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I tried honey once, never again. Results just in : if you are doing extract kit brewing ...a steep with 250g light crystal malt seems to leave a TINY bit of residual sweetness that counters the voss twang , and gives you a better beer. You can do stout with kveik but you need a bit of lactose (...

Interesting thanks i may give it another go. The yeast is making much better beer now i have repeatedly reused it for 1.5 years , including 6 months in the fridge. My PA's have lost their sour twang too

I found wheat ruins kveik it gets so sour . Wheat extract kit tins, dry wheat malt powder, or unmalted flaked , kibbled, etc I dont have any ph testing gear or experience tho

After 2 years i landed on the following, which seems optimal to me: Pitch at 38 to 40 celcius and insulate well with woolen jumper, blanket etc .in a 26 degree room , 60 hours later its still sitting at 32 ( voss creates about 4 degrees of its own) Let this rip for 3 days then take the...

I Not passionfruit but i do LOTS of dark fruit ciders with various ingredients, and my 2 tips would be Dont go too high on the ABV wind it back to 5% max . With a stockpile of booze at home thr LAST problem any brewer has is not getting enough alcohol . You will get a better flavour too...

I dont think its stalled i think its finished, but sometimes kveik rips through 90% in 36 hours then takes days to get that last bit , even more so when you use it for ginger beer "Stalling" is mostly a myth, you would have to either put the fermenter in a freezer and truly stall it, put it in...

Interesting, im using Lal' Voss and i " build a starter" by just putting a little slurry from my stash into a sanitized pint glass half full of warm water with a pinch of shugar for a few hours with glad wrap on top and i find that is optimal. Sounds like your pitching down around 30...

Its hit and miss not each pack is the same, i had exactky what you are describing. Now i pitch at 39 and insulate with a wool jumper and an thick old judo jacket , together with the heat from fermentation i let that ride for 72 hours then "strip it naked" for about 24 hours to cool, and dry...

Exactly, I'm not convinced it's a completely consistent product . Ive been reusing this current kveik ( voss) for over a year and i had in fridge for 6 months over winter ( in winter i used traditional brittish yeast) and its producing flavor and a better cleaner beer now than when it first came...

Mint. Stout. I see. I think I'm beginning to understand this forum better now.... *deletes homebrewtalk app*

You meant mint as in you literally added mint to it? Just checking , or is "mint" an expression for " really good"

Unfortubately, having to spend and add double on hops to get the same result is the problem I'm raising, not the solution to it 😀 Also, more " kung fu" because in reality when you try it yourself hands-on, kveik carbonates bottles HARD , and is far less predictable than regular ale yeasts. Im...

Must have been disappointed you only hit 1.034 OG , I would have been playing around with the hydrometer " cmon float damn you FLOAT!" Interesting thanks! Pity about the low OG though , but it fermented out clean and nice huh? Tell me, what exactly did you pitch dry flake straight from a...

Oh no i think your right it IS eating my malt flavour too, im bottling a stout with Voss today...imagine an non-malty stout... .. im a bit worried now,

Yes, im ariving at the conclusion that it is an inconsistent product. I have had Voss straight from the packet that made wheatbeer so sour I had to ditch it, and i sanitize like like im preppin' for surgery so no it wasn't an outside bacteria . Buying kveik is like buying fruit, you get...

Im seeing the results from kveik vary a little from the stories. Has anybody actually done a stout with kveik , and if so details please? Stouts dont ferment OUT in 36 hours but they may drop a lot at the start with kveik , but what about the kveik orange/citrus does it come through if you...

You are right, Voss does NOT attenuate as hyped. It's a great yeast ,im brewing everything but my morning coffee with it...BUT its not as hyped. Im in Perth cracking through hot summers , pitching at 38 and insulating, nutrient ...bla bla bla and it still seems to leave a fewpoints of residual...

I need to draw a graph ....to clear the air on this kveik fast fermentation time business . There is a big ol' curve to it . What it does , is put on an incredible charge. No lag time, its quick tempered and starts up quick, hammering through maybe 85 or 90% of fermentation in 3 days if you...

I reckon thats spot on, in terms of too early and to warm , dry hopping. If you leave a fat sack of hops in there at 35 degrees, with a still partially active kveik yeast for 5 days.. you may as well have boiled it , you are left with 25% of the aroma that you would end up with if you had done...

Us05 recommends 15-22 degrees on the packet, and with the fermentations own heat of say 3 degrees , the ambient temp would have to be no more than 19 degrees , giving me 8 weeks a year absolute max, probably 6 weeks . I haven't pushed it though in term of high temps and risked it , you say you...