Kveik

[Mr.Wyatt]

Plan on doing a brut in the near future. Has anyone ever done one using kveik yeast...if so how did it turn out?

 

[Falstaff]

I'd use champagne yeast. I don't think that kveik would work for this. You'd have to keep it hot to give the yeast momentum to finish low, which in turn creates orange flavours. These flavours probably are not what you are looking for in the style. It probably wouldn't finish dry enough, either. I've made brut and I've made plenty of kveik ales, but I've never personaly combined the two. I used EC-1118 for my brut. I'd recomend that instead, and its easy to find.