Marty_G Posted February 16, 2020 Share Posted February 16, 2020 (edited) I, like many others, are on several different social media brewing pages. I have noticed that that brewing with Kveik has become to the "to do" thing. So can someone enlighten me what this craze of using Kveik is all about. Edited February 16, 2020 by MartyG1525230263 1 Link to comment Share on other sites More sharing options...
ben 10 Posted February 16, 2020 Share Posted February 16, 2020 Link to comment Share on other sites More sharing options...
ben 10 Posted February 16, 2020 Share Posted February 16, 2020 Umm, ferments fast. Apparently without esters and phenols - a complete load of bullcrap - ferments warm without issues. 1 Link to comment Share on other sites More sharing options...
Norris! Posted February 16, 2020 Share Posted February 16, 2020 It is a hardy yeast that can bring great flavours from its character and you don't need temp control, in fact, if you design the recipe right you can take full advantage of the esters coming from it. It ferments fast, you don't need a lot, they say it is better to under pitch, but again it depends on the style and what you want from the brew. When I say fast, my buddy had activity within 30 minutes of pitching and it fermented out in 2 days, no joke, 1.052 OG. I have even heard that at 25c, it makes a good lager, but haven't actually tried one yet. It is an amazing yeast that kind of flicks the finger at temp control. Link to comment Share on other sites More sharing options...
Marty_G Posted February 16, 2020 Author Share Posted February 16, 2020 3 minutes ago, Norris! said: It is an amazing yeast that kind of flicks the finger at temp control. How do you reckon it would go on a summers day in Aus when the temps are in the high 30's? So Kveik is about getting flavour from the yeast. Link to comment Share on other sites More sharing options...
Marty_G Posted February 16, 2020 Author Share Posted February 16, 2020 9 minutes ago, Ben 10 said: Yep was bored and not in the search mode. Link to comment Share on other sites More sharing options...
Norris! Posted February 16, 2020 Share Posted February 16, 2020 (edited) 13 minutes ago, MartyG1525230263 said: How do you reckon it would go on a summers day in Aus when the temps are in the high 30's? So Kveik is about getting flavour from the yeast. I think it would handle that easier than Buddy Franklin kicking a goal from 30 yards out, in front of the posts. It wants to ferment at high temps. Edited February 16, 2020 by Norris! 1 1 Link to comment Share on other sites More sharing options...
ben 10 Posted February 16, 2020 Share Posted February 16, 2020 18 minutes ago, MartyG1525230263 said: How do you reckon it would go on a summers day in Aus when the temps are in the high 30's? 1 1 Link to comment Share on other sites More sharing options...
PaddyBrew2 Posted February 16, 2020 Share Posted February 16, 2020 Ben.exe has stopped working Please reboot 2 Link to comment Share on other sites More sharing options...
Beer Baron Posted February 16, 2020 Share Posted February 16, 2020 It definitely doesn’t interest me and I won’t be using it 3 Link to comment Share on other sites More sharing options...
Norris! Posted February 16, 2020 Share Posted February 16, 2020 13 minutes ago, Beer Baron said: It definitely doesn’t interest me and I won’t be using it Did some Vikings sack your ancestral village or something? 6 Link to comment Share on other sites More sharing options...
MitchBastard Posted February 16, 2020 Share Posted February 16, 2020 I recently used it because I wanted a keg filled ASAP. I wasn’t ever really interested in wanting to use it, however I was intrigued, I had a full ferment fridge and thought “why not?” I had a finished beer ready to keg within 3 days however I dry hopped on day 3 and kegged on day 7. I was drinking that keg on day 9. kviek is just the “style” of yeast. Within the kviek world, you have 8 or 9 different strains. I used the osphaug strain as it doesn’t really produce any esters or have any noticeable flavour profile, allowing hop forward beers to do their thing. I was very happy. My only gripe is that it’s a hazy beast. I wasn’t expecting clear beer but that bad boy was cloudy right until the keg blew. would I use it again? Yeah for sure. I’ll probably use it to help with a “hazy pale” I’ve got in the recipe line up. My grain bill on the one I used was a bit dark and it didn’t really present as well as I’d liked due to the American ale malt. Ya live n ya learn. i often see on Facebook pages brewers getting all fussy about it. “I don’t brew Norwegian blah blah blah what Evers” because of some “elitist” mentality. Then 2 seconds later they’re throwing lactose into a god dam ipa. Go figure. Happy brewing. 1 Link to comment Share on other sites More sharing options...
Hairy Posted February 16, 2020 Share Posted February 16, 2020 13 hours ago, Ben 10 said: Umm, ferments fast. Apparently without esters and phenols - a complete load of bullcrap - ferments warm without issues. I agree. My Kveik beer has belgiany-type esters. Link to comment Share on other sites More sharing options...
Marty_G Posted February 16, 2020 Author Share Posted February 16, 2020 I notice that many of those using it, in the social media world, also use it under pressure. To my way of thinking that would defeat the purpose as any yeast can be used under pressure at higher temps and not get the high temp fermentation by-products. Link to comment Share on other sites More sharing options...
ben 10 Posted February 17, 2020 Share Posted February 17, 2020 22 hours ago, Beer Baron said: It definitely doesn’t interest me and I won’t be using it why? Link to comment Share on other sites More sharing options...
Norris! Posted February 17, 2020 Share Posted February 17, 2020 4 hours ago, Ben 10 said: why? Don't bring up the sacking, he gets touchy. 1 Link to comment Share on other sites More sharing options...
ChristinaS1 Posted February 17, 2020 Share Posted February 17, 2020 (edited) Don't know anything about Kviek yeast. This thread is my introduction to it. Sounds interesting. My LHBS sells three kinds by Omega: Voss Kviek, Hornindal (purified to remove lactic acid), and Hot Head . Any experience with these in Australia? Recommendations? What kind of brews are you making with these yeast? Hop forward and fruity, like an IPA? Any tips on recipe formulation, ie what grist they work well with, or IBUs? Thanks, Christina. Edited February 17, 2020 by ChristinaS1 1 Link to comment Share on other sites More sharing options...
ben 10 Posted February 17, 2020 Share Posted February 17, 2020 @Beer Baron even though you deleted your post we still get it via email. I don't use it as I need beer in a hurry, I use it due to not having temperature controlled brewing capabilities and out of interest. @ChristinaS1 I am currently using OPSHAUG from Whitelabs. First brew was very simple and has MASSIVE lemon rind flavour, having only 20g of El Dorado in the boil it is entirely yeast related. Second brew is a Pacific Ale type brew, yet to be kegged. 2 1 1 Link to comment Share on other sites More sharing options...
ChristinaS1 Posted February 17, 2020 Share Posted February 17, 2020 @Ben 10 Thanks for that Ben. Looking forward to hearing about your second one. I might have to give this a try at some point. Amazing how much variation there is with yeast. Cheers, Christina. Link to comment Share on other sites More sharing options...
Beer Baron Posted February 18, 2020 Share Posted February 18, 2020 4 hours ago, Ben 10 said: @Beer Baron even though you deleted your post we still get it via email. I don't use it as I need beer in a hurry, I use it due to not having temperature controlled brewing capabilities and out of interest I believe that people can do whatever they want. It just doesn’t interest me 1 Link to comment Share on other sites More sharing options...
Mark D Pirate Posted February 18, 2020 Share Posted February 18, 2020 (edited) 4 hours ago, Ben 10 said: I am currently using OPSHAUG from Whitelabs. First brew was very simple and has MASSIVE lemon rind flavour, having only 20g of El Dorado in the boil it is entirely yeast related. Second brew is a Pacific Ale type brew, yet to be kegged. It's certainly a unique beast, a Pacific ale would be a good fit. Perversely it doesn't like low OG worts much but you can convince it to ferment out 1.085 in 48 hours Edited February 18, 2020 by Mark D Pirate Spelling mistake Link to comment Share on other sites More sharing options...
ben 10 Posted February 18, 2020 Share Posted February 18, 2020 2 minutes ago, Beer Baron said: I believe that people can do whatever they want. It just doesn’t interest me Sure, was just wondering if there was a reason apart from no. That's all. 1 Link to comment Share on other sites More sharing options...
MitchBastard Posted February 18, 2020 Share Posted February 18, 2020 (edited) Hey @ChristinaS1 I used it in what was meant to be an American pale ale. Given I had to change some malt pre brew it became some one of an experimental beer in terms of the grist. I went for the opsaug strain like Ben 10. I chose that due to it favoring hop Forward beers. I used plenty of cascade, centennial and Columbus. I did pick up some orange notes which did intensify throughout the keg. Edited February 18, 2020 by MitchBastard 2 Link to comment Share on other sites More sharing options...
ChristinaS1 Posted February 18, 2020 Share Posted February 18, 2020 @MitchBastard Beauty Mitch. Really nice looking brew. How is the body? Aside from that orange flavour, does it drink any different from the same recipe brewed with a regular ale yeast? Cheers, Christina. Link to comment Share on other sites More sharing options...
ben 10 Posted February 19, 2020 Share Posted February 19, 2020 9 hours ago, ChristinaS1 said: How is the body? A tad personal??? 1 9 Link to comment Share on other sites More sharing options...
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now