Hornindal Kveik is blowing my mind

[jschein]

Well this thread died a sudded death over 2 years ago
The Kviek fad has passed?

I ended up here because I have a pack of WHC dry Hornindal taking up space in my fridge and was wondering what to brew with it.
Looks like I have a lot to read.

A pale or IPA, just ferment it hot, like 95-98

 

[Dgallo]

Well this thread died a sudded death over 2 years ago
The Kviek fad has passed?

I ended up here because I have a pack of WHC dry Hornindal taking up space in my fridge and was wondering what to brew with it.
Looks like I have a lot to read.

Make a hazy, pale, or co-pitch sour with it. I do prefer it in co-pitch sours as it adds some tropical citrus notes that pair great with lacto. Then you can fruit it if you like.

If you do a hazy or pale, dryhop it with Mosiac, Citra, and a bit of Sabro. It mighy be thinner and less hazy than your typical hazy, but the flavors work well.

 

[BongoYodeler]

Make a hazy, pale, or co-pitch sour with it. I do prefer it in co-pitch sours as it adds some tropical citrus notes that pair great with lacto. Then you can fruit it if you like.

If you do a hazy or pale, dryhop it with Mosiac, Citra, and a bit of Sabro. It mighy be thinner and less hazy than your typical hazy, but the flavors work well.

Would adding some maltodextrin help it finish with a better body and a tad higher?

 

[Dgallo]

Would adding some maltodextrin help it finish with a better body and a tad higher?

It could but I had beers come across thinner or less full even at 1.016/18. I think the yeast must bind with a lot of protein during fermentation and when they floc out, it pulls the protiens down with it. There is no true scientific proof of this just my experience with it. That said, I’m pretty dialed in with my process/recipes and the yeast was the only variable changed

 

[BongoYodeler]

It could but I had beers come across thinner or less full even at 1.016/18. I think the yeast must bind with a lot of protein during fermentation and when they floc out, it pulls the protiens down with it. There is no true scientific proof of this just my experience with it. That said, I’m pretty dialed in with my process/recipes and the yeast was the only variable changed

Yeah, I tried a few different kveik yeasts but never really cared all that much for them. Pretty much done experimenting. The only beer I've brewed where I didn't get an overly thin body with kveik was my wheat beer recipe, which is 60% white wheat and 40% 2-row. With added apricot it actually was pretty good. I was trying to replicate Ithaca Beer Company's Apricot Wheat, and it turned out pretty close.

 

[Miraculix]

Well this thread died a sudded death over 2 years ago
The Kviek fad has passed?

I ended up here because I have a pack of WHC dry Hornindal taking up space in my fridge and was wondering what to brew with it.
Looks like I have a lot to read.

Something strong with lower ibus. Like abv of 7.5 with 25 ibus. 20% of rye is very fitting for this, but not a must.

 

[Miraculix]

Yeah, I tried a few different kveik yeasts but never really cared all that much for them. Pretty much done experimenting. The only beer I've brewed where I didn't get an overly thin body with kveik was my wheat beer recipe, which is 60% white wheat and 40% 2-row. With added apricot it actually was pretty good. I was trying to replicate Ithaca Beer Company's Apricot Wheat, and it turned out pretty close.

The thinnes goes away when the beer gets past 7% abv and the ibus are kept low in my experience.

 

[Beermeister32]

I say IPA. Flavors thrown off by Hornindal work will with IPAs.

 

[Shenanigans]

Thanks for the suggestions guys.
Still not sure but I'll have think about it.
There's a highly hopped American Style barley wine I brew once a year to use up older hops.
I started brewing it with US-05 but changed to Voss a few years ago and it finishes up much quicker and is more drinkable much earlier.
I might try it with Hornindal this time to see what the difference is.

 

[balrog]

Thanks for the suggestions guys.
Still not sure but I'll have think about it.
There's a highly hopped American Style barley wine I brew once a year to use up older hops.
I started brewing it with US-05 but changed to Voss a few years ago and it finishes up much quicker and is more drinkable much earlier.
I might try it with Hornindal this time to see what the difference is.

I will still use Kviek (Lalemand dry Voss Kveik) in a quick to drink hoppy pale where the hops will overpower, or at least blend, with the twangy tangerine I get from that yeast, fermented at 95.

 

[Shenanigans]

Well I decided to try it in an IPA as I need to go from grain to keg within a week.
I have an 11g dry pack from WHC and I'm a cheapskate so normally with dry yeast I split off about 3.5g, make a starter and then freeze the rest.
So I get 3 brews out of one pack.
Could I do that with this yeast or would half a pack sprinkled on top be enough for a 5 gallon beer with and OG of 1.071?
I'd be happy enough to get at least two brews out of a pack, of course I could also make an oversized starter and save it for multiple use.
I heard it's recommended to add yeast neutrient to the starter for Kveik yeast or make the starter wort stronger than normal.
Is room temperature OK or would I need to have the starter warmer to get the starter going at a decent rate?

Thanks!

 

[balrog]

starter will work at room temp
I've always just used dry tho, no starter
I do use a healthy dose of nutrient now, no real testing as to efficacy or anything
I *ABSOLUTELY* use 1/3 pkt for 5.5 gal. I tend more to 1.045-55 range

 

[firerat]

I say IPA. Flavors thrown off by Hornindal work will with IPAs.

I make a tropical fruit IPA with kveik for this reason.

I will still use Kviek (Lalemand dry Voss Kveik) in a quick to drink hoppy pale where the hops will overpower, or at least blend, with the twangy tangerine I get from that yeast, fermented at 95.

Yup!! I'm making a tropical kviek this weekend.

Well I decided to try it in an IPA as I need to go from grain to keg within a week.
I have an 11g dry pack from WHC and I'm a cheapskate so normally with dry yeast I split off about 3.5g, make a starter and then freeze the rest.
So I get 3 brews out of one pack.
Could I do that with this yeast or would half a pack sprinkled on top be enough for a 5 gallon beer with and OG of 1.071?
I'd be happy enough to get at least two brews out of a pack, of course I could also make an oversized starter and save it for multiple use.
I heard it's recommended to add yeast neutrient to the starter for Kveik yeast or make the starter wort stronger than normal.
Is room temperature OK or would I need to have the starter warmer to get the starter going at a decent rate?

Thanks!

You absolutely can!! Kveik actually does very well severely underpitched. I used to break my packs into 3rds as well but never bothered with a starter most of the time.

 

[Dgallo]

You absolutely can!! Kveik actually does very well severely underpitched. I used to break my packs into 3rds as well but never bothered with a starter most of the time.

You don’t need much kviek at all. I think it’s like roughly 2 grams of dry or a 1tsp of slurry. I personally can’t stand some of the strains ester profiles when greatly “under pitched” (Voss or Hornindal specifically) but definitely works and is a good option for those who do not have temperature control or need a beer finished quickly.

 

[Shenanigans]

Thanks guys. Think I'll save the hassle of a starter then and just rehydrate half a pack to be sure I have enough.

 

[Shenanigans]

Thanks guys. Think I'll save the hassle of a starter then and just rehydrate half a pack to be sure I have enough.

Well I brewed this on the weekend it was based on this old-styled oaked WCIPA.

https://www.homebrewtalk.com/threads/fresh-squeezed-ipa.223815/

I just sprinkled a half pack on top of the 32oC wort around 11pm on Saturday and when I checked in the morning it was chugging along.
I actually forgot to add the oak chips on brew day so threw them in the next day and since I had the fermenter opened I took a sample.
It had gone down from 1.073 to 1.052 in under 12 hours so looks like it will be finished in 3 or 4 days.
I'll check it again tomorrow.

I also brewed an American barley wine with an OG of 1.112 but used Voss instead of Hornindal.
I will check that tomorrow too.

 

[Shenanigans]

Well I brewed this on the weekend it was based on this old-styled oaked WCIPA.

https://www.homebrewtalk.com/threads/fresh-squeezed-ipa.223815/

I just sprinkled a half pack on top of the 32oC wort around 11pm on Saturday and when I checked in the morning it was chugging along.
I actually forgot to add the oak chips on brew day so threw them in the next day and since I had the fermenter opened I took a sample.
It had gone down from 1.073 to 1.052 in under 12 hours so looks like it will be finished in 3 or 4 days.
I'll check it again tomorrow.

I also brewed an American barley wine with an OG of 1.112 but used Voss instead of Hornindal.
I will check that tomorrow too.

Well I checked yesterday afternoon, and the IPA was at 1.008, the wort was actually 36oC so about 4 degrees warmer than the probe stuck to the outside of the bucket. Anyway, I let it go for another 18 hours and am letting it cool at room temperature before dry hopping tonight. Should be ready to keg on Sunday.

The Barley Wine with Voss was down to 1.056 so needs a few more days, hopefully it doesn't crap out before it's fully finished.
I know the 12% alcohol tolerance is only an estimation but that would be an FG of about 1.020 which would be OK for a BW.

 

[eulipion2]

Well I checked yesterday afternoon, and the IPA was at 1.008, the wort was actually 36oC so about 4 degrees warmer than the probe stuck to the outside of the bucket. Anyway, I let it go for another 18 hours and am letting it cool at room temperature before dry hopping tonight. Should be ready to keg on Sunday.

The Barley Wine with Voss was down to 1.056 so needs a few more days, hopefully it doesn't crap out before it's fully finished.
I know the 12% alcohol tolerance is only an estimation but that would be an FG of about 1.020 which would be OK for a BW.

I haven’t brewed in a few years (comin’ back, baby!) but my last couple beers used Hothead kveik. I made an English/American hybrid barleywine that hit about 10.5% ABV, finished fermenting in one week, grain-to-glass in about 2 weeks, though it tasted better at 3-4 weeks. The best barleywine I’ve ever made, won a couple awards as an English despite the high, though very smooth, ABV. I’ve ordered a few of the new dry kveik strains that weren’t around when I last brewed, and they’ll be what I use to ease myself back into brewing.

 

[Shenanigans]

I haven’t brewed in a few years (comin’ back, baby!) but my last couple beers used Hothead kveik. I made an English/American hybrid barleywine that hit about 10.5% ABV, finished fermenting in one week, grain-to-glass in about 2 weeks, though it tasted better at 3-4 weeks. The best barleywine I’ve ever made, won a couple awards as an English despite the high, though very smooth, ABV. I’ve ordered a few of the new dry kveik strains that weren’t around when I last brewed, and they’ll be what I use to ease myself back into brewing.

Welcome back and good luck

 

[Shenanigans]

Well I checked yesterday afternoon, and the IPA was at 1.008, the wort was actually 36oC so about 4 degrees warmer than the probe stuck to the outside of the bucket. Anyway, I let it go for another 18 hours and am letting it cool at room temperature before dry hopping tonight. Should be ready to keg on Sunday.

The Barley Wine with Voss was down to 1.056 so needs a few more days, hopefully it doesn't crap out before it's fully finished.
I know the 12% alcohol tolerance is only an estimation but that would be an FG of about 1.020 which would be OK for a BW.

Well the IPA finished at 1.008 and is cooled down and dry hopped now.
However, the Barley Wine is causing concern.
I know I'm going a bit off topic as it was Voss not Hornindal but 2 days since the last measurement it has only gone from 1.056 to 1.050.
I rocked the fermenter and increased the temperature from 32oC to 25oC; hopefully that does the trick.
I didn't add any nutrients because with an OG of 1.112 I thought there should have been enough in the wort.
If I don't see any significant change in the SG by tomorrow, I'm considering adding some of the dry Hornindal yeast I have left over.

It's already at about 8% alc. and the IBUs were a calculated 200, maybe I have gone too far?
Although I had no problems the last time I brewed this beer, and it finished around somewhere around 1.020-1.025

 

[markcurry]

There's a highly hopped American Style barley wine I brew once a year to use up older hops.
I might try it with Hornindal this time to see what the difference is.

@Shenanigans Care to share your recipe for this? I've not brewed a barley wine yet, and this idea of a Hornindal version intrigues me.

I know you mention later that you were concerned about a stall because of the higher OG. Did the yeast finish? I might go a little lower on the starting gravity.

 

[Shenanigans]

@Shenanigans Care to share your recipe for this? I've not brewed a barley wine yet, and this idea of a Hornindal version intrigues me.

I know you mention later that you were concerned about a stall because of the higher OG. Did the yeast finish? I might go a little lower on the starting gravity.

We'll that Barleywine is still my problem child.
I added some Hornindal and it didn't do anything.
So I just transferred it to a secondary and it's been sitting there the last few months.
Still need to decide what to do with it.

The recipe is below; the grain bill is pretty solid for the style.
Don't take much notice of all the different hop types, it's the beer I brew once a year to used up all my aging hops.
The whirlpool usually takes a bit longer that the 15 minutes I entered.
Takes 3 to 6 months to be drinkable but after that it's usually very good.