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Voss just leaves a cloud from what i can tell so far, that " haze" hipsters are talking about . Hard to get all that yeast taste to drop out too, despite how well it flocs' out , and it masks hops quite a bit , even if you finish fermenting, drop th e temp, then dry hop

I have only used Voss, but if you put ginger ESPECIALLY fresh ginger with voss kveik it does 2 things, it slows the ferment a bit, and it gives it CHRONIC foam gushing pressure ,i mean you will have bottles going nuclear if your using glass .It dosent take much ginger to do it. No its not a bug...

It does clean up faster actually, and carbonates in the bottle quicker too, but a major advantage depending on where you live is the ability to brew right on through a hot summer. Without a coolroom, and normal yeast, i could only brew about 8 weeks a year

Ok , basically Kveik is like full contact martial arts prior to UFC 1. I see a lot of " experts" who are obviously making it up because once you get your hands dirty , the reality is SO different to the stories you heard. For example, even the head guys themselves at Lalbrew who make/ sell...

For whatever reason, as much as im liking this kveik thing....i want my hops back!! Im not achieving anything like the flavour and aroma in-glass that i was with the stock standard yeast from coopers cans I can deal with the thick haze but i want my hops back. A lot if what we hear is total...