Advice on Kveik IPA

[Miraculix]

Really enjoying this one a lot, and good feedback from folks at the homebrew club.

I still have some bottles left of my voss IPA or pa, however one would call it, and I had one the other day. It got even better with time. Now being crystal clear and having a bit subdued hop flavour, the yeast really shines. I guess one could make a really nice ipa or pa with it by just using bittering additions only. The yeast contributes such nice flavours, actually no need for additional hop flavour.

Also the yeast flavor won't fade with time.

 

[Chur]

I'm a bit late to the party here but I just wanted to give credits to OP for posting post fermentation updates.

 

[tennesseean_87]

I've used this yeast in a hoppy amber, but didn't underpitch or use really high temperature, and it came out well.

I'm planning on brewing what I'm going to call a Session Black & White IPA--about 1.045 OG, half pils, half wheat, and a bit of cold steeped roasted wheat for color. I'll be using this yeast again for quick turnaround, and probably won't underpitch too much.

 

[greenjam]

I'm going to brew a DIPA with kveik Oslo this weekend, will try to ferment at 30°c.
Recipe:

5kg pale malt
0,5kg Munich ligth
0,5kg flaked oats
0,75kg sugar

OG 1074
ABV 7,7%
IBU 61,5
SRM 12,5

20g citra 15min
20g mosaic 15min
20g Simcoe 15min

20g citra 30min steep 85°c
20g mosaic 30min steep 85°c
20g Simcoe 30min steep 85°c

10g citra 5 days dry hop
10g mosaic 5 days dry hop
20g Simcoe 5 days dry hop

50g citra 2 days dry hop
50g mosaic 2 days dry hop
20g Simcoe 2 days dry hop

What do you think?

 

[VirginiaHops1]

I made an IPA yesterday with kveik hornindal, my first time using it. It was nice just throwing it in my garage and not worrying about temp control since my ferm chamber is tied up with a pilsner. Virginia temps should hit 90 today.

 

[visitor]

I'm going to brew a DIPA with kveik Oslo this weekend, will try to ferment at 30°c.
Recipe:

5kg pale malt
0,5kg Munich ligth
0,5kg flaked oats
0,75kg sugar

OG 1074
ABV 7,7%
IBU 61,5
SRM 12,5

20g citra 15min
20g mosaic 15min
20g Simcoe 15min

20g citra 30min steep 85°c
20g mosaic 30min steep 85°c
20g Simcoe 30min steep 85°c

10g citra 5 days dry hop
10g mosaic 5 days dry hop
20g Simcoe 5 days dry hop

50g citra 2 days dry hop
50g mosaic 2 days dry hop
20g Simcoe 2 days dry hop

What do you think?

Sounds great to me and I love the metric units! I've converted my brewery to metric. Curious to hear how fast it ferments and what you think of the results.

 

[greenjam]

Sounds great to me and I love the metric units! I've converted my brewery to metric. Curious to hear how fast it ferments and what you think of the results.

The first 2 days was bubbling like crazy, then it slow down... I've done the dry hops and intend to rack Tuesday.
The marmalade smell was intense as stated
This is a starter I made with just a drop off kveik to use in the next batch
About metric... I live in Europe, Portugal...
Fg of the starter is 1.002 wowwwwwwwwww