Bottle condition Voss Kveik hot?

[rtstrider]

I just brewed a Voss Kveik ipa and after 49 hours it’s cold crashing. The ferment temperature was 100F. So the curiosity in me is wondering what if I bottle conditioned this brew at 100f for a week? It would be primed with table sugar and I’m toying with the idea of doing this in a temp controlled ferment chamber. Thinking I could do the old duct tape/paper towel barrier trick on one of the bottles the set the inkbird for 100F. In theory this should work for a faster grain to glass with bottling right?

 

[thehaze]

I would not let the beer carbonate at 100F for a week. I've used multiple Kveik strains in the past years and all were carbonated using sugar, in bottles. Any beer I did this way, and not only with Kveik yeast, had proper carbonation after 4-5 days in the bottle, at room temperature - 20C/68F. 1 week at 100F might damage the beer. Even if bottling, you shouldn't experience problems with Kveik. If everything is done right, you should have carbonated beer in 4-6 days.

 

[Miraculix]

I never had proper carbonation after 4-6 days unless I shook the bottles twice a day and kept the bottles really warm, close to a heater.

I had kveiks that were really slow when carbonating, because so much yeast dropped out of suspension... But I don't know which strains those were anymore.

Keeping kveik at 37c should speed up the process and the yeast can take it, so why not?

 

[rtstrider]

I would not let the beer carbonate at 100F for a week. I've used multiple Kveik strains in the past years and all were carbonated using sugar, in bottles. Any beer I did this way, and not only with Kveik yeast, had proper carbonation after 4-5 days in the bottle, at room temperature - 20C/68F. 1 week at 100F might damage the beer. Even if bottling, you shouldn't experience problems with Kveik. If everything is done right, you should have carbonated beer in 4-6 days.

Yes the beer is carbonated but it's cider-y so it takes a good 3-4 weeks at normal temps. What I'm thinking is using the priming sugar calculator

https://www.northernbrewer.com/pages/priming-sugar-calculator
and adjusting that to 100F. According to the priming sugar calculator this would use more sugar than at normal temps. I should mention this is just an idea. I'm not brave enough to try it though lol More or less wanting to get input to see if anyone has done this.