Hornindal Kveik is blowing my mind

[olotti]

Underpitch and high temperatures will bring out the esters.
Kveik Yeast: What is it and how to use it
How to use kveik

Read the articles. That’s crazy to me to use so little. Guess I’ll go with one tbsp for the gravity I’m expecting. The rest of the pack I think I’m gonna make a small starter and pitch it into that then mason jar the slurry and use that for future batches.

 

[BreeBrew]

Read the articles. That’s crazy to me to use so little. Guess I’ll go with one tbsp for the gravity I’m expecting. The rest of the pack I think I’m gonna make a small starter and pitch it into that then mason jar the slurry and use that for future batches.

Yes I know it seems crazy but throw away your rulebook on fermenting when it comes to kveik yeasts and follow the guidelines in these articles.

 

[Russell_brewingbythelake]

I recently brewed a NEIPA using the Hornindal and it turned out great. Pitched at 84F and threw my brew belt on to get the fermentation up well over 90F. No fusels or off flavors, just some nice tropical and citrus esters that compliment the hops (even a hint of vanilla in the finish?).

Excuse the crappy cellphone pic, but here it is:
View attachment 582774

What was your dry hopping timing in and for how long? tks. Looks great!

 

[LuukGx]

Great to hear. Definitely want to try it. Omega’s site say that the C hops work well with this strain. What hops have you been using?

ABsolutely accurate! It's in my house pale with CTZ & Cascade for a very pleasant orange zest / grapefruit / pine combo.

 

[matt_m]

I had a year-old pack in my fridge so I did a starter almost 3 weeks ago. It took off very slow, probably ~24 hours before there was much activity but then chewed through it in less than 24. I poured off most of the beer leaving just enough to make a good slurry and poured about 2/3 in a jar for later and left the rest in the flask covered in the fridge. Didn't get around to brewing last weekend but did a batch of "Average Perfect NEIPA" yesterday and pitched about 3PM yesterday at 95. The Tilt was indicating a drop in gravity within a couple hours and by this morning was approaching 70% attenuation. Dry hopping really confuses the Tilts until the hops sink but based on airlock activity it has definitely slowed dramatically since morning and its conceivable it could finish in 24 hours or less. Even with a double dry hop schedule of 7 days I should still be able to enjoy this while smoking this year's turkey.

Edit: 29 hours after pitching and based on airlock activity its done. However watching the sight glass is mesmerizing. Over about 5 minutes I watched the sight glass completely fill with large clumps of yeast and the Tilt started registering gravity about 5 points lower than when I first started watching, ending around 80% attenuation A little while later it was half empty. Now nearly full yet again and back around 80%. The basement smells fantastic.

 

[Brewmasher]

Well the obvious point about trying to do any Belgian style with the standard Norwegian kveiks is that they are all non-phenolic, so trying to do a tripel with kveik will end up more like a British CC than a tripel.

I use a Belgian yeast for the first day or two, and finish with Kviek. The citrusy notes of Kviek pairs well Belgian styles.

 

[shoreman]

I use a Belgian yeast for the first day or two, and finish with Kviek. The citrusy notes of Kviek pairs well Belgian styles.

do you still get good attenuation?

 

[OldDogBrewing]

I'm waiting for a vial to be delivered next week, if I like it maybe I'll go for the non clean one

 

[Gusso]

Well the obvious point about trying to do any Belgian style with the standard Norwegian kveiks is that they are all non-phenolic, so trying to do a tripel with kveik will end up more like a British CC than a tripel.

I see your point, but what is British CC? I'm currently buzzed on a Saison...

 

[Northern_Brewer]

CC (aka C ale) is an almost extinct style that's particularly associated with Manchester - they vary a bit, they probably originated as a Manchester take on Burton ale so some have a fair bit of crystal or dark sugar in them but some end up...well, like a tripel made with British yeast.

 

[Brewmasher]

do you still get good attenuation?

I’ll let you know in a few days. I pitched a pack of Saisonstein‘s monster right out of the pack. Two days later on Thanksgiving a pack of Voss Kviek. Airlock is still going strong @80 F.

 

[eugles]

I just got a pouch of omega hornindal that is a little bit swollen and even after a few nights in a cold fridge still remains swollen. Planning on brewing tomorrow and doing the whole under pitch thing, but would love to also bank some for future use. Any recommendations whether I should make a starter to use for later brew days or should I just dump the pouch into a sanitized jar, pitch 2 teaspoons and call it a day? I had tried using this strain about a year ago and made a starter for it. It was probably the most foul smelling sulfurous starter I had ever smelled, so I’m a little hesitant to do that again. I heard that starters with Kveik are problematic due to the relatively low gravity of the wort. Feedback greatly appreciated!

 

[OldDogBrewing]

I just got a pouch of omega hornindal that is a little bit swollen and even after a few nights in a cold fridge still remains swollen. Planning on brewing tomorrow and doing the whole under pitch thing, but would love to also bank some for future use. Any recommendations whether I should make a starter to use for later brew days or should I just dump the pouch into a sanitized jar, pitch 2 teaspoons and call it a day? I had tried using this strain about a year ago and made a starter for it. It was probably the most foul smelling sulfurous starter I had ever smelled, so I’m a little hesitant to do that again. I heard that starters with Kveik are problematic due to the relatively low gravity of the wort. Feedback greatly appreciated!

I now make my starters at 1.070 and add plenty of nutrients, all take off in hours now

 

[Brewmasher]

I’ll let you know in a few days. I pitched a pack of Saisonstein‘s monster right out of the pack. Two days later on Thanksgiving a pack of Voss Kviek. Airlock is still going strong @80 F.

After 2 weeks gravity went from 1.071 to 1.012 and was still showing signs of fermentation. A week later it dropped to 1.010. Still pretty dry for a 1.071 beer! I suspect that the Kviek did its thing in a few days, and then the diastatic yeast pecked away at the more complex sugars. It didn’t save any fermentation time, but I’m hoping to save some aging time and to get some citrus flavor notes.

 

[Gengasi]

Since fermentation is done in a 2-3 days, should the dry hops be added when the yeast is pitched to the fermentor? Also, how would pressure fermentation affect this?

 

[Gengasi]

I see you guys mention "Hornindal strain". Isn't Hornindal kveik 8 different strains plus bacterial cultures? I will brew tomorrow using Hornindal and im quite afraid of ruining my brewing equipment using a culture containing bacteria.

 

[OldDogBrewing]

I see you guys mention "Hornindal strain". Isn't Hornindal kveik 8 different strains plus bacterial cultures? I will brew tomorrow using Hornindal and im quite afraid of ruining my brewing equipment using a culture containing bacteria.

Where did you get your Hornindal? There's a wide variety of isolated and blends (w/ and without bacteria) available, and then there's the original culture.

 

[Gengasi]

Where did you get your Hornindal? There's a wide variety of isolated and blends (w/ and without bacteria) available, and then there's the original culture.

I have the original culture obtained from a local brewery yesterday.

 

[OldDogBrewing]

I have the original culture obtained from a local brewery yesterday.

Then there's bacteria in there but as they don't use that much hops in the original beer, it's probably really hop sensitive, just sanitize properly the cold side equipment after using and you should have any issue with it

 

[Gengasi]

Then there's bacteria in there but as they don't use that much hops in the original beer, it's probably really hop sensitive, just sanitize properly the cold side equipment after using and you should have any issue with it

Great I am fermenting on an all rounder and cleaning it is super easy

 

[shoreman]

I see you guys mention "Hornindal strain". Isn't Hornindal kveik 8 different strains plus bacterial cultures? I will brew tomorrow using Hornindal and im quite afraid of ruining my brewing equipment using a culture containing bacteria.

I sourced the strain from Omega Yeast orginally but that is an isolate from the original that excludes the bacteria, so your yeast is much more complex and wild.

 

[Gengasi]

I sourced the strain from Omega Yeast orginally but that is an isolate from the original that excludes the bacteria, so your yeast is much more complex and wild.

That might not be a good thing though as getting consistently similar brews will be super hard Will be interesting seeing how flavours change from brew to brew.

 

[OldDogBrewing]

That might not be a good thing though as getting consistently similar brews will be super hard Will be interesting seeing how flavours change from brew to brew.

You'll get some milky/caramel notes from the bacteria

 

[Gengasi]

You'll get some milky/caramel notes from the bacteria

Thout would be interesting in an IPA.. Haha

 

[Nathan Graen]

I'm not super impressed. I pitched a day and a half ago and I'm down 18 points. Which is not bad, but I've seen this kind of action from S04. I expected more from the mythical Hornindal beast that boasts 24 hour and done fermentations.

I am using the Omega blend. I oxygenated by pouring a great distance(couple feet) from my kettle to my fermenter(lots of foam). I gave it a double dose of nutrient. However, I am pressure fermenting at 30PSI and I did underpitch.

https://docs.google.com/spreadsheet...OvtDrFp9VVfPMETVjhF1wWKpFc0/edit?usp=drivesdk

 

[shoreman]

However, I am pressure fermenting at 30PSI

That may be the issue - kveik is a true farmhouse yeast and although Omega separated this yeast out from the original, it still seems to work best in the conditions it has been selected for over generations (of brewers).

It would be interesting to see the same exact beer fermented out without the pressure.

 

[Nathan Graen]

It would be interesting to see the same exact beer fermented out without the pressure.

I could always blow it down and see what happens.

 

[Gusso]

This weekend, I might do my Tripel recipe with Hornindal. Being that I'll scream when I pitch the yeast, it only seems fitting that I bruise A cucumber and toss it in the boil for a minute or two. The Screaming Viking!

 

[tbaldwin000]

That may be the issue - kveik is a true farmhouse yeast and although Omega separated this yeast out from the original, it still seems to work best in the conditions it has been selected for over generations (of brewers).

It would be interesting to see the same exact beer fermented out without the pressure.

Just for anybody curious, Hornindal ferments just fine under 30psi as long as it is kept hot. Done it several times, held at 30C+ you're all good. Make sure your wort is nutrient rich, Kveik are hungry for FAN.

 

[Nathan Graen]

Make sure your wort is nutrient rich, Kveik are hungry for FAN.

So what happens if you forget the nutrient? I might have forgot and I can't quite describe the off flavor... I'm going to let it sit for a couple months and see if it goes away.