doing as @Bubba Wade suggested above. These kveik strains can hammer sh*t out in no time and while technically finished fermenting, I get better, cleaner results if I let it settle out for a few days. I would think this especially true if doing a hazy brew. I don't know all the technical terms and lingo, but in a nutshell you get all the hop particulate sticking to the yeasties left in suspension and get that kind of peppery burn in your throat. YMMV.
     
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  7. Craigerrr

    Craigerrr Well-Known Member

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    Just pulled a 500ml sample into a water bottle, put a carb cap in it and hit it with 30#. Also pulled a wee bit into a glass, surprisingly grapefruity! Will give the sample 24 hours to carb up, and see what I have. Won't bother cold crashing until then.
    Thanks for the responses. 20200412_122912.jpg
     
  8. thunderwagn

    thunderwagn Well-Known Member

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    Great color!
     
  9. Craigerrr

    Craigerrr Well-Known Member

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    Thanks, I am happy with it!
     
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  10. Craigerrr

    Craigerrr Well-Known Member

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    I typically don't check gravity until 10-14 days, then cold crash for another 3 days.
    Are you saying that with Voss Kveik, you leave it for 7-10 more days after reaching FG?
     
  11. Bubba Wade

    Bubba Wade Well-Known Member

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    I monitor gravity continuously using the Tilt. I hold it 7-10 days after hitting FG with whatever yeast I’m using. But that’s just a rule of thumb I’ve used. If it tastes good, keg it and cold crash. As I mentioned, it’s not an exact science.
     
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  12. Kenny.brews

    Kenny.brews New Member

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    im so keen to give some kviek a run sounds like a blast (literally) and not too much waiting
     
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  13. thunderwagn

    thunderwagn Well-Known Member

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    It is worth trying imo. I use a kveik strain on almost everything nowadays. It's done great with just about everything I've thrown at it.
     
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  14. Trialben

    Trialben Well-Known Member

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    Howd it turn out Craig you likey likey:rolleyes:?
     
  15. Craigerrr

    Craigerrr Well-Known Member

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    My good friend Ben!
    She be cold crashin atm, expect to keg er' Friday er so...
     
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  16. Trialben

    Trialben Well-Known Member

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    Ah you will likey likey im sure:cool:
    Likey likey Long time hoppy kveik!
     
  17. Ozarks Mountain Brew

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    I would say I love the stain but the only difference is the cooling temperature, before I chilled from 60F then ramped up to 72F, now I start at 72F and heat up to 85F so that can be a challenge for some
     
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