ben 10 Posted January 23, 2020 Share Posted January 23, 2020 3 minutes ago, Aussiekraut said: It's main problem is the 8.5% ABV Hahahhhaaa Umm. yes. That could be an issue. I like saisons and sours and estery beers so was prepared for this. I see yours finished at 1024? Mine was well low, in the order of 1005 or something Link to comment Share on other sites More sharing options...
ben 10 Posted January 23, 2020 Share Posted January 23, 2020 1 minute ago, Beerlust said: Good recipe base to test out a new yeast on. Cheers. I'll try and remember to bottle one from the next and throw it your way. 1 Link to comment Share on other sites More sharing options...
Aussiekraut Posted January 23, 2020 Author Share Posted January 23, 2020 44 minutes ago, Ben 10 said: Hahahhhaaa Umm. yes. That could be an issue. I like saisons and sours and estery beers so was prepared for this. I see yours finished at 1024? Mine was well low, in the order of 1005 or something Yeah, that was KE1. The second try finished around 1010. Link to comment Share on other sites More sharing options...
BreweyMcHops Posted December 13, 2020 Share Posted December 13, 2020 Ok this I GOTTA SEE. I believe that this Kveik yeast IPA i pitched 36 hours ago may (may) ferment out in only a few days overall ( really?) but the idea that green, dustcloudy looking beer after a few days will be drinkable? This i gotta see for myself ,Im more than a little sceptical , but I really want the recent ledgend of Kveik to to real. I'll be back. Link to comment Share on other sites More sharing options...
BreweyMcHops Posted December 28, 2020 Share Posted December 28, 2020 On 12/14/2020 at 3:15 AM, BreweyMcHops said: Ok this I GOTTA SEE. I believe that this Kveik yeast IPA i pitched 36 hours ago may (may) ferment out in only a few days overall ( really?) but the idea that green, dustcloudy looking beer after a few days will be drinkable? This i gotta see for myself ,Im more than a little sceptical , but I really want the recent ledgend of Kveik to to real. I'll be back. I don't know how to edit my posts yet...anyway so it technically worked in so far as that it was tasting dry at 4 days. It was cloudy as hell not hazy, actually cloudy and a little inconsistent. A little bit too yeasty also. I bottled at 8 days , was bout 30 degrees most of the time, then tried after conditioning for 10 days in bottle ( the talk is about that opslang ceremony or whatever its called ,being after 3 days in FV!) Bottom line: Impression so far, Its OK,very interesting , but its a lot cloudier and yeastier than people will tell you. Lets see how it conditions after a while Link to comment Share on other sites More sharing options...
jamiek86 Posted December 28, 2020 Share Posted December 28, 2020 @BlackSands your a big user of this yeast have had alot of good tasting clear ones and a couple stripped of flavour? just wondering overall verdict is the cloudiness and flavour stripping worth shorter ferment time? Have you found common denominator in what made it come out clear or hazy? Link to comment Share on other sites More sharing options...
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