Cheap Charlie Posted January 6, 2023 Share Posted January 6, 2023 Hi all, I am looking at firing up a second fermenter to keep up with demand , unfortunately in Bris Vegas it's too warm (I feel) to ferment with my usual US-05 or CCA outside of a fridge. I am looking for some good recipes along the lines of a neipa or hazy IPA with tropical aromas/flavours. I'm doing a 'pacific ale' style at the moment, but was wondering on opinions on using kveik yeast for these brews. We are having (imo) a colder summer here and tempertures are ranging between 25º at night to roughly 30º during the day in the house, the other day it was reasonably warm at 35º. Reading about Kveik, it looks like a match made in beer heaven. My understanding is that the yeast brings out those tropical/citrus type esters at 35º+. Any experiences with doing this style, and any advice or other yeast recommendations are welcome. TIA CC 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted January 6, 2023 Share Posted January 6, 2023 22 minutes ago, Cheap Charlie said: Hi all, I am looking at firing up a second fermenter to keep up with demand , unfortunately in Bris Vegas it's too warm (I feel) to ferment with my usual US-05 or CCA outside of a fridge. I am looking for some good recipes along the lines of a neipa or hazy IPA with tropical aromas/flavours. I'm doing a 'pacific ale' style at the moment, but was wondering on opinions on using kveik yeast for these brews. We are having (imo) a colder summer here and tempertures are ranging between 25º at night to roughly 30º during the day in the house, the other day it was reasonably warm at 35º. Reading about Kveik, it looks like a match made in beer heaven. My understanding is that the yeast brings out those tropical/citrus type esters at 35º+. Any experiences with doing this style, and any advice or other yeast recommendations are welcome. TIA CC I say go for it, it is a great yeast, you can get it up to 35c & it loves it. 2 Link to comment Share on other sites More sharing options...
Cheap Charlie Posted January 6, 2023 Author Share Posted January 6, 2023 5 minutes ago, Classic Brewing Co said: I say go for it, it is a great yeast, you can get it up to 35c & it loves it. Even up to 40º. Bring it on! It could be my saviour yeast Link to comment Share on other sites More sharing options...
Shamus O'Sean Posted January 6, 2023 Share Posted January 6, 2023 2 hours ago, Cheap Charlie said: Even up to 40º. Bring it on! It could be my saviour yeast Not sure about 40°C, but 35°C is fine. 2 Link to comment Share on other sites More sharing options...
kmar92 Posted January 6, 2023 Share Posted January 6, 2023 Actually Lallemand state the following about temps for Voss Kviek. The optimal temperature range for LalBrew Voss™ yeast when producing traditional styles is 35-40°C (95-104°F). 4 Link to comment Share on other sites More sharing options...
Tricky Micky Posted January 6, 2023 Share Posted January 6, 2023 Anecdotally, at least in online articles, there would seem to be a sweet spot for Voss Kveik temps when doing ales. 30-35 degrees C. - Claiming cleaner finishes. 1 Link to comment Share on other sites More sharing options...
ben 10 Posted January 10, 2023 Share Posted January 10, 2023 I'd use a saison yeast myself, much better prospect. I find Kveik overrated and odd flavoured.Lallemand Farmhouse is very good and neutral. I did for a long time brew without temp control. >> 2 Link to comment Share on other sites More sharing options...
Tricky Micky Posted January 10, 2023 Share Posted January 10, 2023 Probably a silly Q, - does Voss Kveik fermented at 35 degrees in an extract Coopers PA approx 5.0% ABV cause a large krausen to form? Should the collar be on for a Coopers FV brew? Link to comment Share on other sites More sharing options...
kmar92 Posted January 10, 2023 Share Posted January 10, 2023 In my experience @Mickep Voss Kviek does not result in huge krausens. I recently fermented an AG Coopers XPA clone @ 35° and the krausen didn't really get much higher than about 25mm. Also being such a fast fermenter the krausen subsides fairly quickly as well. Voss Kviek is definitely not in the same class as Munich Classic and I wouldn't think that the krausen collar would be necessary.. 2 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted January 11, 2023 Share Posted January 11, 2023 6 minutes ago, kmar92 said: In my experience @Mickep Voss Kviek does not result in huge krausens. I recently fermented an AG Coopers XPA clone @ 35° and the krausen didn't really get much higher than about 25mm. Also being such a fast fermenter the krausen subsides fairly quickly as well. Voss Kviek is definitely not in the same class as Munich Classic and I wouldn't think that the krausen collar would be necessary.. I agree, I don't even bother with the collar & I have had some big krausens. 2 Link to comment Share on other sites More sharing options...
Tricky Micky Posted January 11, 2023 Share Posted January 11, 2023 5 minutes ago, kmar92 said: In my experience @Mickep Voss Kviek does not result in huge krausens. I recently fermented an AG Coopers XPA clone @ 35° and the krausen didn't really get much higher than about 25mm. Also being such a fast fermenter the krausen subsides fairly quickly as well. Voss Kviek is definitely not in the same class as Munich Classic and I wouldn't think that the krausen collar would be necessary.. Thanks K, appreciate the info mate and the heads up- My first time using Munich in the Hefe wheat beer the other day and it's a thing to be sure....almost jumped outta the coopers FV. Lesson learned. 2 Link to comment Share on other sites More sharing options...
ozdevil Posted January 11, 2023 Share Posted January 11, 2023 5 hours ago, kmar92 said: In my experience @Mickep Voss Kviek does not result in huge krausens. I recently fermented an AG Coopers XPA clone @ 35° and the krausen didn't really get much higher than about 25mm. Also being such a fast fermenter the krausen subsides fairly quickly as well. Voss Kviek is definitely not in the same class as Munich Classic and I wouldn't think that the krausen collar would be necessary.. you have been fortunate , are your brews been done under pressure or aloud to ferment quite natural i think pressure fermenting is not as bad as brewing in a normal vessel without pressure fermenting i have seen overflows on quite few occasions using fvs that aren't under pressure 2 Link to comment Share on other sites More sharing options...
kmar92 Posted January 11, 2023 Share Posted January 11, 2023 15 minutes ago, ozdevil said: you have been fortunate , are your brews been done under pressure or aloud to ferment quite natural i think pressure fermenting is not as bad as brewing in a normal vessel without pressure fermenting i have seen overflows on quite few occasions using fvs that aren't under pressure I have done both ways @ozdevil, but the most recent Kviek ferment was the Coopers XPA clone that was fermented in a standard Coopers FV. Link to comment Share on other sites More sharing options...
Cheap Charlie Posted January 11, 2023 Author Share Posted January 11, 2023 On 1/10/2023 at 4:57 PM, beach_life said: I'd use a saison yeast myself, much better prospect. I find Kveik overrated and odd flavoured.Lallemand Farmhouse is very good and neutral. I did for a long time brew without temp control. >> Some interesting ideas in that thread, thanks for posting Link to comment Share on other sites More sharing options...
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