LALBREW® VOSS KVEIK ALE YEAST

[Kerry]

I pitched a full pack onto a clean Cream Ale thatr was sitting @ 85F and I fermented it @ 82F. It was fully fermented in <30 hours. I found it contributed a subtle lemon-lime flavour. Cold crashed o ver 3 days and ended up clear as a whistle. I served the keg up at my pool party and it was the most popular of my 5 beer, by far. Perhaps my most popular ever.

I just finished the exact same brew 2 days ago and fermented this one @ 100F. Completely done in <20 hours. Cold crashing now. Can't wait to see what, if any, flavour profile changes I note.

 

[kartracer2]

Be aware that this yeast will attenuate dryer than specified if given the time. While carbed enough to be drinkable after 5 days, it will continue to ferment for weeks after. I’ve only bottled 1 batch so far using Kveik after 5 days when fermentation seem to be complete, and I was in the specified attenuation range. Next time I will give it at least a few more days before bottling, and I will prime on the low side.

Thanks for the reply,
I'm going to use this dry Voss Kveik on a 1.077ish extract beer, projected 1.013 FG. Pitch 5-6 g yeast @90-95* and wrap in blanket.
Just so I understand this,,,
1) If the "numbers" tell me it's done fermenting I should still wait several days before I bottle. (ie, ferments in 3 days I should still wait +3-4 days more to bottle)

2) When I do bottle, I should use less priming sugar. (ie, 2.4 vols = 4.2 oz, use 4.0 0z. instead)

Am I following your recommendations correctly? I don't want to have any problems in this new adventure with Kveik. Any other tips or tricks?
Oh, one more question,,, How much kraeusen to expect with Kveik?

Thanks,
Joel B.
(EDIT) 5 g. batch fyi.

 

[Joshua Hughes]

I wait a few days after it’s “finished” Usually 6-7 days after I brew

I use the normal amount of priming sugar.

this yeast will populate like a rabbit so pitch less than you would with anything else. I do 1.3 gallon batches and pitch a teaspoon. It won’t blowout as easy since it drops quicker. It will bubble away and scare you though

 

[Brewmasher]

I started with an OG of 1.073 Five days later it was at 1.010. Two days later it was the same, so I bottled. I force carbed a botle to sample (before priming) and thought it tasted on the sweet side. I primed with honey to 2.5

A week after bottling, it was almost fully carbed. After 2 weeks I thought the carbonation was right about where it should be. Another week, made a considerable difference in both the carbonation and the dryness. Yet another week lent more carbonation as well as dryness, which was fine with me. I refrigerated the rest to stop the refermentation, but by that time it was over carbonated to the extent of geyser or volcano proportions, but not bombs. The taste difference was a major shift as well.

My thoughts are I rushed to bottle too soon due to all the hype I've been reading on how fast this yeast ferments. I should have given it a week or so more in the fermentor. It may have been the honey I used was sweeter than what the calculator spected. Probably a combination of the 2.

Joshua has some good advice. Give it a week after you think it's finished, before you bottle. Less than 2 weeks is still very fast for a 9% beer! Give it 3 weeks in the bottle to fully condition. Of course if you're like me, you can still sample along the way to check the progress

 

[kartracer2]

Of course if you're like me, you can still sample along the way to check the progress

Thanks for the input.
One of my self imposed problems in home brewing is sampling. I do it too often during primary fermentation (me thinking it won't do it's thing if I don't check and take a sample) and after bottling. ( I seldom end up with much beer when it's actually in it's prime.)
I do my best but it's a flaw I guess. With my setup it's hard to have a good, full pipe line. I guess I should add some store bought to it,, might help. I wish somebody would sell a can or two of patients, I would need a case.
Back on topic. I'll add 3-4 days to it's finish. Being It won't need baby sitting it will be less of an issue. (just thinking/hoping). I'll still be inside a shorter time frame. The bottling issue is something I'm a bit nervoise about. I'll do some research and make a decision when I need to. Any body, feel free to help me on this.
I will do my best to document this batch, if for nothing else, my records. I have bought BS2 and still don't really use it for all it can do.
Sorry for the windy post, I'm enjoying my last creation, (several) a dunkle-wiessen-bock kind of thing. It's pretty good. Gave a sample to my bro and he's not really a beer drinker,, says he'd pay money for it. Ha,,good one, but it made me feel good.
Brew on all, thanks again for any input.

Joel B.

 

[Tyler B]

Thanks for the reply,
I'm going to use this dry Voss Kveik on a 1.077ish extract beer, projected 1.013 FG. Pitch 5-6 g yeast @90-95* and wrap in blanket.
Just so I understand this,,,
1) If the "numbers" tell me it's done fermenting I should still wait several days before I bottle. (ie, ferments in 3 days I should still wait +3-4 days more to bottle)

2) When I do bottle, I should use less priming sugar. (ie, 2.4 vols = 4.2 oz, use 4.0 0z. instead)

Am I following your recommendations correctly? I don't want to have any problems in this new adventure with Kveik. Any other tips or tricks?
Oh, one more question,,, How much kraeusen to expect with Kveik?

Thanks,
Joel B.
(EDIT) 5 g. batch fyi.

Something else to consider is how much yeast/trub will end up in the bottles if you bottle it really quickly. I kegged mine way too fast (after three days) and wish I would have waited a week longer just for that. It also tasted a little green after a week in the keg. It is now about two weeks old and starting to taste pretty decent. Another week will probably help it even more.

 

[Dave Sarber]

Brewed a tripel with Voss a few weeks ago, bottled 3 weeks ago, before I headed off to Oz. To me, it tastes a bit sweeter than my normal tripel, but my boss says he doesn't notice any sweeter taste. At 10.5%, after two 500 ml bottles, I'm not tasting the sweetness that I found nasty before. More experimentation may be called for.

 

[ncbrewer]

Be aware that this yeast will attenuate dryer than specified if given the time. While carbed enough to be drinkable after 5 days, it will continue to ferment for weeks after. I’ve only bottled 1 batch so far using Kveik after 5 days when fermentation seem to be complete, and I was in the specified attenuation range. Next time I will give it at least a few more days before bottling, and I will prime on the low side.

This would worry me. Do you feel that the precautions are sufficient to safely bottle beer from this yeast?

 

[Albionwood]

Be aware that this yeast will attenuate dryer than specified if given the time. While carbed enough to be drinkable after 5 days, it will continue to ferment for weeks after. I’ve only bottled 1 batch so far using Kveik after 5 days when fermentation seem to be complete, and I was in the specified attenuation range. Next time I will give it at least a few more days before bottling, and I will prime on the low side.

Interesting - that hasn't been my experience with Voss (Omega isolate).

 

[Joshua Hughes]

This would worry me. Do you feel that the precautions are sufficient to safely bottle beer from this yeast?

I’ve not had any issues bottling beers using Kveik. In 5 batches using it.

 

[kartracer2]

Hi all, great thread.
Well I got my stuff, was expecting late week arrival but I'm looking at is a I type. Ordered Thurs. night and got to my door this after noon. Good job Northern Brewer/UPS.
Now the bad part,, I have to quit thinking and get off the pot.
I'm going to just use half of the 11g packet of the dry Voss Kveik in a 5gal, 1.077 extract wort, direct pitch. Shooting for a 90/95* temp ( might be 100*, just depends,,) @ pitch, "pig in a blanket",,, Please STOP me if this you see a fault in my plan.

Thanks,

Joel B.

 

[Dave Sarber]

Sounds workable...

 

[rhys333]

Brewing with this soon and planning to pitch half a pack. @kartracer2 please let us know how it worked for you.

 

[Tyler B]

Brewing with this soon and planning to pitch half a pack. @kartracer2 please let us know how it worked for you.

1/2 a pack for a 5 gallon batch is plenty. I pitched a little less than that in a 1.048 beer, had activity in three hours, and reached final gravity in about three days. My friend pitched at about the same rate in a similar 240L (60ish gallon) batch and got similar results.

 

[kartracer2]

@Tyler B , @Dave Sarber ,Thanks for the input, I have half a pack stuck in my head so that's what I going to use. At 1.077 O.G. I just want to make sure I have enough this first time. I guess my brain needs a base line to something that works OK before I go messing around too much. This yeast just goes against every thing that is preached about pitch rates.
@rhys333 , Will post as I go, I have a few things a little higher on the list and if things go right I should get to it yet to day. One advantage of being an extract brewer, a lot less setup to getting a brew done.

Joel B.

 

[kartracer2]

Well i got my batch made with the Voss Kveik. I ended up feeding it around 5.8 g. of the pack.
First thing, the details, 5.8 g. @ 95, aprox 7:15 P.M,,,, airlock burps around 9:00,,, full tilt bubbling by 10:30 P.M. Not believing it to be honest, but yeah. It cooled to abt 90* @ 8:30 but back up to 93* as I type this. (11:00 P.M. central time)

Second thing was the way the yeast "flowed" when I sprinkled it on the wort. Don't know if it was something about the wort or the yeast but the yeast "grains" didn't clump at all. They spread out and ended up covering 90% of the top of the wort. That has not happened to me before. Shortly there after they seemed to disappear. Hmmm Some kind of surface tension I guess,,,?

Wish I had one of those Tilt gizmo's,, probably could watch the numbers change (LOL) like my old Ford PU with a 390 in it. You could see the gas gauge go down as you drove.

More news as it happens, now back to your regularly scheduled HBT,,,


Joel B.

 

[Joshua Hughes]

Sounds like a good day!

 

[kartracer2]

@Joshua Hughes Yeah, worked out pretty good. Only had to use 5 of my ice bottles to cool to pitch.
If someone reads just that post not knowing any thing about the topic I'm sure they say "what a fuch-up." (LOL). But yeah, it's going to be game changer for me if this thing works out liked planed!!.

Joel B.

 

[Tyler B]

Well i got my batch made with the Voss Kveik. I ended up feeding it around 5.8 g. of the pack.
First thing, the details, 5.8 g. @ 95, aprox 7:15 P.M,,,, airlock burps around 9:00,,, full tilt bubbling by 10:30 P.M. Not believing it to be honest, but yeah. It cooled to abt 90* @ 8:30 but back up to 93* as I type this. (11:00 P.M. central time)

Second thing was the way the yeast "flowed" when I sprinkled it on the wort. Don't know if it was something about the wort or the yeast but the yeast "grains" didn't clump at all. They spread out and ended up covering 90% of the top of the wort. That has not happened to me before. Shortly there after they seemed to disappear. Hmmm Some kind of surface tension I guess,,,?

Wish I had one of those Tilt gizmo's,, probably could watch the numbers change (LOL) like my old Ford PU with a 390 in it. You could see the gas gauge go down as you drove.

More news as it happens, now back to your regularly scheduled HBT,,,


Joel B.

This matches my experience with the yeast pretty much exactly. I also noticed the yeast looked a bit different from what I was used to. A darker tan color and bigger clumps of yeast. Maybe I'm just used to Fermentis yeast, I don't know. Also, my brew attenuated a touch more than I would have liked, but maybe that was my mash temp. Of course that might be good for an extract beer. Hope it turns out well for you.

 

[kartracer2]

Holy socks !!! 7/22/20,, 1:00 AM. 94.2* krousen rising,, have blow off tube setup ready,,,almost don't want to go to bed,, this is crazy,, like watching a weeks worth of fermenting in just hours,, Yeah,, it's just amazing me,,, almost like the watching your very first ferment but is in 3-4x speed !! a way different kind of baby sitting !!. Loving it (LOL),, got to love home brewing !!. gawd,, I sound like a kid with a new toy,!!!


Joel B.

 

[kartracer2]

A darker tan color and bigger clumps of yeast.

If you are speaking out of the package , mine was like very fine beach sand, no clumps. That's why I ended up pitching a little more than I wanted, it flowed very freely out of the packet and didn't want to put it back in the pack after weighing.

Joel B.

 

[Tyler B]

Not really clumps. Just seemed like larger grains than what I'm used to. Glad you're enjoying it though.

 

[ncbrewer]

Holy socks !!! 7/22/20,, 1:00 AM. 94.2* krousen rising,, have blow off tube setup ready,,,almost don't want to go to bed,, this is crazy,, like watching a weeks worth of fermenting in just hours

Maybe brew early morning next time. You could have a whole day of entertainment.

 

[Dave Sarber]

Holy socks !!! 7/22/20,, 1:00 AM. 94.2* krousen rising,, have blow off tube setup ready,,,almost don't want to go to bed,, this is crazy,, like watching a weeks worth of fermenting in just hours,, Yeah,, it's just amazing me,,, almost like the watching your very first ferment but is in 3-4x speed !! a way different kind of baby sitting !!. Loving it (LOL),, got to love home brewing !!. gawd,, I sound like a kid with a new toy,!!!


Joel B.

Have you tried WLP530/WY3787?

 

[Protos]

Bottled today my 1st Lal Quake (a farmhouse-style with Simpson's MO Low Colour and wheat, rye, honey 8% each). Kept on lees for 2 weeks, fermentation complete in 5 days.
Not much orange esters but to my surprise it tasted a bit smoky. Same smoky phenolic note as in my MJ29 saisons. Perhaps it might be what some reviewers call "weirdness".
I enjoy the smoky note very much in my saisons. It was a bit unexpected to get it with this yeast but it's definitely there and it's spot on the style.

No it wasn't contamination. I've got a diastaticus contamination some time before and now I have separate fermentation setups for diastaticus and regular (kveik included) yeasts.

 

[kartracer2]

Maybe brew early morning next time. You could have a whole day of entertainment.

+100 on the entertainment value, some times it doesn't take much. (ROFLMAO)

Have you tried WLP530/WY3787?

No but I have had some wild ferments with 3068 but the speed of this one is crazy fast and at 95*!!!
I don't know why I'm so enthralled with this one,,,,, maybe I need to get out a little more often,,,

Joel B.

 

[kartracer2]

Just a mindless up date.
After 24 hrs,,, still keeping around 94* F,,,krausen fell a little bit but still has a nice fluffy pillow,, airlock still going crazy,,, 1.079 to 1.040 already.
Question,,,, what % attenuation you guys getting from your Kveik?

Thanks,
Joel B.

 

[Tyler B]

Mine was about 79%.

 

[rhys333]

Mine was about 79%.

What was your mash temperature?

 

[Tyler B]

What was your mash temperature?

If I remember correctly, it was about 67C (153F) for one hour.