Voss psudo lager condition time?

[hilljack13]

I brewed a 1gal "Voss"tober fest a few weeks back and the initial taste after fermentation was very....diacetyl to me. I have let it "lager" in my fridge for about two weeks now. The other day I tested and it was not so good. Today it has a decent and much better pils taste.

Is this normal? I thought the reason folks used any kviek yeasts were speed of going grain to glass. Meaning no or very little conditioning time. Two weeks seems normal for an "ale" yeast. I have some lutra to try next.

 

[Kickass]

I haven’t heard of brewers getting detectable levels of diacetyl from Kiev yeast. What temp did you ferment at?

 

[hilljack13]

Room temp. I left the Tilt out on purpose, but my thermostat was anywhere between 68-72F. I figured it went a bit higher due to it's own heat production. I also kept a heating pad on the bottom just in case.

 

[G_robertus]

Kveik behave pretty much like normal yeast when you don't increase the temperature to 30-40°C. Regular yeast will also ferment out in a day at those temperatures, but usually the result is vile. Diacetyl is part of fermentation, so if you ferment at or slightly above ambient it will still take a while before it's gone, though kveik tends to clean up relatively fast I think.

I haven't tried clean beers with Voss, but I found Lutra to be very limey at any temperature. The Voss orange I've only gotten a few times. It's surprisingly clean in very big beers though.

 

[hilljack13]

though kveik tends to clean up relatively fast I think.

Sounds like what is going on here. Only the second time using voss. Maybe I can use the same recipe with lutra and get something similar to bud light lime?

 

[Ninoid]

In my experience, Voss Kveik cannot possibly produce a lager beer because it has too strong a citrus aroma.

 

[Brewer dad]

I’ve brewed with probably four or five of the Kvieks for multiple brews each and Voss has personally been my least favorite. That said diacetyl isn’t something I’ve really heard of or experienced with Voss. How much did you pitch?

If you’re looking to do quick grain to glass lagerish stuff at warmish temps I really recommend 34/70.

Honestly by and large I think Kviek is at its best in the Scandinavian ales it came from. And if you want to talk about some quick beers they often are, especially raw ales. I highly recommend you check out Lars Garshol’s book and Mika Laitenen’s website brewingnordic.com if that kind of stuff interests you.

 

[hilljack13]

How much did you pitch?

For this one gallon batch it was 3g

If you’re looking to do quick grain to glass lagerish stuff at warmish temps I really recommend 34/70.

I did the same recipe last year this way. So far one of the better lagers I have attempted.

I'll check out the site. I'm still fairly new I like to explore options.

 

[Tony B]

I brewed a lager last fall with 34/70 at room temp. Ferm temp got up to about 72f at high fermentation. I let it work in the FV for about 7 days before I racked to keg. I fined with gelatin once it was cool and it was clear and delicious in less than a week. It definitely got better after a week+ in the keg, as all brews seem to do.
Pure blasphemy, I know.