KVEIK: worthy of being a house strain?

[Albionwood]

Wait... Kveiks are too characterful, so use Belle Saison instead??!
This thread is giving off some odd messages.
You can certainly make beers other than Norwegian farmhouse styles with kveiks. And there are certainly some beer styles you can't make with kveiks.
If you want to win competitions, you have to follow the guidelines for the styles. If you want to make good, drinkable beer that you like, you have a lot more flexibility. I make a Porter that I absolutely love with Tormodgarden. I have no idea how it would do in competitions, nor do I care. It tastes fantastic, better than any commercial Porter I have had in years. So there.
Now, if you love the results you get with London Fog, you probably can't replicate that with a kveik, so keep using LF and figure out how to keep it happy. Lots of old-school tricks to keep fermenters cool without a fridge.

 

[Ninoid]

I agree that veik and Belle saison are not the same yeast and that if one really wants to make a Norwegian farmhouse beer, they cannot interchange the two yeasts. However, most people (myself included) use Kveik yeast because of its wide temperature range and fast fermentation in an effort to get the beer they are used to drinking, usually using US-05 or even lager yeasts.
Wouldn't it be great to get a beer with the same characteristics as a lager, but in a much shorter time, without the low temperature for fermentation and lagering?

 

[kingmatt]

I find kveik very inconsistent as far as the finished product goes. I've brewed some amazing beer with various strains of kveik and some very mediocre to bad beer using those same strains and recipes.

Some of it could be attributed to user error I guess but I have my process pretty dialed in at this point and I never get that kind of variance from the other established sacch strains I use.

 

[hiphoppotamuss]

Get yourself a pressure fermenter. At 20-25* C you can use just about any yeast strain. Thank you David Heath for this pressure fermenting database:



As others have commented above, I’m just not a fan of the Kveik strains. There always seems to be a difficult to place “off” flavor to just about all my batches I’ve brewed with Kveik strains. That being said, I made a strong saison copitched with Belle Saison and Voss last winter and it was dangerously good. Definitely competition grade. Not sure if you want to risk a Diastaticus contamination in your apartment brewery though…

 

[rawlus]

ive used Lutra kveik held at 85°F many times for hard seltzers and basic ales.

i also live in a small condo but i have a used wine fridge i’ve adapted to temp probe control and can ferment at almost any temp with the probe inside a thermocouple in the fermenter.

used wine fridges are pretty easy to find for cheap money. look for a compressor type not the thermoelectric type. if it’s big enough to fit fermenter snd either airlock or blowoff hose you’re good.

i use mostly dry yeasts now. but experimented a lot with liquid earlier in my journey.