Hornindal Kveik is blowing my mind

[BreeBrew]

A picture says more then a thousand words. I used 2/5 of a 100ml Hornindal Kveik from Omega on 18L/4GL enriched with 3gr of yeast nutrients in the last 10min. of the boil. The rest I put in little plastic containers.
View attachment 635489

Seeking advise.

After two days I thought it was ready and I heeved the beer into a secondary last tuesday night. The SG was down from 1.068 to 1.021. I replaced the blow off by an airlock. After half an hour or so the airlock was bubbling away. Wednesdaynight I added hopleafs for dryhopping and when I took the lid of the bucket a thin layer of yeast had formed on top of the beer(didn't take a picture of that unfortunately). This morning the airlock is still bubbling a few times per minute. I want to bottle the whole thing this Sunday. Go on with it or let it go for another week?

Before picture(the green thing in there is the lid of the iSpindel I measure SG with during fermentation.

After picture:

 

[NGD]

Seeking advise.

After two days I thought it was ready and I heeved the beer into a secondary last tuesday night. The SG was down from 1.068 to 1.021. I replaced the blow off by an airlock. After half an hour or so the airlock was bubbling away. Wednesdaynight I added hopleafs for dryhopping and when I took the lid of the bucket a thin layer of yeast had formed on top of the beer(didn't take a picture of that unfortunately). This morning the airlock is still bubbling a few times per minute. I want to bottle the whole thing this Sunday. Go on with it or let it go for another week?

Before picture(the green thing in there is the lid of the iSpindel I measure SG with during fermentation.
View attachment 636303
After picture:
View attachment 636304

Test your gravity.

Could be that rousing the yeast got you more attenuation

 

[BreeBrew]

Test your gravity.....

I just did and it's down another 8 points to 1.013 and very little to no activity in the airlock anymore so I am pretty sure it is done now.
I guess I am going to keg and bottle it coming Sunday.

And that is pretty amazing because I brewed this last Saturday.

 

[Dave Sarber]

You might be risking a bottle bomb. I'd let it sit a bit longer. What is your temp?

 

[BreeBrew]

You might be risking a bottle bomb. I'd let it sit a bit longer. What is your temp?

24C / 75F It is keeping itself at this temperature in my ferment fridge.

 

[Dave Sarber]

Relax, sit back, and enjoy a homebrew! It won't hurt to wait til next weekend to bottle.

 

[BreeBrew]

Relax, sit back, and enjoy a homebrew! It won't hurt to wait til next weekend to bottle.

That is probably the safest way and I still have 12 bottles and 10L Belgian wit on easykeg.

 

[NGD]

I just did and it's down another 8 points to 1.013

Had a similar experience with Voss. Hit 1.021 for 2 days and thought it was done and planned to bottle. Let it age another 2 weeks and it was down to 1.014. Glad I didn’t bottle when I originally planned.

 

[Dave Sarber]

DITTO! Fermenting a Tripel right now, target final gravity was 1.019. Checked it last night, no airlock activity, it was 1.024, so I agitated it and let it sit for a day. Tonight, it's down to 1.012, no krausen, no airlock activity. Will check again tomorrow, if no change, will rack to secondary.

 

[Dave Sarber]

Checked again this morning, still slowly chugging along. Did not check gravity this morning, but by last night's numbers, it's already at 12% ABV!

 

[Dave Sarber]

Double post!

 

[Dave Sarber]

Ok, transferred to secondary and cold crashing. The numbers are: OG 1.102; FG 1.010; ABV 12.08%; AA 89%.
And an amazing 3" yeast cake in the bottom of the primary!

 

[Miraculix]

Ok, transferred to secondary and cold crashing. The numbers are: OG 1.102; FG 1.010; ABV 12.08%; AA 89%.
And an amazing 3" yeast cake in the bottom of the primary!

Why secondary?

 

[Dave Sarber]

For cold crashing and aging a bit before bottling. Also have a 5 liter starter of Hornindal that I'm cold crashing at the same time, to harvest yeast uncontaminated with hops and fruit. (the beer had cranberry puree added). Doing it all at the same time while I have the temp dialed down.

 

[BreeBrew]

Why secondary?

I allways do that to get rid of the yeast at the bottom. Although it is not dead it is inactive and serves no use anymore. Eventually the cells of the inactive yeast at the bottom will break open giving off flavors to your bear.

 

[Julian Høstan Urrea]

Ok, transferred to secondary and cold crashing. The numbers are: OG 1.102; FG 1.010; ABV 12.08%; AA 89%.
And an amazing 3" yeast cake in the bottom of the primary!

Have you tasted it?

 

[Miraculix]

I allways do that to get rid of the yeast at the bottom. Although it is not dead it is inactive and serves no use anymore. Eventually the cells of the inactive yeast at the bottom will break open giving off flavors to your bear.

People here stored the beer for more than three months on the yeast... It won't produce off flavours. It clears off flavours, it's not completely inactive and you introduce oxygen during transfer, so probably a better idea to leave it on it, if your are not aging it for a long time.

 

[Dave Sarber]

Taste test is a little sour to my taste, but that may change with a little time in the bottle.
I don't keg, I bottle. Cold crashing removes about 98-99% of the yeast, but there is still enough for bottle conditioning.

 

[Dave Sarber]

Still a little cloudy, but tastes better this morning. Went ahead and bottled it, need room in the freezer for a quadrupel I brewed this morning.

Now I need a nap before tackling the cleanup!

 

[NGD]

For cold crashing and aging a bit before bottling. Also have a 5 liter starter of Hornindal that I'm cold crashing at the same time, to harvest yeast uncontaminated with hops and fruit. (the beer had cranberry puree added). Doing it all at the same time while I have the temp dialed down.

While I almost never secondary, this is the exact scenario where I would. I prefer to get the beer off the trub before adding fruit.

Hows the flavor? Were you able to produce the citrus esters that Horindal is famous for?

 

[Dave Sarber]

Yes. I tasted it last night, and thought it was too sour. I bottled it a couple hours ago, and it is now a bit sweeter. Still a bit cloudy, about 5 SRM. I was hoping for a little more color contribution from the cranberries, but I will wait a few weeks for the final verdict.

And, the added bonus, about a quart of reasonably clean yeast to wash and freeze!

 

[Schlenkerla]

What's the latency of this yeast I pitched a starter of Hornindal and Wednesday at midnight at it's doing nothing right now.

So I opened my fermentor.

It has a little krausen but no gas is blowing off.

 

[Schlenkerla]

This is what I see.... I'm letting it breathe to see if this activates anything.

It's worked on hefeweizen before. Just opening it and the krausen changed and rose like a loaf of bread.

 

[Schlenkerla]

Actually smells pretty good. Something tropical.

 

[Schlenkerla]

Brewbelt added....

 

[Schlenkerla]

.... Brew belt.

I'm leaving this thing open for a few hours then check on later.

The lid is wrapped in tin foil in case it needs to go back on. I assume the Norwegians at one point just did open fermentation.

 

[NGD]

This is what I see.... I'm letting it breathe to see if this activates anything.

It's worked on hefeweizen before. Just opening it and the krausen changed and rose like a loaf of bread.View attachment 637345

I’m just liking this for the Tahoe Brew sticker. Whats your temps atm?

 

[Schlenkerla]

I'm back at work but it was about 73F at lunch. The brewbelt should have it in the 80s I'd think. It's typically for basement brewing. I'm headed home shortly to check on it.

 

[14thstreet]

That krausen looks familiar. Kinda like wyeast west Yorkshire if you ever used it. Kind of peanut buttery on top and may stick around for awhile evenf if near FG. That will eventually fall if roused and will drop clear.

 

[Schlenkerla]

Looks a little darker, maybe my batch of Yeast is a slow learner. Temp is 80F with the brewbelt on for 4 hours.