Hornindal Kveik is blowing my mind

[shoreman]

Thinking about using this yeast with a NEIPA grain bill and hop schedule, but am thinking just using Galaxy and Columbus. Shooting for tropical and dank. 6oz whirlpool (4oz Galaxy/2oz Columbus); 6oz dry hop (4oz Galaxy/2oz Columbus). What you do guys think?

Go for it, I'm actually drinking the beer that I brewed with it now and it really does accent citrusy hops, so I think it would work well with Columbus and Galaxy is just a powerful hop and could take care of that tropical you are looking for.

The Azacca/Southern Cross seems to be coming through more than Equinox on this beer. Which is serious citrus/orange.

 

[Staylow]

Sounds good to me. I've used kveik in 2 NEIPAs, both of which were very tasty.

 

[seatazzz]

I'm intrigued. Nobody around here carries the Omega yeasts so I'd have to order it. Seems like the Voss would be a great yeast to have on hand when you suddenly realize you need a beer ready to tap in less than 7 days grain to glass.

To those that have used the Voss; how does it do in further generations? How many generations have you taken it to?

 

[Schlenkerla]

1120 to 1030 for 12% on a chocolate cinnamon imp stout with voss strain.
Same experience... It was done in 3 days pitched @40c.
Tho the most shocking recipe was a cool fermented "rauchbier" with voss. Took 2 weeks but the yeast worked @15c !

What kind of rauchbier did you make with Voss?

 

[Northern_Brewer]

Yeast Bay also do a version of Voss.

 

[matzou]

What kind of rauchbier did you make with Voss?

Spoiler: Recipe

Recipe: smoked lager - good **** !
Brewer:
Asst Brewer:
Style: Rauchbier
TYPE: All Grain
Taste: (38,0)

Recipe Specifications
--------------------------
Boil Size: 14,72 L
Post Boil Volume: 11,72 L
Batch Size (fermenter): 10,00 L
Bottling Volume: 9,00 L
Estimated OG: 1,053 SG
Estimated Color: 28,9 EBC
Estimated IBU: 29,9 IBUs
Brewhouse Efficiency: 65,00 %
Est Mash Efficiency: 73,1 %
Boil Time: 45 Minutes

Ingredients:
------------
Amt Name Type # %/IBU Volume
16,50 L IFA Eliges 8L - Gadis Water 1 - -
4,50 ml Calcium Chloride (Mash) Water Agent 2 - -
2,50 ml Lactic Acid (Mash) Water Agent 3 - -
0,50 g Gypsum (Calcium Sulfate) (Mash) Water Agent 4 - -
1,00 kg Pilsner (Weyermann) (3,3 EBC) Grain 5 37,7 % 0,65 L
1,00 kg Smoked Malt (Weyermann) (3,9 EBC) Grain 6 37,7 % 0,65 L
0,35 kg Munich I (Weyermann) (14,0 EBC) Grain 7 13,2 % 0,23 L
0,11 kg (fr) CHÂTEAU CARA RUBY® (50,0 EBC) Grain 8 4,2 % 0,07 L
0,09 kg (fr) CHÂTEAU CRYSTAL® (150,1 EBC) Grain 9 3,4 % 0,06 L
0,07 kg Melanoidin (Weyermann) (59,1 EBC) Grain 10 2,6 % 0,05 L
0,03 kg (fr) CHÂTEAU ROASTED BARLEY (1300,0 EBC) Grain 11 1,1 % 0,02 L
26,00 g Hallertauer Hersbrucker [3,70 %] - First Wort 45 Hop 12 27,7 IBUs -
10,00 g Hallertauer Hersbrucker [3,70 %] - Boil 10,0 min Hop 13 2,2 IBUs -
1,0 pkg SIGMUND'S VOSS KVEIK (Yeast Bay #) Yeast 14 - -


Mash Schedule: 03 - full body 69,5° - 60 min

Not sure what you mean with the "kind" but the recipe was the one of BCS if I remember correctly and honestly it was pretty damn good but it defeat the purpose of this yeast, overpitched Voss(1L starter for 10L which is huge for a kveik) at 13c and ramped up to 18c at the end of the 10days. You could tell the yeast was not very happy as it produced sulfur during the beginning of the fermentation which was then gone at the end.

The flavor were very balanced(I was afraid of using that much c-malt) and the smoke subtle, the finish was semi dry due to my high temp (dont know what I was thinking).

If I were to do it again I would just swap the pilsner for smoked malt, mash lower and over pitch warm to negate(or not) some of the esters (as it seems it is function of pitching rate/temp/aeration? and its questionable as the christmassy/orangey esters of Voss could go well with the smoke/bready/low caramel of the recipe for a winter beer)

But I was amazed that the Voss strain survived at this low temp, this yeast is a real beast.

I'm intrigued. Nobody around here carries the Omega yeasts so I'd have to order it. Seems like the Voss would be a great yeast to have on hand when you suddenly realize you need a beer ready to tap in less than 7 days grain to glass.

To those that have used the Voss; how does it do in further generations? How many generations have you taken it to?

6thgen or so with Voss and 5gen with the Framgarden strain.

Honestly I can't tell the difference with the first time I received it from TYB, still having what would I describe as warm orangey/christmassy aroma. No change in attenuation. still floc like champion and make quick and stupid easy beer.

 

[WBCo]

I will be boiling a kettle sour here shortly and will be pitching OYL's Hornindal strain to ferment it out. I'll be harvesting the yeast before adding my fruit additions to keep the strain as clean as possible.

Not that I use it very often, but has anyone fermented a beer with lactose yet? Wondering how kviek responds to it.

 

[matzou]

I will be boiling a kettle sour here shortly and will be pitching OYL's Hornindal strain to ferment it out. I'll be harvesting the yeast before adding my fruit additions to keep the strain as clean as possible.

Not that I use it very often, but has anyone fermented a beer with lactose yet? Wondering how kviek responds to it.

You wont have any problem with OYL Hornindal as it is an isolate sach strain afaik, as I didnt have any problem with Voss from the TYB as well.
But some other strain I swapped through forums could ferment lactose as they contain others bacteria(most frequently lacto as the hornindal/ebbegarden strain I have)

 

[Schlenkerla]

Spoiler: Recipe

Recipe: smoked lager - good poopy !
Brewer:
Asst Brewer:
Style: Rauchbier
TYPE: All Grain
Taste: (38,0)

Recipe Specifications
--------------------------
Boil Size: 14,72 L
Post Boil Volume: 11,72 L
Batch Size (fermenter): 10,00 L
Bottling Volume: 9,00 L
Estimated OG: 1,053 SG
Estimated Color: 28,9 EBC
Estimated IBU: 29,9 IBUs
Brewhouse Efficiency: 65,00 %
Est Mash Efficiency: 73,1 %
Boil Time: 45 Minutes

Ingredients:
------------
Amt Name Type # %/IBU Volume
16,50 L IFA Eliges 8L - Gadis Water 1 - -
4,50 ml Calcium Chloride (Mash) Water Agent 2 - -
2,50 ml Lactic Acid (Mash) Water Agent 3 - -
0,50 g Gypsum (Calcium Sulfate) (Mash) Water Agent 4 - -
1,00 kg Pilsner (Weyermann) (3,3 EBC) Grain 5 37,7 % 0,65 L
1,00 kg Smoked Malt (Weyermann) (3,9 EBC) Grain 6 37,7 % 0,65 L
0,35 kg Munich I (Weyermann) (14,0 EBC) Grain 7 13,2 % 0,23 L
0,11 kg (fr) CHÂTEAU CARA RUBY[emoji768] (50,0 EBC) Grain 8 4,2 % 0,07 L
0,09 kg (fr) CHÂTEAU CRYSTAL[emoji768] (150,1 EBC) Grain 9 3,4 % 0,06 L
0,07 kg Melanoidin (Weyermann) (59,1 EBC) Grain 10 2,6 % 0,05 L
0,03 kg (fr) CHÂTEAU ROASTED BARLEY (1300,0 EBC) Grain 11 1,1 % 0,02 L
26,00 g Hallertauer Hersbrucker [3,70 %] - First Wort 45 Hop 12 27,7 IBUs -
10,00 g Hallertauer Hersbrucker [3,70 %] - Boil 10,0 min Hop 13 2,2 IBUs -
1,0 pkg SIGMUND'S VOSS KVEIK (Yeast Bay #) Yeast 14 - -


Mash Schedule: 03 - full body 69,5° - 60 min

Not sure what you mean with the "kind" but the recipe was the one of BCS if I remember correctly and honestly it was pretty damn good but it defeat the purpose of this yeast, overpitched Voss(1L starter for 10L which is huge for a kveik) at 13c and ramped up to 18c at the end of the 10days. You could tell the yeast was not very happy as it produced sulfur during the beginning of the fermentation which was then gone at the end.

The flavor were very balanced(I was afraid of using that much c-malt) and the smoke subtle, the finish was semi dry due to my high temp (dont know what I was thinking).

If I were to do it again I would just swap the pilsner for smoked malt, mash lower and over pitch warm to negate(or not) some of the esters (as it seems it is function of pitching rate/temp/aeration? and its questionable as the christmassy/orangey esters of Voss could go well with the smoke/bready/low caramel of the recipe for a winter beer)

But I was amazed that the Voss strain survived at this low temp, this yeast is a real beast.

I was curious. I'm a smoked beer geek. Hence my HBT handle.

https://www.schlenkerla.de/indexe.html

As for varieties I think it can be any beer style. I think officially that there is a classic rauchbier and other rauchbier. Classic is typically the Bamberg Marzen. See the link for the Schlenkerla beer list.

https://www.schlenkerla.de/rauchbier/sorten/sortene.html

In theory all beers were once smoked until the advent of the use of coal in malting grain along with modernization of malting ovens. Straw being the primary and other regional hardwoods before coal came along. Then came the invention of black malt roaster that further eliminated the need for large amounts of highly kilned base malts like amber and brown malt, thus further reducing the amount of smoke in beers.

Your use of smoked malt in a Nordic farmhouse beer is quite appropriate. Going 100% rauch malt is more traditional than you might think. The malting process with a wood fire often resulted in mix of darker roasted grains; toasted, roasted, amber, brown and all the way to black. Heat sources were not all that uniform and grains needed to turned. The heat source wasn't indirect either.

Ironically the once undesirable roasted malts like brown malt and amber malts are becoming popular again. I'm making them, the old way with smoke starting with pale malt and a wood smoker.

I have 100% rauch malt Bamberg Marzen going/fermenting now. Two other batches of grain made; one with smoked pistachio shells and the other with smoked peanut shells. Plan to make a reds with them.

 

[EtchyLives]

Has anyone else done a wheat beer with Hornindal? Got 18 gallons that went into the fermenter today. Room temp is around 72, using the heat dish on low to get it a little higher.

 

[EtchyLives]

And about 7 hours later those same fermenters look like this:

 

[WBB]

Would like to try this yeast. Local homebrew shop doesn’t carry so have to order online. Never ordered liquid yeast online before. A couple of vendors that carry it are only a 2 day transit time.

I’m thinking one ice pack with an insulated bubble mailer?

How do you order yours and how long does it take to reach you and what is the condition of the yeast pack? Is it still compact or puffed up?

 

[z-bob]

Would like to try this yeast. Local homebrew shop doesn’t carry so have to order online. Never ordered liquid yeast online before. A couple of vendors that carry it are only a 2 day transit time.

I’m thinking one ice pack with an insulated bubble mailer?

How do you order yours and how long does it take to reach you and what is the condition of the yeast pack? Is it still compact or puffed up?

I've ordered yeast from Farmhouse several times. Ice pack in the summer, I don't bother in the fall or spring when the weather is cool. It arrives quickly in good shape. Once the order was delayed and they shipped it on a Friday. I was not happy about that... until it showed up on Saturday, and they had thrown in a free ice pack because of the delay. That's pretty good service.

 

[kingmatt]

Has anyone else done a wheat beer with Hornindal? Got 18 gallons that went into the fermenter today. Room temp is around 72, using the heat dish on low to get it a little higher.View attachment 591615

I'm sure it will do well in an American Wheat. Watch those fermenters in direct sunlight though !!

 

[EtchyLives]

I'm sure it will do well in an American Wheat. Watch those fermenters in direct sunlight though !!

Not in direct sunlight. Just some bleed through the blinds and the overhead LED light. It's dark in there.

 

[FunkedOut]

This thread got Hornindal on my mind.
I bought a pouch of OYL and brewed a Pilsner-Hallertau Blanc SMaSH to showcase the yeast.
OG was 1.060 and IBU 25.

It’s now a week later and just showing signs of slowing down. It’s still building pressure, though. It’s a 3 gallon batch in a 5 gallon corny.
First couple days no pressure (valve releasing all pressure).
Next 4 days kept down to 5psi.
Then capped and allowed to raise pressure.
Yesterday morning, 15psi. Today, 15.5psi.

BTW, the gas post on the fermenter is hooked up to the liquid post on a sanitized empty keg. Spunding valve and gauge hooked up to the empty keg’s gas post. That’s 7 gallons of headspace that is seeing this pressure increase.

Temps have been ~85*F just sitting in the garage in FL.
Maybe seeing 90-95*F mid-day and 75-80*F midnight.

Can’t wait to try this one.
The gasses venting off the spunding valve smelled like a pineapple lifesaver. A wonderful surprise, because the starter smelled like sweaty ass.

 

[ThirstyPawsHB]

I'll be curious if you all get a plastic flavor in the final beer. Dude sent me his NEIPA made with HK. I tasted plastic. When mentioning he said it was funny I said that. He never taste it but his LHBS guy said he taste plastic from the Kveik strains. So I'm leary until I get more opinions.

 

[Comfort_Zone]

I'll be curious if you all get a plastic flavor in the final beer. Dude sent me his NEIPA made with HK. I tasted plastic. When mentioning he said it was funny I said that. He never taste it but his LHBS guy said he taste plastic from the Kveik strains. So I'm leary until I get more opinions.

I've only ever noticed the plastic flavor when it was fermented too cold or some combination of pitching too much/not enough nutrients.

 

[snowtiger1987]

Sounds like these yeasts could be a good candidate for a Brut IPA.

 

[ThirstyPawsHB]

I've only ever noticed the plastic flavor when it was fermented too cold or some combination of pitching too much/not enough nutrients.

Interesting. What would too cold be for this yeast you think?

 

[bigdawg86]

Sounds like these yeasts could be a good candidate for a Brut IPA.

I just did a Brut kettle sour with Voss Kviek. OG 1.066 and FG 1.002. The reason I went so dry is my fruit additions will stand out more.

 

[Comfort_Zone]

Interesting. What would too cold be for this yeast you think?

Standard ale temps. Early on I met people who were treating Voss like a standard ale yeast, pitching a huge starter in the 60s, what most people would consider to be standard procedure. I've gotten great results pitching about 20bil cells into a wort between 1.070 and 1.090 @85-95F. I could probably go even lower than that in terms of pitching rate.

 

[FunkedOut]

Fermentation is finally done, 12 days later.
Pitch rate was 0.5 million/(mL × °P).
Cold crashing tonight for a few days before kegging.

Still debating fining with gelatin or not.
All the beers I see with this yeast are cloudy.
Wonder if there's any chance of a clear beer with it.

 

[okiedog]

T

I picked this yeast up in the spring and finally got around to brewing with it. I had a double brew session in which I brewed my Allgash-influenced Wit with my Belgian strain and then a Hoppy Session Pale with azacca, equinox & southern cross.

Super hot brew day and I was over it by the end of my second brew - put the pale ale in my SS Brewbucket at about 130 and let it chill in the basement for a couple hours. Pitched the Hornindal Kveik at I'd say 100-110 (didn't even take a temp reading but wanted to see what the yeast would do at a higher temp). Took off quickly and just chugged along for about 3-4 days.

Kegged the beer today and it brought it down to 1.008 - no off flavors at all and some great citrus notes (could be azacca influenced as well).

This yeast goes against everything I've experienced in my 15 or so years brewing. I'm fairly excited about this yeast b/c it brings another dimension to Summer brewing outside of Belgian influenced ales. I like to brew with the seasons rather than using temp control and this yeast seems to be it for those dog days of summer and brewing clean beers.

I noticed your post a few days ago, and finally just got to check it out. I'm glad I did. Hornindal Kveik is a yeast that I have been interested in ever since it became available. It should make my summer ferments much easier.

 

[okiedog]

All of the Kveik strains are mindblowing.
I recently pitched a 1.095 RIS at 30c with a mix of Voss and Ebbegarden. Done in 4 days, dropped clear as a bell and not a hint of alcohol on the nose.

Sent from my SM-J510FN using Home Brew mobile app

Awesome. Where do you get the Ebbegarden?

 

[hezagenius]

For those doing NEIPAs with Hornindal, what temp or temp ranges are you getting best results?

Are you measuring with a thermowell or ambient?

I'll be fermenting in a chamber with a thermowell and heating and cooling sources so I can keep my fermentation pretty dialed in to a certain temp.

 

[kingmatt]

Awesome. Where do you get the Ebbegarden?

Mysterium has it: https://mysteriumyeast.com/yeast-pitches/

I just ordered their Simonaitis and Gjernes strains...looking forward to experimenting with them.

 

[FunkedOut]

Fined with gelatin and left it at 32*F for a couple of weeks.
Beer is crystal clear.

Not sure there’s anything wrong with this beer but it’s not my favorite. I’d not order a second pint.
It seems a bit dry and tight on the tongue.
Maybe needs more time?

 

[zyx345]

Pitched mine at 72 degrees in a 1.064 NE IPA and it took off very quickly and was active for about 24 hours with a 2” thick Krausen then started to simmer down. Krausen dropped after 3 days. I’m hoping this yeast didn’t stall.... It smelled very good through the airlock.

 

[cactusgarrett]

Could someone summarize the draw to kveik for me?

Sorry to derail this a bit, but in looking around I'm coming up short with a good summary. To me, it seems like the various kveiks are similar to the numerous sacc strains - they each have their own flavor profiles and what not. However, the only draw I can see to using kveiks (aside from obtaining a specific flavor profile) is procedure-based: they're robust and operate well at higher temps (compared to sacc), thus allowing for easier brewing in warmer temps without active temp control. It doesn't seem like it's a case, for example, of brett vs sacc where specific flavors can only be achieved with brett fermentation. Also, I've seen a few instances where if the effort is not made to achieve warmer fermentation temps, the kveik stalls out.

I hope I'm not casting this in a pejorative light, I'm just trying to determine if it's worth my own time to dabble with kweiks when i have no issues with fermentation temps in my own brewhouse. I see people using kweik in all different manners and for different styles of beers, but is it worth the effort to maintain higher temps to use it?