Hornindal Kveik is blowing my mind

[Schlenkerla]

I've decided to leave it open since I have the brew belt on the fermentor.

I had some S04 ready to pitch. If it's not dropped by Sunday night I'm letting Fermentus take over.

The refractometer still said 14.6% brix.

 

[Dave Sarber]

Is that a corrected refractometer reading? Do you use a hydrometer?

 

[NGD]

Looks a little darker, maybe my batch of Yeast is a slow learner. Temp is 80F with the brewbelt on for 4 hours.View attachment 637390

80 sounds more like it for Horindal. Curious as to the reasoning for the lower temps? Are you shooting for a really clean profile? If its hot where you live, cover it and throw it in the garage or someplace warmer.

 

[Schlenkerla]

80 sounds more like it for Horindal. Curious as to the reasoning for the lower temps? Are you shooting for a really clean profile? If its hot where you live, cover it and throw it in the garage or someplace warmer.

No my personal comfort... LoL.

I leave my work apartment for the weekend, so while I'm gone I crank it up to 85.

 

[Schlenkerla]

Is that a corrected refractometer reading? Do you use a hydrometer?

Yeah, I do. I usually pull a sample at high krausen for both refractometer and/or hydrometer checks. A fast ferment test (FFT). This seemed to never take off. Even with a starter. The starter was not great. It's as if the yeast would only suspend during agitation. Other than that it settled quickly. But it smelled like it was doing something. Tart and tropical smelling.

 

[NGD]

I certainly get having the temp set for personal comfort. Just from I’ve read and my experience with Voss I personally would’t have made a starter. It almost sounds like you got a funky batch though. I threw 1 tbsp Voss into a 1.080+ batch at 90+ and it went off within an hour. Never got a huge krausen though. I wouldn’t worry about it to much. Just let it ride

 

[Schlenkerla]

I certainly get having the temp set for personal comfort. Just from I’ve read and my experience with Voss I personally would’t have made a starter. It almost sounds like you got a funky batch though. I threw 1 tbsp Voss into a 1.080+ batch at 90+ and it went off within an hour. Never got a huge krausen though. I wouldn’t worry about it to much. Just let it ride

Batch of Hornindal is from January.

 

[Dave Sarber]

I bought a couple packs of the Hornindal for culturing. I put in a 2 liter starter, and I noticed also it flocculated and settled very fast. I had it on a stir plate, but would run the stir plate for 5 or 10 minutes and then shut it off, it would settle out again within half an hour. Still, it did ferment my homemade canned wort, it was just a bit sluggish about it. Like they say, relax, kick back, and drink a Homebrew!

 

[TGFV]

It floccs crazy heavy.

When I racked off to harvest the yeast, I was able to have my BB nearly 45° angle before the slurry even budged on the top and I had to shake it rigorously to get it to come up to go for storage.

People regularly comment, and complain, about the too heavy of flocc for things like secondary fermentation and bottling as well

As for the time, at your temp I have read about it taking that long for it to have signs of fermentation. At 85+ is when you hear about the stories of it being full krauzen in a few hours

 

[thehaze]

I haven't had any issues with Hornindal and bottling. Just as with the rest of 75 batches brewed up to this point, Hornindal chewed fast through the sugars and I had pleasent carbonation at 4-5 days in the bottle.

 

[Schlenkerla]

I bought a couple packs of the Hornindal for culturing. I put in a 2 liter starter, and I noticed also it flocculated and settled very fast. I had it on a stir plate, but would run the stir plate for 5 or 10 minutes and then shut it off, it would settle out again within half an hour. Still, it did ferment my homemade canned wort, it was just a bit sluggish about it. Like they say, relax, kick back, and drink a Homebrew!

It floccs crazy heavy.

When I racked off to harvest the yeast, I was able to have my BB nearly 45° angle before the slurry even budged on the top and I had to shake it rigorously to get it to come up to go for storage.

People regularly comment, and complain, about the too heavy of flocc for things like secondary fermentation and bottling as well

As for the time, at your temp I have read about it taking that long for it to have signs of fermentation. At 85+ is when you hear about the stories of it being full krauzen in a few hours

Appreciate both of your posts!

 

[chrisviola]

So I've followed this thread for a few weeks. I just bought a NEIPA kit and Omega Hornindal and am ready to try it out. I heard on the podcast "The Brew Files/Experimental Brewing" that a brewer using Kveik said it can leave the beer a little thin and the brewer used maltodextrin to thicken it instead of lactose. It sounded like he said he used a third of a pack of yeast which sounds like more than what you all have been using. I had a really thin Kveik IPA this weekend and I'm wondering if anyone had a similar experience. I'd love to try this but I'd definitely love to nail it on my first go.

 

[Schlenkerla]

My batch of pale ale with Hornindal got busy with the wort when it got some warmth....

The temp in my place 85F. However with brew belt it's at 92F. (See picture)

The krausen lifted a good inch over the weekend and has dropped...

She still smells tropical. Not nearly as much as on Friday.

She was at 14.6% Brix 1.057 at pitching time and on Friday. Now she's at 8.6-8.8 % Brix so it's about 1.020 right now. To be sure I need to take a standard gravity reading. I didn't program the refractometer correction factor. I'm using the default. It's been pretty accurate.

For the record this was a open ferment for nearly all of the "Active" fermentation. Closed 36 hours before uncovering. Thinking during the yeast growth phase.

FWIW - I'm calling it "Kveik Like Duck" Pale Ale I used

6lbs of German Pilsner
6lbs of German Malt
1/2 lb of sour malt or acidulated (home made from the pale malt)

1/2 oz of Azacca at 60. (10.4% AAU)
1/2 oz of Azacca at 5. (10.4% AAU)
1 oz of Mosaic "Cryo" at flame out/whirlpool (24% AAU)

IBU should be about 38. According to Brewer's Friend.

ABV 6.7% expected FG is 1.016 if attenuation is 75%.

Of course the Hornindal was used. Omega OYL-091.

 

[Dave Sarber]

I think you'll get higher attenuation than that.

 

[Schlenkerla]

I think you'll get higher attenuation than that.

The package say 75% to 82%. What do you think leave it be for another day or two?

I unplugged the brew belt. Do you think that should stay plugged in? According to Northbrewer/Omega 90F+ is not an issue. I'm plugging back in now.

I could probably now cover it now too. When it's stops I want it covered to protect any aroma it may have to keep in this beer. I do closed transfers.

 

[Schlenkerla]

Gonna sleep hot with my yeast. - LoL

 

[Schlenkerla]

Shazam!!!! She's blipping away already within minutes of dropping the lid on to my fermentor.. It's connected to the keg purge and growler blow-off

The left most fermentor is the Hornindal.

 

[Schlenkerla]

Slightly better picture.

CO2 Discharge of the fermentor is connected to beer OUT and the gas IN is connected to the growler blow off.

At keg filling time I swap the hoses at the 1/4 flare swivel. Then attach the growler hose to the fermentor drain valve also (1/4 flare) and let it fill, via gravity, to about 49-50lbs and spund. I have 3oz of sugar in keg as a back up if I missed my spund timing window. I expect this to be the case.

Maybe not. It's passing 3 bubbles every 4 seconds.

 

[Dave Sarber]

I'd leave it til you don't have any airlock activity. The higher temp will develop the citrus esters, and I think you'll beat 82%.

 

[Schlenkerla]

I'd leave it til you don't have any airlock activity. The higher temp will develop the citrus esters, and I think you'll beat 82%.

Awesome!!!! - Thank you! [emoji482]

 

[BreeBrew]

The package say 75% to 82%. What do you think leave it be for another day or two?

I unplugged the brew belt. Do you think that should stay plugged in? According to Northbrewer/Omega 90F+ is not an issue. I'm plugging back in now.

I could probably now cover it now too. When it's stops I want it covered to protect any aroma it may have to keep in this beer. I do closed transfers.

I had 86% attenuation on a Green Bullet IPA. Started at 1.068 to 1.021 after 48 hours but after transfering it to secundary and dry hopping it ended up at 1.009 (ABV of 7.8%). This was all in 15 days. Bottled it yesterday with table sugar, didn't use any bottling yeast. I am pretty confident I get enough carbonation.

 

[Schlenkerla]

Got up this morning at 5:30. It's still cranking strong. It's got more of gap between bubbles and the number at a time has changed from 3 bubbles to 1. Visually it's coming to an end.

I'm relatively pleased at this point. Spunding also means attaching and further use of the brewbelt and continued heat.

 

[Dave Sarber]

People often get anxious and want to hurry things along.
Relax, kick back, drink a homebrew!
It will not hurt it at all to let it sit on the yeast for a few days AFTER all airlock activity has ended, and has a high likelihood of improving the beer.
RKBDAH!

 

[Andre3000]

I'm not trying to sound contrarian, but is anyone else just simply not a fan of this yeast? I tried a blonde at recommended temps in the 80s/90s and it isn't very good. Quite estery and "Homebrew" tasting.

I tried a red at low 70s. It's only been a week but I don't think it's going to be anything special either. I was hoping the low temp would result in the clean ferment everyone talks about. At this point I'm having a hard time imaging myself giving it a third try.

Anyone else share this sentiment?

The only thing I will say is this stuff drops clear faster than any other yeast I've used by a large margin.

 

[14thstreet]

Andre, sounds like it did not meet your expectations or is perhaps the wrong yeast for the styles you brewed and how you used it. I know it's more work but always try a new ingredient alongside one you already know in a split batch. It answers more questions than a batch in isolation or against foggy/fond memory. I know that in a low gravity, roasty stout with lactose, Hornindal rounded the edges of the dark grain as well as softened the sweetness I got from adding too much lactose. In the same wort fermented with 1056, roast and sweetness stuck out like elbows (sharp contrast). Each were clean but in different ways.

Schlenkerla, whatever happened to your FFT?

 

[kevink]

I'm not trying to sound contrarian, but is anyone else just simply not a fan of this yeast? I tried a blonde at recommended temps in the 80s/90s and it isn't very good. Quite estery and "Homebrew" tasting.

I tried a red at low 70s. It's only been a week but I don't think it's going to be anything special either. I was hoping the low temp would result in the clean ferment everyone talks about. At this point I'm having a hard time imaging myself giving it a third try.

Anyone else share this sentiment?

The only thing I will say is this stuff drops clear faster than any other yeast I've used by a large margin.

I'm also wondering about this. Everyone seems to gush about how fast the yeast is and how it can ferment hot, but not nearly as many people gush about the flavor of their beers. I can see using it if you don't have temp control, but for those who do, is it really that great?

 

[ProblemChild]

I don’t understand- you have access to temperature control and you want to brew a Belgian-style beer, so why on earth would you want to use a non-phenolic yeast like the Omega kveiks? Pretty much by definition , a Belgian beer requires a significant contribution from a phenolic yeast, otherwise it’s not Belgian.

Having said that, if you want clean then you want Hothead, and fermenting cooler will always be cleaner than fermenting warm, but it seems you don’t actually want to make Belgian beer.

I have to agree - looks more like a light-colored Pale than a Belgian. May well be very tasty, but reluctant to badge it with "Belgian style"

 

[Amadeo38]

I'm not trying to sound contrarian, but is anyone else just simply not a fan of this yeast? I tried a blonde at recommended temps in the 80s/90s and it isn't very good. Quite estery and "Homebrew" tasting.

You might get a higher response rate in a separate thread, as the title of this one probably attracts a “fan club.” Here, Andre3000, you’ll just be an OutKast.

 

[Andre3000]

You might get a higher response rate in a separate thread, as the title of this one probably attracts a “fan club.” Here, Andre3000, you’ll just be an OutKast.

I see what you did there .

 

[cubsfan16]

I'm also wondering about this. Everyone seems to gush about how fast the yeast is and how it can ferment hot, but not nearly as many people gush about the flavor of their beers. I can see using it if you don't have temp control, but for those who do, is it really that great?

I have a beer fermenting (galaxy/Nelson/El Dorado NEIPA) right now in my chest freezer at 85F. I’m going to try to turn it around in 4-5 days. If it comes out good, it will be a nice quick turnaround option....if it’s just ok...I’ll just set my fermenter at 66 and wait a few more days with a non Kveik yeast. Seems like the main advantage if for those that lack temp control. I guess I’ll see in a few days.

Edit: I pitched probably half the pack of yeast and made a starter with the other half. After 24hrs I picked up my flask off the stir plate and watched the yeast drop leaving nearly clear beer in about a minute....crazy how it dropped so fast at room temp.