If you are considering your first homebrew, welcome! There is a HUGE amount of information in these threads that are helpful and informative. And some that may scare you into scuttling away at a fast pace. The majority of us here are more than happy to offer help and information. A recent discussion between myself and @Jayjay1976 led me to post this.
One thing we see a lot of, on the Beginner's Beer Brewing Forum, are questions about fermentation; how long before my beer is done, do I need to move to secondary (NO!!), when do I know my fermentation is finished, and the oh crap I pitched yeast into too-hot wort (I posted that MANY times). Not to mention questions about equipment, process, ad infinitum. For this post, I am going to focus on yeast, specifically kveik; also known as Norwegian Farmhouse yeast, or by the strains that have names like Hornindal, Voss, and just plain kveik (which after much googling is pronounced KVAKE). Yah try to say that without spitting. In the interest of space, I strongly suggest you google it and learn more about the history of this hardy yeast strain.
This yeast strain has seen a renaissance in the last few years, with many yeast manufacturers jumping into the ring; most recently Lallemand with their dry version. The pros of this yeast strain are numerous; high temperature tolerance (up to 110°!!), clean fermentation, and FAST. Your basic ale yeast (sacchoromyces cervesiae) is usually finished, with both primary fermentation and what is termed "cleanup" of byproducts of fermentation, in about 7-10 days, and does better if left in primary (will say is again, you do NOT need a secondary) for about 14 days. Kveik yeast does the same thing in about 5-10 days, or less if you really want to push it. Blink and you might miss primary fermentation, it's that fast. The benefits are obvious; less time between brewday and actually having drinkable beer is the one that is most noted. Some strains of kveik, at higher temperatures, also throw some desirable esters (citrus being the most noted) that can enhance the recipe you pitch it on, particularly NEIPAs and anything else you want a fruity/citrusy flavor to. I like Imperial Loki for my IPA's, I also have a very nice blonde on tap fermented on it right now that is bright, crisp, slightly citrusy, and refreshing.
So, what does this mean to you, the new homebrewer? If you, like many of us, are starting out with minimal equipment, it can mean a drinkable, nay, TASTY, beer after your hard work, in less time. Brewing beer, be it extract, partial mash, or all grain, isn't really that complicated; all you are doing is making sugar (specifically maltose) water for yeast to eat, so they can fart co2 and pee alcohol (yes not very scientific, but that's what they do). One of the most difficult aspects of a brewday is getting that hot sweet wort down to a temperature that yeast will work in. And keeping it at that temperature for the time it takes for the yeast to finish their jobs. Think of yeast as your snarky co-worker that complains about the temperature in the office; turn the thermostat up too high, or low, and production suffers. Keep it at their comfort level, and they will work their butts off. Kveik works best between 90-110°, but also does well at "traditional" ale temperatures, 65-70°.
I don't mean this post for new brewers to ignore more traditional fermentation techniques; but I do see a lot of new brewers (including myself about 5 years ago) not having the patience to wait that 10-14 days before I can enjoy the fruits of my labors. Or longer if you bottle; another 2 weeks before it's carbonated and ready to drink? I do keg, but I bet I could have a kveik-fermented batch, bottled and ready to drink, 10-14 days from brewday. And yes, we are (at least in my neck of the woods) entering fall/winter, when a warm fermentation isn't really feasible; but I've done kveik batches in winter in my house, where the heat is constant, and come out with good beer at the end.
Why did I post this? For a very good reason; as homebrewers, we all like to share what we do, and help anyone thinking about jumping into this hobby/obsession to go in the right direction. Kveik yeast is, for the most part, foolproof; and will produce good beer, as long as good sanitation practices are followed.
One thing we see a lot of, on the Beginner's Beer Brewing Forum, are questions about fermentation; how long before my beer is done, do I need to move to secondary (NO!!), when do I know my fermentation is finished, and the oh crap I pitched yeast into too-hot wort (I posted that MANY times). Not to mention questions about equipment, process, ad infinitum. For this post, I am going to focus on yeast, specifically kveik; also known as Norwegian Farmhouse yeast, or by the strains that have names like Hornindal, Voss, and just plain kveik (which after much googling is pronounced KVAKE). Yah try to say that without spitting. In the interest of space, I strongly suggest you google it and learn more about the history of this hardy yeast strain.
This yeast strain has seen a renaissance in the last few years, with many yeast manufacturers jumping into the ring; most recently Lallemand with their dry version. The pros of this yeast strain are numerous; high temperature tolerance (up to 110°!!), clean fermentation, and FAST. Your basic ale yeast (sacchoromyces cervesiae) is usually finished, with both primary fermentation and what is termed "cleanup" of byproducts of fermentation, in about 7-10 days, and does better if left in primary (will say is again, you do NOT need a secondary) for about 14 days. Kveik yeast does the same thing in about 5-10 days, or less if you really want to push it. Blink and you might miss primary fermentation, it's that fast. The benefits are obvious; less time between brewday and actually having drinkable beer is the one that is most noted. Some strains of kveik, at higher temperatures, also throw some desirable esters (citrus being the most noted) that can enhance the recipe you pitch it on, particularly NEIPAs and anything else you want a fruity/citrusy flavor to. I like Imperial Loki for my IPA's, I also have a very nice blonde on tap fermented on it right now that is bright, crisp, slightly citrusy, and refreshing.
So, what does this mean to you, the new homebrewer? If you, like many of us, are starting out with minimal equipment, it can mean a drinkable, nay, TASTY, beer after your hard work, in less time. Brewing beer, be it extract, partial mash, or all grain, isn't really that complicated; all you are doing is making sugar (specifically maltose) water for yeast to eat, so they can fart co2 and pee alcohol (yes not very scientific, but that's what they do). One of the most difficult aspects of a brewday is getting that hot sweet wort down to a temperature that yeast will work in. And keeping it at that temperature for the time it takes for the yeast to finish their jobs. Think of yeast as your snarky co-worker that complains about the temperature in the office; turn the thermostat up too high, or low, and production suffers. Keep it at their comfort level, and they will work their butts off. Kveik works best between 90-110°, but also does well at "traditional" ale temperatures, 65-70°.
I don't mean this post for new brewers to ignore more traditional fermentation techniques; but I do see a lot of new brewers (including myself about 5 years ago) not having the patience to wait that 10-14 days before I can enjoy the fruits of my labors. Or longer if you bottle; another 2 weeks before it's carbonated and ready to drink? I do keg, but I bet I could have a kveik-fermented batch, bottled and ready to drink, 10-14 days from brewday. And yes, we are (at least in my neck of the woods) entering fall/winter, when a warm fermentation isn't really feasible; but I've done kveik batches in winter in my house, where the heat is constant, and come out with good beer at the end.
Why did I post this? For a very good reason; as homebrewers, we all like to share what we do, and help anyone thinking about jumping into this hobby/obsession to go in the right direction. Kveik yeast is, for the most part, foolproof; and will produce good beer, as long as good sanitation practices are followed.
