Hornindal Kveik is blowing my mind

[shoreman]

I honestly just saved my slurry, trub and all for my next batch. I haven’t tried reusing it yet so I would be interested as well as to what worked for others.

I took the really small mason jars and just added the slurry from my second generation and created maybe 6 of them. Gave a few out, but you want to underpitch anyways, so I just pop those out and bring to room temp and pitch. Keep an eye on the pressure in the fridge though, as Lars mentions these yeasts still seem to be working in the fridge and that is my experience as well. I just twist the cap every once and while when I'm grabbing a beer.

 

[Miraculix]

I took the really small mason jars and just added the slurry from my second generation and created maybe 6 of them. Gave a few out, but you want to underpitch anyways, so I just pop those out and bring to room temp and pitch. Keep an eye on the pressure in the fridge though, as Lars mentions these yeasts still seem to be working in the fridge and that is my experience as well. I just twist the cap every once and while when I'm grabbing a beer.

Doing the same with Voss.

 

[mrdauber64]

I made a "yeast block" to save my Hornindal yeast. I took a piece of Oak, drilled a bunch of holes through it, and boiled it in water to remove the wood tannins. I then dredged it in the bottom slurry of a finished batch and hung it up to dry. I just used it last week and it worked awesome. I just dropped the block covered in dried yeast in the wort until it was at high krausen(about 36 hours) and then removed the block trying to capture as much as the krausen on the block to reuse it again. It's currently hanging in my basement fully dried waiting for the next batch.

So far this yeast is great! I love the fruity flavors it gives. So far I've done a 9% Norwegian farmhouse with juniper berries and a cucumber/rosemary blonde(I just added the cucumber and rosemary today, but the beer before these additions were really good).

 

[NGD]

I made a "yeast block" to save my Hornindal yeast. I took a piece of Oak, drilled a bunch of holes through it, and boiled it in water to remove the wood tannins. I then dredged it in the bottom slurry of a finished batch and hung it up to dry. I just used it last week and it worked awesome. I just dropped the block covered in dried yeast in the wort until it was at high krausen(about 36 hours) and then removed the block trying to capture as much as the krausen on the block to reuse it again. It's currently hanging in my basement fully dried waiting for the next batch.

So far this yeast is great! I love the fruity flavors it gives. So far I've done a 9% Norwegian farmhouse with juniper berries and a cucumber/rosemary blonde(I just added the cucumber and rosemary today, but the beer before these additions were really good).

I dig this. I think I may try it next time I brew with kviek.

 

[Abbas]

Just opened a bottle from split batch pale ale I made. Orange/tangerine flavor and smell is very dominant in this. I dry hopped with 3oz of Calypso 4 days before bottling. I can detect the hop character from the Calypso, but it seems much more subtle than the taste/smell the yeast contributes.

 

[artichoke]

Just to make sure I understand - what do YOU mean by 'slurry'? I just got a pouch of this that I haven't used yet...and am trying to plan for a pipeline to re-use it....but want to be sure that I understand how people are using (and reusing) it with success.....

It was a new pouch of Hornindal Kveik blend from Escarpment labs. I shook the pouch, emptied the contents of the pouch into a sanitized mason jar, and then swirled the jar so that the culture was well mixed. I then added approximately 1 teaspoon of the mixed "slurry" into 34C 1.065 OG wort.

Under pitching and fermenting hot is supposed to be the key to bringing out the character of this yeast, and in my one time experience I'd say the technique works.

 

[isomerization]

So I just kegged my NEIPA, fermented with Escarpment Labs Hornindal Kveik and brewed last Saturday (7 days ago).

Basic NEIPA grist, 34.3% Crisp Pale ale malt, 34.3% Rahr pale 2-row, 12.4% Bob's red mill old-fashioned rolled oats, acidulated malt to 2.5%. Mashed at 153F, Mandarina Bavaria at 15 mins, and a 30 min hopstand at 170F of Amarillo and Mandarina Bavaria.

Against all of my willpower, I pitched approximately 1 TSP (teaspoon) of slurry into 6 gallons of 1.065 OG wort at 34C, and oxygenated well. It was fermenting like a jackhammer the next morning and down to 1.025 from 1.065 2 days later. I maintained 34C throughout fermentation and FG today was 1.014. The pineapple / citrus aromatics are incredible. Put me on the list of those who's minds are blown. View attachment 620879

Looks like ~16.5% of your grain bill is missing? Color looks fantastic though!

 

[artichoke]

Looks like ~16.5% of your grain bill is missing? Color looks fantastic though!

Thanks for the catch! The remainder of the grist was Barke Pils, I updated the post and also added the dry hop details.

 

[artichoke]

I'm going to be modest and say this yeast made a delicious NEIPA. Extremely "juicy" and going down way too easy for a 6.7% abv beer. And to think I was worried it wouldn't be hazy enough!

 

[cmhaynes]

My juicy Hornindal pale ale that I brewed with Mosaic, Cashmere and Huell Melon turned out really great. However, something weird has happened with 4 or 5 bottles so far. They've been a lot darker and murkier than the others that look really bright. Here's a photo. Does anybody have any ideas as to why this would happen with a few bottles out of a batch? I did use a few bottles that a friend gave me that had some gunk in them, but I thought the oxiclean soak had gotten rid of it. I'm wondering if that could be the cause. The taste does seem to be a little different but not strikingly so.

 

[gnor]

Looks like oxidation

 

[NGD]

Looks like oxidation

My first thought as well. Thats a big difference though.

Has anyone had issues with chill haze using Horindal or Voss?

 

[cmhaynes]

My first thought as well. Thats a big difference though.

Has anyone had issues with chill haze using Horindal or Voss?

Yeah, I know it looks like oxidation, but if that's the case, shouldn't the entire batch look the same? The 2 beers in the photo are from the same batch, and were both stored the same way.

 

[MakeDankBeer]

caps didn't seal as well? stuff still in the bottles? maybe that was the first bottle and the air in the filler hose caused it to splash more? These are notorious for being very difficult to bottle. One of the main reasons I got into kegging. I might even guess infection, I had a problem with a hef on a couple bottles, that the first thing I noticed was color difference then they turned into gushers, taste was still okay until half the bottle would empty it self when taking the cap off.

 

[cmhaynes]

caps didn't seal as well? stuff still in the bottles? maybe that was the first bottle and the air in the filler hose caused it to splash more? These are notorious for being very difficult to bottle. One of the main reasons I got into kegging. I might even guess infection, I had a problem with a hef on a couple bottles, that the first thing I noticed was color difference then they turned into gushers, taste was still okay until half the bottle would empty it self when taking the cap off.

Thanks for the reply. I'll give it another shot soon, and I'll be even more careful. I gave up making really hoppy beers a few years ago because the hops were fading so quickly, but I changed my process and thought I would give it another try. The good thing is that most of the bottles have been amazing and have held up really well for a month so far. I'll stop hijacking this thread now, but for those still on the fence, Hornindal makes a great juicy pale ale.

 

[brew703]

Thanks. I was specifically asking what they meant by slurry - they say one TBS.....do they mean dried, or off of the bottom of a fermented, or washed yeast. They had success- I’m interested in what they did (realizing that there are different methods... I’m interested in the one they used this specific time).

Make a starter, when finished harvest 50-100ML and use that for your next starter. Keep repeating. That's what I do now.

 

[shoreman]

Does anybody have any ideas as to why this would happen with a few bottles out of a batch? I did use a few bottles that a friend gave me that had some gunk in them, but I thought the oxiclean soak had gotten rid of it. I'm wondering if that could be the cause. The taste does seem to be a little different but not strikingly so.View attachment 621356

Oxidization can be a real issue when you bottle condition NEIPA-style beers with adjuncts and alot of late-hops. Do some searching on c02 transfers.

 

[brownni5]

Yesterday afternoon, I picked up an expired pack of Omega Hornidal Kveik for $0.50 - how could I go wrong? I don't brew IPAs, have a basement in MN that allows for coolish fermentation year-round, and typically brew Saisons and Belgians anyhow. But, it sounds like this is a pretty versatile yeast, able to also do stouts and the like. Is that right? Is there a non-yeast driven style for which this would not be appropriate?

 

[Miraculix]

Yesterday afternoon, I picked up an expired pack of Omega Hornidal Kveik for $0.50 - how could I go wrong? I don't brew IPAs, have a basement in MN that allows for coolish fermentation year-round, and typically brew Saisons and Belgians anyhow. But, it sounds like this is a pretty versatile yeast, able to also do stouts and the like. Is that right? Is there a non-yeast driven style for which this would not be appropriate?

I personally only tried Voss and one original Kveik from a brewer in Norway and both had a similar flavour which I really like, but would not want to see in a dark beer, but that might be just my personal taste and maybe Hornindal tastes different than the two I had.

Anyhow, everything pale works with kveik imo!

 

[isomerization]

I personally only tried Voss and one original Kveik from a brewer in Norway and both had a similar flavour which I really like, but would not want to see in a dark beer, but that might be just my personal taste and maybe Hornindal tastes different than the two I had.

Anyhow, everything pale works with kveik imo!

This was my experience as well, plays nice with fruit, tart and/or hops.

 

[jimfire85]

Yesterday afternoon, I picked up an expired pack of Omega Hornidal Kveik for $0.50 - how could I go wrong? I don't brew IPAs, have a basement in MN that allows for coolish fermentation year-round, and typically brew Saisons and Belgians anyhow. But, it sounds like this is a pretty versatile yeast, able to also do stouts and the like. Is that right? Is there a non-yeast driven style for which this would not be appropriate?

I've done several Porter's and stouts using hordinal , pitching at normal rates and fermenting at 66-68f resulted in a beer without the fruity estery character that the yeast puts out at high temps but still at typical kviek turnaround times.

 

[Beerwildered]

Had this beer today:
https://dangerousmanbrewing.com/beer/raw-ipa/

It was pretty good.

 

[tellyho]

I personally only tried Voss and one original Kveik from a brewer in Norway and both had a similar flavour which I really like, but would not want to see in a dark beer, but that might be just my personal taste and maybe Hornindal tastes different than the two I had.

Anyhow, everything pale works with kveik imo!

I actually made a coffee Porter with it recently. Fermented in the 60s, really no yeast flavors in the final product that I can discern.

 

[Miraculix]

I actually made a coffee Porter with it recently. Fermented in the 60s, really no yeast flavors in the final product that I can discern.

I pitched the yeast at 37c, maybe that was the big difference... Without the particular yeast flavour, I guess this should work well.

 

[NGD]

I pitched the yeast at 37c, maybe that was the big difference... Without the particular yeast flavour, I guess this should work well.

I thought that was the deal with these strains. Granted I’ve only used Voss myself but Horindal and Voss seem to be have similar. Ferment in the 60’s-70’s range and they ferment clean. Ferment in the 80-90 range and/or underpitch and its citrus esters galore.

 

[Miraculix]

I thought that was the deal with these strains. Granted I’ve only used Voss myself but Horindal and Voss seem to be have similar. Ferment in the 60’s-70’s range and they ferment clean. Ferment in the 80-90 range and/or underpitch and its citrus esters galore.

Have you experienced a slight tartness with voss? Mine got a bit tart but I am not sure if it was due to heavy underpitching, temperature swings (started at 37c but didn't control temperature and didn't isolate the fermenter) or if it is just a thing of Voss.

I'll try wrapping it in a sleeping bag next time.

 

[bigdawg86]

I just kegged a hazy IPA with a 10th generation voss kviek fermented at 94° and it was done in less than 48 hours. Did a cryo hop at 48 hours. 7 days, and into the keg tonight. 1.070 to 1.011. Hydrometer sample was very promising.

 

[Miraculix]

I just kegged a hazy IPA with a 10th generation voss kviek fermented at 94° and it was done in less than 48 hours. Did a cryo hop at 48 hours. 7 days, and into the keg tonight. 1.070 to 1.011. Hydrometer sample was very promising.

Beasty yeasty!

 

[jakturner]

Have you experienced a slight tartness with voss? Mine got a bit tart but I am not sure if it was due to heavy underpitching, temperature swings (started at 37c but didn't control temperature and didn't isolate the fermenter) or if it is just a thing of Voss.

I'll try wrapping it in a sleeping bag next time.

I had a batch of hornidal with juniper take on a slight tartness after the beer cleared and sat in the keg for a while. I just chalked it up to it being a raw ale and maybe lacto took hold. We ferment these beers at temperature lacto loves. Then again it could be the yeast, but I haven’t had that problem with the IPAs I made.

 

[beervoid]

2nd batch with a normal pitch of Hornindal Omega took 5 days to ferment out at 30c. Biggest problem for me with this yeast is that there are pieces of yeast that refuse to drop out even with cold crashing. Low flocculation means loss of hop aroma... so definately a big NO for me for anything hoppy.