Higher temp yeast's

[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.

 

[ncbrewer]

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.

And for the last few years, I've reduced that time to just a few days when fermentation is very active. Works well.

 

[An Ankoù]

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.

I get mine from Australia. If you get a few packets and some of their very interesting hops, and keep it to less than 1Kg, its cheaper than buying fro UK or Europe, even with the postage factored in.
They deliver to the US as well, everybody.
The quality of their stuff, and their customer service is first class.

https://beerco.com.au/products/oyl-...-free-omega-yeast?_pos=1&_sid=64165b4e5&_ss=r

 

[Ninoid]

I get mine from Australia. If you get a few packets and some of their very interesting hops, and keep it to less than 1Kg, its cheaper than buying fro UK or Europe, even with the postage factored in.
They deliver to the US as well, everybody.
The quality of their stuff, and their customer service is first class.

https://beerco.com.au/products/oyl-...-free-omega-yeast?_pos=1&_sid=64165b4e5&_ss=r

I might try that yeast before summer.

 

[leedspointbrew]

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?

Thank you. I did a pseudo-lager with Lutra and struggled to find the descriptor for it that I wanted - flabby suits my memory of its overall character quite well.
The only beer I've ever had any luck with pitching Lutra was a buckwheat porter that is my attempt at a regional beer from your part of France, I believe, Tellen Du. I seriously doubt the porter was anything resembling what I drank in Paris twentyplus years ago, but it was good - not flabby.

 

[Halfakneecap]

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.

Im not a fan of nottingham either haha.

 

[An Ankoù]

Thank you. I did a pseudo-lager with Lutra and struggled to find the descriptor for it that I wanted - flabby suits my memory of its overall character quite well.
The only beer I've ever had any luck with pitching Lutra was a buckwheat porter that is my attempt at a regional beer from your part of France, I believe, Tellen Du. I seriously doubt the porter was anything resembling what I drank in Paris twentyplus years ago, but it was good - not flabby.

Tellen Du (Black Harp) is indeed from my neck of the woods. I don't like it very much, I have to say, but the Brewery Lancelot make some excellent beers in the Belgian Style. Cervoise Lancelot and Duchesse Anne (regular or triple hops) are fine beers and their Bonnets Rouges is interesting as it's flavoured with added elderberries. In truth I haven't tasted their beers for quite some time and you've reminded me I really must buy a few bottles and give them an airing.

 

[An Ankoù]

I wonder if we really choose to brew with kveik. I know I tend to use these yeasts as emergency hot-weather yeasts when the "normal" yeasts would otherwise throw off bad favours. It;s either that or saison yeasts and I'm not especially fond of the saison yeasts I've tried although, to be honest, there are quite a lot and they're quite diverse.

 

[leedspointbrew]

Tellen Du (Black Harp) is indeed from my neck of the woods. I don't like it very much, I have to say, but the Brewery Lancelot make some excellent beers in the Belgian Style. Cervoise Lancelot and Duchesse Anne (regular or triple hops) are fine beers and their Bonnets Rouges is interesting as it's flavoured with added elderberries. In truth I haven't tasted their beers for quite some time and you've reminded me I really must buy a few bottles and give them an airing.

I've been mildly obsessed with finding Tellen Du for quite awhile, if only to verify that it is / is not as good as my vague memory. Not sure how, but I'm going to source some.

 

[An Ankoù]

I've been mildly obsessed with finding Tellen Du for quite awhile, if only to verify that it is / is not as good as my vague memory. Not sure how, but I'm going to source some.

I can pick up a bottle for you tomorrow from the supermarket. Getting it to you might be a bigger problem.

 

[leedspointbrew]

I can pick up a bottle for you tomorrow from the supermarket. Getting it to you might be a bigger problem.

It's those minor details....
Just perused the UPS international alcohol shipping guide; seems tremendously complicated. Like the beer or not, you'd probably drink it when faced with the number of hoops involved in shipping it.

 

[mashdar]

save and dry yourself

Can you air dry kviek? I read about drying bread yeasts, but figured beer yeast needed special processing, given the fact that liquid yeast exists at all.

 

[An Ankoù]

Can you air dry kviek? I read about drying bread yeasts, but figured beer yeast needed special processing, given the fact that liquid yeast exists at all.

From what I've read, kveik is very easily air dried. But I've never tried it myself.

 

[An Ankoù]

It's those minor details....
Just perused the UPS international alcohol shipping guide; seems tremendously complicated. Like the beer or not, you'd probably drink it when faced with the number of hoops involved in shipping it.

Easier to come to Brittany and have a proper session. Probably cheaper too.