Hornindal Kveik is blowing my mind

[Beer-lord]

@Beer-lord my temp schedule was to hold it at 85 for 3 days and then let it slowly cool to ambient 75-76. It was a little sweet and had strong tropical aromas and flavors. Mango, pineapple, a little citrus or orange too, but that may have been from the 2 Oz of late addition citra hops. It was a very interesting and unique flavor that I think would be very refreshing and enjoyable to drink. I'm super bummed I ruined it. Good luck with yours.
Cheers!

Finally got to brew yesterday. Pitched some at 91 degrees in a 1.052 beer at 1 pm (don't want the wedding to be full of drunks) and by 8 pm, it was booking it! Woke up this morning and it's sitting at 87 and no airlock activity. I know that means nothing but I don't doubt it's nearly done. I think I overpitched anyway but the room the fermenter is in smelled damn good. Gonna dry hop tomorrow and keg in 5 days.

 

[marjen]

First time using this yeast. Pitched yesterday around 4:00 PM. OG was 1.048. 6:30 this morning it was at 1.036. I checked when i got home tonight and its at 1.010. Damn that was fast. I usually like to close vale and build pressure at the end and start my dry hop. How should I finish this out? It’s set to 90 f. Should I drop the temp now to drop yeast? I like to dry hop low to mid 60s.

 

[NobleNewt]

I decided to do a Russian imperial Stout tomorrow and this thread got me interested in using a omega Hornindal pack I was planning on using for an neipa. The pack is from August and am wondering if anyone has suggestions on pitch rate here? Should I make a starter first and pitch some of that or just a tablespoon or two of the slurry from the pack? Underpitch and ferment at 85?

I had a question along these lines too. Next weekend, I'll be brewing an oatmeal stout with about a 1.062 OG. My plan, originally, was to use Wyeast 1098 British Ale, but I've since ordered another batch of ingredients with the Omega Voss Kveik. Most of the research I've done says that it would be fine across a lot of different styles including a stout, but I wanted to get some thoughts from the forum.

My main deal is that I'll brew on Saturday next week, then I leave the country for 10 days on Wednesday. I don't want to do any temp control if I can avoid it which led me to wanting to try the kveik. Anyone else have experience using a kveik in a stout at mostly room temperature? I expect it to be clean and not have as much of the British character, but I really don't care that much for it to be to any certain style.

 

[Julian Høstan Urrea]

I had a question along these lines too. Next weekend, I'll be brewing an oatmeal stout with about a 1.062 OG. My plan, originally, was to use Wyeast 1098 British Ale, but I've since ordered another batch of ingredients with the Omega Voss Kveik. Most of the research I've done says that it would be fine across a lot of different styles including a stout, but I wanted to get some thoughts from the forum.

My main deal is that I'll brew on Saturday next week, then I leave the country for 10 days on Wednesday. I don't want to do any temp control if I can avoid it which led me to wanting to try the kveik. Anyone else have experience using a kveik in a stout at mostly room temperature? I expect it to be clean and not have as much of the British character, but I really don't care that much for it to be to any certain style.

At room temp Kveik makes clean beer. It will be more than finished by the time you get back. Don't forget yeast nutrient.

 

[NobleNewt]

At room temp Kveik makes clean beer. It will be more than finished by the time you get back. Don't forget yeast nutrient.

Awesome! Thanks for the response. I add yeast nutrient to every brew I do, so that won't be a problem. Do the kveik's take more yeast nutrient than normal? Also, would I be okay leaving the beer in primary for 3 or 4 weeks? I typically don't secondary and being a bigger beer, I figured it wouldn't hurt to batch condition for a week or two longer than normal. That and I need to get through some bottles!

 

[marjen]

I just used this yeast for the first time and did not use any nutrients. Did not seem to be an issue as it reached FG in 24 hours. Is a nutrient recommended?

 

[Beer-lord]

I just used this yeast for the first time and did not use any nutrients. Did not seem to be an issue as it reached FG in 24 hours. Is a nutrient recommended?

I did use it one time where I forgot to add the nutrients but kicked it up with lots of oxygen and it kicked off fine.

 

[Julian Høstan Urrea]

On lower Gravity beers Kveik have stalled for many. It comes from 100s of years brewing highgravity beer so its used to more nutrients. I have never taken the chance. I use a tspoon in every batch.

 

[Julian Høstan Urrea]

Awesome! Thanks for the response. I add yeast nutrient to every brew I do, so that won't be a problem. Do the kveik's take more yeast nutrient than normal? Also, would I be okay leaving the beer in primary for 3 or 4 weeks? I typically don't secondary and being a bigger beer, I figured it wouldn't hurt to batch condition for a week or two longer than normal. That and I need to get through some bottles!

If it's like other yeast in this respect I don't think it will ruin the beer to leave it for that long in primary but I've never tried it myself, since the purpose of this yeast is fast fermented Beer. Normally it reaches FG in 2-3 days. Also its been reported not to need condition time. So grain to glass in 7ish days.

 

[balrog]

"yeast nutrient" means what, exactly?
Just DAP?
Fermaid?
WYeast Nutrient Blend?

What's everyone using?

 

[beersk]

"yeast nutrient" means what, exactly?
Just DAP?
Fermaid?
WYeast Nutrient Blend?

What's everyone using?

I use the Wyeast nutrient blend; a cap-full for 5 gallons. For every beer, not just with kveik beers.

 

[bleme]

"yeast nutrient" means what, exactly?
Just DAP?
Fermaid?
WYeast Nutrient Blend?

What's everyone using?

When Lars Garshol was asked if wyeast nutrient would work, Lars replied "normal yeast nutrient, yes".

 

[balrog]

I really want to try the Voss Kveik in a blue moon clone, and I use the WYeast nutrient (pinch) in my starters. Thanks.

 

[NobleNewt]

If it's like other yeast in this respect I don't think it will ruin the beer to leave it for that long in primary but I've never tried it myself, since the purpose of this yeast is fast fermented Beer. Normally it reaches FG in 2-3 days. Also its been reported not to need condition time. So grain to glass in 7ish days.

No conditioning time may change my plans, then. I could conceivably brew after my trip, ferment for a week, bottle, and condition in the bottles.

Decisions, decisions!

 

[Julian Høstan Urrea]

"yeast nutrient" means what, exactly?
Just DAP?
Fermaid?
WYeast Nutrient Blend?

What's everyone using?

I use this one. Don't know if it's good or bad. It's just what they had at my homebrew store. I have never had a stalled brew.

 

[Julian Høstan Urrea]

No conditioning time may change my plans, then. I could conceivably brew after my trip, ferment for a week, bottle, and condition in the bottles.

Decisions, decisions!

I mean, if you just want to test the yeast, to taste the results and out of curiosity, I would try it when you can ferment fast, under pitch a lot and with a relatively light hop bill. Its really a kickass yeast and I've personally been using Voss for a long time, just harvesting new yeast when needed. The oldest yeast I've used was from a jar that I had In the fridge for a year! Full on krausen in about 6-8 hours. I mean, what's the point if you're gonna leave it for the same amount of time as any normal yeast

 

[Saunassa]

Isn't there anybody who had the balls to ferment this one with bittering hops only, to see what the yeast actually brings to the table?

Did .5 ounce Chinook @45, .25 Cascade @15 and .25 centennial @5. So one ounce hop total. 27 ibu No nutrient added, fermwrap @85 and had amazing fermentation. Constant stream of bubbles from blow off tube.
Beer was and still is great tasting 3 months later. Maybe the half ounce of balsam tips @10 helped nutrient wise?

 

[eugles]

Wondering if anyone knows what’s up...

I pitched a packet of Omega Hornindal into a 2 liter starter with standard gravity...200 grams of DME. Spun it for 18 hours or so at room temp. Took a whiff of it before banking some and pitching rest my beer...holy crap...rotten eggs and sulfur like I’ve never experienced before. Ended up dumping it. Anyone have any insight? Never had an issue creating starters like this for dozens of beers with numerous yeasts.

 

[Coffeeturnal]

Wondering if anyone knows what’s up...

I pitched a packet of Omega Hornindal into a 2 liter starter with standard gravity...200 grams of DME. Spun it for 18 hours or so at room temp. Took a whiff of it before banking some and pitching rest my beer...holy crap...rotten eggs and sulfur like I’ve never experienced before. Ended up dumping it. Anyone have any insight? Never had an issue creating starters like this for dozens of beers with numerous yeasts.

Did you use nutrients? It was probably fine, just stressed.

I've had the same thing happen with other kveik and it's cleaned up after itself and been fine.

 

[eugles]

Did you use nutrients? It was probably fine, just stressed.

I've had the same thing happen with other kveik and it's cleaned up after itself and been fine.

I did not use any nutrient in the starter. Guess I should start doing this with all of my starters.

 

[NobleNewt]

I mean, if you just want to test the yeast, to taste the results and out of curiosity, I would try it when you can ferment fast, under pitch a lot and with a relatively light hop bill. Its really a kickass yeast and I've personally been using Voss for a long time, just harvesting new yeast when needed. The oldest yeast I've used was from a jar that I had In the fridge for a year! Full on krausen in about 6-8 hours. I mean, what's the point if you're gonna leave it for the same amount of time as any normal yeast

Well, mainly because I don't do a lot of high gravity brews. I guess in the grand scheme of things, a 1.064 isn't what most would call high gravity, but I wanted to give it adequate time to batch condition and clean itself up before bottling.

If the Voss does that on short turn around, there's really no reason for me to even brew before my trip.. Might as well brew after and get it into bottles within a week. Seems logical to me.

 

[Miraculix]

I did not use any nutrient in the starter. Guess I should start doing this with all of my starters.

A proper kveik starter should be around 1.065 og. Then you wouldn't get problems with lack of nutrients.

 

[eric19312]

So not going to read 17 pages but I decided to try this yeast in my brut IPA recipe yesterday. Pitched 1 packet of omega hornindal 24 hours ago into 17 gallons 1.058 wort (with glucoamylase) just now top cropped the yeast and checked gravity. 1.019 with continued strong fermentation. Grav sample tasted pretty good too. Pitched at 84F and I'm now at 91F.

Not like anything I've seen before. Pretty cool stuff can't wait to taste the final product. Sadly I leave on business trip in the morning and it will probably be done when I get back. Plan is to chill back down to 65F under CO2 pressure and then dry hop for 3-4 days before cold crash and keg.

 

[beersk]

So not going to read 17 pages but I decided to try this yeast in my brut IPA recipe yesterday. Pitched 1 packet of omega hornindal 24 hours ago into 17 gallons 1.058 wort (with glucoamylase) just now top cropped the yeast and checked gravity. 1.019 with continued strong fermentation. Grav sample tasted pretty good too. Pitched at 84F and I'm now at 91F.

Not like anything I've seen before. Pretty cool stuff can't wait to taste the final product. Sadly I leave on business trip in the morning and it will probably be done when I get back. Plan is to chill back down to 65F under CO2 pressure and then dry hop for 3-4 days before cold crash and keg.

I don't think this will dry out to Brut gravities is what I'm thinking. But it'll still be good.

 

[eric19312]

I don't think this will dry out to Brut gravities is what I'm thinking. But it'll still be good.

Why wouldn’t it? I used same process that works with US-05...

 

[beersk]

I mean, it's not likely to dry out to like 1.005 or anything. Use Gulo from Omega if that's what you want. I didn't make a Brut IPA but I just got done using it in a series of beers. It's a great yeast as well. I'm really digging the offerings from Omega.

 

[Coffeeturnal]

I mean, it's not likely to dry out to like 1.005 or anything. Use Gulo from Omega if that's what you want. I didn't make a Brut IPA but I just got done using it in a series of beers. It's a great yeast as well. I'm really digging the offerings from Omega.

They said that they're using glucoamylase. There's no reason to expect it to not dry out to Brut levels in that case.

 

[beersk]

They said that they're using glucoamylase. There's no reason to expect it to not dry out to Brut levels in that case.

Oh, well in that case, carry on!

 

[eric19312]

Oh, well in that case, carry on!

Flying home tonight will check it in morning. Glucoamylase in fermenter as mentioned above.

 

[H20ENG]

Tried it in an IPA and was great. 2/3 pack into 5g, fermented @85F.

Fyi,
Pitched the other 1/3 into Munich Helles and fermented @around 82F. Beer is clear and malty but has too many esters for the style. That little "twang" is not complimentary to that beer. Just wanted to play with the yeast.