When to cold crash the Kveik NEIPA?

[slayer021175666]

Well, by god, they were right! That yeast ripped right through my 1.070 beer in less than 3 days!
I just measured the wort temperature and it was 87°. My hydrometer is calibrated to 60° so I did a calculation and it comes out that right now it is at 1.012. Should I go ahead and cold crash it or let the points come down a little more? It's still bubbling out of the airlocks but I've heard that it can over attenuate.
What should I do?

 

[DonT]

Let it go... right now you're at 80% attenuation, but if it's still going, I'd wait until you have a steady reading. My guess it's going to finish around .010

 

[slayer021175666]

Thank you for your input. What about this over attenuating thing that they talk about? I mean, I don't want it so dried out that it tastes cidery or astringenty.

 

[rburrelli]

Cold crashing does not stop fermentation. It merely slows it.

 

[DonT]

Thank you for your input. What about this over attenuating thing that they talk about? I mean, I don't want it so dried out that it tastes cidery or astringenty.

Style of beer and which yeast, specifically?

 

[slayer021175666]

Style of beer and which yeast, specifically?

Neipa. Also called New England IPA, Hazy IPA Northeast IPA , Juicy IPA , etc.. I'm sure you already know. Anyway...Yeast is Lallemand Voss.

 

[day_trippr]

Go with @DonT's recommendation, let it "rip" until you get a couple of successive FG readings with no change before packaging to avoid both bottle grenades and diacetyl notes..

Cheers!

 

[DonT]

Neipa. Also called New England IPA, Hazy IPA Northeast IPA , Juicy IPA , etc.. I'm sure you already know. Anyway...Yeast is Lallemand Voss.

I've done several Voss hazys and they always finish 80%+
Just wait it out... two more days and you can probably cold crash.

 

[hottpeper13]

Voss is my go to IPA yeast and it seems that no matter what I do it finishes at 1.010. My grists are similar and pH is at 5.4. i wait till the "S" lok is even before kegging and it's carbed up and on tap in 12-14 days. They always taste better after 3-4 weeks.

 

[DonT]

Voss is my go to IPA yeast and it seems that no matter what I do it finishes at 1.010. My grists are similar and pH is at 5.4. i wait till the "S" lok is even before kegging and it's carbed up and on tap in 12-14 days. They always taste better after 3-4 weeks.

I've done grain to glass in 7-8 days but it always takes a week or so to settle in and get better...

 

[slayer021175666]

I've done grain to glass in 7-8 days but it always takes a week or so to settle in and get better...

I like to drink a gallon or 2 of it during that week while, it's getting better!
All joking aside, I don't believe that ales get better as they age. There's plenty of sentiment from everybody and I'm sure that I'll get a lot of flack for saying it but, I think that you're better off to drink your ales as soon as they are ready. That means, as soon as they are carbed up and cold.

 

[hottpeper13]

The thing I've been finding with Voss is after the beer is "conditioned" the flavor and bitterness stabilize and remain that way till it's kicked(around 4-6 weeks). I can use any ale yeast I want but they all change from tap to kick,but Voss doesn't.

 

[HM-2]

Assuming 1.012 is correct, that's ~7.6% ABV from a 1.070 wort and 82% attenuation.

That's about on the money for Voss in a highly fermentable wort, but IMO will make for a pretty damn dry NEIPA.



One of the reasons I avoid Kveiks in NEIPAs in particular is that they over-attenuate unless you do a SUPER low fermentability mash. For a 7.5% hazy I'll usually target 1.018 and for doubles I'll easily be in the mid 20s, up to 1.025 for beers approaching 10%.