TYB Voss Kviek in Black IPA?

[bigdawg86]

I have a few extract beer kits I am trying to brew to make way for my transition to all grain BIAB... I have a 2 week old supply of harvested Voss Kviek yeast from a Saison, but don't have any further planned Saison's for now.

I have a Palmer Black IPA kit I got on sale and was wondering if ya'll think that would make for a decent yeast / beer pairing?

I also have a THB Vermont and Medwestern yeast, but thought about saving those for a NEIPA (Vermont) and a brown (Midwestern) kit I also have to brew.

 

[thehaze]

That norwegian yeast strain should actually work with a lot of beer styles, especially when the fermentation can be done from like 16C up to 35C, where fruity esters will be created, whereas the lower temp. would produce a much more clean/Chico flavourt profile.

 

[jfolks]

I’ve used that strain a lot- love it. I think it would work in a pinch, but I don’t think it’s an ideal yeast for that style. Use the VT yeast and harvest the cake for your NEIPA

 

[bigdawg86]

Well... by the time I got replies I decided to try it and made a starter. I chill to 60° so I can get an accurate gravity straight from the kettle... pitched at 66° and ramped to 88° over night, just bumped to 94°... will increase 2 ° every 12 hours until hit 100°.

Should be interesting!

 

[thehaze]

Please report back and let us know how the beer turned out.

 

[bigdawg86]

Well... not sure what happened. Brew day was perfect (i.e sober). Sanitation was thorough. OG was crankin @ 1.082


1 week in tested gravity at 1.018 which puts me at 77% attenuation and 8.4% ABV I had 2oz hops in boil, 2oz at flameout, and per the instructions 2oz dry hops 2-3 days in (I chose 48 hours).

The problem is that the sample I tasted had a lasting, more than average, bitterness on the after taste (even for an IPA). It wasn't a boozy taste from high ABV...I don't know if the high fermentation temp (2 days ramped to 100°, then 5 days sustained thus far) has mobilized more alpha acids or what... I cut the temp controller and will let if fall naturally to 70° overnight. It doesn't seem to have any off flavors in terms of yeast byproducts, but the bitterness surprised me. There was still a marked cloudiness on the sample so yeast is still suspended. I don't think I need more attenuation that what I have, so I am going to let the temp fall and rest the beer at room temp (68-70) for another week, cold crash, and secondary to try and tone it down. I really don't think the yeast played an issue as two prior brews with this yeast were not bitter (this starter is 3rd gen.) Don't know what to say for now.

 

[bigdawg86]

Please report back and let us know how the beer turned out.

So the beer turned out excellent! Had mild to moderate bitterness, extremely clean flavor. The hops don't contribute much to the aroma given how little were dry hopped. It's a very well balanced thirst quenching beer. It doesn't taste like a 8% beer! Excellent head retention. Now that I have used this yeast over several brews, you can definitely smell the floral / mild spice that this yeast contributes (thinking hint of clove or allspice? I am terrible at describing beer).

Overall it's turned out great!

 

[thehaze]

Glad to hear that. I am starting to think these high temperature tolerant, norwegian strains are something to be tried more of.

I tried it twice ( was Omegas own Hothead Ale yeast ) for a Rye Ale and a low ABV session IPA and both turned out better than expected.

I think this strain is perfect for brewers with no temp. control and limited temp. control.

 

[bigdawg86]

I think this strain is perfect for brewers with no temp. control and limited temp. control.

Agree 100% This brew was actually the 3rd time re-use of this yeast. I washed some and saved it for a 4th use in the next few months!

 

[thehaze]

Would be nice to try out a Saison style beer with this yeast. Pilsner, Wheat and some flaked wheat, mash low at 149F and some really subtle hops, like Styrian Goldings/Saaz with a low-sih OG and fermented warm, above 80-85F.