Hornindal Kveik is blowing my mind

[isomerization]

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.

Was this a new commercial pitch? I’m asking as both Hothead and Hornindal have ripped through wort in 1-2 days at that temp range (85-95F).

Always a trade off, but in my experience these yeast flocc real hard, like turn to rubbery gum.

 

[beervoid]

Was this a new commercial pitch? I’m asking as both Hothead and Hornindal have ripped through wort in 1-2 days at that temp range (85-95F).

Always a trade off, but in my experience these yeast flocc real hard, like turn to rubbery gum.

I didn't go as high as 95F so it seems you really need to go that high if you want to take advantage of the fast fermenting time.

It was 2nd generation dried yeast from a commercial pitch of Omega. Made a 1 liter starter with 2 grams cause my last ferment with 2 teaspoons messed up...

Yes it compacted like crazy jelly at the bottom of my keg but it also created floating pieces of yeast which plugged the transfer badly.
To be fair these yeast clumps that are floating are quiet big and thick so they might not absorb as much hopoils as I'm thinking but the idea that yeast stays in suspension doesn't comfort me. I want yeast to drop out as fast as possible. I don't want to be cold crashing for a few days before dry hopping to prevent DO.

 

[bigdawg86]

Can confirm... great yeast for NEIPA!

 

[Schlenkerla]

Getting ready to use mine soon. I have Omegas Hornindal. Thinking of using it in a fat tire clone or a brown ale.

 

[brownni5]

Last month I picked up an expired pack of Omega Hornindal at a LHBS for under a buck - how could I go wrong? I don't have the pack in front of me, but it's in a black package if that speaks to how old it is.

I don't doubt I can revive it, but should I given its ability to ferment at low pitch rates? I don't have any particular brews in mind for this strain, but who knows what I'll think of. After reading more about it, I just don't know how to treat this old pack of kveik.

 

[EnglishAndy]

Last month I picked up an expired pack of Omega Hornindal at a LHBS for under a buck - how could I go wrong? I don't have the pack in front of me, but it's in a black package if that speaks to how old it is.

I don't doubt I can revive it, but should I given its ability to ferment at low pitch rates? I don't have any particular brews in mind for this strain, but who knows what I'll think of. After reading more about it, I just don't know how to treat this old pack of kveik.

Use the calculators to size a starter that will bring it back to 100bn cells or so then put the jar in the fridge while you think of what to pitch it into. $1 is a bargain.

 

[Miraculix]

Or just pitch it, it will likely be still an overpitch for kveik standards anyway!

 

[undefined]

I recently brewed a hoppy pale ale with cascade, simcoe (cryo and pellets) and citra (cryo) and my magnetic stirrer had just broken, so I just went ahead and used 1 tsp of a 4 months old fridge-stored slurry of Hornindal.

I was a little sceptic when I pitched it, but it was awesome fermented at 33–34C.
It tasted better than I've experienced with this yeast when using it freshly propagated and (I assume heavily) overpitched.

This time I only used pilsner malt and no unmalted adjuncts which I've been using before, which also could have brightened the experience of the beer though.

This is my new go-to yeast, for sure!

 

[Madmp3zz]

What flavors are you guys looking for in other ales besides ipa & pale with this strain? or are you just happy to brew in summer without off flavors? I'd like to try the yeast ion a couple other styles. I read someone was doing lager-like beers at lower temps...

Late reply...
Just tried a ferm temp for a pale ale at 78 and ended up with a hoppy stella in 4 days.. But still really good!

 

[moreb33rplz]

I'm back into brewing after a few year hiatus and the kveik yeasts seem to be the hot new thing. i'm intrigued.

I have a ferm fridge but the room temp of my place is a consistent 65-70. I know kveik will 'work', but at those temps will it be that different from a traditional yeast? I usually use S-04 and Notty.

 

[shoreman]

Have you stored the yeast for a while and then brewed without a starter? Lars mentions that he stores a bunch of strains in his fridge. I'm hoping to not buy a new pack this summer but its been stored since last fall. I don't want make a starter and then have too much yeast = no flavors.

 

[isomerization]

I'm back into brewing after a few year hiatus and the kveik yeasts seem to be the hot new thing. i'm intrigued.

I have a ferm fridge but the room temp of my place is a consistent 65-70. I know kveik will 'work', but at those temps will it be that different from a traditional yeast? I usually use S-04 and Notty.

Pitch your yeast at 95F and wrap the fermenter in a blanket.

You can also get a temp regulator and ferm wrap for about $50 on amazon.

 

[domdom]

just brewed an ipa with this strain. was only able to get the temp around 85-90. OG was 1.076 and FG was 1.021, which i thought was a little high but doesn't taste to sweet. fermented for 2 weeks.

anyone get this high of a FG?

 

[Comfort_Zone]

just brewed an ipa with this strain. was only able to get the temp around 85-90. OG was 1.076 and FG was 1.021, which i thought was a little high but doesn't taste to sweet. fermented for 2 weeks.

anyone get this high of a FG?

Recipe and process?

 

[NGD]

just brewed an ipa with this strain. was only able to get the temp around 85-90. OG was 1.076 and FG was 1.021, which i thought was a little high but doesn't taste to sweet. fermented for 2 weeks.

anyone get this high of a FG?

Not with Horindal but I did with Voss on a 1.080 saison. Hit 1.020 FG after 3 days. Stayed that way for a 2 weeks.

 

[lalnx]

Sunday, opened a 3.38oz pack of Omega Hornindal, separated it into 6 Tupperware containers, roughly 1/2 oz each. This probably got me 1tsp pure yeast in each vial. Brewed a 1.062 beer, added 3tsp yeast nutrient, pitched one vial of the yeast around 75 degrees. 14 hours later I checked on it, and it was puking out the airlock. Had a brew belt on it, and wrapped, thermometer is just between bucket and wrap, so guessing it is reading a few degrees lower than actual. Was reading low 90s later that day.

 

[Spin711]

Can anyone recommend pitching amounts for Voss Kveik? The package is unopened from November 2018. 10 gallon batch of 1.050 OG and looking for pronounced orange esters. Thanks

 

[VirginiaHops1]

I just picked up some of this stuff. Excited to try it for the first time. I'm going to be fermenting a pils soon in my ferm chamber so my other batch going will be this, maybe sitting in my hot as balls garage to really get the temp up.

 

[isomerization]

Can anyone recommend pitching amounts for Voss Kveik? The package is unopened from November 2018. 10 gallon batch of 1.050 OG and looking for pronounced orange esters. Thanks

Haven’t used Voss, but at the high temps (90+ F) I’ve used them at, I have had very fast fermentation times with Hothead and Hornindal.

Good insurance would to be make a 1L starter, should see fermentation within 2-3 hours. Can pitch after 24 hr when you see the yeast visibly flocc.

 

[Spin711]

Haven’t used Voss, but at the high temps (90+ F) I’ve used them at, I have had very fast fermentation times with Hothead and Hornindal.

Good insurance would to be make a 1L starter, should see fermentation within 2-3 hours. Can pitch after 24 hr when you see the yeast visibly flocc.

Thanks for the recommendation. Would you say use the entire pack and pitch the entire starter? Would that be an over pitch for Kveik? Thanks!

 

[isomerization]

Thanks for the recommendation. Would you say use the entire pack and pitch the entire starter? Would that be an over pitch for Kveik? Thanks!

I would pitch the entire pack for the starter.

As for pitching the entire starter, that’s up to you. You’re supposed to underpitch kveik yeasts, but I’d like to see a side-by-side comparison before going in on that 100%.

 

[macaronijones]

Can anyone recommend pitching amounts for Voss Kveik? The package is unopened from November 2018. 10 gallon batch of 1.050 OG and looking for pronounced orange esters. Thanks

I pitched 1 tsp straight from the pack (this is the generally advised pitching rate if you want to bring out the ester flavors) into 5 gallons of 1.052 APA, it was down to 1.010 within 48 hours. Surprisingly clean tasting.

 

[Spin711]

I would pitch the entire pack for the starter.

As for pitching the entire starter, that’s up to you. You’re supposed to underpitch kveik yeasts, but I’d like to see a side-by-side comparison before going in on that 100%.

I agree and would like to experiment with that. Thanks

I pitched 1 tsp straight from the pack (this is the generally advised pitching rate if you want to bring out the ester flavors) into 5 gallons of 1.052 APA, it was down to 1.010 within 48 hours. Surprisingly clean tasting.

I think I would do the same if the pack wasn’t so old. Looks like the best option is to make a 1l starter and pitch half or a quarter.

 

[kingmatt]

My most recent NEIPA with Hornindal...turned out great

 

[ejf063]

Yeah... I dunno guys. I did a NEIPA with this, fermented at 95 degrees the whole time and I am getting a bitterness that is not present in the split batch fermented with 1318. I am not getting the pineapple flavors and the hops seem muted. I wanted to try it. The beer is good, but I am unsatisfied. Thanks for the feedback on the yeast. I always like using new yeast varieties.

 

[jakturner]

Yeah... I dunno guys. I did a NEIPA with this, fermented at 95 degrees the whole time and I am getting a bitterness that is not present in the split batch fermented with 1318. I am not getting the pineapple flavors and the hops seem muted. I wanted to try it. The beer is good, but I am unsatisfied. Thanks for the feedback on the yeast. I always like using new yeast varieties.

Did you DH at 95? I alway drop the temp down before DH, the idea of DHing at 90-100 never sit well with me. Might be where get the bitterness from.

 

[BreeBrew]

Sunday, opened a 3.38oz pack of Omega Hornindal, separated it into 6 Tupperware containers, roughly 1/2 oz each. This probably got me 1tsp pure yeast in each vial.....

How did you do the seperation? Did you just separated it into 6 containers and then put the lid on it or did you poor something on top of it, and if yes what did you use?
I am getting a pack in the mail today and want to do the same you did, but never done something like this before.

 

[ejf063]

Did you DH at 95? I alway drop the temp down before DH, the idea of DHing at 90-100 never sit well with me. Might be where get the bitterness from.

Yeah, I dropped the dry hops in 24 hours after fermentation. I suppose I could get some bitterness with that.... not a lot though. I generally get an insignificant amount of bitterness when I whirlpool at 140*. So I cant imagine the extraction would have been that great.

 

[Dgallo]

Yeah, I dropped the dry hops in 24 hours after fermentation. I suppose I could get some bitterness with that.... not a lot though. I generally get an insignificant amount of bitterness when I whirlpool at 140*. So I cant imagine the extraction would have been that great.

Did you use Australian Or NZ hops strains? If so it could be the hopbite your experiencing, hops from those regions have an elevated polyphenol content and it will come off astringent until it conditions long enough in the kegs

 

[user 30639]

Question for those of you who do a NEIPA with this yeast. When you're doing the dry hop, are you moving the fermenter into a temp controlled environment are you are you still just leaving it out? It's summer in Texas and while I have a ferm chamber, I also have an uninsulated garage that this yeast would be perfect for.