Ruined by Kviek and technology

[gello22]

Long long ago in a land far away I used to let my ales sit in the primary for 3 weeks in the basement to finish and clarify with only a final gravity measurement. Then bottle and wait 1-2weeks for carbonation.

Then I added the spigot to the fermenter and started taking multiple readings.

then I started kegging and force Carbing in a day.

Then came the Ispindel and stopping the hoppy beers as soon as they were done.

Then came Brewather and watching the beer ferment from work.

Then came Kviek and holy crap the gravity changes every half hour and it is done and we start cold crashing/carbing at the same time in 36 hours and drinking on day 4.5.

Then I thought it is time to brew another lager with real lager yeast under pressure but still not too warm.

After 48hours:
are we there yet.... are we there yet...
Ahh I no patients anymore! 27% WTF

 

[marc1]

That graph needs a legend

 

[gello22]

yes it does you have to hover to get it

 

[Panderson1]

Kviek yeast is amazing. I just ordered three new 7gal ferm buckets so I can do experimental brews in my 90 degree garage. I already have two Fremzilla65Ls that sit in full size refrigerators. Only issue is cold crashing the buckets. Should be fine.

 

[gello22]

Kviek yeast is amazing. I just ordered three new 7gal ferm buckets so I can do experimental brews in my 90 degree garage. I already have two Fremzilla65Ls that sit in full size refrigerators. Only issue is cold crashing the buckets. Should be fine.

wow I don't have enough friends to brew that much. If only the old neighbors hadn't moved away. Imagine how much more I could have brewed/learned by now.

 

[Panderson1]

wow I don't have enough friends to brew that much. If only the old neighbors hadn't moved away. Imagine how much more I could have brewed/learned by now.

Right? Yeah luckily I have 5 other guys splitting the cost. I do most the work but we go through them pretty fast. We brew 11 gallons a week. But now I can do some extra stuff on the side. I've only tried Hornindal KVEIK with my IPA and it's the best I've done. I wanna try some lager/bock malt forward styles with KVEIK yeast.

 

[ehall]

I just got to try 2 of the same beers made with kviek yeast. 1 was fermented at ~67F the other at ~85. Both were good but there was a slight difference. the lower temp was much smoother for me. the guy trying it with me agreed. good luck on the higher temps! maybe after I've used it several times I'll be brave enough to go to 80F or above.

 

[Panderson1]

I just got to try 2 of the same beers made with kviek yeast. 1 was fermented at ~67F the other at ~85. Both were good but there was a slight difference. the lower temp was much smoother for me. the guy trying it with me agreed. good luck on the higher temps! maybe after I've used it several times I'll be brave enough to go to 80F or above.

Interesting. I was listening to a podcast with a farmhouse guy in Norway. He was saying low Temps (like 75-80f) give a clean flavor, but the true character comes out at 90. I guess it's an acquired taste thing? Also he mentioned under pitching can really bring out some great flavors. Too much yeast and it's cleanas well.

 

[gello22]

I've used voss and lutra. Lutra for a pseudo lager couldn't comment on how clean because I used 1/2 oz mouteka in whirlpool for 5gallons.

The voss I have used only under pressure around 20psi. I feel like I got more orange at at 95 than 85 but they weren't the same hop bill. Definitely nothing objectionable at either temperature. 1 grapefruit bomb at 85, orange grapefruit at 95 and an apricot bomb at 85 three different hop bills. It definitely finishes drier though at 85 than 95.