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Kveik Suggestions

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Jack of All Trades

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Hey folks. I’m going to be brewing a NB Irish Red in the next week or so. Wondering if anyone has used a Kveik on this style?

Typically I have a fermentation chamber but I’m going to have a Munich Dunk lagering in it when the Red will be fermenting. Thought maybe a Kveik might be worth trying as I wont really have much control over fermentation temperature.

Any suggestions?
 

shoreman

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lutra would probably be a good bet but keep the temps lower - I would think you want that beer to be clean
 

Miraculix

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For what I have read about lutra, it should fit the bill.

It is probably the next yeast I will be using myself.

I only know Voss and wouldn't recommend it for a clean style. But lutra sounds different.
 

shoreman

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I’ve made 2 beers now with lutra and it is a clean yeast - not so lager clean still a touch of fruit in both beers but neutral for sure.
 

Miraculix

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I’ve made 2 beers now with lutra and it is a clean yeast - not so lager clean still a touch of fruit in both beers but neutral for sure.
At which temperature did you use it? Did you intentionally under- or overpitch?
 

shoreman

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76degrees and I pitched 1/2 a pouch in 2.5 gallon batches. Started fermenting really quick.
 

shoreman

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I’m going to try this winter but they recommend a larger pitch and longer fermentation.

If I want to make a lager, I’ll just use a lager strain. I’m not sold on this yeast making”lager-like” beers.

if I’m looking for a quick, clean fermented ale like a blonde or kolsche-style, this would be the go to.
 
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Twinkeelfool

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I’m going to try this winter but they recommend a larger pitch and longer fermentation.

If I want to make a lager, I’ll just use a lager strain. I’m not sold on this yeast making”lager-like” beers.

if I’m looking for a quick, clean fermented ale like a blonde or kolsche-style, this would be the go to.
Exactly why I like the kviek strains. Keep my fridge for fermenting lagers while I brew beers on the garage bench even at hot summer temps. I like lutra so far, cleaner than Voss. But Voss works well in darker beers I think
 
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