Higher temp yeast's

[Tony Leworthy]

This is my second brew, first one was a disaster!

This time I have a blonde larger grain kit and inside is the yeast SafAle S33,
I live in Mexico and at the moment it is Coll during a cloudy rainy week and temp is 27c 80f when we get back to normal it will be closer to 30 c, 90f

SafAle temp says 18-26 so I am at the high end even now!!

I have read up on kiesk and that's a higher temp yeast.

Anyone have any advice which to use?

Thanks

 

[Jag75]

During active fermentation it's very important to keep the yeast at the desired temperature. Fermentation will drive that heat up , and if your temp is already at the high side it could push out of that desired range. If you have no way to keep it cooler then kviek yeast might be better suited for you.

 

[Tony Leworthy]

During active fermentation it's very important to keep the yeast at the desired temperature. Fermentation will drive that heat up , and if your temp is already at the high side it could push out of that desired range. If you have no way to keep it cooler then kviek yeast might be better suited for you.

Thank you, that is what I was thinking, also next week I could be in 28-32 c as well!!

 

[hottpeper13]

I've made good beers with Lutra at 20c, all the way to 30c. No tang at all, took wort to cold break at 21c, and pitched the standard amount of .75 ml per liter per degree Plato. All the beers I've done with the Kveik strains have been very good ales. They tout Lutra as being "lager like", not true. It's clean but still an ale.

 

[IslandLizard]

Kveik yeasts are indeed most suitable for warmer temp fermentations, and there's a large selection available. Many come in dry form, for ease of use. Stay away from liquid yeast if they need to be shipped, which is best done during much cool(er) weather.

Some form of temperature control is recommended. You want to ferment within the yeast's recommended temp range, and raise it a few degrees when fermentation nears completion.

Many of us use an (old) fridge or freezer with an external temp controller that keeps the temp inside the fridge stable within a few degrees.

For quick alternatives, look up swamp cooler, but you need to have a coolish area already, like a cool basement or so.

Or use a large portable beverage cooler (Igloo, Coleman, etc.), that fits your fermenter. Fill up with cool water and keep at the right temp with a few ice packs or frozen water bottles a day. Drape some old blankets or sleeping bag over and around the rig for insulation. No need to cool your whole house.

 

[Tony Leworthy]

Kveik yeasts are indeed most suitable for warmer temp fermentations, and there's a large selection available. Many come in dry form, for ease of use. Stay away from liquid yeast if they need to be shipped, which is best done during much cool(er) weather.

Some form of temperature control is recommended. You want to ferment within the yeast's recommended temp range, and raise it a few degrees when fermentation nears completion.

Many of us use an (old) fridge or freezer with an external temp controller that keeps the temp inside the fridge stable within a few degrees.

For quick alternatives, look up swamp cooler, but you need to have a coolish area already, like a cool basement or so.

Or use a large portable beverage cooler (Igloo, Coleman, etc.), that fits your fermenter. Fill up with cool water and keep at the right temp with a few ice packs or frozen water bottles a day. Drape some old blankets or sleeping bag over and around the rig for insulation. No need to cool your whole house.

Excellent advice, think I will look into the fridge conversion Idea for a longer term solution and short term the cooler with ice ,

Thank you

 

[Tony Leworthy]

I've made good beers with Lutra at 20c, all the way to 30c. No tang at all, took wort to cold break at 21c, and pitched the standard amount of .75 ml per liter per degree Plato. All the beers I've done with the Kveik strains have been very good ales. They tout Lutra as being "lager like", not true. It's clean but still an ale.

Ok, think I will try the Kveik as I m going.to be close to the temp margins even now,, I suspect that's what happened to my first batch, being totally unaware of temperature requirements I just tossed the yeast they sent in the kit in, god job it was only a gallon!!

 

[Closet Fermenter]

I’m in the South of the US. In the warmer months, it is difficult for me to work in the range of the ordinary yeasts. An extra fridge would be great for a fermentation chamber, but I just don’t have the space for that right now. So, for the past couple years, I’ve been using the Voss Kveik for my Irish Stout and the Lutra Kveik for my blonde ale. I found it hard to believe that I actually had to put a heat wrap around my fermenter to keep it at the optimal temperature even in the summer!
It’s also a beast; it rips through the sugars in just a couple days, but I usually just let it sit for a week or two anyway.
I have also been able to harvest yeast from the fermenter and get several runs out of one pack, and it takes no time at all to start back up.
I am a big fan of the Kveik strains.

 

[dmbrew48]

If for whatever reason Lutra is not available, try Labrew Voss Kviek. Tried both with good results (my summer brew schedule without cooling).
Lutra says temp range is 68-95F and the Voss is 77-104F - so perhaps more latitude depending on your brew day (week).

 

[Tony Leworthy]

If for whatever reason Lutra is not available, try Labrew Voss Kviek. Tried both with good results (my summer brew schedule without cooling).
Lutra says temp range is 68-95F and the Voss is 77-104F - so perhaps more latitude depending on your brew day (week).

Good Idea,.I guessmit is trial an error and a little recommendation,
Thanks

 

[hottpeper13]

Voss is my go to IPA yeast. When the keg kicks I brew a new batch and it's on tap when the next keg kicks, which is never longer then 3 weeks. bonus; it's crystal clear without finings. Got an Omega pouch in 2017 and have been overbuilding since.

 

[waynetempro]

Have you tried pressure fermenting in a keg. You can get a spunding valve with gauge for under $30 dollars in the US and set it to 12psi. Ferments clean at room temperature.

 

[Tony Leworthy]

Have you tried pressure fermenting in a keg. You can get a spunding valve with gauge for under $30 dollars in the US and set it to 12psi. Ferments clean at room temperature.

No, kegs and pressure equipment is all new to me, 40 years in the UK I brewed and bottled, then nothing until now, when I fancy starting again, right now I have two no thrill's cider brewing, one is bottled actually,(scared to try it.lol)
I thought bottles would be the answer here, but looking how so many use old fridges and kegs this is
needing more investigation I think

Thanks

 

[sikkingj]

Echoing what has already been said, the Kviek yeats have been great - they churn through the wort in record time and are to be used from a yeast cake to extend the milage from your yeast purchase. I've found that for some fermentations, I've needed to use a brew belt to bump up the temperature. If your ambient temperature is 27C+ you will be fine.

 

[Willy]

I’m in the South of the US. In the warmer months, it is difficult for me to work in the range of the ordinary yeasts. An extra fridge would be great for a fermentation chamber, but I just don’t have the space for that right now. So, for the past couple years, I’ve been using the Voss Kveik for my Irish Stout and the Lutra Kveik for my blonde ale. I found it hard to believe that I actually had to put a heat wrap around my fermenter to keep it at the optimal temperature even in the summer!
It’s also a beast; it rips through the sugars in just a couple days, but I usually just let it sit for a week or two anyway.
I have also been able to harvest yeast from the fermenter and get several runs out of one pack, and it takes no time at all to start back up.
I am a big fan of the Kveik strains.

Me too. Love kyveik in the summer.
Ferment profile ~80-95°F? Can do. If you let the batch sit 10 days to 2 weeks to fully ferment, quite awesome. I use Voss mostly.

 

[Closet Fermenter]

Me too. Love kyveik in the summer.
Ferment profile ~80-95°F? Can do. If you let the batch sit 10 days to 2 weeks to fully ferment, quite awesome. I use Voss mostly.

Yep! I can understand that; you’re only about 40 miles north of me, and I know exactly what your summer is like!

 

[DuncB]

I have very clean results with Opshaug kveik, but there is now a dry lutra which you could save and dry yourself after your first brew. Not sure how well liquid yeasts would do in the hot climes.
Pressure fermenting also helps, I've made " lagers " under pressure and the wort has been over 30 C so worth a try.
A fridge or converted freezer is going to help for cold crashing etc.

 

[Tony Leworthy]

Me too. Love kyveik in the summer.
Ferment profile ~80-95°F? Can do. If you let the batch sit 10 days to 2 weeks to fully ferment, quite awesome. I use Voss mostly.

Thanks, looks like it is a green light for me then!!

 

[Tony B]

Here in Southern California, I’ve recently made a bunch of batches of ale with WLP-521 Hornindal with great results. I pitch at about 90F and wrap a hoodie around my fermenter. Usually finishes in about 2 days, but I let it go for 5-7 days before racking to a keg.

 

[ncbrewer]

Those of you using Kveik at high temperatures: Is it tolerant of temperature fluctuations like you would get with no temperature control? The heat produced during active fermentation would stop right about when you would normally want to start warming it up to finish out.

 

[Willy]

Those of you using Kveik at high temperatures: Is it tolerant of temperature fluctuations like you would get with no temperature control? The heat produced during active fermentation would stop right about when you would normally want to start warming it up to finish out.

It was August in NC. Temps went from mid 70s - 90s for 2 weeks I fermented. Uses no temp control. Did an excellent job. Very clean and mostly transparent with a slight touch of apple, which worked great in the golden ale.

 

[jschein]

I pitch at 95 and it reaches FG in about 2 days. It stays hot all by itself while fermenting at room temperature, no heat pad. Then I let it sit for a week or two at room temp and put it in the kegerator. No issues with the beer

 

[Closet Fermenter]

I pitch around 100°, put a wrap on and set the controller at 95° for the Voss. It’s done in a couple days. I leave the wrap for a week, unplug, and let it sit for another. Great stuff.

 

[ncbrewer]

From your experiences, it seems to be a very forgiving yeast. Thanks.

 

[An Ankoù]

I've made good beers with Lutra at 20c, all the way to 30c. No tang at all, took wort to cold break at 21c, and pitched the standard amount of .75 ml per liter per degree Plato. All the beers I've done with the Kveik strains have been very good ales. They tout Lutra as being "lager like", not true. It's clean but still an ale.

Not a great fan of Kveik yeasts but Lutra (and Opshaug, which I haven't used for ages) is the exception, it makes good beer quickly. Last year I was challenged to turn around a Peroni clone in six weeks and Lutra saved the day. Not a great fan of Peroni, either, I must say, but the lad who "only drinks Peroni" claims it was the best beer he'd ever tasted. Well, that;s not setting the bar very high, I must say, and when I did do a side by side the similarlity was tenuous, to say the least. But, Lutra makes good beer. Is it lager? It's more like the Californian lager I make with MJ M-54: serve it chilled and it can pass as a lager, serve it cool and it's like a summer ale, but it's unlikely to pass as a Pilsner.

 

[An Ankoù]

From your experiences, it seems to be a very forgiving yeast. Thanks.

If you go for a kveik, Lutra or Opshaug, or any of the others, then you'll need to chuck in loads of yesat nutrient to get the best out of it. Easily done, easy to find, cheap to buy, but it's essential with kveiks.

 

[Closet Fermenter]

Not a great fan of Kveik yeasts but Lutra (and Opshaug, which I haven't used for ages) is the exception, it makes good beer quickly. Last year I was challenged to turn around a Peroni clone in six weeks and Lutra saved the day. Not a great fan of Peroni, either, I must say, but the lad who "only drinks Peroni" claims it was the best beer he'd ever tasted. Well, that;s not setting the bar very high, I must say, and when I did do a side by side the similarlity was tenuous, to say the least. But, Lutra makes good beer. Is it lager? It's more like the Californian lager I make with MJ M-54: serve it chilled and it can pass as a lager, serve it cool and it's like a summer ale, but it's unlikely to pass as a Pilsner.

I use the Voss Kveik for my Irish Dry Stout, but the Lutra is great for my Blonde Ale. It’s so nice not having to fight the summer temperatures in my brewing.

 

[An Ankoù]

I use the Voss Kveik for my Irish Dry Stout, but the Lutra is great for my Blonde Ale. It’s so nice not having to fight the summer temperatures in my brewing.

Voss ferments and clears well, but I don't like the flavour it imparts to the beer- some say it's a flavour of oranges, it;s definitely fruity. I tried it in a stout and it wasn't for me. In fairness, though, others liked it so I guess it's a matter of taste.

 

[Willy]

Voss ferments and clears well, but I don't like the flavour it imparts to the beer- some say it's a flavour of oranges, it;s definitely fruity. I tried it in a stout and it wasn't for me. In fairness, though, others liked it so I guess it's a matter of taste.

My experience - I tried to rush the ferment, knowing how quickly Kyveik works... And got that tangy fruit/sour taste I didn't like. That went away after a week or two in the keg. Since then, I let the Voss ferment for at least 12 days... To finish up. More is going on than just the sugars to alcohol conversion.

And very pleased with the results especially at higher temps (90°F+)

 

[Ninoid]

Of the Kveik yeasts, I've only tried Voss and I don't like the result (lemon sour beer). However, I use Lallemand Belle Saison for all seasons (15'C to 35'C), and if you overpitch it, it gives a beer with a pretty clean character without controlling the fermentation temperature. Not like a Pilsner, but pretty clean.

 

[hottpeper13]

Time for another IPA so I spun up a Voss starter. I get nothing but awesome beers from Voss (all IPA's) so I don't understand the hate.

 

[Willy]

Time for another IPA so I spun up a Voss starter. I get nothing but awesome beers from Voss (all IPA's) so I don't understand the hate.

My first batch was a little "sour apple"' but I rushed to package on day 6 or 7, vs usual 14 days.

I now let the kyveik ferment for at least 12 days to smooth things out. Just because the bubbler ain't blowing off doesn't mean it is finished cleaning up

 

[Halfakneecap]

If you go for a kveik, Lutra or Opshaug, or any of the others, then you'll need to chuck in loads of yesat nutrient to get the best out of it. Easily done, easy to find, cheap to buy, but it's essential with kveiks.

How much is loads?

I tried to like Lutra, but i didnt find it clean at all. Possibly i fermented too cool.

I dont need them to be super clean/lager like, but fairly neutral would be great.

Id try Lutra again. Its summer here, and my fermenting fridge is not working too great, so i might try again.

 

[hottpeper13]

This is my SOP for Kveik brews. Chill wort to cold break (68*-70*), pitch same amount of yeast as with any ale yeast, ferment start at 76*, insulate. Lutra is best kept between 76* and 86*. Voss I take to 90* and it's done in 3-4 days. Keg at 14 days. My IPA's with Voss can go on tap at this time but get smoother at 3 weeks. I keg Lutra at 3 weeks just like my other beers and it's good to go.

 

[An Ankoù]

Of the Kveik yeasts, I've only tried Voss and I don't like the result (lemon sour beer). However, I use Lallemand Belle Saison for all seasons (15'C to 35'C), and if you overpitch it, it gives a beer with a pretty clean character without controlling the fermentation temperature. Not like a Pilsner, but pretty clean.

That's interesting. I've got some Belle Saison, but have never tried it. How does it do at low temperatures, say 12-16C (54-60F).
There's more to kveik than Voss. Have you tried Lutra or Opshaug. They're both single isolates and ferment quite clean. Not like Voss, at all.

 

[An Ankoù]

How much is loads?

I tried to like Lutra, but i didnt find it clean at all. Possibly i fermented too cool.

I dont need them to be super clean/lager like, but fairly neutral would be great.

Id try Lutra again. Its summer here, and my fermenting fridge is not working too great, so i might try again.

That's interesting. When i used it, I fermented at the bottom end of the range and got a neutral taste. Not crisp like pilsner, rather clean in a flabby sort of way. And the beer improved week after week. What temperature did you do yours at?

 

[Halfakneecap]

That's interesting. When i used it, I fermented at the bottom end of the range and got a neutral taste. Not crisp like pilsner, rather clean in a flabby sort of way. And the beer improved week after week. What temperature did you do yours at?

High 20's from memory 26+?

I did 2, i didnt like either beer.

 

[An Ankoù]

High 20's from memory 26+?

I did 2, i didnt like either beer.

Mine was sub-20, as I recall. But if you don't like it, don't use it. There are yeasts I can't get on with that everybody else seems to love Nottingham and it's derivatives being a point in case.

 

[Ninoid]

That's interesting. I've got some Belle Saison, but have never tried it. How does it do at low temperatures, say 12-16C (54-60F).
There's more to kveik than Voss. Have you tried Lutra or Opshaug. They're both single isolates and ferment quite clean. Not like Voss, at all.

I haven't tried Belle Saison yeast below 17'C because my apartment doesn't get any colder than that. Apart from Voss Kveik in dry form, I can't find any other Kveik yeasts in my country.

 

[waynetempro]

Have you tried fermenting in a swamp cooler? I used variants of it for a few years and always made great beer. You do need to check on it a few times a day but you only need to do that for the first week, then it can be moved to a dark dry spot to finish.