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Sour/tart Voss kveik

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konofaye

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Question for kveik users out there. Made an IPA two weeks ago using two old vials of Voss Kveik from White Labs. One had a best by of August 2017 and the other August 2018. Fermentation was slow to start but took off at 75, first off gassing sulfur and then lots of tropical fruit and orange. When I tapped the keg today, the beer had a tartness going on sour. I’ve used Voss before but never had such a pronounced sour note. I’m assuming it’s because the yeast was so old and, although I oxygenated with pure O2 for a minute, they were stressed and produced this off character.

Has anyone had this experience with Voss before?

Recipe was Pilsner, wheat, flaked wheat, carawheat, cara red and black patent; CTZ for bitter and equal parts (2 oz each) of Zythos Cascade and Willow Creek (neomexicanus) split between 0 minutes and 170 degrees.
 

hottpeper13

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Have you checked the pH? I've read that these yeasts take the pH much lower, so I mash at a higher pH.
 

RPh_Guy

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Have you checked the pH? I've read that these yeasts take the pH much lower, so I mash at a higher pH.
Does that work in your experience (side-by-side trials)?

Lowering the mash pH to the ideal range 5.4-5.5 (measured @20°C) increases phosphatase activity, which increases the buffering capacity of the wort, which may ultimately lead to a higher final pH in a case like this.

I’ve used Voss before but never had such a pronounced sour note. I’m assuming it’s because the yeast was so old
I agree the sour taste may be partly from excessive residual acetaldehyde due to a poor fermentation.

Flaked wheat is also known to add a little tartness, and of course the yeast strain plays a role.
 

hottpeper13

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I don't do side by sides , and all but one beer with Kveik were darker brews and I mash those at 5.5. My next one is a wit recipe with flaked grains. My normal pH for this beer is 5.2 but I changed the water profile to get 5.4, so we'll see if its tart or not.
 
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konofaye

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I mashed at 5.3 (measured at 80F), fwiw. After some conditioning at 39F, beer dropped a lot of it’s sourness. It’s still tart, though more bearable for the style. Still not my favorite, but lesson learned. All apricot and pineapple. Not the best combination or presentation of those flavors. Reminds me of the sour #9 Magic Hat did last year with Hermit Thrush, which was really great. This not so much.

Thanks!
 

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