Voss Kveik yeast is a monster

[Andrew7447]

Voss is still faster than like a US-05 at any temp, with my random split batches I did. Even at 21(70F)

But I normally just run it at 40c under pressure and its done even before 2 days.

 

[Obese Chess]

That's interesting - several people (self included) have experienced varying degrees of stalling when the temperature fell. Others have not. There is still much to learn from experience with these strains.

What was your OG and FG?

I can't find my notes right now but if memory serves, 1.050 to 1.011. Very very mild, low ABV ale - but it held at 1.011 for a week before bottling.

 

[kegkong]

Just used hornindale for the first time. Porter went 1.056-1.012 in 3 days at 80*f

Voss is still faster than like a US-05 at any temp, with my random split batches I did. Even at 21(70F)

But I normally just run it at 40c under pressure and its done even before 2 days.

Hi guys,
Not being facetious or rude when I ask the question: "Then what?"
Just trying to understand the nature of the beast.
When used for stouts/porters and so forth is it still necessary to condition these big beers for onward of 8 months in order for them to mature?

If that's the case then we've only saved a fraction of the time required to produce a quality beer right? or is this conditioning/maturation time also substantially shortened?
Can anyone clarify this?

Cheers,

 

[bleme]

Hi guys,
Not being facetious or rude when I ask the question: "Then what?"
Just trying to understand the nature of the beast.
When used for stouts/porters and so forth is it still necessary to condition these big beers for onward of 8 months in order for them to mature?

I wouldn't call a stout or porter a big beer and mine are ready to serve in 2-3 weeks. Diacetyl, pentanedione and acetaldehyde should all be cleaned up by a normal, healthy fermentation. Since I started controlling temperatures, I haven't had to age anything under 10% and that was mostly just to get the whiskey and oak to meld. Being able to ferment at 90F without producing off-flavors is awesome.

 

[kegkong]

I wouldn't call a stout or porter a big beer and mine are ready to serve in 2-3 weeks. Diacetyl, pentanedione and acetaldehyde should all be cleaned up by a normal, healthy fermentation. Since I started controlling temperatures, I haven't had to age anything under 10% and that was mostly just to get the whiskey and oak to meld. Being able to ferment at 90F without producing off-flavors is awesome.

OK, fair enough. I understood about the insane fermentation temperatures and so forth but I've never seen a post where it was stated that a stout or porter fermented in this way was as good as those aged in the traditional time consuming way. People only seem to talk about it's use in IPA's and Lagers. 2-3 weeks beats 8-12 months, hands down!
Thanks for the clarification.

Cheers,

 

[bleme]

OK, fair enough. I understood about the insane fermentation temperatures and so forth but I've never seen a post where it was stated that a stout or porter fermented in this way was as good as those aged in the traditional time consuming way. People only seem to talk about it's use in IPA's and Lagers. 2-3 weeks beats 8-12 months, hands down!

As dark beers age, the little bit of oxygen in there reacts to create nutty, toffee, almond, leathery, tobacco, or licorice notes, but that doesn't mean the beer isn't great fresh also.

 

[kegkong]

As dark beers age, the little bit of oxygen in there reacts to create nutty, toffee, almond, leathery, tobacco, or licorice notes, but that doesn't mean the beer isn't great fresh also.

Oh, I see. I wasn't aware that some of those types of notes were the result of reactions involving oxygen. So it's still worth a bit of aging instead of quaffing it all down straight away.

In any case it's good to know that the darks will taste good after just a few weeks. I'll give it a go!

Cheers,

 

[Munster51]

Voss is no joke. I head read and read, and read about it. Brewed a Dopelbock yesterday to play with Voss. Intentionally made 4 gallons to leave plenty of spaces in the fermenter. Pitched about half a pack at 230pm. This picture was taken at 930 am this morning.

 

[kegkong]

Voss is no joke. I head read and read, and read about it. Brewed a Dopelbock yesterday to play with Voss. Intentionally made 4 gallons to leave plenty of spaces in the fermenter. Pitched about half a pack at 230pm. This picture was taken at 930 am this morning.

Wow! That is serious indeed. I had gotten my hands on a unitank and from the youtubes I seen, apparently fermenting under pressure will suppress the height of the krausen (?) I reckon this is where the Fermzillas and similar will be an advantage in this regard.

Cheers,

 

[SanJuanWorm]

I'm very happy with my Voss Kviek liquid yeast pac. About 5h after I pitched (Sunday) I had 3" of super-foamy krausen! This was all at 77º (25ºC) but I have since wrapped a heating pad on my primary just for a bit more heat.

Can't really tell how much warmer it is, but the krausen is down to 1", so I should be ready to transfer to secondary by Friday. Cannot wait to taste this WCIPA once the foam drops out. Incredible stuff !!

 

[SanJuanWorm]

Checked the bucket at lunchtime today, and my krausen was less than 1cm! I even had some 'open water'! Wow!

Reached my FG in 3 days...all at 77º (25ºC) room temp, plus the heating pad on and off every 2h or so.

Beautiful smells and the taste is very nice. Cannot wait to clear and bottle.

This stuff is amazing!!