Holy Kveik, Batman

[tellyho]

Well, I didn't really *plan* on running it up to 104, but we'll see what happens!

 

[tellyho]

It keeps going!

 

[JohnSand]

I once accidentally let WLP530 get to 84, it was very good.
Keep us posted.

 

[tellyho]

1.06 to 1.007 in three days. No discernable off flavors. I'm giving it another day to clean up, then bottling.

 

[Kwitty]

Damn! I'm using Voss Kveik this weekend. Can't wait!

 

[tellyho]

Flavor is a little muddy - hoping a week in bottles clears things up some.

 

[tellyho]

This was Imperials Loki, reported to be Voss.

 

[tellyho]

Into bottles on day 5. Will report on outcome at end of week. Needs to be drinkable by 12/23.

 

[Miraculix]

Damn! I'm using Voss Kveik this weekend. Can't wait!

Read this before brewing:
http://www.garshol.priv.no/blog/393.html

 

[jaymosbeershack]

I know of a brewery here that has run kveik up to 109

 

[Lefou]

The perfect summer yeast yeast for seasonal brewing.
I have to try some, but have an alt to bottle and ingredients for at least two more wheat beers to work on yet. The way I drink it will be summer before getting some of this strain.

 

[tellyho]

Drinking the first bottle right now. That's 9 days, grain to glass. It's a very tasty pale ale - yeast notes are not even super prominent.

 

[tellyho]

I don't think it needs to be relegated to summer. Might be the new Ringwood.

 

[ten80]

I've posted some of my experiences with Imperial Loki in this thread. Haven't run it above 100F yet but maybe it's time to try!

 

[tellyho]

OK, after a month in bottles, I can say that I have a strange earthy off-flavor. I will definitely be using again, but at lower fermentation temps.

 

[Metalhead_brewer]

Earthy off flavor can be caused also for water contamination or mold spores around your brew area that got into yout equipment.

 

[tellyho]

Good thoughts - I'll check to make sure that's not happening. I have a non-kveik batch in process and we'll see if that has the same issues

 

[tellyho]

Bottle conditioning smoothed out flavors here. Dried the yeast (imperial a43 Loki) and reported my experience here:

https://www.homebrewtalk.com/forum/index.php?threads/662837/

 

[NGD]

Just a heads up with Voss. I had an extract batch that I thought under-attenuated to 1.021 out of the expected 1.018. I batch aged it for 4 months and tested it again. It's sitting at 1.014 today. I'm glad I didn't bottle these month ago and try to age them for a year as originally planned.

 

[tellyho]

Funny, we're cross-posting on each other's theads.

 

[tellyho]

Long term report - this has been in bottles for two months now and I'm really happy with how it's turned out. Early funky flavors have faded and I'm left with a tasty pale ale with distinct orange and spice notes. Beer was hopped solely with home grown hops post-flameout, those flavors have mostly faded, leaving yeast flavors behind. I will definitely be using kveik again for beers where I want these flavors. It's amazing.