Hmm, I'm not experiencing that with mine. If anything, the hops are really noticeable and I only added 3 ounces to the boil (5 gallons). Are you using a new batch of hops?
LALBREW® VOSS KVEIK ALE YEAST
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Hmm, I'm not experiencing that with mine. If anything, the hops are really noticeable and I only added 3 ounces to the boil (5 gallons). Are you using a new batch of hops?
Joshua Hughes
Well-Known Member
I use 1/2 teaspoon of slurry for a 1.3 gallon batch. And if some sticks to the cup then I still pitched enough
Joshua Hughes
Well-Known Member
I think the hops do not come out as well in my experience. I never dry hop so there is that. I’ve been happy though with my 40-50 IBu pales with it
Joshua Hughes
Well-Known Member
A few hours. Pitch hot 95 and keep it warm as possible and it will burn through whatever sugars you got
Joshua Hughes
Well-Known Member
I’ve heard 1 tablespoon for 5 gallons.
Same, I often skip dry hops depending which fermenter I am using. But this is a recipe that I've brewed about half of a dozen times and theres usually a good kick at packaging. The only variable besides the yeast is moving my flameout to a 185 whirlpool, which will lessen the bitterness, but should pop the fruits. Still hanging in the mid 30s for ibu.
Admittedly, the cascade I used was from last fall, but I've brewed an IPA and hopped a lager somewhat recently with it with no problems. Plus I vac seal and freeze after uses.
I'm hoping it was just a strange bottling anomaly. I normally do not package until 3 weeks have gone by, but made an extreme exception in this case. Perhaps its a bit of yeast bite covering it up that will mellow out in a couple weeks. Will let ya'll know!
I pitched my harvested kveik slurry to a second batch of beer yesterday and I'm observing some differences.
The slurry I used was one week old and I pitched two tablespoons of it to a 1.050 5.5 gallon amber ale. This was at 6pm last night. By 10pm, the airlock was lifting, but almost no signs of activity otherwise. The first batch was going full tilt by this time. This morning it was fermenting, but sluggishly. As of 5pm, it has flatlined again.
Either I under-pitched, or it fermented the whole batch last night in stealth ninja mode. I'm not discounting this, as the room its fermenting in smelled strongly of fruity hops and yeast this morning.
The slurry I used was one week old and I pitched two tablespoons of it to a 1.050 5.5 gallon amber ale. This was at 6pm last night. By 10pm, the airlock was lifting, but almost no signs of activity otherwise. The first batch was going full tilt by this time. This morning it was fermenting, but sluggishly. As of 5pm, it has flatlined again.
Either I under-pitched, or it fermented the whole batch last night in stealth ninja mode. I'm not discounting this, as the room its fermenting in smelled strongly of fruity hops and yeast this morning.
It could be this. I keg rather than bottle, but I noticed some yeast bite on the first pour and it had me wondering initially if I packaged too soon. Two days later it mellowed out and the hops and malt came through nicely.
Thats what I like to hear. Gives me some feeling of hope anyway. I have case bottled and another gallon racked into my uKeg. Dunno when I'll take the first pull off the uKeg...maybe tonight, maybe Wednesday night. Will report back!
LuukGx
Bartender, Cocktail Specialist, Novice Brewer
Brewed my house Pale Ale to spec (10 gal), swapped the yeast for dry Voss kveik. Intended to split a pack between the two fermenters, but my internal autopilot took over and I pitched a pack each. Brewed another beer right after, and when I was getting ready to leave the restaurant 4 hours later, Krausen started to form already and there was a lot of activity. Just to be sure I swapped to a blowoff tube. We'll see how it went when I get in in the morning.
So I took a pull tonight for science. It does seem to be mellowing and melding. I guess just because I can bottle that soon doesn’t mean I really have to, haha. It’s not completely where I expect it to be, but it’s closer. I generally enjoy my bottle conditioned beers way more than my force carbed pints, so my hopes are pretty high when I start chucking bottles in the fridge.
Same here. I still prefer my bottled beers over the kegged stuff. They have a little extra something something I can't explain.
Immocles pull for science love this term in relation to beer. Give it a week in the keg before tasting. Made a big difference in mine. Now to wait another week and see how bottled fairs.
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Northern_Brewer
British - apparently some US company stole my name
I should have honestly known better but the idea of a quick turn around fascinated me, haha.
Interested in this. Question, did you oxygenate well? I thought I read somewhere it's important to do so on re-pitching more so than first dry use.
Cheers,
Joel B.
I did. I stirred vigorously, but I also pass the wort through a fine mesh strainer which aerates the crap out of it.
LuukGx
Bartender, Cocktail Specialist, Novice Brewer
That's a great idea! I'm using a wort aerator (piece of plastic in the transfer hose), but why not both!
I suspect that it aerates to a very respectable level. When the wort goes through mine, it comes through the other side as a very fine spray.
EDIT: spelling mistake
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LuukGx
Bartender, Cocktail Specialist, Novice Brewer
Tasted my Voss Kveik APA after three days and it has a very fruity almost wine-like nose to it. Different but very pleasant. It also seems that the bitterness is less pronounced
Mine is clearing too. I gave it 24 hours in the kegerator before chilling, as I've become accustomed to doing with my forced carbonation brews. If I don't, most beers regardless of yeast strain don't clear well.
Also... as my kveik pale ale matures, I'm noticing something about this Voss yeast. I'll be damned if it doesn't have a kölsch-like quality to it. There's a definite background flavor that reminds me of the WY2565 "white wine" characteristic.
EDIT: which is good, because I was thinking about doing a kölsch next. Also, that suggests to me that this strain does produce esters.
Also... as my kveik pale ale matures, I'm noticing something about this Voss yeast. I'll be damned if it doesn't have a kölsch-like quality to it. There's a definite background flavor that reminds me of the WY2565 "white wine" characteristic.
EDIT: which is good, because I was thinking about doing a kölsch next. Also, that suggests to me that this strain does produce esters.
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I’m still not in love with it. Perhaps I underpitched a bit and it’s throwing too much of that orange flavor around. Don’t get me wrong, it’s not a bad flavor, but just not what I was looking for in this particular brew. I think pitching higher and fermenting lower would have gotten me into a cleaner territory. Next time! ( or maybe this overly orange beer will grow on me)
Also, a week and a half into the ukeg and it’s still hazy as can be. I don’t hate it, but I’m soooo used to clear beers. Doesn’t seem to be that murky gross haze though, so it’s all good, for now anyways.
Also, a week and a half into the ukeg and it’s still hazy as can be. I don’t hate it, but I’m soooo used to clear beers. Doesn’t seem to be that murky gross haze though, so it’s all good, for now anyways.
I don't pick up any orange in mine at all. Theres a definite kölsch-like nose as I mention above. Could it be that the hops are expressing differently? What are you using besides cascade? I get orange sometimes from sterling hops.
Centennial at 60. Cascade late addition and both in the whirlpool. It’s a recipe I’ve brewed a few times and never had this amount of orange in it. Like I said, not a bad thing but not at what i was after or expecting. Alterations can always be made in the future
LuukGx
Bartender, Cocktail Specialist, Novice Brewer
Got that wine nose too, very strongly! Love it! It definitely has a very different profile from the standard US-05 ferment of the same recipe, but I enjoy it immensely. Kegged it today, added some gelatin to clear it up, will carb tomorrow and bottle on Thursday. I'll shoot some pics.
LuukGx
Bartender, Cocktail Specialist, Novice Brewer
Bottled and tasted my finished Kveik Pale Ale compared to the US-05 version and they were surprisingly similar! I'll take the 5 day process for commercial purposes though 
I also get a white wine like flavor from the Voss depending on they type of beer it is fermenting or prior to dry hop. I did an all pilsner beer 1oz Saaz @ 5min fermented with voss at lower temps and it was my favorite beer of the summer. Had that white wine thing.
