Hornindal Kveik is blowing my mind

[Northern_Brewer]

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

We now have the actual grist for the Fuller's porter, which is one of the best around...

 

[k-os]

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.

I also used Hornindal for a pretty standard Barley Wine. It's been done fermenting for about a week now and I need to get it bottled. Will be giving it a taste test when I pull my gravity sample.

 

[TandemTails]

I also used Hornindal for a pretty standard Barley Wine. It's been done fermenting for about a week now and I need to get it bottled. Will be giving it a taste test when I pull my gravity sample.

Awesome! Mine is very hefe-like even though it was 98% Maris Otter with a pinch of Special B. I might just call it an imperial hefe, haha.

Mine went from 1.086 -> 1.013. It's still got a little bit of airlock activity so i'm going to let it sit age for a while before bottling. I'm hoping aging will give me more of a true barleywine flavor.

 

[gifty74]

This weekend I brewed a pretty basic DIPA that had an OG of 1.074. Pitched a whole pouch of warmed up Omega Hornidal (before reading up that pitching too much can stall it later in ferm) and after 3 days it went very fast down to 1.020 today (pitched Sun around noon). I was hoping to get this to 1.010-.012, but seems to have halted. No airlock activity. I know it likely isn’t totally done, but should I be planning on a 1.018 beer? Is this typical from others’ experience? I started it at 85f and it was up to 92f at the height of fermentation. Did not use a yeast nutrient.

 

[Dland]

I know it likely isn’t totally done, but should I be planning on a 1.018 beer? Is this typical from others’ experience? I started it at 85f and it was up to 92f at the height of fermentation. Did not use a yeast nutrient.

Not sure you should go by my experience with this yeast as my brew seems to be an outlier here with off flavor, but mine continued to work slowly in kegs after being racked at 1.016 down to around 1.008. Took about two weeks at around 70F.

 

[beersk]

I've brewed 5 beers with the Hornindal and they've all finished at 1.012 or 1.013 with zero aeration and pitching maybe 2-4 ounces of slurry into each 5 gallon batch. It's definitely a unique tasting yeast. A friend told me after trying a pale I'd brewed that if he didn't know anything about the yeast and how it tastes he might say there's something wrong with the beer. It's not sour or anything, just has a very unique flavor profile.

 

[ten80]

It's not sour or anything, just has a very unique flavor profile.

I've read about Kveik yeasts resulting in a lower finished beer pH than a standard ale yeast. I wonder if this is the case with the difference in taste you are noticing using Horindal.

 

[gifty74]

Also, probably dependent on the vendor of the Hornidal too, no? Omega (which is the one I used) strips out the lactic acid producing bacteria from their Hornidal strain.

 

[Northern_Brewer]

Yep - there's some debate as to whether to call the lack of phenolics a feature of kveiks by definition. The recent Preiss et al paper found that the only POF+ strains they found were the one strain they tested from each of the Muri and Simonaitis multistrains, which are probably weird enough to not be classified as true kveik from a biological POV

Looks like the mystery of Muri has been solved, suregork analysed sequences from an upcoming paper by the Hittinger lab and it looks like Muri is a contaminant, closely related to WLP351 Bavarian weizen. Lars Garshol has responded : http://www.garshol.priv.no/blog/408.html

 

[Julian Høstan Urrea]

Looks like the mystery of Muri has been solved, suregork analysed sequences from an upcoming paper by the Hittinger lab and it looks like Muri is a contaminant, closely related to WLP351 Bavarian weizen. Lars Garshol has responded : http://www.garshol.priv.no/blog/408.html

That was a very cool read. I've read about Muri and how it is a different type of Kveik. Giving very special flavours. Well now we know why.

 

[IanJ]

This stuff is definitely fun to work with! Pitched half a teaspoon of slurry from an Omega pouch into 3 gallons of ~1.068 wort and it was already going nuts 5 hours later. Think it's still going now, with a ~1 inch krausen 72+ hours later. Temperatures have naturally dropped down to 79 today, from 90-100 for the first 2 days (without any additional heating) which may be one reason why.

Planning on a second dry-hop tomorrow before cold crashing and carbing. Haven't checked gravity yet but I suspect it's pretty close to done. Smelled amazing at peak fermentation! Looking forward to trying it, but also not so sure about rushing it along as aggressively as others have.

Edit: FG was reached in under 90 hours

 

[kylecompton21]

I brewed this pale ale back in June with Hornindal. Basic grain bill, Citra boil hops and Citra/Mosaic single dry hop. I shook up the pack of yeast, and poured 10mL of slurry into the wort. It was done fermenting in three days. Did my DH on day 3, cold crashed on day 6, kegged on day 7, drinking on 10. This is nearly 3 month old and still tastes as it did then. Very nice citrus, mango flavors!

 

[k-os]

I brewed a Citra Single Hop kit from MoreBeer Saturday morning. Changed the hop additions up a bit and decided to whirlpool with 2oz instead of 10min boil. Used 5mL of slurry that I had saved from a starter and 1/8" krausen was visible after 12 hours. I added 5 teaspoons of yeast nutrient at flameout. Will be dry-hopping with 2oz of Citra in the next day or so, and then another 2oz of Citra by the end of the week.

 

[canvasoso]

Brewed a 10 gal NEIPA batch on Sunday. Put the batch in 2 separate Spike flex fermenters and pitched a pack of 2 month old Omega packs on each fermenter without making a starter and 12 hours later was already fermenting. 24 hours later and both are fermenting like crazy. I’m letting it free rise it’s temp and currently sitting at 84F.

I’m getting a new 10 gallon fermenter to do my double batches in instead of having to split the batch in 2 fermenters.

I see people here using only a fraction of the Omega pack to pitch. Did I overpitched by using a compete pack? Once I get the 10 gallon fermenter, could I get away by using just 1 pack for the whole batch, perhaps with a starter?

How much are others pitching for their 10 gal batches?

 

[JabatheNut]

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

It's not, I have both strains, used first from omega, the caramelly taste is there just like at the original strain!

 

[JabatheNut]

This weekend I brewed a pretty basic DIPA that had an OG of 1.074. Pitched a whole pouch of warmed up Omega Hornidal (before reading up that pitching too much can stall it later in ferm) and after 3 days it went very fast down to 1.020 today (pitched Sun around noon). I was hoping to get this to 1.010-.012, but seems to have halted. No airlock activity. I know it likely isn’t totally done, but should I be planning on a 1.018 beer? Is this typical from others’ experience? I started it at 85f and it was up to 92f at the height of fermentation. Did not use a yeast nutrient.

It's necessary to aerate the wort well before pitching and use nutrients. Everybody is using Hornindal for dark ales but Lida is better. I've done 1.140 OG and finished at 1.040, and my last one had 1.100 and finished at 1.017.

 

[Julian Høstan Urrea]

Brewed a 10 gal NEIPA batch on Sunday. Put the batch in 2 separate Spike flex fermenters and pitched a pack of 2 month old Omega packs on each fermenter without making a starter and 12 hours later was already fermenting. 24 hours later and both are fermenting like crazy. I’m letting it free rise it’s temp and currently sitting at 84F.

I’m getting a new 10 gallon fermenter to do my double batches in instead of having to split the batch in 2 fermenters.

I see people here using only a fraction of the Omega pack to pitch. Did I overpitched by using a compete pack? Once I get the 10 gallon fermenter, could I get away by using just 1 pack for the whole batch, perhaps with a starter?

How much are others pitching for their 10 gal batches?

In my Voss batches I use like 1tspoon of yeast for 5 gallons. Kveik loves to be underpitched

 

[Schlenkerla]

Brought this beer to the local HB Club....

Blew their mind that I hopped with azzaca: 1/2 oz bittering and 1/2 oz at 5 minutes. Said no way. Thought it would be an anemic pale ale at the swing top pop.

They didn't believe the hop schedule. Much less the flav.

Nobody ever heard of Kveik either.

I did this LODO/LOB with closed transfer and spunded. Half pils, half pale malt. 6 lbs each. 1/2 azzaca 60, and 5 minutes.

I'm like hell yeah muthafaekas ....

 

[Schlenkerla]

This beer/yeast is totally Flavor Flav.... Unga Bunga Bunga Gee.

 

[Schlenkerla]

I kinda knew it'd be a hit.

Last week I even had my son doing the ...

"Unga, Bunga, Bunga,... Gee!." in the car ... LoL

 

[Schlenkerla]

This beer/yeast is totally Flavor Flav.... Unga Bunga Bunga Gee.

^^^^^ This is why I typically make low gravity beers. Was feeling no pain last night.

 

[TGFV]

Blueberry beer is carved up and ready to drink!

Took a bit over two weeks, and was more than a little worried at first. The two sample bottles I had at 7/11 days both had a plastic/band aid off flavour to them, but this seems to have faded away completely.

The flavour also has a huge amount of blueberry flavour coming through, which I am thinking is a combination of blueberries and yeast playing well together.

Photo uploaded was the best I could do, camera was blurry and my counters are a wreck from packing. Hope to get a better one soon.

 

[k-os]

Checked my Citra today at lunch. Went from 1.045 to 1.006 in 4 days. Still have another 2oz of Citra to dry hop with before I keg it.

 

[IanJ]

Enjoying my DDH Hornindal NEIPA ~6 days grain to glass. Impressed for sure, though this totally masks any potential yeast character and was just really fun to ferment hot and fast.

Wondering what I should try with it next...

 

[Dgallo]

Enjoying my DDH Hornindal NEIPA ~6 days grain to glass. Impressed for sure, though this totally masks any potential yeast character and was just really fun to ferment hot and fast.

Wondering what I should try with it next...

The ester profile of Hornindal has over shadowed my last two NEIPAs’ hop profiles. This was underpitched and run hot. That substantial when considering I hop at 2.5oz/gallon total rate and dryhoped this time at 1.75oz/gallon

 

[jakturner]

I've read about Kveik yeasts resulting in a lower finished beer pH than a standard ale yeast. I wonder if this is the case with the difference in taste you are noticing using Horindal.

I have definitely noticed a slight tartness in a majority of beers I have made using this yeast. I just chalked it up to high amounts of wheat, but my most resent was 100% Pilsner and seems to be the most tart. I have used liquid culture and stuff I have dried myself, I suppose it could be a lacto infection but all of these beers are highly hopped and most the laco I work with is extremely hop intolerant. The acidity did go great with a pineapple ipa tho!

 

[Miraculix]

I have definitely noticed a slight tartness in a majority of beers I have made using this yeast. I just chalked it up to high amounts of wheat, but my most resent was 100% Pilsner and seems to be the most tart. I have used liquid culture and stuff I have dried myself, I suppose it could be a lacto infection but all of these beers are highly hopped and most the laco I work with is extremely hop intolerant. The acidity did go great with a pineapple ipa tho!

I experienced the same with Voss but I also had an ongoing infection with some nasty and stubborn bug that wouldn't go away..... So not sure who actually did it.

 

[brew703]

I brewed a NEIPA on 9/14 using harvested Hornindal (3rd or 4th gen). My process is I make a 1.8L starter, add one 50ML vial of harvested yeast. On the stirplate for 2 days, harvest two 50ML vials for the next starter, cold crash, decant and pitch.
This last batch the highest the temps got was 90 degrees, then it slowly dropped down to 75. I kegged yesterday. I am getting alot of pineapple this time. Going to hook it up to CO2 today at 30 PSI for 36 hrs then down to serving pressure. Hoping to sample this by the weekend. OG 1.055 FG 1.006.

 

[k-os]

My Citra Pale Ale was kegged this last Sunday and carbing now. Will sample it Friday to see how it's doing. I recently pitched 10mL of slurry into some freshly pressed cider and saw no activity after 24 hours so pitched another 15mL last night. Anyone here have experience using Hornindal for cider?

 

[Kenmoron]

I have definitely noticed a slight tartness in a majority of beers I have made using this yeast. I just chalked it up to high amounts of wheat, but my most resent was 100% Pilsner and seems to be the most tart. I have used liquid culture and stuff I have dried myself, I suppose it could be a lacto infection but all of these beers are highly hopped and most the laco I work with is extremely hop intolerant. The acidity did go great with a pineapple ipa tho!

I experienced the same with Voss but I also had an ongoing infection with some nasty and stubborn bug that wouldn't go away..... So not sure who actually did it.

I've been running some experiments with a bunch of different kveik yeasts after experiencing tart beers a couple of times. It seems as though kveik drives the pH down a little more than traditional ale and lager strains. My workaround has been shooting for a slightly higher mash pH (and therefore higher wort pH prior to yeast pitch). It seems that whenever my wort pH is in the 5.1-5.3 range I am at a higher risk of getting tart from the kveik whereas if I am closer to 5.4-5.6 I've never gotten the tartness. Higher water alkalinity will also help counteract the increased pH drop from kveik.