Joshua Hughes
Well-Known Member
I would pref this be closer to style on abv (around 5) but with the Kveik I was worried it was too low. Thoughts? these are the only German like hop I have. Thanks
Because it’s a high ester producing yeast And is specifically used for that and quick fermentations at high temps without off flavors. You want to make a Pilsner right? Well they are supposed to be cleanly fermented without esters so you need to ferment Voss lower to do that, in the low 60s. Or just say you’re making a blonde ale or pale ale and you’ll be better to styleYeast recommended range is 77-104
It will make a fine beer.Doesn’t matter to me what it’s called. I may have read bad information. I had read that it ferments real Clean without esters at high temps and some breweries were using it for quick pilsners.
will Pilsen malt and saaz with Voss make a good beer? At at around 5%?
There are a lot of different kveik strains. Voss needs to be fermented cool to reduce esters, while something like Oslo can be fermented hot with no esters.Doesn’t matter to me what it’s called. I may have read bad information. I had read that it ferments real Clean without esters at high temps and some breweries were using it for quick pilsners.
will Pilsen malt and saaz with Voss make a good beer? At at around 5%?
Expect to have orange citrus from Voss. Clean fermentation to me can mean no/low esters, and also no fusels and “off” flavors. There are some Kveik strains that do not produce esters. If you want to emulate a Pilsner using ale yeast then choose a yeast that doesn’t produce esters. Your other option could be to use a lager yeast under some pressure and ferment warm. There should be a thread on that somewhere here.Doesn’t matter to me what it’s called. I may have read bad information. I had read that it ferments real Clean without esters at high temps and some breweries were using it for quick pilsners.
will Pilsen malt and saaz with Voss make a good beer? At at around 5%?
just looking to do a few crisper German type beers I guess. I had some left over Pilsen malt and saaz so figured I’d give it a go since I have a pack of Kvwik Voss opened already. Not aiming for style accuracy really.
i appreciate all the answers. Lots to consider/reconsider
It’s under a gallon batch to fit in a 1 gallon carboySomething looks off with your IBUs. .25 oz of a 3.5% AA hop will not produce 24.97 IBUs
Any beer yeast will ferment whatever malt you throw at it. Just depends on if you want the results the yeast will produce.
From my experience and most things I’ve read, if you want the kveik-fruity flavor to show up ferment hot. To get the pineapple flavor I literally needed to leave my fermenter on the sunny side of my deck in a NC summer heat.
At lower temps, 70s, you’ll still get fuller body than any yeast I’ve used and muck more subtle peach/citrus flavors.
Honestly I use it for my house pale ale more that anything because i can easily make a low abv beer that taste like a bigger malt bill. It’s also super quick and I like it with citrusy hops.
I’d encourage you to ferment hot. I’m gonna go on the cooler side. I’ll report here as soon as it’s kegged and we can compare a bit how it performs with a Pilsner type grain bill.
which strain is giving you peach/citrus?From my experience and most things I’ve read, if you want the kveik-fruity flavor to show up ferment hot. To get the pineapple flavor I literally needed to leave my fermenter on the sunny side of my deck in a NC summer heat.
At lower temps, 70s, you’ll still get fuller body than any yeast I’ve used and muck more subtle peach/citrus flavors.
Honestly I use it for my house pale ale more that anything because i can easily make a low abv beer that taste like a bigger malt bill. It’s also super quick and I like it with citrusy hops.
I’d encourage you to ferment hot. I’m gonna go on the cooler side. I’ll report here as soon as it’s kegged and we can compare a bit how it performs with a Pilsner type grain bill.
Omega’s hornindal.which strain is giving you peach/citrus?
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