Kviek in a quad?

[Beerswimmer]

I'm considering making my standard quad, but using Voss kveik instead of the usual Belgian yeasts. Has anyone done this? Any thoughts?

 

[Biobrewer]

I would reach out to Justin from Mainiacal. He specializes in these kinds of cultures and would likely have a good suggestion on what to use. Not sure anyone in the US has used these as extensively as Justin has based on his somewhat prolific posting on Kveik yeasts.

 

[NGD]

These nordic yeasts look awesome..as well as their history. I’m thinking about using this strain for an upcoming imperial saison.

Keep us posted if you do end up using it. I’d be very interested in seeing how it turns out.

 

[radwizard]

What strain are you considering? How high is your standard recipe? I've used kveik in several beers, but have not gone above 1.060 with it.

 

[Biobrewer]

I have only used my Voss Kveik strain, though from experience it is rather alcohol tolerant. Not surprising, these yeast are typically dried on wood for storage, and they are likely all very osmotolerant.

Some commercial folks have pushed our Yeast Bay strain to 10-12% imperial strength farmhouse-style beers and had success, I would guess other suppliers' strains like Omega or Mainiacal would be similarly robust. I would simply treat the fermentation like any other high gravity fermentation: pitch a strong cell count and aerate well. The nice thing about this strain is you can go to 90-100 F or a little over, so the worry about a lot of heat generation during a high gravity fermentation is less of a concern.

As I mentioned before though if you're thinking about something other than Voss Kveik, I would reach out to Justin at Mainiacal, he knows his kveik!

 

[Beerswimmer]

I have been using your Voss! I love it!! My quad recipe is super simple:

Between 17 and 20lbs of base malt
2-3 lbs candi syrup added at high krausen(~48 hours), usually D-180
HUGE pitch of active yeast
OG 1.08 to 1.1, FG 1.02 down to 1.002 depending on yeast

That's it. Temp control is key, I start low and then let it free rise as warm as it wants 2 days after I add the sugar. But with the kveik, I'll probably just keep it at 90F ambient and let it do it's thing. And that is what I don't know what to do: temp control. There isn't a general practice for a kveik quad....yet.

 

[thehaze]

Kveik yeast are pretty high alcohol tolerant. There are many, many different kveik yeast strains available in Norway.

I am a member of the Kveik yeast group on Facebook: https://www.facebook.com/groups/126316488088323/?ref=bookmarks

Usually, there are over different 10 strains available at almost any given time. I recommend becoming a member there and askingaround, for the best strain,s for Belgian style beers.

 

[Northern_Brewer]

One of the features of most kveiks is that they are sufficiently domesticated to be POF- and so don’t produce the phenolics that you would expect from a Belgian beer, particularly saisons. But Rochefort use a POF- British yeast so it’s not out of the question for a quad.

If you’re looking for something different for a saison, try one of the Yorkshire square yeasts, most of which seem to be POF+ members of the saison family, Wiper and True did a well-regarded one with WLP037 last year.

 

[Beerswimmer]

I'm really just looking to use the kveik I have in some other styles of beer. I have made a couple NEIPA's, pale ales, IPA, etc... I will be brewing this in a few days, a big strong dark with orange peel esters sounds pretty OK to me!

 

[Beerswimmer]

Brewing it right now. I made a 2L starter, should be plenty. I plan on adding one pound of D-240 after 48hrs, one more at 72.

 

[Comfort_Zone]

I don't see why not. It might not taste exactly like a Rochefort clone but Voss is a killer yeast. Great flavor potential.

 

[Beerswimmer]

Yep, it was plenty. No need for a 2L starter. A couple teaspoons would have been enough, the lid blew off at around 12hrs! Now I have a blowoff in! My whole 97F garage smells like orange marmalade

 

[Comfort_Zone]

Yep, it was plenty. No need for a 2L starter. A couple teaspoons would have been enough, the lid blew off at around 12hrs! Now I have a blowoff in! My whole 97F garage smells like orange marmalade

Orange marmalade? Sounds about right!

 

[Beerswimmer]

Added the last lb of D-240, the top was covered in croppable yeast. I didn't get any, but might in another day or 2.

 

[Mer-man]

If you give it an extended warm dry hop on Mandarina Bavaria you'll get extra orange marmalade flavour!

 

[Beerswimmer]

If you give it an extended warm dry hop on Mandarina Bavaria you'll get extra orange marmalade flavour!

I have a pound of those!