Hornindal Kveik is blowing my mind

[tbaldwin000]

So what happens if you forget the nutrient? I might have forgot and I can't quite describe the off flavor... I'm going to let it sit for a couple months and see if it goes away.

With Hornindal I have observed fermentations with low FAN to exhibit acetaldehyde combined with sulphur. Farts and green apples.

 

[Jayjay1976]

I'm still fermenting at atmospheric pressure like a noob....time to re-read this thread from the beginning.

 

[Jamkin]

A friend of mine brewed a NE pale with Omega Hornindal. First 2 weeks it looked like a NE beer, hazy and juicy, and the yeast seemed to give a citrusy, almost winey flavour to the beer. After that, it seemed to change noticeably. It dropped clear and lost its NE characteristics - ended almost like a Pilsner.

Anyone have any idea why this would happen?

 

[Dgallo]

A friend of mine brewed a NE pale with Omega Hornindal. First 2 weeks it looked like a NE beer, hazy and juicy, and the yeast seemed to give a citrusy, almost winey flavour to the beer. After that, it seemed to change noticeably. It dropped clear and lost its NE characteristics - ended almost like a Pilsner.

Anyone have any idea why this would happen?

Kviek strains do drop clearer than most but shouldn’t go from NEIPA to Pilsner is due to an issue with practice and not creating stable haze.

is there any chance he moved his keg around?

 

[BreeBrew]

A friend of mine brewed a NE pale with Omega Hornindal. First 2 weeks it looked like a NE beer, hazy and juicy, and the yeast seemed to give a citrusy, almost winey flavour to the beer. After that, it seemed to change noticeably. It dropped clear and lost its NE characteristics - ended almost like a Pilsner.

Anyone have any idea why this would happen?

https://omegayeast.com/news/neipa-and-kveik
Maybe to little wheat/oats in combination with Hornindal Kveik.

 

[Jamkin]

Kviek strains do drop clearer than most but shouldn’t go from NEIPA to Pilsner is due to an issue with practice and not creating stable haze.

is there any chance he moved his keg around?

Cheers for answering.

He moved the keg in to kegarator but not any more than for his other beers. He’s not had this issue with haze stability before. It’s his first time using Hornindal - any reason you think would it be more of an issue with a Kveik beer?

 

[Jamkin]

https://omegayeast.com/news/neipa-and-kveik
Maybe to little wheat/oats in combination with Hornindal Kveik.

Used 15% oats I believe.

 

[Jayjay1976]

Used 15% oats I believe.

What kind of oats? Rolled, flaked, etc?

 

[Jamkin]

What kind of oats? Rolled, flaked, etc?

Flaked.

 

[Dgallo]

Cheers for answering.

He moved the keg in to kegarator but not any more than for his other beers. He’s not had this issue with haze stability before. It’s his first time using Hornindal - any reason you think would it be more of an issue with a Kveik beer?

Without knowing his process it’s hard to say. Hornindal flocs really well to start. Fermentation binds polyphenols and protiens together creating molecules with more molecular weight. If he used flaked oats, they contain longer protein chains so they are already have more molecular weight than their malted counter part. If you friend dryhops during fermentation, even more polyphenol will bind to proteins. If he dryhopped post Fermentation and warm 65*f+ He would have experienced hopcreep which would cause the same phenomenon. Protiens have a positive attraction to one another so the larger the chains are, the more they attract each other and then they drop out of suspension causing clearing.

so it’s not necessarily a Kviek issue but without the proper process for stable haze; clear wort into the fermenter, majority dryhoping after fermentation,crashing yeast out of suspension prior to dryhoping,and dryhoping in the low 50s, Kviek can increase the clearing.

here are 2 of my NEIPAS brewed for stable haze. One used a24 yeast and the other uses Hornindal. You’ll see the Kviek one is less hazy but nowhere near clear.

Hornindal

a24

 

[Northern_Brewer]

 

[Panderson1]

A friend of mine brewed a NE pale with Omega Hornindal. First 2 weeks it looked like a NE beer, hazy and juicy, and the yeast seemed to give a citrusy, almost winey flavour to the beer. After that, it seemed to change noticeably. It dropped clear and lost its NE characteristics - ended almost like a Pilsner.

Anyone have any idea why this would happen?

Wow, this happened to a beer (IPA) I bottled (from a keg) for a competition -- using Hornindal. I did an experiment. I let one sit at room temp for 3 weeks and the other in the fridge. The beer that was at room temp lost all hop characteristics and I swear tasted like a lager. So weird. The one refrigerated was still good. The beer ended up winning silver so I am guessing they stored the beers cold.

 

[Dgallo]

Wow, this happened to a beer (IPA) I bottled (from a keg) for a competition -- using Hornindal. I did an experiment. I let one sit at room temp for 3 weeks and the other in the fridge. The beer that was at room temp lost all hop characteristics and I swear tasted like a lager. So weird. The one refrigerated was still good. The beer ended up winning silver so I am guessing they stored the beers cold.

Your case Sounds like oxidation

 

[Panderson1]

Also, has anyone had a bad experience with this yeast in the past month? I dumped 3 batches so far. I made a thread about it in 'general forum section'. Another poster said he has been dumping batches as well using Hornindal.

 

[Panderson1]

Your case Sounds like oxidation

It had no oxidation off flavor tho. Actually tasted pretty good lol.

 

[Dgallo]

It had no oxidation off flavor tho. Actually tasted pretty good lol.

Dull hop character in aroma and flavor is the initial issues with oxidation. One misconception on HBT is that oxidation has to be as extreme as browning color and cardboard/sherry taste. But the most common issue is when people say, I dryhoped with 6+ oz and there’s not the hop pop I was looking for

the bottle kept warm was effected first as temperature is a catalyst for it.

 

[Panderson1]

Dull hop character in aroma and flavor is the initial issues with oxidation. One misconception on HBT that oxidation has to be as extreme as browning color and cardboard/sherry taste.

the bottle kept warm was effected first as temperature is a catalyst for it.

Thanks. It was also interesting how it tasted like a lager. Almost like a Munich Helles. Like it was brewed using lager yeast.

 

[dirty_martini]

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 )

It’s “kuh-vike”

 

[dirty_martini]

I generally don’t use kveik because it’s kinda a cheat, but since it’s 90+ in Houston for about 5 months a year, I can use it when my fermentation chambers are full of pilsners.

I’ve used Hornindal for a kettle sour and I swear you would’ve thought it was fruited with peaches and apricots when fermentation was done.

I have it currently fermenting a tropical/export stout, hoping to coax some dried fruit notes out of the crystal malt.

 

[Dgallo]

View attachment 740422

What can I say, I enjoy head…

 

[Ridenour64]

Has anyone tried Hornindal in a west coast style IPA? Scanned through but didn’t see anything.

 

[Dgallo]

Has anyone tried Hornindal in a west coast style IPA? Scanned through but didn’t see anything.

No reason it wouldn’t work but for west coast ipas you’re really looking for a cleaner fermentation profile

 

[McMullan]

Dry?

Or wet?

Either is going to be so much better. I'd go for Wyeast's 1217, because it's stored in my yeast collection and seems to do a great job whenever I let it out to play WCIPA.

 

[Ridenour64]

So I am on a travel assignment for my wife’s work, and out of state. (I work from home). I brought minimal brewing equipment and don’t have temperature control. That’s the reason for Kveik this time around.

Yes with west coast I’m thinking cleaner would be best. I’ve heard that Lutra lessens hop character so I went with Hornindal. Either way, this one is in the fermenter so I’ll report back

 

[Dgallo]

So I am on a travel assignment for my wife’s work, and out of state. (I work from home). I brought minimal brewing equipment and don’t have temperature control. That’s the reason for Kveik this time around.

Yes with west coast I’m thinking cleaner would be best. I’ve heard that Lutra lessens hop character so I went with Hornindal. Either way, this one is in the fermenter so I’ll report back

There are a few clean kviek strains

 

[hottpeper13]

I'm with McMullen on this. BRY 97 is an awesome ale yeast,but Voss is in MY collection and just made a steller spruce tip IPA.

 

[Ridenour64]

My ambient is 75* so that wouldn’t work for me right now. I forgot about Voss. Should have considered that one too. Too late for me anyways, but was hoping someone maybe had experience with a west coast. I just hope it doesn’t clash.

7 lb Pilsner
8 oz white wheat
4 oz victory

.5 oz centennial @ 60
.5 oz centennial @ 30
1 oz cascade @ 10

And I will dry hop with Citra once fermentation is done.

OG 1.068
FG 1.012
IBU 67

 

[Beermeister32]

Has anyone tried Hornindal in a west coast style IPA? Scanned through but didn’t see anything.

Yes, I used it with my Barney the Welder with good results.

 

[Ridenour64]

For all future readers, my WCIPA came out just fine. That recipe was for a 2.5 gallon batch BTW.

 

[Shenanigans]

Well this thread died a sudded death over 2 years ago
The Kviek fad has passed?

I ended up here because I have a pack of WHC dry Hornindal taking up space in my fridge and was wondering what to brew with it.
Looks like I have a lot to read.