Alan Reginato
Well-Known Member
Here's the recipe:
*Inverted Sugar was priming. Aiming 3 vol co2.
Brewd 2 months ago.
I splited batch, inoculated one with Voss Kveik and other with be-134.
Kveik. Fermented @ 35 C, it smelled like tangerine or orange peel. Nice. But it tasted like a bitter tangerine or orange peel. I don't know if it's the best combination. Citrus and bitter.
Be-134 @ 28 C. Phenolic. Clove/cinnamon, classic. FG 1.011. ABV 5%.
And tasted today. Kveik was too acid for my personal taste, and citric. Isn't something that I would throw in sink, but I just didn't like it that much.
Very, very different beers. Just Zeus hops presence was equal. Bitter, Herbal and spicy.
Be-134 with characteristic clove/cinnamon, dry.
Ended up too dark, maybe a hint of roasted could be tasted there. I was trying to give a red colour, but was too much roasted barley....
Talking about Kveik:
Maybe it get better with time. Was only 2 months since I brew it.
I'll give another chance, but this time with lower fermentation temperature.
Many brewers write about Kveik been too acid, and I guess they're right. Isn't a super yeast, but a interesting tool.
*Inverted Sugar was priming. Aiming 3 vol co2.
Brewd 2 months ago.
I splited batch, inoculated one with Voss Kveik and other with be-134.
Kveik. Fermented @ 35 C, it smelled like tangerine or orange peel. Nice. But it tasted like a bitter tangerine or orange peel. I don't know if it's the best combination. Citrus and bitter.
Be-134 @ 28 C. Phenolic. Clove/cinnamon, classic. FG 1.011. ABV 5%.
And tasted today. Kveik was too acid for my personal taste, and citric. Isn't something that I would throw in sink, but I just didn't like it that much.
Very, very different beers. Just Zeus hops presence was equal. Bitter, Herbal and spicy.
Be-134 with characteristic clove/cinnamon, dry.
Ended up too dark, maybe a hint of roasted could be tasted there. I was trying to give a red colour, but was too much roasted barley....
Talking about Kveik:
Maybe it get better with time. Was only 2 months since I brew it.
I'll give another chance, but this time with lower fermentation temperature.
Many brewers write about Kveik been too acid, and I guess they're right. Isn't a super yeast, but a interesting tool.