Less than 3 days since pitching, gravity is 1.007 with just a bit of bubbling now. I'll probably cold crash tomorrow.Brewed a Big Kveik Pale Ale yesterday with dry Voss. OG was 1.078, down to 1.032 24 hours later. Btw, using the SPUNDit at 30. This was a last minute brew, just winged it.
apparent attenuation is (OG-FG)/OG when OG/FG are done as points, eg, 1.094 is 94. You wanted to finish at 1.025 so I ran FG as 1.025, and you wanted a 10%ABV. That requires the OG be 1.101 to get 10% with 1.101 to 1.025. Use (101-25)/101 and you get 74% apparent attenuation.I'm OK with or without the orange. Just curious though, how did you come up with the 74% attenuation number? I understand that a high OG beer won't attenuate as much. Have you ever brewed any high OG beers with this yeast to base that attenuation number on?
I'm gonna go ahead and quote myself and build off my experience.Well, I cracked my first one after only a week of bottle conditioning. Needs some time to carb up, but it’s well enough to drink. The orange was much more restrained and stayed a bit more out of the way. It’s there, but subtle. It should clear up beautifully after a week or two in the fridge, as well.
None taken! I didn't mean any offense either. Apologies if I came across as being rude. I was just trying to be very clear. I really appreciate your input and I'll be sure to update with my findings.apologies for any offense
I've not used at the higher OG for any yeast as I tend toward the lower end of ABV-ville myself.
Curious to see what happens when you experiment.
I was wondering if you came up with that number from experience with the yeast actually attenuating to 74% in high gravity beers or if you just stated the number based on the information I provided.
he got 71%The Christmas gingerbread porter is the only big beer I do. IIRC, it starts in the mid 60s and finishes in the upper teens. I have a small heating mat that keeps it around 30-32C/86-90F.
I brewed this yesterday morning. Pitched full pack at 95 degrees at 11am. Blowoff was bubbling in just over an hour and had krausen by 2PM. I checked it this morning before I left for work and the krausen already fell. I'm going to let it sit a few days before I check my FG.I'm going to be brewing a Hazy Pale, 1.047 roughly. Should I underpitch with half a pack or just use the whole yeast pack? I thought I may have read somewhere about this?
I think you'll be fine, although if you don't want the characteristic orange esters, you may want to use more yeast. YMMV.Thinking about brewing a classic DIPA tomorrow using 1 pack of this in a 6 gal batch. Can this stuff rip through 1.085? Probably let it sit around 85F.
Omega liquid VOSS yeast
Edit: I guess i can't call it classic using farmhouse?
Don't let them know what you think about it, or they'll never make beer for you again.Just kegged a Voss cream ale and I'm not super pleased. I let it sit in primary for 3 to 4 weeks and clumps of yeast were floating at various levels the primary. I use a brew bucket with a fixed internal syphon, so I couldn't avoid the chunks. Dragged probably a cup of yeast into the keg. Ugh.
Well. After all my concern about attenuation, due to my own (limited) samples, I got a an outlier (to my own data).None taken! I didn't mean any offense either. Apologies if I came across as being rude. I was just trying to be very clear. I really appreciate your input and I'll be sure to update with my findings.
I'll probably just treat it like a warmer fermenting US-05 and see where that takes me. My friend has some experience using it at his brewery so I'll pick his brain about it too.
For kveik standards, this is a very low og. They are used to high og worts and might perform not within their optimum range when confronted with a low og and therefore also low nutrient amount.Well. After all my concern about attenuation, due to my own (limited) samples, I got a an outlier (to my own data).
I did a Blue Moon -ish and whether it was the percentage of wheat or the higher mash temp (more likely) I got only 68% app. atten.
38% white wheat
9% flaked oats
5.0gal into fermenter, full volume BIAB mash, 25qt, 158F/45m, boil 30, 3.6 gram Lalbrew Voss Kveik dry, 95F ferment
1.046 OG 1.015 FG.
I (almost) always add 2gm Brewcraft Yeast Nutrient to any Kveik fermentation, but maybe should up it. These are the numbers for my other Kveik fermentations:For kveik standards, this is a very low og. They are used to high og worts and might perform not within their optimum range when confronted with a low og and therefore also low nutrient amount.
Thanks for sharing your data! It make me feel better about my own spreadsheets, which I actually quite enjoy creating and looking at.
DO you BIAB and grind to fine flour?I get terrible results when I do short mashes. I realize that would impact efficiency and starting gravity but wonder if it could also negatively affect attenuation, possibly indirectly?
Worst beer yet was using a 4th gen Lutra Pils (OmegaYeastLabs071) on a Cascade session pale - came out musty and lacking Cascade flavor. Not undrinkable, but not something I proudly shared w anyone.I don't. I use an old grinder (and a cooler mash tun) that definitely doesn't maximize efficiency. It's good enough though and I know what to expect with it. I live in Asia and plan to move back to America before too long so don't want to invest in too much equipment that I won't be able to keep.
Is your beer at least tasty?
Sounds good to me. I have just a little left of my Voss Pale Ale featuring Citra and Cascade. It is a wonderful beer and I will be sad when I pull that last pint...though with about a week turn around I could have a replacement back on tap!Thanks.... with C hops it's should blend nicely right? The orange esters?
You should have gotten a video of that, just so people know what we mean by super active ferment.I brewed my Russian Imperial stout 5 days ago. Mashed between 145-147F (63-64C) for 90 minutes. I pitched one pack, fermented at about 75F (24C), let it rise up to about 85F (29C) and it appears to have reached terminal gravity.
(apparent attenuation 72.6%)
Once it got going, it fermented like crazy for about 24 hours! I was afraid I was going to regret not having a blow off tube. Absolute rapid fire bubbles in the airlock! It was comical.
I was originally going to add sugar to bring the OG up to 1.100 but decided against it in the end. I was afraid it might finish too dry.
No tasting notes yet. I'll report back again later!
,QUOTE="Gusso, post: 9164725, member: 292335"]Think I just had my first infection. Used Dried Kveik. Fermented way too dry. Tried to add dry hops to offset it. Nope. Its bad. First dumper. Oh well.
Your so close to 10% I would give it a honey addition just because 9.98% doesn't sit well with me.I was originally going to add sugar to bring the OG up to 1.100 but decided against it in the end. I was afraid it might finish too dry.