Wanting to try something new. Kveik anyone?

[RPh_Guy]

Want a kveik-focused beer?

Simple grain bill (base malt maybe with wheat or oats, maybe some crystal or vienna)
minimal hops (little/no aroma additions)
generous yeast nutrient
underpitch
and use high fermentation temperature.

 

[Miraculix]

Want a kveik-focused beer?

Simple grain bill (base malt maybe with wheat or oats, maybe some crystal or vienna)
minimal hops (little/no aroma additions)
generous yeast nutrient
underpitch
and use high fermentation temperature.

Agree! Voss, highly underpitched, one third of the vile, fermented at 38c (100f), this gives you the kveik!

 

[TNJake]

Agree! Voss, highly underpitched, one third of the vile, fermented at 38c (100f), this gives you the kveik!

Some people seem to like this yeast because of how quick it ferments. Do you still get a relatively quick fermentation with an underpitch?

 

[bucketnative]

Anyone getting a nutty/popcorn flavor from OYL-061 Voss Kveik? I fermented in the 70 °F range because my basement was cool. One beer was a Cashmere SMASH, the other was witbier grainbill. They both had a strong coconut-ty aroma and flavor that bordered on popcorn-y (not fake buttered popcorn (diacetyl)... but the popped corn itself). In the Cashmere SMASH, I chalked it up to the hops, since they are supposed to have a coconut aroma; however, it was even stronger in the witbier grainbill with EKG hops.

I guess the next time I try this yeast, I'll wait until summer when the basement is in the 80s.

 

[Miraculix]

Some people seem to like this yeast because of how quick it ferments. Do you still get a relatively quick fermentation with an underpitch?

High Kräusen within ten hours. But I also had it at 100f 37c, as I said before.

 

[Jayjay1976]

How do I underpitch when this is fresh yeast not saved? How do I store the rest of the pouch? Also, has anyone come to a conclusion on the best way to save kveik yeast? I've read saved slurry can cause off flavors, but the omega pouch is slurry. Saving it dry sounds risky, seems it could pick up some unwanted microbes hanging out in the open.

 

[Staylow]

How do I underpitch when this is fresh yeast not saved? How do I store the rest of the pouch? Also, has anyone come to a conclusion on the best way to save kveik yeast? I've read saved slurry can cause off flavors, but the omega pouch is slurry. Saving it dry sounds risky, seems it could pick up some unwanted microbes hanging out in the open.

I would just make a starter, then store it in a sanitized Mason jar. Use what you need. That jar would probably be enough for several beers.

 

[Miraculix]

I would just make a starter, then store it in a sanitized Mason jar. Use what you need. That jar would probably be enough for several beers.

Use one teaspoon of slurry for the beer. A normal starter will last for ages. I would also try drying some on backing paper, as a backup.

 

[Jayjay1976]

Should I not worry about the large jar of starter slurry getting infected over time? I think I might be way too careful/paranoid about sanitation when it comes to stuff like this. I'll definitely dry some to save for later. I really like the idea of a yeast that can be saved dry, in my imagination I could bake some popsicle sticks to sanitize, then dip in slurry and hang dry. Store a bunch in the freezer in vacuum sealed pouches, pull one out on brew day and drop into the fermenter. Seems kinda authentic-ish, no?

 

[Staylow]

I would love to know how that works out.

I really want to dry some myself, but ovens lowest temperature is 180F, and I'm kinda paranoid about open air drying. I'll try it eventually.

 

[NeverDie]

When you guys say to underpitch kveik, just how much of an underpitch are you talking about? 50%? 10%? 5%? What exactly?

 

[Jayjay1976]

I would love to know how that works out.

I really want to dry some myself, but ovens lowest temperature is 180F, and I'm kinda paranoid about open air drying. I'll try it eventually.

I'm facing the same challenge. Sounds like the perfect application for a food dehydrator.

 

[Miraculix]

Should I not worry about the large jar of starter slurry getting infected over time? I think I might be way too careful/paranoid about sanitation when it comes to stuff like this. I'll definitely dry some to save for later. I really like the idea of a yeast that can be saved dry, in my imagination I could bake some popsicle sticks to sanitize, then dip in slurry and hang dry. Store a bunch in the freezer in vacuum sealed pouches, pull one out on brew day and drop into the fermenter. Seems kinda authentic-ish, no?

Just make a hopped starter. Give it 20ish ibus and it will keep the nasties out.


I bought my voss from the yeast bay and it came in a little vile with a screw lid. I just pitched 1/3 of it in 17l and still have the rest inn the fridge.

How much underpitching? One teaspoon slurry on 5 gallon wort.

 

[Miraculix]

I'm facing the same challenge. Sounds like the perfect application for a food dehydrator.

I wouldn't use anything that blows air on it which can spread whatever is in the air. Just let it sit somewhere warm as a thin layer for some time, should be done quickly.

Maybe the oven with the light on and the heating off.

 

[Beer666]

I pitched 5ml of voss slurry into 25l of 1040 wort at 37c. It was bubbling away within 1 hour and fermentation finished after 36/48 hours. I have not noticed any difference when pitching more yeast but i don't exactly take detailed notes.

 

[NeverDie]

I pitched 5ml of voss slurry into 25l of 1040 wort at 37c. It was bubbling away within 1 hour and fermentation finished after 36/48 hours. I have not noticed any difference when pitching more yeast but i don't exactly take detailed notes.

How many ml of slury come in the package? If we know that, then we can work out the rest.

 

[beeton]

I pitched 5ml of voss slurry into 25l of 1040 wort at 37c. It was bubbling away within 1 hour and fermentation finished after 36/48 hours. I have not noticed any difference when pitching more yeast but i don't exactly take detailed notes.

yeast nutrient added?
What F.G. did it drop to?

 

[Beer666]

How many ml of slury come in the package? If we know that, then we can work out the rest.

This was harvested from a previous brew.

 

[Beer666]

yeast nutrient added?
What F.G. did it drop to?

I use wyeast beer nutrient for all my brews. FG was 1010.

 

[NeverDie]

How many ml of slury come in the package? If we know that, then we can work out the rest.

Answering my own question, I contacted Omega Labs, and there is 100ml of slurry per packet.

So, that implies that Beer666 pitched at most 5 billion yeast cells out of the 187 billion that a yeast calculator says he would need for his 6.6 gallons of 1040 OG ale. i.e. only 2.6% of the 187 billion. Wow. Is that consistent with the under-pitching rate that others here are also using for Kveik?

 

[mrdauber64]

I just finished brewing a batch with hornindal kveik yeast based on a recipe from a local brewpub in town (612Brew).
Here is the recipe I used:
16lbs 2 row
2 lbs Rye Malt
1 lbs. Flaked Rye

3 ML hopshot at 60 min
1 oz Styrian Golding at 20 min
1 oz crushed Dried Juniper berries at 2 min.

Pitch at 75 degrees and let free rise to 100.

I tried the version at the brewery and loved what the yeast brought to the table(very fruity and at 9.2%, very drinkable!

I'm looking forward to how this turns out!

I plan to save the yeast 5 ways to see which works best!
- Top crop in jar
- Top crop and smear on parchment paper to dry it
- I created a yeast "block" out of a piece of oak and drilled a bunch of holes in it. I plan to dip this into the yeast slurry and dry it. This is the traditional way to to save yeast in Norway
- Save the bottom slurry in a jar
- smear the bottom slurry on parchment paper and dry it.

 

[Jayjay1976]

Just make a hopped starter. Give it 20ish ibus and it will keep the nasties out.

Do you have more info on how to achieve 20 IBU in a 2L starter? How long does it need to boil?

 

[TNJake]

I just finished brewing a batch with hornindal kveik yeast based on a recipe from a local brewpub in town (612Brew).
Here is the recipe I used:
16lbs 2 row
2 lbs Rye Malt
1 lbs. Flaked Rye

3 ML hopshot at 60 min
1 oz Styrian Golding at 20 min
1 oz crushed Dried Juniper berries at 2 min.

Pitch at 75 degrees and let free rise to 100.

I tried the version at the brewery and loved what the yeast brought to the table(very fruity and at 9.2%, very drinkable!

I'm looking forward to how this turns out!

I plan to save the yeast 5 ways to see which works best!
- Top crop in jar
- Top crop and smear on parchment paper to dry it
- I created a yeast "block" out of a piece of oak and drilled a bunch of holes in it. I plan to dip this into the yeast slurry and dry it. This is the traditional way to to save yeast in Norway
- Save the bottom slurry in a jar
- smear the bottom slurry on parchment paper and dry it.

Please let us know the results of... well, all of this.
Great stuff!

 

[TNJake]

I would love to know how that works out.

I really want to dry some myself, but ovens lowest temperature is 180F, and I'm kinda paranoid about open air drying. I'll try it eventually.

You could always heat up the oven and turn it off then add yeast covered wood or paper or whatever when the heat came down to a safe level.

 

[Staylow]

You could always heat up the oven and turn it off then add yeast covered wood or paper or whatever when the heat came down to a safe level.

I thought about that, but I doubt it would stay warm long enough to finish the job, requiring multiple turns.

 

[NeverDie]

https://sf.eater.com/2019/2/1/18206487/san-franicsco-beer-week-norwegian-kveik-yeast

 

[MyQuL]

We have a huge kviek thread over on HBT's UK sister site THBF. Some of our member are very keen on kviek. Personallly I only use it when it's too hot in the summer to use anything else

https://www.thehomebrewforum.co.uk/threads/kveik.75453/

 

[Miraculix]

Do you have more info on how to achieve 20 IBU in a 2L starter? How long does it need to boil?

2g of 10% alpha hops boiled in 2l 1.04 wort for 30 min gives you about 20 ibus.

 

[mrdauber64]

I just finished brewing a batch with hornindal kveik yeast based on a recipe from a local brewpub in town (612Brew).
Here is the recipe I used:
16lbs 2 row
2 lbs Rye Malt
1 lbs. Flaked Rye

3 ML hopshot at 60 min
1 oz Styrian Golding at 20 min
1 oz crushed Dried Juniper berries at 2 min.

Pitch at 75 degrees and let free rise to 100.

I tried the version at the brewery and loved what the yeast brought to the table(very fruity and at 9.2%, very drinkable!

I'm looking forward to how this turns out!

I plan to save the yeast 5 ways to see which works best!
- Top crop in jar
- Top crop and smear on parchment paper to dry it
- I created a yeast "block" out of a piece of oak and drilled a bunch of holes in it. I plan to dip this into the yeast slurry and dry it. This is the traditional way to to save yeast in Norway
- Save the bottom slurry in a jar
- smear the bottom slurry on parchment paper and dry it.

Just an update, after 24 hours a nice big Krausen formed so I took my first two yeast croppings off the top. Got a pint jar full of yeast and a smearing on tin foil that is drying in my basement now. The beer is currently fermenting at 76 and rising.

 

[NeverDie]

Here's a TILT log I did on Hornindal Kveik:
https://docs.google.com/spreadsheet...S1_8cQ6QuJ3nnqCdy_S1g0pSUk/edit#gid=189348009
It goes from 1.063 SG to 1.017 (target FG is 1.016 for a hard lemonade) in very close to 24 hours at 87F, at which point I put it in the refrigerator. If you click on the "Chart" tab, it will plot the data to make it easier for you to visualize.