Hornindal Kveik is blowing my mind

[beersk]

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.

Call it a blonde. I think the yeast is great in that style, really makes for a really nice and interesting light ale. I brewed several last summer and was very happy with them. Another yeast to try, if you're wanting a bit cleaner is the Omega Hothead. It's the Stranda strain.

And strangely enough, I didn't care for the Hornindal much in a pale and a New England that I brewed. Thought it was a bit too different tasting for me. A local brewery had a kveik NEIPA on tap recently too that I didn't like. I prefer this yeast in styles like blonde and black IPA. It's GREAT in black IPA. Just one man's opinion.

 

[H20ENG]

Interesting thanks for the tips on the other strains. Yes, that beer turned into "Helles Horni Blonde"

 

[BreeBrew]

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.

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

"The key to really bringing out the yeast character is to underpitch. Kveik thrives with being pitched at levels that would be dangerously low for normal yeast, and produces more flavour that way. A good rule of thumb is a teaspoon of slurry for 25 liters of wort. If you do this take care to ensure there is some oxygen in the wort. Old-style splashing by pouring the (cooled) wort from waist height is enough."

So no need for a starter at all. I did 5 gallon IPA with 1/5 of an Omega pack with excellent results, activity within 3 hours after pitching at 30 degrees Celcius, it pretty much keeps itself at between 30 and 35 degrees Celsius, fermentation was done in 3 days.

I had a krausen of about 10 inches, it's just crazy. I harvested from the top, let it airdry for 48 hours and put the flakes in the freezer. haven't used these yet though. And I still have 4/5 of the pack left divided into 4 small plastic containers in the fridge.

For more info on how to use this yeast: http://www.garshol.priv.no/blog/393.html

 

[Coastalbrew]

So a few months back, I did a pale ale using Omega Hornindal Kviek. Yesterday I made a rye brown ale using wlp007 dry English ale yeast. It is bubbling away happily right now. Only thing is, the gas coming out of the air lock has the same mango topical fruit smell as the kveik batch. Should I be concerned?

I thoroughly cleaned and sanitized the fermenter both after the kveik batch and before the brown ale batch.

Cheers!

 

[beersk]

I wouldn't be concerned. Yeasts put off esters. It's not crazy that one yeast might be similar to another yeast.

 

[eric19312]

So my first batch of brut kveik is legged and drinking 2 weeks grain to glass. It’s a little more estery than I was expecting it pretty good and maybe with a few more days cold conditioning will shape up. Second batch with top cropped yeast is fermenting now, I’m holding temps at 80F this time to suppress the esters.

I will add that first batch went from 1.058 to 1.000. I overshot OG so cant really compare to my US-05 ruts that have been going from about 1.052 to 0.998.

 

[beersk]

I have no idea how you got it to dry out that much. Did you add amylase enzyme to the mash? My Hornindal beers never finished below 1.010, even when mashed at 150F. Wow.

 

[Miraculix]

So a few months back, I did a pale ale using Omega Hornindal Kviek. Yesterday I made a rye brown ale using wlp007 dry English ale yeast. It is bubbling away happily right now. Only thing is, the gas coming out of the air lock has the same mango topical fruit smell as the kveik batch. Should I be concerned?

I thoroughly cleaned and sanitized the fermenter both after the kveik batch and before the brown ale batch.

Cheers!

Happened to me as well, had a Vienna lager turn into a Vienna kveik in the bottle once

Was fun to see it change more and more from week to week.

 

[eric19312]

I have no idea how you got it to dry out that much. Did you add amylase enzyme to the mash? My Hornindal beers never finished below 1.010, even when mashed at 150F. Wow.

I mash at 148F and add beta glucanase to the fermentor. Was 1.5 tsp of this stuff in a 17 gallon to the fermentor batch. That 100 apparent attenuation but only 82% real attenuation. Same recipe but with US-05 as the yeast usually (experience of about 10 batches now) gets me 0.998 FG or about 85% real attenuation.

 

[Coastalbrew]

@Miraculix do you have dedicated fermenters for Kviek then, or do you have some added steps in your process to make sure everything is sterile? I assumed cleaning and sanitizing twice between batches would do the trick, but now I'm not so sure. This batch, using wlp007 yeast, finished fermenting in 3 days. I'm going to let it sit and bottle some time next week. I'm definitely nervous to see what I have sitting in the fermenter.

 

[beersk]

I mash at 148F and add beta glucanase to the fermentor. Was 1.5 tsp of this stuff in a 17 gallon to the fermentor batch. That 100 apparent attenuation but only 82% real attenuation. Same recipe but with US-05 as the yeast usually (experience of about 10 batches now) gets me 0.998 FG or about 85% real attenuation.

Aha, that makes sense.

 

[beersk]

Happened to me as well, had a Vienna lager turn into a Vienna kveik in the bottle once

Was fun to see it change more and more from week to week.

Really? That's bizarre. Why would that have happened?

 

[Miraculix]

@Miraculix do you have dedicated fermenters for Kviek then, or do you have some added steps in your process to make sure everything is sterile? I assumed cleaning and sanitizing twice between batches would do the trick, but now I'm not so sure. This batch, using wlp007 yeast, finished fermenting in 3 days. I'm going to let it sit and bottle some time next week. I'm definitely nervous to see what I have sitting in the fermenter.

No, i just had a starter vessel not cleaned properly and used real kveik from a norwegian farmhouse.... so I guess some of the bacterias or whatever was causing the flavour caried over into my wlp 800 starter.

This wasn't a loss, it still was a nice beer, just unexpected. So your worst case scenario is also not too bad.

 

[beersk]

No, i just had a starter vessel not cleaned properly and used real kveik from a norwegian farmhouse.... so I guess some of the bacterias or whatever was causing the flavour caried over into my wlp 800 starter.

This wasn't a loss, it still was a nice beer, just unexpected. So your worst case scenario is also not too bad.

Oh, yeah, then it definitely had some bacteria in there. Makes sense now. Now the other one, I don't understand.

 

[505-Brewer]

Anyone use this in multiple generation and notice if the caramel character fades or grows over multiple generations? Never a problem with three APAs last year (complementary) but really standing out in west coast IPA - and the hops from dry hop seem really muted because of it. Did not have that issue last year......used a new smack pack for IPA. Or changes with pitch rate or temperature.....

 

[Dgallo]

Anyone use this in multiple generation and notice if the caramel character fades or grows over multiple generations? Never a problem with three APAs last year (complementary) but really standing out in west coast IPA - and the hops from fry hop seem really muted because of it. Did not have that issue last year......used a new smack pack for IPA. Or changes with pitch rate or temperature.....

I’ve used Hornindal and I’m on g4 and it’s still all pineapple. That being said I’ve underpich in big beers for nuetriahts

 

[505-Brewer]

I have my old culture still - maybe I should use that next batch - and underpitch. Going to split an APA between that and 1056. Was going to do DIPA but I dont think I want that character in that beer. APAs were tasty.........hmmmmm

 

[Nomofett]

All of the Kveik strains are mindblowing.
I recently pitched a 1.095 RIS at 30c with a mix of Voss and Ebbegarden. Done in 4 days, dropped clear as a bell and not a hint of alcohol on the nose.

Sent from my SM-J510FN using Home Brew mobile app

How'd it taste? I'm thinking of doing a mix of Ebbegarden and Hornindal. then after that I'm gonna mix Ebbegarden and wlp644

 

[Chris Grubb]

I have the heated jacket on my Spikes conical. If I pitch the hornindal at 95 can the jacket keep it warm enough to finish fermentation? Never tried keeping anything that warm before.

 

[BreeBrew]

Once fermentation starts it will keep itself warm until fermentation is done. No worries.

 

[Saunassa]

I have another batch of beer fermenting with Hornindal. Did not notice until ready to pitch that it was packaged the end of August. Smelled ok, maybe a little 'tangy' but thought what the heck, they say good for 5 months and it is six and under pitch is good. Fermenting at 88f simply because I like the number.
Nothing noticable for 8 hours and beer was nice and clear so I was worried.. At 10 hours post pitch when I checked I could see some bubbles starting.and four hours later krausen started to form and I could relax.
According to the tilt it has only dropped 7 points so far but yeast is still multiplying. Yes I gave the fermenter a shake because the tilt is surrounded by krausen.

 

[HopsAreGood]

I brewed a beer last Thursday and pitched in a full pack of Omega’s Hornindal At 7pm. The pack was only 8 days old so it was super fresh. I did not make a starter. The SG was 1.070 and this morning at 7am ( 84 hours from pitching) it’s at 1.012 and
appears completely finished. Soft crashing it now to 60 degrees, and am planning to transfer it tomorrow morning, carb it up, and pour the first glass tomorrow evening around 7pm. So grain to glass in 5 days. I’ll report back tomorrow.

 

[Saunassa]

Amazing after 10 hours of nothing and about another 24 hours if yeast multiplying and slight fermentation happening it really took off. Went from 1.053 to 1.017 between 7am yesterday and 7 am today. 36 points in 24 hours. Today it has slowly dropped to 1.012 and steady there for 3 hours and the yeast has been floculating like crazy. Numbers are courteous of my tilt.

 

[jacobitti]

I just ordered this yeast and just started to think about the temps and realized that I cant really keep the temps up in the 80's and above. low to mid 70's at best. Should I still use or table until the summer?

 

[k-os]

I just ordered this yeast and just started to think about the temps and realized that I cant really keep the temps up in the 80's and above. low to mid 70's at best. Should I still use or table until the summer?

You can still use it, you might not get as many of the esters it's known for. I use a seeding mat with an Inkbird when I use my Kveik and am able to hold it at 85 easily with an old sweatshirt over the whole thing.

 

[Beer-lord]

I haven't used any Kveik yeast all winter. Not sure how it works below 80. But in NOLA it's already almost summer weather so I'm gonna try a number of my recipes with this year this summer. Can't wait.

 

[Saunassa]

Awesome! How does this strain compare to a more "traditional" NEIPA yeast (ex:1318). Seems like you can brew any style with the Kveik. (someone phonetically spell Kveik for me )

I brew a blonde that I use Balsam fir tips in near the end of the boil.
Pronounced a variety of ways so I just say it as kwake so it rhymes with my recipes name East Lake Kveik ale.

 

[jacobitti]

You can still use it, you might not get as many of the esters it's known for. I use a seeding mat with an Inkbird when I use my Kveik and am able to hold it at 85 easily with an old sweatshirt over the whole thing.

Thanks for the info! I have a seed mat that I'll try...

 

[beersk]

I just ordered this yeast and just started to think about the temps and realized that I cant really keep the temps up in the 80's and above. low to mid 70's at best. Should I still use or table until the summer?

You can still use it. It'll just be a bit cleaner. But the biggest benefit is that you can chill down to the 90's and pitch the yeast without aeration. It'll take off fermenting really fast and eventually chill down to room temp after it's done (in a matter of days). I'm about to make my Hornindal order for the summer. I think I'll kick it off with a bitter.

 

[Saunassa]

Bottled my Hornindal yeast beer today.
On brew day I found when about to pitch the packet of Omega yeast was 6 months old. Did not smell bad so pitched. I knew a lot of yeast was dead but after 24 hours it started to bubble. Fermented at 88F, this stuff is amazing. Most of fermentation was done after 24 hours. Top cropped the yeast and dried so I have enough for another batch. Nice malt with citrus flavor.