Hornindal Kveik is blowing my mind

[Comfort_Zone]

@cactusgarrett the real draw is the turnaround. You can pitch at high temps and have a beer ready to go in a matter of a few days with no off flavors. You also don't have to worry about pitching rates as they grow like crazy.

 

[cactusgarrett]

Thanks. Considering the short turnaround (for fermentation), does kveik benefit from a "clean up stage" in the way sacc does at the later end of the fermentation process?

 

[z-bob]

Thanks. Considering the short turnaround (for fermentation), does kveik benefit from a "clean up stage" in the way sacc does at the later end of the fermentation process?

It's finished so quickly, I assume it "cleans up" quickly too. I don't have *that* much experience with it yet, but what I have done is pitch the yeast about about 80* or so and let it ferment without temperature control in a bucket at room temperature plus whatever heat of fermentation. The Krausen falls and the beer starts to clear in a few days. Then I rack it to a carboy and put a jacket and a heater on it and hold it at 85* for a week. Then bottle.

 

[Sbe2]

Just bought some tonight and wondering if I should brew a NEIPA or a Brut.

Has anyone dried it out after fermenting like they do in Norway?

 

[hezagenius]

In the midst of a brew day and planning to use Hornindal for a NEIPA. Without thinking, I used some lactic acid to drop the pH of the mash. Is Hornindal still safe to use with lactic acid? I don't want to end up with some funky beer or an infection or something. The acid went in the mash only.

 

[Mer-man]

In the midst of a brew day and planning to use Hornindal for a NEIPA. Without thinking, I used some lactic acid to drop the pH of the mash. Is Hornindal still safe to use with lactic acid? I don't want to end up with some funky beer or an infection or something. The acid went in the mash only.

Uh, do you understand what the acid is used for?
No. You’re fine.

 

[isomerization]

Just used Hornindal to ferment a 1.110 RIS, dropped to 1.034 (mashed at 154F) in slightly under 48 hours fermented around 82F. No off flavors (honestly no yeast flavor at all lol), super clean.

I doubt this yeast needs any cleanup phase, it’s supposedly immune to underpitching and loves high temps (ie better metabolic efficiency).

 

[14thstreet]

isomerization, what was your pitch rate? I'd like to use Hornindal for a RIS as well and would like some yeast to come through. My last pale ale was pitched at standard rate and ale temp from the package. I get an "odd" flavor out of it but that also could be my homegrown hops which I used for the first time. Sadly I just bottom-cropped and would like to use it again or dry for future experimentation.

 

[Comfort_Zone]

isomerization, what was your pitch rate? I'd like to use Hornindal for a RIS as well and would like some yeast to come through. My last pale ale was pitched at standard rate and ale temp from the package. I get an "odd" flavor out of it but that also could be my homegrown hops which I used for the first time. Sadly I just bottom-cropped and would like to use it again or dry for future experimentation.

Depending on what you plan your starting gravity to be at, you could probably pitch like.......40B cells and get some character out of the yeast if you pitch on the hot side (80F at the bare minimum).

 

[isomerization]

isomerization, what was your pitch rate? I'd like to use Hornindal for a RIS as well and would like some yeast to come through. My last pale ale was pitched at standard rate and ale temp from the package. I get an "odd" flavor out of it but that also could be my homegrown hops which I used for the first time. Sadly I just bottom-cropped and would like to use it again or dry for future experimentation.

I don’t really calculate pitch rates (won’t go down that rabbit hole, but I’m not a fan of the “accuracy” of the online calculators).

With that said, I made a 1.5L starter from ~200 mL of overbuilt starter (pre settling) and pitched the whole thing (was done fermenting by 24 hr).

For maximum yeast profile, I’d underpitch and ferment at 95F.

EDIT: added Tilt data for the RIS ferment, I added 1.5 lb of boiled DME the afternoon after pitching as it of course arrived a day late in the mail lol

 

[14thstreet]

I'm not a fan of the calculators either, but I'm also not a fan of people relaying experiences and being short on detail or context. It seems you are on task however, thanks! Amazing drop in gravity. Regarding the DME, the yeast didn't seem to notice, it kept truckin'!

Is anyone providing nutrients at all, or beyond what is normal? I've read that these yeasts may be nutrient sensitive. That is, it would be a good addition to have in a low-gravity and/or high adjunct (simple sugar) beer.

 

[isomerization]

No idea on nutrients, I’ve used my typically process of a pinch of DAP when adding whirlfloc, but that’s more routine than anything.

RE underpitchig:
http://www.garshol.priv.no/blog/393.html

1 teaspoon of slurry for 25 L of wort!!

 

[Sbe2]

So I picked up a pack of Hothead and wondering if I should “activate” the smack pack pour 50-100 mL into 5 gallons of a NEIPA at 85f and save the remaining pack for a later brew?

 

[WBB]

So I picked up a pack of Hothead and wondering if I should “activate” the smack pack pour 50-100 mL into 5 gallons of a NEIPA at 85f and save the remaining pack for a later brew?

I didn’t think omega yeasts were smack packs. I thought wyeast was the only one that had a nutrient pack for smacking.

But if you want to save some, I was overbuild a starter and then save off some for a later brew and building another starter.

 

[kingmatt]

I didn’t think omega yeasts were smack packs. I thought wyeast was the only one that had a nutrient pack for smacking.

But if you want to save some, I was overbuild a starter and then save off some for a later brew and building another starter.

i just picked up a couple new kviek strains that were pretty pricey so I have been thinking of overbuilding to get a few brews out of each...what do you store your overbuild in until the next brew day? A mason jar?

 

[isomerization]

i just picked up a couple new kviek strains that were pretty pricey so I have been thinking of overbuilding to get a few brews out of each...what do you store your overbuild in until the next brew day? A mason jar?

8 oz mason jars are the perfect solution, I usually do 2-3 off the first starter, repeat again on the last one. Yeast (and Lacto, Pedio, Brett, the whole gang) does pretty well at fridge temps. As long as you make another starter, you should be good for at least a year.

 

[Sbe2]

I didn’t think omega yeasts were smack packs. I thought wyeast was the only one that had a nutrient pack for smacking.

But if you want to save some, I was overbuild a starter and then save off some for a later brew and building another starter.

Ahh, good to know, I may just store what I don’t pitch in a mason jar. I am thinking I will underpitch and ferment high to push the tropical fruit.

 

[isomerization]

Just an FYI, this yeast floccs so hard that I’ve had issues with bottle carbing (needs warmer temps too) and secondary additions (split batches so a true secondary). I will be adding a bit of trub/yeast next time just to be safe...

 

[WBB]

i just picked up a couple new kviek strains that were pretty pricey so I have been thinking of overbuilding to get a few brews out of each...what do you store your overbuild in until the next brew day? A mason jar?

Mason jars, yes. Just be sure to follow sanitary procedures. Boil the jars, rings, lids, etc.

 

[brew703]

I had a NEIPA over the weekend from a local brewery that used a Kveik strain. The clown pouring didn't know which strain but it was a damn good beer. I'm thinking about ordering some and going with Columbus to bitter and cascade, citra and maybe Galaxy or Vic Secret in WP and DH.

 

[Kinnick21]

Talking about kviek strains got me excited and I decided to brew a beer two days ago to a OG of 1.099 and it took off nicely for me. However today I noticed it has slowed considerably at 1.056 when Brewer’s Friend shows me a FG of 1.031(it has some lactose in it). I looked and the wort temp is at 67, and the temp range of hothead says 72-98. Didn’t realize my downstairs was that cold, if I raise temperature in house will it kick back in?

 

[bigdawg86]

Talking about kviek strains got me excited and I decided to brew a beer two days ago to a OG of 1.099 and it took off nicely for me. However today I noticed it has slowed considerably at 1.056 when Brewer’s Friend shows me a FG of 1.031(it has some lactose in it). I looked and the wort temp is at 67, and the temp range of hothead says 72-98. Didn’t realize my downstairs was that cold, if I raise temperature in house will it kick back in?

Bro swirl the wort... adjust temp to 96 please!!!! Once hits target temp swirl again! 98 -100 final temp is good.

 

[Sbe2]

Pitched half of the OYL-057 packet at 76f and 4 hrs later it is already bubbling in my blowoff jar. I will ramp it up to about 85f and see what happens. I hope it is ready by next week(8 days).

OG was 1.065.

 

[Sbe2]

5 hrs later, 1” of krausen....Amazing

 

[Comfort_Zone]

Sounds about right, even when dried they start super fast.

 

[ten80]

I just helped a friend rescue his stuck doppelbock using Imperial Loki, which I think the same or similar strain to Horindal. 1.098 to 1.050 with lager yeast, then no further. He piched Loki at ~76F and it continued to ferment down to 1.026 in about one week, with no apparent off-flavors. He was afraid to push it warmer, but the yeast seemed happy at that temperature. Neat yeast for sure!

 

[Sbe2]

24 hrs later 1.018. *mind blown*

 

[505-Brewer]

Have Hornidal on the way. Have used Omega’s Kveik before this and was pleased. Thinking about making this my house strain for a few batches. APA, IPA and then sone funky juniper farmhouse w/brett. Curious for those brewing darker beers how the fruity esters seem. For example using this in a brown porter......seems like it could be odd.

Also anyone following diacetyl production. Seems like grain to glass in 7 days would be butter. Perhaps the higher ferm temps it just cleans up so fast or does this blend of yeast not really produce any?

 

[Comfort_Zone]

Have Hornidal on the way. Have used Omega’s Kveik before this and was pleased. Thinking about making this my house strain for a few batches. APA, IPA and then sone funky juniper farmhouse w/brett. Curious for those brewing darker beers how the fruity esters seem. For example using this in a brown porter......seems like it could be odd.

Also anyone following diacetyl production. Seems like grain to glass in 7 days would be butter. Perhaps the higher ferm temps it just cleans up so fast or does this blend of yeast not really produce any?

The high temp takes care of the diacetyl problem. Most beers made with these yeasts back in their home countries are ready for consumption in like 48-72 hours. Granted they're usually still.

 

[505-Brewer]

The high temp takes care of the diacetyl problem. Most beers made with these yeasts back in their home countries are ready for consumption in like 48-72 hours. Granted they're usually still.

Yes. And Ive heard buttery and milky as a descriptor for the flavor on these traditional beers.