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^^^^^ This is why I typically make low gravity beers. Was feeling no pain last night.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.This beer/yeast is totally Flavor Flav.... Unga Bunga Bunga Gee.
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/gallonEnjoying 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...
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 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 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 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.
At least Barley wines are a style that oxidation can add depth. Granted that is usually an aged barelywine lolBrewed a barley wine this past weekend and used the slurry of hornidal (Omega) I harvested from the last DIPA I brewed 2 weeks ago. Pitched at 1.105 on Sun around noon. Crazy airlock activity within 4 hrs, but then it slowed drastically by last evening. Thinking it was choking on a big malt bill I decided to hit it with o2 this morning. Well, to my fear, without checking the gravity before adding the o2, I think it was really done in under 2 days. Gravity this afternoon is 1.020, and probably will get down a little lower I'd have to assume. I've just never seen a yeast like this one, not even close, that took a barley wine to terminal in literally 36 hours. Unreal. Hydrometer sample doesn't taste all that bad. Still a bunch of yeast to floc out, but still. Just now worried i'm looking at a badly oxidized beer due to the shot of o2 i added this morning. About 20 sec worth.
Could always just toss some dme solution in there to cause some additional fermI know. I’m hoping that it eats a little bit of it now, and then a bit more when I naturally carbonate in the keg. Whatever is left we’ll say adds depth
Always check your gravity before attempting stuff like that with Kveik. It's a monster. When in doubt it's probably just finished.Brewed a barley wine this past weekend and used the slurry of hornidal (Omega) I harvested from the last DIPA I brewed 2 weeks ago. Pitched at 1.105 on Sun around noon. Crazy airlock activity within 4 hrs, but then it slowed drastically by last evening. Thinking it was choking on a big malt bill I decided to hit it with o2 this morning. Well, to my fear, without checking the gravity before adding the o2, I think it was really done in under 2 days. Gravity this afternoon is 1.020, and probably will get down a little lower I'd have to assume. I've just never seen a yeast like this one, not even close, that took a barley wine to terminal in literally 36 hours. Unreal. Hydrometer sample doesn't taste all that bad. Still a bunch of yeast to floc out, but still. Just now worried i'm looking at a badly oxidized beer due to the shot of o2 i added this morning. About 20 sec worth.
Always check your gravity before attempting stuff like that with Kveik. It's a monster. When in doubt it's probably just finished.
Same here and like Kenmoron mentioned, I think I'll start shooting for a slightly higher mash pH to compensate for the yeast having a lower finished pH. I just finished up a string of beers with Omega's Hornindal and they were all good. The last one being a black IPA. I really think that yeast is perfect for black IPA.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!
Mine came out pretty similar to that with using Pilsner as the base. Cheers brotherThis is a Weldweeks clone brewed with Kveik. Temps hit 90 for one day then gradually dropped to 75 which was 3 days ago. Grain to glass about 10 days.View attachment 645812
Mine came out pretty similar to that with using Pilsner as the base. Cheers brother View attachment 645818
No brother, it looks really good man. I just use the sun and the angle to give it an added glow lolGonna get a better photo tomorrow. Its actually one of the lighter NEIPA's I've brewed.
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?
I added another 6 teaspoons of nutrient and a 45mL vial of slurry another 3 days later and noticed some activity either later that night or in the morning. I also turned my temp controller up to 90.I just started a batch of simple cider using hornindal yesterday. So far little activity, but to be honest I was expecting that.
One of the factors that speeds up fermenting us heat, and cider has little to no heat other than ambient, so often much lower than we pitch at, and very much lower than we all seem to pitch kveik at.
When did it end up taking off?
I added another 6 teaspoons of nutrient and a 45mL vial of slurry another 3 days later and noticed some activity either later that night or in the morning. I also turned my temp controller up to 90.
That sounds really sluggish for kveik, even for bottom cropped slurry. Atleast it's taken off now. How is it coming along?
Mine really took off 14 hours later, and by 24 the blow off tube was nearly fully clogged from yeast
That looks to have cleared just fine. I thought Horningdal Kveik didn't clear at all?So funny thing. I saved some over built starter for future batches of Hornindal. The starter finished around 1.008 and stayed there for 20 hours before I crashed. Decanted and then pitched a tbs. I saved the rest of the slurry in this 16oz jar for future batches. This was a month ago. Today I just happened to look at it and it was bulging at the Cap. Uncapped and it just went off lol. The co2 trapped in the yeast slowly left every time we open and closed the fridge door. Long story short. Remember to degas these from time to time lol View attachment 647514 View attachment 647515
Had the exact same thing happening with Voss kveik. The kveiks seem to continue chewing on the longer sugars slowly.So funny thing. I saved some over built starter for future batches of Hornindal. The starter finished around 1.008 and stayed there for 20 hours before I crashed. Decanted and then pitched a tbs. I saved the rest of the slurry in this 16oz jar for future batches. This was a month ago. Today I just happened to look at it and it was bulging at the Cap. Uncapped and it just went off lol. The co2 trapped in the yeast slowly left every time we open and closed the fridge door. Long story short. Remember to degas these from time to time lol View attachment 647514 View attachment 647515
Should be done nowJust brewed my first batch with this yeast today. Recipe is:
10# pilsner
.75# honey malt
.5# Munich malt
Hops:
.75 oz Magnum @ 60
.25 oz Magnum @ 45
1 oz citra @ flame out steep for 15 min
1 oz citra @ pitch
Pitched Omega Hornindal Kviek yeast @ 85* at around 5:45 this afternoon. Checked the air lock around 11 pm and it was rolling! OG was 1.046. Any bets how long this will take to finish?
To clean up? If you’re running it warm maybe a day. I went grain to class with crashing and a 2 day dryhop in 7.5 daysSo typically I'll let a beer sit for a week in primary after signs of fermentation are gone, to "clean up" . How long does this yeast usually take for that phase?
BTW- it's still bubbling, but slower than it was last night. That's just crazy!
This.I’m honestly starting to wonder whether this yeast actually leaves anything to clean up. I’ve pushed the limits in a very light beer (White Ale with ABV of 4.2%) by racking to the keg after only 48 hours, as the Tilt indicated it had reached 1.008 by the 18-hour mark. This was fermented in the upper 90s Fahrenheit. No discernible off-flavors.View attachment 649064
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