Hornindal Kveik is blowing my mind

[beersk]

There are a few Kveiks that can ferment well in the 20's ( Celsius ) and I am sure that all of them can ferment at 68-74F, although fermentation will probably be a bit slower and the esters will somewhat be just a touch supressed.

I suppose it's worth a try. I think I'm also going to get a fermentation heater wrap thingy from MoreBeer and run it with my Inkbird. Seems like a nice way to keep beers happy in the cool months anyway.

 

[TandemTails]

I suppose it's worth a try. I think I'm also going to get a fermentation heater wrap thingy from MoreBeer and run it with my Inkbird. Seems like a nice way to keep beers happy in the cool months anyway.

I use a heat wrap with my inkbird and it works extremely well. I'm testing the limits of it right now by having two kegs heating to 97'F with one wrap.

I did a double brew day yesterday and have 4 gallons of barleywine and 3 gallons of tropical stout that i'm fermenting in corny kegs with hornindal. So far the belt has been doing an ok job. It's running pretty much full time but i'm keeping temps in the 95-96'F range

 

[beersk]

I use a heat wrap with my inkbird and it works extremely well. I'm testing the limits of it right now by having two kegs heating to 97'F with one wrap.

I did a double brew day yesterday and have 4 gallons of barleywine and 3 gallons of tropical stout that i'm fermenting in corny kegs with hornindal. So far the belt has been doing an ok job. It's running pretty much full time but i'm keeping temps in the 95-96'F range

I probably won't keep it that warm, maybe more like 80F. The beers I've made were fermented around 80F ambient and I really enjoyed those. The NEIPA was fermented and dry hopped at 75F and it turned out nicely.

 

[TandemTails]

I probably won't keep it that warm, maybe more like 80F. The beers I've made were fermented around 80F ambient and I really enjoyed those. The NEIPA was fermented and dry hopped at 75F and it turned out nicely.

Interesting. Pretty much everything i've read said to ferment as warm as possible. I'll lower it a little bit and see how that goes

 

[TGFV]

A follow up on this - my NEIPA is pouring now and it's quite delicious. I'll be doing this again. I don't know that I want to brew with any other ale yeast anymore. This stuff is awesome. Might be tough in the winter to brew ales for me. I keep my house cool in the mid 60's. So I may have to just brew lagers all winter or get a heat belt thingy.

While it may just be my yeast, I regularly had to degas my yeast jars of Hornindal because even in the fridge they continue to ferment whatever they can, so depending on how cold your winter's are, you may be able to keep up the kveik brewing and go for some Altbiers etc and have the cleaner profile.

 

[beersk]

While it may just be my yeast, I regularly had to degas my yeast jars of Hornindal because even in the fridge they continue to ferment whatever they can, so depending on how cold your winter's are, you may be able to keep up the kveik brewing and go for some Altbiers etc and have the cleaner profile.

That's true. One of my jars of Hornindal, right now, is like this. I have to keep degassing it. But the other is not. It's interesting. The last batch I harvested didn't seem to do this too much. I think I'd like to get a heat pad thing anyway for when I want to ferment warm. I may try this, doing an altbier or kolsch and see how it turns out. Either way, this yeast is badass. Except for lagers, I'm not really wanting to use anything else at this point.

 

[SanPancho]

Is nobody else winding up with the weird caramel or mushroom type flavors? My hornidal beers all had weird caramel flavors as opposed to citrus, really not what i was expecting. They were underpitched, fermented hot, etc etc. Miles away from the bright citrus that’s described here.

 

[beersk]

Is nobody else winding up with the weird caramel or mushroom type flavors? My hornidal beers all had weird caramel flavors as opposed to citrus, really not what i was expecting. They were underpitched, fermented hot, etc etc. Miles away from the bright citrus that’s described here.

Try fermenting it cooler and see what you get.

Or perhaps this is a weird thing that your palate perceives as that flavor and everyone else is getting citrus? Sometimes heavy citrus can taste kinda weird.

 

[Coffeeturnal]

Is nobody else winding up with the weird caramel or mushroom type flavors? My hornidal beers all had weird caramel flavors as opposed to citrus, really not what i was expecting. They were underpitched, fermented hot, etc etc. Miles away from the bright citrus that’s described here.

Did you use Omega hornindal? Or some other source? That description that you give is in line with what most people say the full culture will give.

The fruitiness is supposed to be prominent mainly in the isolate that Omega offers.

 

[SanPancho]

Try fermenting it cooler and see what you get.

Or perhaps this is a weird thing that your palate perceives as that flavor and everyone else is getting citrus? Sometimes heavy citrus can taste kinda weird.

im defintely not the only one. much earlier in this thread there's quite a few of us who got something similar. and the wife got something similar too.

Did you use Omega hornindal? Or some other source? That description that you give is in line with what most people say the full culture will give.

The fruitiness is supposed to be prominent mainly in the isolate that Omega offers.

I feel like it did get it from omega. its been so long I don't remember but I can't think of anywhere else I would have gotten it from. white labs, wyeast, imperial, they didn't have it at that time to my knowledge.

 

[beersk]

im defintely not the only one. much earlier in this thread there's quite a few of us who got something similar. and the wife got something similar too.


I feel like it did get it from omega. its been so long I don't remember but I can't think of anywhere else I would have gotten it from. white labs, wyeast, imperial, they didn't have it at that time to my knowledge.

Mine is also Omega and I get a citrusy character from it.

 

[TGFV]

Is nobody else winding up with the weird caramel or mushroom type flavors? My hornidal beers all had weird caramel flavors as opposed to citrus, really not what i was expecting. They were underpitched, fermented hot, etc etc. Miles away from the bright citrus that’s described here.

While I have heard of both Hornindal and Voss giving those flavours instead of their usual profile, it is most likely a combination of factors that caused those flavour producing esters to appear.

Is it in all of your beers you make with the yeast?

If it is, it could be the yeast is producing then at a higher rate than the citrus esters, or the water chemistry reacting with it, or the grain bill bringing them out. Or a combination of all the above along with pitch and temp rates.

 

[Miraculix]

Or your yeast has shifted a bit away from the original. You said you can't even be sure where you bought it, so I guess it went through many generations and was harvested again and again? Maybe that's the reason.

 

[Dland]

Today I crashed the brew I made mentioned in posts 488, 498 & 501. Racked it to kegs after cellar temp spund/condition around 70F for two weeks. Was hoping plastic taste would work out.

I tasted a sample, I know it is not fully crashed, but still tastes like plastic to me, just like previous samples. Am afraid this might be a dumper if it does not change a lot.

Brewed and fermented in all stainless vessels, so it is not related to that. Have never encountered this taste before in a beer.

 

[SanPancho]

Or your yeast has shifted a bit away from the original. You said you can't even be sure where you bought it, so I guess it went through many generations and was harvested again and again? Maybe that's the reason.

No. I just don’t remember. Only did maybe three brews. Then tossed it cuz it was all caramel and weird.

Looking at notes and it says hothead. So there you go.

The caramel would be nice in a brown or something, but the citrus was what i was expecting. Wish i knew why so i could do it on purpose, or get the citrus instead.

 

[Coffeeturnal]

That sounds like an infection then. Hothead isn't hornindal and those flavors are not to be expected from that strain or its original culture.

 

[Ashun]

No. I just don’t remember. Only did maybe three brews. Then tossed it cuz it was all caramel and weird.

Looking at notes and it says hothead. So there you go.

The caramel would be nice in a brown or something, but the citrus was what i was expecting. Wish i knew why so i could do it on purpose, or get the citrus instead.

Can't speak for the hornindal strain, but I have used voss on multiple occasions. It is super citrusy. I love all the beers I've made with it so far. No detectable off flavors of any kind. My best beers have been made with voss. I have some hornindal that I'm going to use on my next brew. So I'll see if I get any of the off flavors I hear being described.

 

[SanPancho]

That sounds like an infection then. Hothead isn't hornindal and those flavors are not to be expected from that strain or its original culture.

Look it up for yourself.

http://www.milkthefunk.com/wiki/Kveik

Edit- didn’t see you said hornidal is NOT the hothead yeast. Guess I could be mistaken about using hothead. I tried a couple “kveik” yeasts but it’s been long time, but I’m pretty sure it was from omega. But for Hornindal the flavor is not likely infection per this set of strain profiles. No rum, but caramel for sure.

 

[Coffeeturnal]

Look it up for yourself.

http://www.milkthefunk.com/wiki/Kveik

Edit- didn’t see you said hornidal is NOT the hothead yeast. Guess I could be mistaken about using hothead. I tried a couple “kveik” yeasts but it’s been long time, but I’m pretty sure it was from omega. But for Hornindal the flavor is not likely infection per this set of strain profiles. No rum, but caramel for sure.

It is most likely infection if you are using Hornindal from Omega. The Omega Hornindal is a yeast isolate, the caramel characteristics come from the either bacteria that are removed by Omega.

See this link:
http://www.garshol.priv.no/blog/329.html

 

[SanPancho]

It is most likely infection if you are using Hornindal from Omega. The Omega Hornindal is a yeast isolate, the caramel characteristics come from the either bacteria that are removed by Omega.

See this link:
http://www.garshol.priv.no/blog/329.html

Ah, i misunderstood. I thought you meant an infection on my end. Some bacteria from the actual kveik blend makes much more sense.

 

[505-Brewer]

It is most likely infection if you are using Hornindal from Omega. The Omega Hornindal is a yeast isolate, the caramel characteristics come from the either bacteria that are removed by Omega.

See this link:
http://www.garshol.priv.no/blog/329.html

If I recall the Omega Hornindal is several isolates not a single isolate. I have not gotten that character from it with various temps. but have only gone 3 generations.

Thats a good link.

 

[Northern_Brewer]

Mushroom/caramel definitely sounds like the bacteria in the original Hornindal : http://www.garshol.priv.no/blog/329.html

 

[505-Brewer]

Agreed

 

[Schlenkerla]

Tonight's beer with Kveik

 

[TGFV]

That looks beautiful, though I have to admit the head looks like krauzen, pretty cool!

 

[TGFV]

Anyone have any experience using hornindal for a bit brown?

Have a "witbier" in the wings and another batch of Neipa, but thinking of making a pecan nut brown ale for the fall

 

[505-Brewer]

Not yet. Im planning to do something like s stout w it next or maybe a brown porter

 

[Schlenkerla]

That looks beautiful, though I have to admit the head looks like krauzen, pretty cool!

This is that beer with Hornindal Kveik krausen. Looks kinda chewy don't you think?

 

[TGFV]

I don't usually get a picture that great.

Typically mine ends up blowing out into the sink frommthe open ferment, or through a blowoff tube.

That looks perfect to harvest from too!

 

[TandemTails]

Anyone have any experience using hornindal for a bit brown?

Have a "witbier" in the wings and another batch of Neipa, but thinking of making a pecan nut brown ale for the fall

I used hornindal in a barleywine and a tropical stout. the barleywine is very hefe-like after about 10 days. I just transferred the stout to a serving keg and have it carbing up now. It fermented it just fine and the samples tasted good enough. I'll report back on the stout after it's pouring.

Unless the phenolics change during aging, i feel like this strain might not have been the best choice for a barleywine haha.