Kveik as primary?

[brownni5]

A little while ago, I picked up a pack of Omega Hornindal Kveik, and now I have no idea what to do with it (it was expired/cheap). I don't brew IPAs or even American pales, but was wondering if anyone has used a kveik as a primary strain in a beer with Brett or even (gasp!) a kettle sour? Seems like it might work well as the Sacch in a reverse kettle sour, but not sure how Brett might interact with the esters it produces. Thoughts?

 

[Andrew Hodgson]

I use Sach Trois for my sours primarily and it seems like if you push the kveik high in temperature it creates a similar citrus/orange thing. For a reverse kettle sour it might make even more sense since the lacto and sach would like a high temp in that case.

I have a NEEPAH going with kveik right now and though there are a ton of hops in there so it is hard to say it is due to the yeast it smells like over-ripe citrus, and I'm not even pushing the temps to around 100 like kveik likes. (Note: I am using Aurora kveik from Bootleg not the Omega).

 

[redllama]

You can use kveik like any sacc yeast, it is meant for primary fermentation. If you ferment cooler it will be more neutral and if you go warmer (85+) you will get more of the fruity/tropical esters. You typically don't need as much yeast as normal sacc strains but since it is expired it may be worth doing a small starter just to wake it up a bit.

As far as how it interacts with brett I really think that is all going to come down to what brett strains you are using and just making sure they are complimentary and don't clash.

 

[RPh_Guy]

Seems like it might work well as the Sacch in a reverse kettle sour

This is exactly what I did with it.

60% 2-row, 40% wheat malt. Omega Hornindal fermented at 95F with Lacto blend pitched after 12 hours. It was an amazing beer. Bottled on day 3. 1.049 to 1.010, 3.2 vol CO2. No hops.

It's sour with huge tropical pineapple and mango flavor and aroma. Nice crackery/grain/wheat backgound. The lacto culture I use added a little smokiness to it (which it only does at high temps).

I wouldn't hesitate to use it in a Brett beer, as long as you pitch the Brett after allowing it to cool down to a reasonable temp.

it creates a similar citrus/orange thing.

Hornindal gives pineapple and mango. Voss is the orange/marmalade one. I wonder how Voss compares to the "aurora" isolate -- the description of aurora sounds more like the Voss isolates than the Hornindal isolate from Omega.

 

[brownni5]

The Wyeast Brett C is growing now. Planning to use the Kveik, maybe a bit on the cool side, with the Brett and L. plantarum. There might also be some Amarillo in my freezer to put in as a hop tea. But I would like to harvest/dry the Kveik - wouldn't hurt to have that around for eternity. Still need to figure out the exact process.

 

[Andrew Hodgson]

Hornindal gives pineapple and mango. Voss is the orange/marmalade one. I wonder how Voss compares to the "aurora" isolate -- the description of aurora sounds more like the Voss isolates than the Hornindal isolate from Omega.

From what I have experienced thusfar (again with a grain of salt as there are a ton of hops in this beer) you would be correct I get way more of a straight orange from the Aurora than a pineapple/mango, this beer won't be a great test for the yeast in it's own though. I will have to do a more simple recipe to really see what the Aurora character is like.

 

[ullrotta]

This is exactly what I did with it.

60% 2-row, 40% wheat malt. Omega Hornindal fermented at 95F with Lacto blend pitched after 12 hours. It was an amazing beer. Bottled on day 3. 1.049 to 1.010, 3.2 vol CO2. No hops.

It's sour with huge tropical pineapple and mango flavor and aroma. Nice crackery/grain/wheat backgound. The lacto culture I use added a little smokiness to it (which it only does at high temps).

I wouldn't hesitate to use it in a Brett beer, as long as you pitch the Brett after allowing it to cool down to a reasonable temp.

Hornindal gives pineapple and mango. Voss is the orange/marmalade one. I wonder how Voss compares to the "aurora" isolate -- the description of aurora sounds more like the Voss isolates than the Hornindal isolate from Omega.

Which lacto blend did you use for this? This beer sounds very exciting! Will have to copy

 

[RPh_Guy]

Which lacto blend did you use for this? This beer sounds very exciting! Will have to copy

Renew Life Ultimate Flora. I'm sure you can find in in your local stores (in the US). Store it refrigerated; it lasts a long time.

After you chill (to ~95-100°F in this case) but before you pitch the yeast, put some of the wort into a jar or flask with a little calcium carbonate and add the contents of 1-2 capsules. Let sit at room temperature. When pitching the Lacto, decant off of the calcium carbonate.

Let me know if you want any other details or info. I mainly brew sour and/or yeast-forward beers, and I'm happy to help.

 

[brownni5]

Welp, as I've been known to do, I started thinking about my brew early on and have once again changed my mind on what to do. Scrapping the Kveik idea and am going to use my Mad Fermentationist blend, un-hopped. End goal is to have something sour and funky quickly - will wait to bottle until after I brew my summer Grisette (with wild herbs/sumac) and then blend in some acidity from the quick sour.

The Kveik will have to get pitched into something different.

 

[Andrew Hodgson]

I have my first saison I used the Mad Ferm Blend with going right now, can't wait to sample in a week or so and then see if she's ready to package. I have heard only good things regarding the blend so we shall see.

 

[505-Brewer]

This is exactly what I did with it.

60% 2-row, 40% wheat malt. Omega Hornindal fermented at 95F with Lacto blend pitched after 12 hours. It was an amazing beer. Bottled on day 3. 1.049 to 1.010, 3.2 vol CO2. No hops.

It's sour with huge tropical pineapple and mango flavor and aroma. Nice crackery/grain/wheat backgound. The lacto culture I use added a little smokiness to it (which it only does at high temps).

I wouldn't hesitate to use it in a Brett beer, as long as you pitch the Brett after allowing it to cool down to a reasonable temp.

Hornindal gives pineapple and mango. Voss is the orange/marmalade one. I wonder how Voss compares to the "aurora" isolate -- the description of aurora sounds more like the Voss isolates than the Hornindal isolate from Omega.

Curios. What was the final?
Sounds tasty.

 

[RPh_Guy]

Curios. What was the final?
Sounds tasty.

The final what?

 

[505-Brewer]

Oops.

pH.

 

[RPh_Guy]

The Lacto blend I use (Renew Life Ultimate Flora) sours until around 3.2-3.3.