Pumpkin Ale with Kveik Yeast

[RickyBeers]

Just bottled my Pumpkin Ale. Used Voss Kveik starting at 90 degrees. Used a creme ale recipe and added 3 pounds of 2-row and 4 cans of cooked pumpkin baked in an oven. OG 1.055, FG 1.010 after two weeks of fermentation and rest. Beer was pretty clear, will know in two weeks how well this turned out.

Let me know how it finishes. I didn’t go the cooked pumpkin route and wish I had. I used spices, which was good, but not as good as the real deal I would expect

 

[odie]

How far do you fill the corny keg? I was going to try it before, a longtime ago. I have 5 corny kegs.

No issues with foam pushing up through the posts?

I'm currently fermenting in cornies...I fill them with 5gal + 1 pint total wort to finish with 5 gal of usable "product". No problems with blow out....unless you are doing a hefe…

I've done with blow off tubes first before sealing and no issues. I've also done with sealed/spunded at the beginning with no blow out...and none of those anti foaming tablets (campden I think)

A ball lock corny holds 5.5 gallons total with about 2" headspace left over to work the lid. 5 gal and 5 pints absolute (water filled to overflow)

 

[Northern_Brewer]

Well, to be precise, there are several so called lager yeasts that are actually ale yeasts and some that are in between. For example wlp800, which is supposed to be the pilsner urquell strain, is actually an ale strain.

Well, to be more precise, it's alleged to have come from Urquell. But my best guess is that it was in the Cold War multistrain, but was one of the strains that was ditched when they went down to one strain in 1993. Morebeer quote the QC manager as saying that they now just use the H-strain, "which may well date back to the original brewery" which makes me a bit suspicious as to its authenticity.....

Wyeast claim their 2001-PC is the Urquell H-strain and that it's pastorianus. Which is rather at odds with claims that WLP800 is the same yeast when we know 800 is a cerevisiae. Who knows.

As an aside, 2001-PC was a Q1 2021 release so I guess there's a chance you may find it lurking in a out-of-date bin somewhere.... And this month sees the release of 2000-PC Budvar and Ale Blend 1540-PC, which has been renamed to 1087-PC Wyeast Bohemian Ale Blend. Interesting. [and going wildly OT, they've also brought out 9097-PC: Old Ale Blend for trad English fans).

 

[grifman23]

Turned out really nice. Good orange color, spice flavor comes through with some pumpkin creaminess. Will tone down the cinnamon next year, but this and the pumpkin stout were hits at the Halloween party.

 

[Summa_Brewologica]

Just want to report back that mine did not turn out haha. It’s real thin and watery. Could have been the recipe, could have been my calculations (recipe was for 5 gallons but I reduced it to 4), or maybe the LHBS messed up when weighing my grains. Too many possibilities but either way, if i try a pumpkin ale again next year, it won’t be that recipe and I’ll give myself enough time to use a different yeast.

 

[RickyBeers]

Just want to report back that mine did not turn out haha. It’s real thin and watery. Could have been the recipe, could have been my calculations (recipe was for 5 gallons but I reduced it to 4), or maybe the LHBS messed up when weighing my grains. Too many possibilities but either way, if i try a pumpkin ale again next year, it won’t be that recipe and I’ll give myself enough time to use a different yeast.

sounds like a recipe issue for sure. I always weight my own grains at my local shop, but not all allow it.
I doubt the yeast was any part of the problem, but I understand wanting to go with something low and slow.

 

[CascadesBrewer]

Just want to report back that mine did not turn out haha. It’s real thin and watery.

Did you use Voss? I see some people report high attenuation with Voss, but with the 5 beers I have made with (I think 4 were Omega and one was Lallemand) I have gotten less attenuation than I would get with WLP001, and the resulting beers were a touch sweeter with a bit more body. I tweaked one recipe to swap the Crystal out for Munich just to reduce the sweetness that I get from Voss and it turned out more to my taste.

 

[Summa_Brewologica]

sounds like a recipe issue for sure. I always weight my own grains at my local shop, but not all allow it.
I doubt the yeast was any part of the problem, but I understand wanting to go with something low and slow.

I think it’s the recipe, too. Or they messed up the weights. It’s just so thin and bland. Again, it could be my calculations when reducing the recipe from a 5 gallon batch to a 4 gallon batch. Oh well, it drinks. Just tastes more like a bud light.

 

[Summa_Brewologica]

Did you use Voss? I see some people report high attenuation with Voss, but with the 5 beers I have made with (I think 4 were Omega and one was Lallemand) I have gotten less attenuation than I would get with WLP001, and the resulting beers were a touch sweeter with a bit more body. I tweaked one recipe to swap the Crystal out for Munich just to reduce the sweetness that I get from Voss and it turned out more to my taste.

It was Voss. 1.060 OG and finished at 1.013. I might need to take another reading to be sure. Maybe it did dry out.

 

[CascadesBrewer]

It was Voss. 1.060 OG and finished at 1.013. I might need to take another reading to be sure. Maybe it did dry out.

The factors that contribute to body in a beer are complex and something I which I understood more. There is definitely more to it than just final gravity, but I would not expect a 1.060 > 1.013 to register like a Bud Lite. Maybe with a bit more age it will improve.

 

[Summa_Brewologica]

I just poured another glass today and it seems like it might be getting better. I bumped up the carbonation which is finally bringing out the spices I added. It still tastes thin but it’s better for sure.

Gotta have it ready for tomorrow so I’m bumping up the pressure to get it a little more carbed then I think it will be presentable. After tomorrow I’ll let it sit until closer to thanksgiving and give it another shot. Glad it’s not a total waste.

 

[luckybeagle]

Reviving this threat from the dead because, well, 'tis the season.

I've got more Lutra yeast than I know what to do with, and I'm contemplating doing my annual Pumpkin Ale/Autumn seasonal with it vs my go-to for this recipe: Wy1318 (London Ale III).

I've done a Marzen and a German style Pils with Lutra--both were tasty, but the Pilsner was very good. Logically, Lutra seems like a good match to reproduce an amber lager-style beer that features seasonal spices--clean and relatively crisp. Has anyone attempted any sort of spiced amber-to-brown ale with Lutra yet?