Hornindal Kveik is blowing my mind

[jimfire85]

Definitely want to hear how it turns out!

I've had great beers (neipas) specifically turn out great fermenting at 90 degrees f with the hordinal strain. Submitted one to a comp , no fusels or anything noted on my score sheet. Each brew however has had a strong alcohol hotness until it is force carbed and cold crashed , then it disappears completely to be replaced with crazy citrus aromatics and flavor.

 

[brew703]

I brewed a NEIPA on 12/29 using Hornindal. Fermented at 80. Showed signs of fermentation within an hour and full blown at 3 hrs. Vigorous fermentation for about 1 day then started to die down.

I added my dry hops on 12/30, which it was still fermenting but had started to slow. Probably missed the biotransformation window. I increased temps to 84 where it's been since. I have a new keg enroute. Should be here tomorrow. My plan is to drop temps some just to try and get some of the yeast to settle out. Will probably keg on Sunday or Monday. If I had my new keg I probably would have kegged yesterday or today.

My target OG was 1.054 but I was actually at 1.051. I only boiled for 45 min and didn't get enough boil off. I also had about a 1/2 gal of wort left over. Oh well so now this becomes a session NEIPA, which I am ok with.

Finished at 82% attenuation, which is above what Omega says on their packaging. The sample smells amazing, has some pineapple notes. Not quite as bright as I was hoping for but still good.

Since my wife and I gave up drinking during the week, I'll have to wait until next Friday to pull a sample. Might has to sneak a taste before then.

 

[Abbas]

When it was at peak fermentation, the temp held at 87.4. My OG was 1.064 and a pulled a sample 2 nights ago. The gravity reading was at 1.020. I hope it still had a little bit to go, because it tasted a little too sweet and didn’t have enough bitterness for balance. I’m worried that I mashed a little too high which seems to be my problem these past couple of beers I’ve made...

Anyway the aroma from this was unreal! It was a tropical fruit bomb. Although there were an ample amount of hops used, I believe the yeast contributed to the overall aroma of this beer. There were no off flavors. I’ll keep you posted on the final outcome. Hopefully my FG will be down a bit when I measure it this weekend

 

[Miraculix]

FYI

Pitched 1/3 of a veil on 16 Liters of 1.05 OG Pale Ale at 37.1C (99F). About 7 hours later (slept, cannot say when it started), full blown action in the fermenter.

Turned out really tart and grassy/vegetale.... Not nice. There was kind of a pelicle on top, but it looked like remaining krauesen that didn't want to drop, not like the typical infection looks like.... However my voss kveik veil was pressurized when opened and foamed over. Don't know if this is normal.

 

[Abbas]

My FG ended up at 1.016 so I ended up with a 6.3% beer with attenuation around 74%. I'm going to credit the lower attenuation with my higher mash temp. The beer smelled great still, but not as good as the first sample I pulled. I did not add a second round of dry hops though. On top of that I had to bottle because I do not have CO2 for my keg yet. Hopefully this doesn't kill the hop flavor/aroma and oxidize my beer but time will tell.

Overall impression of this yeast is fantastic so far. This seems like it will be a great strain for NEIPAs. I can't wait to use it for some upcoming batches. I'll report back when I crack open a bottle in a couple weeks.

 

[hezagenius]

First NEIPA batch with Hornindal. Went from 1.061 to 1.011 after 3 days. Nice aroma and mouthfeel feels thicker than 1.011. Haven't dry hopped yet. Going to wait until day 7 to start crashing and then dry hop a few days later. Fermenting at 85F.

 

[MakeDankBeer]

I picked up some Hornindal OLY091 , to use in a berliner kettle sour, but starting to have sec

I went to message my LHBS yesterday to see if they had and of Omega's Hornindal. I scrolled down on their facebook page before sending the message, and it turned out that the owner from Omega was going to be there and put on a presentation so I had to go.
About 75% of the presentation was centered around Kveik yeast. He really drilled in about Hornindal and how versatile and resilient this yeast strain is.

One major takeaway from the presentation in regards to Hornindal yeast; He said they have conducted experiments with low gravity beers and have gathered other anecdotal reports. He said this yeast strain has difficulty attenuating effectively when fermenting low gravity beers. If you are using it for a low gravity beer he recommended using yeast nutrients.

An additional takeaway in regards to cell count and why they don't post cell count on their packets; Biomass of yeast vary wildly from strain to strain. For example a a Belgian yeast cell may be significantly more massive/larger than a Kveik strain. He said biomass is a better indicator for pitch rate than cell count. To summarize, they measure their packs by biomass, not cell count.

I got to nerd out along with about 30 other homebrewers for an hour. It was amazing!

I'm planning to use this in a 1.040-1.050 beer, probably should get some yeast nutrients? Any suggestions on how much to pitch ? I was planning on taking a teaspoon or tablespoon out of the package and pitching that.

 

[Abbas]

He recommended nutrients for lower gravity beers so I would be safe and maybe pick some up if it’s not much trouble. I’ve only done one batch with it and pitched the entire pouch. I want to experiment with drastically underpitching once I upgrade to 10 gallon batches, but haven’t had a chance to experiment yet. The owner said they haven’t played around with underpitching, and said that high temps are important for the ester productiom with this yeast. You can always try a teaspoon and if you don’t see activity the next day, add more.

 

[Dgallo]

I see a lot of people posting about how quickly kveik gets you down to F.G., from 3-4 days, however I have this happen consistantly when I use either London ale III or Imperial dry-hop. Active fermentation with Krausen starts within 12 hours and I go from 1.062-1.064 down to 1.012-1.014 in just about 72 hours. Am I experiencing non typical results?

 

[brew703]

I brewed a NEIPA using Hornindal. Fermented at 80 (beginning) and finished at 85. Within 30 min had activity. 3 hrs in it was rocking. OG was 1.050/ FG 1.009. Within 24-30 hrs of pitch activity had slowed considerably.
I just kegged this batch on Tuesday so it should be ready to sample tomorrow or Saturday.

 

[isomerization]

I see a lot of people posting about how quickly kveik gets you down to F.G., from 3-4 days, however I have this happen consistantly when I use either London ale III or Imperial dry-hop. Active fermentation with Krausen starts within 12 hours and I go from 1.062-1.064 down to 1.012-1.014 in just about 72 hours. Am I experiencing non typical results?

At the OG you listed kveik yeasts are done in under 48 hours, likely close to 24. I would say your results are normal as well (for ales at that gravity).

 

[Julian Høstan Urrea]

I see a lot of people posting about how quickly kveik gets you down to F.G., from 3-4 days, however I have this happen consistantly when I use either London ale III or Imperial dry-hop. Active fermentation with Krausen starts within 12 hours and I go from 1.062-1.064 down to 1.012-1.014 in just about 72 hours. Am I experiencing non typical results?

Are you fermenting at high temps? If you are that would be the reason. Kveik manages high temps very well do to the way it was used over many many years in the Norwegian farms. Other yeast tend to give off flavours.

 

[Julian Høstan Urrea]

First NEIPA batch with Hornindal. Went from 1.061 to 1.011 after 3 days. Nice aroma and mouthfeel feels thicker than 1.011. Haven't dry hopped yet. Going to wait until day 7 to start crashing and then dry hop a few days later. Fermenting at 85F.

Looks gorgeous! Yum yum. Can't wait to try my Voss kveik!

 

[MakeDankBeer]

I was going to use this strain in a kettle sour, until I was listening to milk the funk podcast last night about kettle sours, and one of the guests was from omega and mentioned they "can" have a hard time fully attenuating due to the ph. Still half tempted to pitch it with yeast nutrients anyways.

 

[OG-wan Kenobi]

I see a lot of people posting about how quickly kveik gets you down to F.G., from 3-4 days, however I have this happen consistantly when I use either London ale III or Imperial dry-hop. Active fermentation with Krausen starts within 12 hours and I go from 1.062-1.064 down to 1.012-1.014 in just about 72 hours. Am I experiencing non typical results?

Same results I get, I find myself having the same thought as you. Maybe we should try the yeast just to see what's up

 

[Comfort_Zone]

I see a lot of people posting about how quickly kveik gets you down to F.G., from 3-4 days, however I have this happen consistantly when I use either London ale III or Imperial dry-hop. Active fermentation with Krausen starts within 12 hours and I go from 1.062-1.064 down to 1.012-1.014 in just about 72 hours. Am I experiencing non typical results?

For a normal ale most yeasts will hit terminal gravity within a few days. That being said, how many of those beers are ready to drink? A lot of those strains need time to clean up and settle out and mature. With something like Voss or Hornindal you can realistically have a beer ready to drink within 48-72 hours.

 

[hezagenius]

Looks gorgeous! Yum yum. Can't wait to try my Voss kveik!

I was in Norway a few months ago and looked for beers with Hornindal. I couldn't find any but I did get to try some really good hazy IPAs from Lervig and Bror!

 

[Dgallo]

Are you fermenting at high temps? If you are that would be the reason. Kveik manages high temps very well do to the way it was used over many many years in the Norwegian farms. Other yeast tend to give off flavours.

Not excessively high temps, just the typical driving temps to 74-76 during active fermentation to produce the ester profile.

I have done some research on the strain, however I just noticed some people talk about reaching FG in 3-4 days which just confused me a little since I am to do that with the two yeast I stated previously. Now I see that some people are getting to FG in 20-40hrs which is insane.

 

[WBCo]

I was going to use this strain in a kettle sour, until I was listening to milk the funk podcast last night about kettle sours, and one of the guests was from omega and mentioned they "can" have a hard time fully attenuating due to the ph. Still half tempted to pitch it with yeast nutrients anyways.

I constantly have fruited kettle sours on tap, at the request of my wife. I have used Hornindal multiple times without issue!

 

[Dgallo]

For a normal ale most yeasts will hit terminal gravity within a few days. That being said, how many of those beers are ready to drink? A lot of those strains need time to clean up and settle out and mature. With something like Voss or Hornindal you can realistically have a beer ready to drink within 48-72 hours.

Ok so that’s the bigger benefit; Genuinely finished, cleaned up, and with being force carbed, ready to drink in 3/4 days? What’s the ester production like?

 

[MakeDankBeer]

I constantly have fruited kettle sours on tap, at the request of my wife. I have used Hornindal multiple times without issue!

thanks for the info, ill give it a go as planned

 

[Endoo]

"Quake"

‘Quake ‘is pretty close, but too much of the “q” and the “u”.

Kveik sounds exactly like awake or wake = Kwake (kveik).

 

[Miraculix]

‘Quake ‘is pretty close, but too much of the “q” and the “u”.

Kveik sounds exactly like awake or wake = Kwake (kveik).

If you now add a German pronunciation for the w in "kwake", then you nailed it

 

[Julian Høstan Urrea]

‘Quake ‘is pretty close, but too much of the “q” and the “u”.

Kveik sounds exactly like awake or wake = Kwake (kveik).

You are right. I was trying to find an English word that was similar. Yours is better.

 

[Schlenkerla]

Ordered this from northern brewer on a gift card!

 

[hezagenius]

NEIPA on day 7, pre-carb, pre-crash, pre-dry hop. Hornindal dropped it to 1.0095. I'm crashing it now on CO2, then I'll transfer off the yeast and dry hop.

 

[Abbas]

This is my Neipa 7 days after bottling. It’s nearly fully carbonated and no off flavors. Super tropical and smells like grapefruit, tangerine, and pineapple. This is one of the best beers and by far the fastest that I’ve made and was finished in 2 weeks from brewing to opening the first bottle.

 

[505-Brewer]

Everyones going grain to glass superfast but aren’t these big hop beers green? Always find a couple weeks is needed to soften the hops and round out the beer. Im sure it still applies here......what are you guys finding re: the beer.

 

[Julian Høstan Urrea]

Everyones going grain to glass superfast but aren’t these big hop beers green? Always find a couple weeks is needed to soften the hops and round out the beer. Im sure it still applies here......what are you guys finding re: the beer.

I think that's the whole point with kveik. That it doesn't need the time.

 

[drez77]

Anyone have Hornidal ferment slow? I did a 1.055 APA on Sunday with yeast nutrient and pitched (Omega OYL-091) at 83-85 Sunday night. Monday it was bubbling away and by Tuesday it had stopped and from what I read I assumed it was done but a hydro reading showed it at 1.042. By Wednesday it was only into the 1.020's and this just seems odd compared to how it is reported to ferment out so quickly.

Anyone else have it react this way?