Kveik vs Be-134 in an American IPA

[Alan Reginato]

Here's the recipe:

*Inverted Sugar was priming. Aiming 3 vol co2.

Brewd 2 months ago.

I splited batch, inoculated one with Voss Kveik and other with be-134.

Kveik. Fermented @ 35 C, it smelled like tangerine or orange peel. Nice. But it tasted like a bitter tangerine or orange peel. I don't know if it's the best combination. Citrus and bitter.

Be-134 @ 28 C. Phenolic. Clove/cinnamon, classic. FG 1.011. ABV 5%.

And tasted today. Kveik was too acid for my personal taste, and citric. Isn't something that I would throw in sink, but I just didn't like it that much.

Very, very different beers. Just Zeus hops presence was equal. Bitter, Herbal and spicy.

Be-134 with characteristic clove/cinnamon, dry.

Ended up too dark, maybe a hint of roasted could be tasted there. I was trying to give a red colour, but was too much roasted barley....

Talking about Kveik:

Maybe it get better with time. Was only 2 months since I brew it.

I'll give another chance, but this time with lower fermentation temperature.

Many brewers write about Kveik been too acid, and I guess they're right. Isn't a super yeast, but a interesting tool.

 

[OleBrewing]

I will be brewing a low abv 40% wheat 60% two row next weekend with kviek. No extravagant hops. A bittering charge halfway through the boil and a dose of flavoring at the end. Haven't decided what temp for fermentation yet but won't be high. Maybe 73deg which would be a little less than 35 Celsius.