Hornindal Kveik is blowing my mind

[beersk]

I just tapped a Marris Otter Galaxy SMaSH fermented with Hornindal. This is my second attempt w Kveik. Fermented in the 90s, grain to glass in four days—a little hop bite right now, but that will mellow. The flavor is wonderful.

This feels like cheating!

It really does feel like cheating. With the Hornindal you really can abuse it and get surprisingly good results.

 

[Beer-lord]

I'm still tweaking but here's what I'm thinking about for an upcoming brew. Got tons of hop options but wanted to use what's listed for a number of reasons though I'm not very sure if they are the best option with Hornindal. I've always kept the hops with Hornindal to Mosaic and many of the C hops and thought I'd rebel a bit this time.

 

[Brewmasher]

Has anyone blended this yeast? I plan on making a saison starting with Saisonstein’s Monster and finishing with Kveik. Both yeasts tolerate high temps.

The plan is to under pitch the saison yeast, then harvest some before under pitching the Kveik. The goal is to get the flavors and the dryness from the saison yeast, and use the Kveik to speed fermentation and maybe add some fruitiness.

The other route would be to make a starter with the saison yeast to harvest some, and pitch them together. I’m thinking this method would finish sooner, the latter would produce more saison flavors.

 

[Vopiscus]

So today I made a starter with an 8 month year old Omega Hornindal pack and I wasn't sure it was still viable since the pack was slightly swollen and I smelled some autolysis. Man, was I wrong. There was a nice head of krausen within ten minutes on the stir plate. Anyone else experience this or something similar? I doubt it's contamination by wild yeast since I did a thorough job with cleaning and sanitizing. Also poured the wort into the flask at 200F+ and pitched the Hornindal once it cooled down to 93F. Probably won't know for sure until I taste the starter.

 

[beersk]

So today I made a starter with an 8 month year old Omega Hornindal pack and I wasn't sure it was still viable since the pack was slightly swollen and I smelled some autolysis. Man, was I wrong. There was a nice head of krausen within ten minutes on the stir plate. Anyone else experience this or something similar? I doubt it's contamination by wild yeast since I did a thorough job with cleaning and sanitizing. Also poured the wort into the flask at 200F+ and pitched the Hornindal once it cooled down to 93F. Probably won't know for sure until I taste the starter.

It's probably fine. This stuff is changing the way we think about yeast for sure.

 

[Vopiscus]

It's probably fine. This stuff is changing the way we think about yeast for sure.

This yeast is insane. First time I had to clean my stirplate and erlenmeyer.

 

[beersk]

This yeast is insane. First time I had to clean my stirplate and erlenmeyer.

Awesome. I'm stoked to use it in a wheat beer here in a few weeks. I think that'll be nice. Can't really call it an American Wheat. Norwegian Wheat sounds better to me.

 

[nine9bullets]

I know most brewers use Kveik to quickly turn around beer but does anyone have any experience letting it sit for longer in the fermenter at high temps? Are there any possible side effects from staying in the FV at 80-95 degree temps for 10-14 days?

 

[bleme]

I know most brewers use Kveik to quickly turn around beer but does anyone have any experience letting it sit for longer in the fermenter at high temps? Are there any possible side effects from staying in the FV at 80-95 degree temps for 10-14 days?

My last beer was fermented with Oslo. My kegerator was full so I wasn't in any hurry and left it at 85F for 14 days. Then I kegged with priming yeast and waited 3 weeks at 75F for a keg to kick, which was about a week ago. I don't taste any ill effects from the extra 'aging'.

 

[hottpeper13]

I'm brewing up a Wit and pitching some dry flakes I made on it. Maybe it's now a Norwitgian or just a tasty beer. Used Galaxy hops in an IPA and had a Norstrailian PA.

 

[TGFV]

I know most brewers use Kveik to quickly turn around beer but does anyone have any experience letting it sit for longer in the fermenter at high temps? Are there any possible side effects from staying in the FV at 80-95 degree temps for 10-14 days?

I've had a few beers wait in fermenters for a good long while (life can be a real PITA) and even during a heatwave.

Only problem, if that, was just longer bottle conditioning for carbonation levels.

 

[Beer-lord]

I had a pack of 091 Hornindal that was dated Oct. 18, 2019. Made a 2 liter starter and while it usually pops right away, it took 16 hours to show activity but then in another 4, it was almost done. I put it in the fridge overnight and brewed today. Chilled to 86 and then added the starter and in 45 minutes, I'm smelling good things.
I think I'll not go above 90-92 this time just to see what difference I get. I've usually done 95-100 and doubt I'll notice anything but figured I'd try anyway.

 

[Beer-lord]

Got the brew done Sunday but my temperature probe on my E system is going bad and I think I mashed at 158. It's all good.
I had activity in 45 minutes at 87 degrees. It got to 92 and the next day, it stopped at 1.020 (with an OG of 1.060). I doubt it's the yeast. I had nutrient and lots of oxygen in it. Gotta be the high mash temp but that's not gonna be a problem. It if tastes as good as it smells, it's gonna go fast!

 

[Beer-lord]

Do anyone else ever notice just how much beers using Hornindal (and maybe other Kveik strains too) change the taste of the beer every week or so?
I keg but each of the 5 beers I've used Hornindal in have had some pretty noticeable (for the better) changes as they aged in the keg. Usually about 3 weeks after kegging I notice the best flavor and enjoyment but by the end of the keg, it almost tastes like a completely different beer. It's almost like I've brewed 3 or 4 different beers from the beginning of the keg until it's completion.
This is not a complaint but something I actually enjoy.

 

[yeastseeker]

Do anyone else ever notice just how much beers using Hornindal (and maybe other Kveik strains too) change the taste of the beer every week or so?
I keg but each of the 5 beers I've used Hornindal in have had some pretty noticeable (for the better) changes as they aged in the keg. Usually about 3 weeks after kegging I notice the best flavor and enjoyment but by the end of the keg, it almost tastes like a completely different beer. It's almost like I've brewed 3 or 4 different beers from the beginning of the keg until it's completion.
This is not a complaint but something I actually enjoy.

for me this has happened but it really depends on the beer style I brew with it.

 

[beersk]

Do anyone else ever notice just how much beers using Hornindal (and maybe other Kveik strains too) change the taste of the beer every week or so?
I keg but each of the 5 beers I've used Hornindal in have had some pretty noticeable (for the better) changes as they aged in the keg. Usually about 3 weeks after kegging I notice the best flavor and enjoyment but by the end of the keg, it almost tastes like a completely different beer. It's almost like I've brewed 3 or 4 different beers from the beginning of the keg until it's completion.
This is not a complaint but something I actually enjoy.

Hmmm not sure I have, but that is strange. Not sure I'd be okay with that or not.

 

[Sbe2]

Do anyone else ever notice just how much beers using Hornindal (and maybe other Kveik strains too) change the taste of the beer every week or so?
I keg but each of the 5 beers I've used Hornindal in have had some pretty noticeable (for the better) changes as they aged in the keg. Usually about 3 weeks after kegging I notice the best flavor and enjoyment but by the end of the keg, it almost tastes like a completely different beer. It's almost like I've brewed 3 or 4 different beers from the beginning of the keg until it's completion.
This is not a complaint but something I actually enjoy.

Idk if it’s the yeast or whether the flavors marry, but I have noticed that before.

 

[Beer-lord]

Maybe my statement about it tasting like 3 or 4 different beers was not explained well and that's my bad. Basically, I'm not talking about a completely different beer but slight iterations of the same beer. Just much more so than other yeasts I normally use. Every beer I keg has it's changes from fresh to prime to 'time to finish this keg!' but with Hornindal, it's more so.
My last beer, only 2 weeks from brewing, with Bru1, Azacca and and HBC-586 is very, very good. Didn't get the aroma I was hoping for but the clean and semi dry mouth feel and taste is very enjoyable.

So now I'm going to try other Kveik yeasts such as Kveiking and POG by Imperial to see how they do. I'll probably repeat the recipes for simplicity and expect to enjoy them but also see if I get the similar great changes I've noticed with Hornindal.

 

[Gusso]

Yeah, I'm in southern Arizona, and my main struggle is keeping my fermenters cool enough. The Hornindal should be a no brainer, but my main tastes lie with Belgians, British barleywines, and wee heavy Scotch ales. I am contemplating a tripel with the kveik, though.

I'm with you on styles. Very curious if you've ever done a tripel with kveik. You mentioned it a year or so ago. I just got back into brewing after a 6 year hiatus. Love that Kveik for tropical IPA. But I love tripels. Did you ever do a tripel? Missed about 8 pages. I have been doing my Kveik in my hot SC garage and its great.

 

[Northern_Brewer]

Well the obvious point about trying to do any Belgian style with the standard Norwegian kveiks is that they are all non-phenolic, so trying to do a tripel with kveik will end up more like a British CC than a tripel.

 

[wepeeler]

So what's the consensus on making a starter, not making a starter, pitch rate for neipas? I got a fresh pack from Omega, and I'm planning on brewing Friday. I always make a starter, run for 24-48 hours, cold crash, decant then pitch. I've read people just pitching a tablespoon or so from the pouch with good results up to people making a normal starter and having enough yeast for multiple subsequent batches. Just trying to see if it's worth my time to make a starter. The pouch says it's enough yeast for a 5 gallon 1.060 batch, but I'm guessing Omega just needed to slap something on the package.

 

[BrewCityBaller]

So what's the consensus on making a starter, not making a starter, pitch rate for neipas? I got a fresh pack from Omega, and I'm planning on brewing Friday. I always make a starter, run for 24-48 hours, cold crash, decant then pitch. I've read people just pitching a tablespoon or so from the pouch with good results up to people making a normal starter and having enough yeast for multiple subsequent batches. Just trying to see if it's worth my time to make a starter. The pouch says it's enough yeast for a 5 gallon 1.060 batch, but I'm guessing Omega just needed to slap something on the package.

Most recently I made a starter and the kveik chewed through it in 24 hours. I pitched a tablespoon of that into the wort for a 1.060 beer, then put the rest in a mason jar for another batch. Beer came out great.

 

[wepeeler]

Most recently I made a starter and the kveik chewed through it in 24 hours. I pitched a tablespoon of that into the wort for a 1.060 beer, then put the rest in a mason jar for another batch. Beer came out great.

Thanks. Good to know. I made a 2L starter, divided it among 3 mason jars and pitched the rest. MAYBE 8oz. Expecting good things. Waiting for the mason jars to settle out, then I'll put the slurry into 1 jar for future uses.

 

[tennesseean_87]

I've done a few beers with this yeast. I love it in fruity IPAs, though it mostly gets covered up, I think it plays a nice supporting role. I've always had it dry things out a lot.

My most recent batch was a wit-ish grist without orange zest or spice, just HK (omega) fermented hot, underpitched (just use a bit of slurry) and not oxygenated at all. Did something like 1.042-1.006 pretty quickly and came out very fruity without off flavors that I or my brew club could detect. Early on it almost had a white wine flavor, almost tasted of apple juice, too. That toned done after a bit and it just turned into a really nice, fruity wheat beer.

 

[wepeeler]

Down from 1.065 to 1.025 in 30 hours. Kicked off in 3 hours. Anxiously waiting!

 

[wepeeler]

Anyone get farts and not citrusy goodness during fermentation? Made a 2L starter, pitched about 3 tablespoons. Used double the nutrients during the boil (during both the starter and the wort). Fermentation kicked off within 3 hours. Went very quiet around 36 hours. Smells kinda nasty, not gonna lie. Like a lager starter. I'm going to let it sit at 95 for another 3 days at least. Should I still dry hop and pray?

 

[Sbe2]

Anyone get farts and not citrusy goodness during fermentation? Made a 2L starter, pitched about 3 tablespoons. Used double the nutrients during the boil (during both the starter and the wort). Fermentation kicked off within 3 hours. Went very quiet around 36 hours. Smells kinda nasty, not gonna lie. Like a lager starter. I'm going to let it sit at 95 for another 3 days at least. Should I still dry hop and pray?

It’s happened to me and I just pushed through it. It didn’t transfer to the final beer.

 

[wepeeler]

It’s happened to me and I just pushed through it. It didn’t transfer to the final beer.

Good to know.

I've heard the yeast actually gets better with each subsequent pitch - 3rd and 4th generations especially. We'll find out!

 

[olotti]

So I’m making a 5.5 gal batch of 1.088-ish neipa tomorrow and I’d like to really push the esters on this. It’ll be fermented in the mid to high 90’s. Should I just use 1tbsp, 2tpsp or a whole pack to help push the esters in this juicy neipa.

 

[BreeBrew]

So I’m making a 5.5 gal batch of 1.088-ish neipa tomorrow and I’d like to really push the esters on this. It’ll be fermented in the mid to high 90’s. Should I just use 1tbsp, 2tpsp or a whole pack to help push the esters in this juicy neipa.

Underpitch and high temperatures will bring out the esters.
Kveik Yeast: What is it and how to use it
How to use kveik