Kviek yeast for lagers...talk to me

[hilljack13]

I'll add that I put the batch in the fridge to crash, may not be needed(?), but after a taste test I think it will be good once carb'ed. I did add orange peel the last day and I'm glad I did. I can tell there is a strong alcohol taste as well.

 

[Johnny2]

"Kviek" reminds me of this

 

[hilljack13]

I find that extra yeast nutrient helps when using kveik to reach full potential.

This might be one reason I have a different outcome with all the yeast I am using. I have not used any yeast nutrients. I do have a few 500g packs that I can boil up a bit and add if that could help until I get something ordered?

 

[Bassman2003]

Do you keg your beer? When was the last time you cleaned the lines/taps? That is a place movie popcorn flavor can flourish and tends to show up more in clean lagers.

 

[Johnny2]

but srsly... I'm using it. Lutra

On what n*gga?

 

[hilljack13]

Do you keg your beer? When was the last time you cleaned the lines/taps? That is a place movie popcorn flavor can flourish and tends to show up more in clean lagers.

Only 5 gal batches. This one is 1 gal in the LBMB.

 

[Bassman2003]

Did you get the off flavors with the 5 gallon batches? When was the last time you cleaned the lines?

 

[hilljack13]

Did you get the off flavors with the 5 gallon batches? When was the last time you cleaned the lines?

They are new and I have 4 kegs. I haven't cleaned them yet. I have only done one lager in a keg and it came out better than the 1 gal lagers.

 

[Bassman2003]

Once I had an infection that presented as movie popcorn butter that I traced back to a quick disconnect I changed out. I normally do not sanitize the QDs but after running BLC through the lines the flavor went away. So it is worth a shot to clean the lines. I now am more diligent about cleaning the lines/taps in between brews.

 

[spersichilli]

I used to be a 1000% kveik hater. Lutra isn't lager clean but I brewed a WCIPA with lutra at 90 degrees in my Florida garage and it was at least as clean as US-05. Got gold at NHC Tampa for it

 

[passedpawn]

On what n*gga?

I made a couple of wheat beers and a light pale ale with it. I don't taste any yeast-derived flavors from it, fermented at 75. I will try it on some light lagered pilsners next. That'll be the test.

 

[Closet Fermenter]

Interested in seeing how your Pilsners turn out. I’m also in the sunny South, and kveik is my best option for summer brewing. Just finished up a 10 gallon batch of stout on Voss, and I have a 5 gallon run of blonde ale perking away on Lutra right now. It’s just crazy having to put a heat wrap on my fermenters in the summer so they don’t cool off overnight!
I have done the stouts on Voss several times with good results. I have only used the Lutra in a blonde ale once before, but it came out great.
If the light pilsners do well, that would give me another option.

 

[Johnny2]

On what n*gga?

I made a couple of wheat beers and a light pale ale with it. I don't taste any yeast-derived flavors from it, fermented at 75. I will try it on some light lagered pilsners next. That'll be the test.

Cool. I like wheat beers, especially when they have reduced or no banana flavor. Well, I was almost blackout drunk when I posted that.

 

[passedpawn]

Cool. I like wheat beers, especially when they have reduced or no banana flavor. Well, I was almost blackout drunk when I posted that.

No banana on these. I'm fermenting under pressure. New thing for me. Not sure what happens when you ferment under pressure, but I'll let you know.

 

[CascadesBrewer]

I have my first go at a "real beer" using Lutra. I messed around with a few 1 gallon batches that were okay. I brewed a larger batch of a Helles and pitched Lutra into a 2.5 gallon batch. I fermented it in a 80F closet. It looks about ready to keg after 4 days. I have a 5 gallon batch going with a lager yeast (JY268 - Franconian Lager from Jasper Yeast) fermenting at 52F.

 

[Willy]

My opinion after having brewed multiple kviek and Lutra hybird beers is just don't do it. It's not worth it. Maybe it's just me and my picky palate, but I didn't like the beers I made with kviek. I really wanted to because of the speed and reliability of the yeast. Heck, the stuff is so resilient, I had a pack of Lutra freeze in transit, decided I wasn't going to use it, then a year and a half later I decided to make a starter with it. Took off within 24 hours and performed like it was fresh. That stuff is insane. But if you're looking for it to give you a beer that tastes like something you'd brew with US-05 or 34/70, you'll be very disappointed.

EDIT: And Voss isn't going to get you anywhere close to lager-like. You might still really like it though. Voss makes a good hazy (which I abhor these days), also makes great dark beers. I don't like kviek at all in lighter beers.

I had the same initial response to kveik yeast but found that those off flavors disappear after a week to 10 days of cold conditioning. That said, it kinda offset the need for speed associated with kveik

 

[beersk]

I had the same initial response to kveik yeast but found that those off flavors disappear after a week to 10 days of cold conditioning. That said, it kinda offset the need for speed associated with kveik

Hmm I disagree. I could taste them until the end and I did not care for them. That was last year I think. I have since decided that I won't brew with kviek again. At least for my usual styles. I never liked kviek in IPA. The only thing I really liked it in was imperial stout. I brewed a couple really good ones.

 

[leedspointbrew]

Hmm I disagree. I could taste them until the end and I did not care for them. That was last year I think. I have since decided that I won't brew with kviek again. At least for my usual styles. I never liked kviek in IPA. The only thing I really liked it in was imperial stout. I brewed a couple really good ones.

Funny you should say that. The only beer I've ever successfully fermented w Lutra and consistently got good results is a buckwheat porter. Interesting.

 

[hilljack13]

I am thinking about doing a 1 gal of Apple Juice with voss. Any thoughts? I happen to have some juice leftover from cooking some pork and the idea hit me.