New England IPA "Northeast" style IPA

[jakturner]

Really? I feel like kviek strains are some of the best floccing yeast strains out there. Especially Hornindal. Since you said orange esters I figure you’re talking about Voss. Voss is still pretty good floccing ability

Naw, I was talking about hornindal. I always get a “sweet orange” flavor from it, very reminiscent of those bags of cuties, I guess those are more of a tangerine or clementine. I also get a generic fruity peachy note. The first beer I make with it was a raw ale made with eastern red cedar branches (steeped and used as a mash tun filter) and it tasted like a Christmas tree mixed with a candied orange peel panettone lol.

 

[Dgallo]

Naw, I was talking about hornindal. I always get a “sweet orange” flavor from it, very reminiscent of those bags of cuties, I guess those are more of a tangerine or clementine. I also get a generic fruity peachy note. The first beer I make with it was a raw ale made with eastern red cedar branches (steeped and used as a mash tun filter) and it tasted like a Christmas tree mixed with a candied orange peel panettone lol.

I’ve always gotten pineapple from Hornindal and orange from voss.

 

[jakturner]

I’ve always gotten pineapple from Hornindal and orange from voss.

I can see that. I only used Voss once and the beer had a lemon-lime and grapefruit aroma that was borderline artificial tasting. I should go back and revisit it, could have definitely been some sort of error on my part.

 

[Sbe2]

I DH this one with 2019 Citra, Galaxy, Sabro 2:1:1 oz in a 3 gallon batch. (I used 2017 mosaic in the WP from the original packaging YVH) Was going to use a24 but I guess I threw out my culture, so I used hornindal Kveik last minute. It turned out really good! Super juicy with a orange Julius thing going on. Orange from the Kveik and a touch of coconut cream from the Sabro. The Kveik took it down to 1.015 making it 8% , will probably bring that down a tad next time so I can drink more than two!
View attachment 661562

Nice, I thought about a24 but couldn’t find any locally. Just racked a 1318 beer so I went with Hornindal. Changed the hop combo to Mosaic, Ella, and Sabro.

Also had 5 lbs of honey from my in laws that went into the BK...we shall see **fingers crossed**

 

[beervoid]

Really? I feel like kviek strains are some of the best floccing yeast strains out there. Especially Hornindal. Since you said orange esters I figure you’re talking about Voss. Voss is still pretty good floccing ability

Yes, I mailed omega about it. It doesnt always do this according to them. But in my experience when it does and even if you use a CBD with filter, you can get plugs.
I gave up on hornindal after that.

I ferment in a keg with the CBDS with the optional screen that covers the pick up. Ferment for 5 days (by then the Kveik has been done for a while) Let it drop to room temp, open up the keg, dump in the hops and purge the head space. Let it sit another day or so (around day 6-7) then into the 40* keezer for 48 hours, then jump it to a water purged keg.
I have had clogs with this procedure until I switched to a full 48 hour cold crash before transfer.

Thats my setup as well. I should try again with a more thorough crash. Tnks

Did you try dry hopping at higher temps? I got a distinct hop character out of my mosaic. Only can describe it as super over ripe fruit when dry hopping at 35c + temps. Allthough I preffered lower temp mosaic, I think this one of the more interesting things that can be done with kveik yeasts.

 

[Genuine]

I'll be trying my hand at a recipe posted by The Mad Fermentationist - his Rings of Light recipe. If I did my calculations correctly, for a 5 gallon batch, it's about 3oz of Cascade and 3oz of Columbus in the whirlpool and then 5-6oz of Citra in the dry hop. 2-Row, Chit Malt(i'll sub for carafoam) and oats. I haven't used columbus before so this will be interesting.

 

[ihavenonickname]

I'll be trying my hand at a recipe posted by The Mad Fermentationist - his Rings of Light recipe. If I did my calculations correctly, for a 5 gallon batch, it's about 3oz of Cascade and 3oz of Columbus in the whirlpool and then 5-6oz of Citra in the dry hop. 2-Row, Chit Malt(i'll sub for carafoam) and oats. I haven't used columbus before so this will be interesting.

Here's my rendition of Rings of Light (attached) -- I loved it. It has served as a guide on many Hazy's i've made since then -- lower ABV and cheaper hops in the WP. Per Mike's recommendation I subbed Chit malt out for Carafoam and flaked barley.

 

[Dgallo]

I'll be trying my hand at a recipe posted by The Mad Fermentationist - his Rings of Light recipe. If I did my calculations correctly, for a 5 gallon batch, it's about 3oz of Cascade and 3oz of Columbus in the whirlpool and then 5-6oz of Citra in the dry hop. 2-Row, Chit Malt(i'll sub for carafoam) and oats. I haven't used columbus before so this will be interesting.

I love Columbus both in boil, whirlpool, and a touch in dryhop. I actually just brewed a Triple NEIPA this weekend using Columbus for my boil hops. ICan’t wait to see how it plays with the two NZ varieties I paired with it

 

[Dgallo]

Here's my rendition of Rings of Light (attached) -- I loved it. It has served as a guide on many Hazy's i've made since then -- lower ABV and cheaper hops in the WP. Per Mike's recommendation I subbed Chit malt out for Carafoam and flaked barley.

Question, I see you have Comet listed but Columbus in parenthesis; did you sub one for the other then?

 

[jakturner]

Yes, I mailed omega about it. It doesnt always do this according to them. But in my experience when it does and even if you use a CBD with filter, you can get plugs.
I gave up on hornindal after that.


Thats my setup as well. I should try again with a more thorough crash. Tnks

Did you try dry hopping at higher temps? I got a distinct hop character out of my mosaic. Only can describe it as super over ripe fruit when dry hopping at 35c + temps. Allthough I preffered lower temp mosaic, I think this one of the more interesting things that can be done with kveik yeasts.

I did DH warm once trying to pull off a 4 day turn around. I can’t remember the hops I used but it did have a over ripe kinda sweaty aroma I wasn’t a huge fan of.

Also, I stopped spunding and/or force carbing the fermentation kegs before transfer because it would kick up yeast and hops around the last gallon or so and clog the transfer.

 

[ihavenonickname]

Question, I see you have Comet listed but Columbus in parenthesis; did you sub one for the other then?

yea that’s right, I had comet on hand so I used it instead of Columbus, but I’ve used Columbus in the wp of several beers with good results too.

 

[Dgallo]

yea that’s right, I had comet on hand so I used it instead of Columbus, but I’ve used Columbus in the wp of several beers with good results too.

I was really happy with the comet I used in my last double

 

[stickyfinger]

I did DH warm once trying to pull off a 4 day turn around. I can’t remember the hops I used but it did have a over ripe kinda sweaty aroma I wasn’t a huge fan of.

Also, I stopped spunding and/or force carbing the fermentation kegs before transfer because it would kick up yeast and hops around the last gallon or so and clog the transfer.

i think i’m coming to the conclusion i like over-ripe and sweaty dry hop character

 

[SanPancho]

So i hate to throw one of those “what should i do” posts but trying to decide a hazy hop schedule with some weird parameters. This is for about 50gal batch.

the givens are about 1.5/bbl of sabro in the whirlpool, and then about 1/2#/bbl of citra and Amarillo each in dry hop.

The choice is about the 1.5/bbl dry hop- Trying to decide between idaho gem, topaz or azzacca.

what say you?

 

[Dgallo]

So i hate to throw one of those “what should i do” posts but trying to decide a hazy hop schedule with some weird parameters. This is for about 50gal batch.

the givens are about 1.5/bbl of sabro in the whirlpool, and then about 1/2#/bbl of citra and Amarillo each in dry hop.

The choice is about the 1.5/bbl dry hop- Trying to decide between idaho gem, topaz or azzacca.

what say you?

I’d go Azacca. If you get some pineapple from it could help elevate the tropical fruit vibe with sabro

 

[marchuk96]

I'd agree with @Dgallo...Azzaca seems like the best fit to me...could go for like a citrus pina colada...[emoji482]

So i hate to throw one of those “what should i do” posts but trying to decide a hazy hop schedule with some weird parameters. This is for about 50gal batch.

the givens are about 1.5/bbl of sabro in the whirlpool, and then about 1/2#/bbl of citra and Amarillo each in dry hop.

The choice is about the 1.5/bbl dry hop- Trying to decide between idaho gem, topaz or azzacca.

what say you?

 

[SanPancho]

pineapple could be good. was planning on using conan. i know its mostly stone fruit but some folks say they get pineapple too, could be nice match. hopefully the citra and amarillo can impart enough citrus to give it a little brightness.

 

[Dgallo]

pineapple could be good. was planning on using conan. i know its mostly stone fruit but some folks say they get pineapple too, could be nice match. hopefully the citra and amarillo can impart enough citrus to give it a little brightness.

Could always use kviek Hornindal as the yeast, pineapple esters at high temps 85-95, and ferments in less than 3 days. If this is a commercial beer for you, you will def save on cooling cost and turn around time which will add to your benefit

 

[SanPancho]

oddly enough we have a 40% wheat with voss going right now that got a big dose of neo mex hops, so i'd be a bit worried that the two would be a bit too similar given we've got a ton of sabro going into this one, with some wheat, some citrus hops, etc.

super orange, neo mex tropical in a session wheat kveik
tropical, pineapple, citrus hazy with wheat kveik.

not exactly the same, but not that dissimilar either you know?

 

[Dgallo]

oddly enough we have a 40% wheat with voss going right now that got a big dose of neo mex hops, so i'd be a bit worried that the two would be a bit too similar given we've got a ton of sabro going into this one, with some wheat, some citrus hops, etc.

super orange, neo mex tropical in a session wheat kveik
tropical, pineapple, citrus hazy with wheat kveik.

not exactly the same, but not that dissimilar either you know?

I got you but honestly, I don’t think many customers would even realize. We are always more critical of beer and notice things the general beer drinking community will be oblivious to.

 

[SanPancho]

True. And by god was it cheap to make that voss. Three homebrew packs, a three pound bag of dme for a starter. Decanted and tossed it into fifteen barrels. Its a bit slow going (underpitch a bit?)but man the orange is intense. Between that and the neo from the WP the whole place smells amazeballs.

 

[Andre3000]

5.5 gallons

2-row 80%
Oat malt 8%
White wheat 9%
GNO 3%

Wanted to try something new in the WP so:
2:4 Idaho7:Mosaic @ 180F

Soft crash to 60F for 24 hrs
DH6:4:2 Citra:Mosaic:Galaxy 2.5 days.

Pitched A30 Juice. Absolutely delicious and super drinkable at day 9.

 

[nick sekerak]

True. And by god was it cheap to make that voss. Three homebrew packs, a three pound bag of dme for a starter. Decanted and tossed it into fifteen barrels. Its a bit slow going (underpitch a bit?)but man the orange is intense. Between that and the neo from the WP the whole place smells amazeballs.

what would the pitch rate be on the home brew scale if I were to use the voss? I was planning to use it next batch. I have been wanting to under pitch one of the kevik’s but have not clues what is considered a safe amount.

also what temp you ferment at to get the orange esters.

 

[jturman35]

View attachment 662003 5.5 gallons

2-row 80%
Oat malt 8%
White wheat 9%
GNO 3%

Wanted to try something new in the WP so:
2:4 Idaho7:Mosaic @ 180F

Soft crash to 60F for 24 hrs
DH6:4:2 Citra:Mosaic:Galaxy 2.5 days.

Pitched A30 Juice. Absolutely delicious and super drinkable at day 9.

Is that really 12oz dry hops for a 5.5gal batch?

 

[Dgallo]

*deleted

 

[SanPancho]

what would the pitch rate be on the home brew scale if I were to use the voss? I was planning to use it next batch. I have been wanting to under pitch one of the kevik’s but have not clues what is considered a safe amount.

also what temp you ferment at to get the orange esters.

I dunno exactly. One pack was a few months old. Two were newish. Starter made in a bucket. Not really easy to translate.

ive seen one tablespoon for 5gal. Or maybe teaspoon? Id do teaspoon.

pitch hot. 90 is good. Low to medium gravity worts need extra nutrients. We used a brick of bakers yeast and few grams zinc 6 sulfate. No oxygen, just tried to splash alot into fermenter.

 

[Andre3000]

Is that really 12oz dry hops for a 5.5gal batch?

Yes it is. Went a bit ham on that one didn't I.

I probably went a bit overboard, but I've read there are breweries doing 4-5 lb/bbl total (over multiple dry hops) which equates to 2-2.5 oz per gallon. My gut says you're into diminishing returns at over ~1-1.5 oz/gal.

 

[nick sekerak]

I dunno exactly. One pack was a few months old. Two were newish. Starter made in a bucket. Not really easy to translate.

ive seen one tablespoon for 5gal. Or maybe teaspoon? Id do teaspoon.

pitch hot. 90 is good. Low to medium gravity worts need extra nutrients. We used a brick of bakers yeast and few grams zinc 6 sulfate. No oxygen, just tried to splash alot into fermenter.

Can anyone else help verify which amount to pitch; is it one tablespoon or teaspoon per 5 gal????

 

[marchuk96]

Can anyone else help verify which amount to pitch; is it one tablespoon or teaspoon per 5 gal????

The key to really bringing out the yeast character is to underpitch. Kveik thrives with being pitched at levels that would be dangerously low for normal yeast, and produces more flavour that way. A good rule of thumb is a teaspoon of slurry for 25 liters of wort. If you do this take care to ensure there is some oxygen in the wort. Old-style splashing by pouring the (cooled) wort from waist height is enough.
Also, for best results you should try to follow the pitch temperatures in the kveik table for your specific yeast. And not just the pitch temperature. Try to prevent the beer from cooling off too much by placing it somewhere warm and wrapping it in clothes or blankets, so that the temperature stays high during fermentation. The kveiks generally have very wide temperature tolerance, but some are more picky than others.

Full web link here...http://www.garshol.priv.no/blog/393.html

 

[Dgallo]

Can anyone else help verify which amount to pitch; is it one tablespoon or teaspoon per 5 gal????

I only use a table spoon of slurry for any of the kvieks. Very ester forward this way