Hornindal Kveik is blowing my mind

[Abbas]

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?

If my memory suits me correctly this happened to me as well. I pitched at 95, and it fermented at 87 I believe. My OG was 1.064 when I brewed on a Sunday. I took a reading on Wednesday and was down to 1.020. When I bottled Sunday the FG was at 1.016.

 

[Dgallo]

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?

I haven’t used this strain but what was your mash temp. I’ve found that anytime mine is 155 or higher I’ll finish 1.018-1.020

 

[drez77]

I haven’t used this strain but what was your mash temp. I’ve found that anytime mine is 155 or higher I’ll finish 1.018-1.020

152-153.

I will give it another day and then move to spund. Surprisingly, the beer did not taste as if it had a gravity of 1.020.

 

[Dgallo]

152-153.

I will give it another day and then move to spund. Surprisingly, the beer did not taste as if it had a gravity of 1.020.

Yeah I’d say you’ll drop another 4 points

 

[SanPancho]

View attachment 607180
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.

Curious on your timeline. I never seem to be able to get my fast ones to drop out hops quick enough to even come close to this speed. Always seem to have some floaters in thre.

 

[Dgallo]

cold crashing/soft crashing should do the trick, doesn’t even have to be that long or that cold.

 

[Abbas]

Curious on your timeline. I never seem to be able to get my fast ones to drop out hops quick enough to even come close to this speed. Always seem to have some floaters in thre.

Day One (Brew Day)- Threw hops in a bag and whirlpooled starting at 165 F and let temperature naturally fall for about 20- 30 minutes. Cooled wort to 95 and pitched.
Day 2- I think it was about 14 hours after pitching I added 4oz of hops in a bag to the fermenter. I need to find my notes, but I believe i just let them sit for 3-4 days before pulling.
Day 7- Bottled
Day 12- I couldn't wait and opened a bottle. To my surprise it was decently carbed.
Day 14- tried 3 more bottles. Good to go.

I haven't had a chance to try another because I've been sick this week. Are you saying that you have floating hops?

 

[hezagenius]

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?

How old was the yeast? I pitched a two 2 month old packs on a Saturday and held it at 85F for the entire fermentation. No starter. I didn't see any airlock activity until maybe 24 hours after pitching. I was worried since a lot of people say they see activity within a few hours. Sunday night and Monday morning, it was going strong. After that, it started tapering off and by Wednesday, the activity was very slow, maybe bubble every 3-5 seconds. It started at 1.061. On Wednesday, it was about 1.011. No nutrients. I started crashing it the following Saturday (Day 7) and it was at 1.0095.

 

[drez77]

How old was the yeast? I pitched a two 2 month old packs on a Saturday and held it at 85F for the entire fermentation. No starter. I didn't see any airlock activity until maybe 24 hours after pitching. I was worried since a lot of people say they see activity within a few hours. Sunday night and Monday morning, it was going strong. After that, it started tapering off and by Wednesday, the activity was very slow, maybe bubble every 3-5 seconds. It started at 1.061. On Wednesday, it was about 1.011. No nutrients. I started crashing it the following Saturday (Day 7) and it was at 1.0095.

3 months maybe. I did not make a starter seeing I had read it was better to stress the yeast.

 

[SanPancho]

yeah, happens sometimes. not always. even a good hard crash to 34 and you can still have some floaters. really weird. maybe the leaves didnt get crushed/pulverized as well as they should have and the larger peices tend to float instead of sink? its happened once or twice with kveik. could be coincidence. thats why im curious as to timeline as i feel like i always need a good 2-3 days crash to really get things to drop fully.

 

[Tarpon87]

Interested in kveik for APAs and IPAs, does it get "funky"? I've used Omega OYL-200 fermented mid to upper 70s and it came out fantastic. Big tropical fruity esters, no funk, are kveik esters similar to this?

 

[505-Brewer]

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

Yeah i get that it doesn’t produce diacetyl or cleans up very quickly (have yet to see an actual study on this) but thats not going to affect a beer that is green in hop flavor due to high hop loads and needs time to settle in to a more rounded beer. I find ipas benefit from a couple weeks conditioning at home and also professionally. No bother was just curious about peoples mad rush to drink everything so quickly.

 

[Schlenkerla]

Forgive me I haven't read through all of this. I posted earlier that I just bought a pack of this. I was wondering if anybody has tried this yeast on an open fermentation and low step mashes. What's typical for traditional hefeweizen with high clove/banana phenolic character.

Edit: clove phenolic, banana ester

The low step mash with an acid rest starting at 95F - 113F followed by a protein and amylase rests. Edit: For phenolic formation

Then do an open fermentation or remove the lid at ~8 hours or onset of high krausen. Edit for ester formation

Both procedures are supposed to amp up the phenolic character. To include keg and spund at day 3 or 4.

https://www.homebrewtalk.com/forum/index.php?threads/659768/

Schneider & Sohn Original German Hefe Weizen Ale

 

[Miraculix]

Forgive me I haven't read through all of this. I posted earlier that I just bought a pack of this. I was wondering if anybody has tried this yeast on an open fermentation and low step mashes. What's typical for traditional hefeweizen with high clove/banana phenolic character.

The low step mash with an acid rest starting at 95F - 113F followed by a protein and amylase rests.

Then do an open fermentation or remove the lid at ~8 hours or onset of high krausen.

Both procedures are supposed to amp up the phenolic character. To include keg and spund at day 3 or 4.

https://www.homebrewtalk.com/forum/index.php?threads/659768/

Schneider & Sohn Original German Hefe Weizen Ale

Kveiks are generally pof-, so I do not really get what you're after here.​

 

[Abbas]

Forgive me I haven't read through all of this. I posted earlier that I just bought a pack of this. I was wondering if anybody has tried this yeast on an open fermentation and low step mashes. What's typical for traditional hefeweizen with high clove/banana phenolic character.

The low step mash with an acid rest starting at 95F - 113F followed by a protein and amylase rests.

Then do an open fermentation or remove the lid at ~8 hours or onset of high krausen.

Both procedures are supposed to amp up the phenolic character. To include keg and spund at day 3 or 4.

https://www.homebrewtalk.com/forum/index.php?threads/659768/

Schneider & Sohn Original German Hefe Weizen Ale

Hornindal is non-phenolic. You shouldn't get any clove or banana with these yeasts.

 

[mullet6577]

Interested in kveik for APAs and IPAs, does it get "funky"? I've used Omega OYL-200 fermented mid to upper 70s and it came out fantastic. Big tropical fruity esters, no funk, are kveik esters similar to this?

The Voss kveik I used recently has 0 "funk". Wanted to use it around 100* but couldn't hold more than 85*. Pretty clean in a very basic grain bill. I don't get any yeast influence at all.

 

[Schlenkerla]

Kveiks are generally pof-, so I do not really get what you're after here.​

Sorry, POF?

 

[Schlenkerla]

Kveiks are generally pof-, so I do not really get what you're after here.​

I forgot to add ester. I was thinking of it being fruity and citrusy. To amp that with open fermentation. Traditional or really old school open fermentation. Like when they didn't know about yeast and we're probably praying to the Norse gods.

Hornindal is non-phenolic. You shouldn't get any clove or banana with these yeasts.

I don't know enough about this, i should read the 193 posts before mine and the kveik wiki.

I was thinking phenolic and ester of something other than;
- banana: ester
- clove: phenolic

If either where created do they manifest these in different aroma and flavor profiles? I was just curious. I've been researching weisse a bunch and had to find something at northern brewer to cap out my $100 gift card. So it happened to be this yeast.

 

[mullet6577]

Sorry, POF?

Phenolic Off Flavor
Saison yeast (for example) are POF+

Kveik is typically (possibly always) POF- and won't contribute any real "funk"

 

[Miraculix]

I forgot to add ester. I was thinking of it being fruity and citrusy. To amp that with open fermentation. Traditional or really old school open fermentation. Like when they didn't know about yeast and we're probably praying to the Norse gods.I don't know enough about this, i should read the 193 posts before mine and the kveik wiki.

I was thinking phenolic and ester of something other than;
- banana: ester
- clove: phenolic

If either where created do they manifest these in different aroma and flavor profiles? I was just curious. I've been researching weisse a bunch and had to find something at northern brewer to cap out my $100 gift card. So it happened to be this yeast.

What mullet said!

You can boost the ester production by underpitching massively (one teaspoon of slurry on five gallons) and also fermenting it really hot, around 100f (38c).

I did it with voss and it worked.

 

[Schlenkerla]

What mullet said!

You can boost the ester production by underpitching massively (one teaspoon of slurry on five gallons) and also fermenting it really hot, around 100f (38c).

I did it with voss and it worked.

Thanks Miraculix & @mullet6577...

Supposedly one can help the formation with esters by open fermentation. The logic is that the air lock back pressure creates a CO2 blanket. If you open it up at high krausen the co2 will flash off and not inhibit esters.

I bought this stuff in January. Now wondering if I need to break out the brew belt. My place of fermentation is cold for this strain.

 

[Miraculix]

Thanks Miraculix & @mullet6577...

Supposedly one can help the formation with esters by open fermentation. The logic is that the air lock back pressure creates a CO2 blanket. If you open it up at high krausen the co2 will flash off and not inhibit esters.

I bought this stuff in January. Now wondering if I need to break out the brew belt. My place of fermentation is cold for this strain.

If you already got one, use it! Trying in addition to ferment it open would be very interesting as well.

And really underpitch this strain HARD. Just like I said.

 

[Northern_Brewer]

Kveik is typically (possibly always) POF-

Yep - there's some debate as to whether to call the lack of phenolics a feature of kveiks by definition. The recent Preiss et al paper found that the only POF+ strains they found were the one strain they tested from each of the Muri and Simonaitis multistrains, which are probably weird enough to not be classified as true kveik from a biological POV

The original kveik seems to have been formed by a hybridisation between a kolsch-like strain and something unknown, presumably a local Scandinavian yeast.

 

[Tarpon87]

@Miraculix Did the grassyness from your APA go away after a bit of time? Do you prefer Voss over Hornidal for APA/IPA style beers?

 

[Miraculix]

@Miraculix Did the grassyness from your APA go away after a bit of time? Do you prefer Voss over Hornidal for APA/IPA style beers?

I can confirm that the grassyness went away. The tartness went also into an acceptable range and I am now facing a nice apa with pretty pronounced kveik flavour.
I made an ipa once with an original kveik I got from Norway, not an isolated strain but the real deal from the village brewer, and that one tasted pretty similar to the tyb voss strain. It had a distinctive taste.

I do not know about hornindal, I only brewed with tyb voss and the original kveik from Norway, so I cannot say if I'd prefer hornindal over voss, sry.

 

[Miraculix]

@Miraculix Did the grassyness from your APA go away after a bit of time? Do you prefer Voss over Hornidal for APA/IPA style beers?

One more thing, Voss and also the original Kveik I tried seem to mute hop aroma a little bit, or maybe they are overpowering it with their own intense Kveik, Citrus-ish type of aroma. This is not a bad thing, as one could brew a very tasty IPA or APA with it using only bittering additions and no Aroma Hops at all. I do not know if Hornindal is behaving the same way. The best about this Kveik aroma is that it does not fade with time, like hop aroma does. I had Kveik after a year and the aroma was still 100% there.

 

[drez77]

Yeah I’d say you’ll drop another 4 points

In the end it dropped about 10 more to 1.010. Guess mine was just a slow mover. On hops now and plan to taste this weekend. Hydro sample was promising.

 

[Dgallo]

In the end it dropped about 10 more to 1.010. Guess mine was just a slow mover. On hops now and plan to taste this weekend. Hydro sample was promising.

I’m glad it finished out for you how you were hoping!

 

[Dory Rules]

Has anyone tried this yeast with a nut brown ale?

 

[Julian Høstan Urrea]

Has anyone tried this yeast with a nut brown ale?

Ive got the same question. Was thinking about trying a muntons nut brown ale kit with this yeast just to save some time. It's not allgrain but should give me a heads-up for the real deal.