And about 7 hours later those same fermenters look like this:
Would like to try this yeast. Local homebrew shop doesn’t carry so have to order online. Never ordered liquid yeast online before. A couple of vendors that carry it are only a 2 day transit time.
I’m thinking one ice pack with an insulated bubble mailer?
How do you order yours and how long does it take to reach you and what is the condition of the yeast pack? Is it still compact or puffed up?
Has anyone else done a wheat beer with Hornindal? Got 18 gallons that went into the fermenter today. Room temp is around 72, using the heat dish on low to get it a little higher.View attachment 591615
Not in direct sunlight. Just some bleed through the blinds and the overhead LED light. It's dark in there.I'm sure it will do well in an American Wheat. Watch those fermenters in direct sunlight though !!
I've only ever noticed the plastic flavor when it was fermented too cold or some combination of pitching too much/not enough nutrients.I'll be curious if you all get a plastic flavor in the final beer. Dude sent me his NEIPA made with HK. I tasted plastic. When mentioning he said it was funny I said that. He never taste it but his LHBS guy said he taste plastic from the Kveik strains. So I'm leary until I get more opinions.
Interesting. What would too cold be for this yeast you think?I've only ever noticed the plastic flavor when it was fermented too cold or some combination of pitching too much/not enough nutrients.
Sounds like these yeasts could be a good candidate for a Brut IPA.
Standard ale temps. Early on I met people who were treating Voss like a standard ale yeast, pitching a huge starter in the 60s, what most people would consider to be standard procedure. I've gotten great results pitching about 20bil cells into a wort between 1.070 and 1.090 @85-95F. I could probably go even lower than that in terms of pitching rate.Interesting. What would too cold be for this yeast you think?
I noticed your post a few days ago, and finally just got to check it out. I'm glad I did. Hornindal Kveik is a yeast that I have been interested in ever since it became available. It should make my summer ferments much easier.I picked this yeast up in the spring and finally got around to brewing with it. I had a double brew session in which I brewed my Allgash-influenced Wit with my Belgian strain and then a Hoppy Session Pale with azacca, equinox & southern cross.
Super hot brew day and I was over it by the end of my second brew - put the pale ale in my SS Brewbucket at about 130 and let it chill in the basement for a couple hours. Pitched the Hornindal Kveik at I'd say 100-110 (didn't even take a temp reading but wanted to see what the yeast would do at a higher temp). Took off quickly and just chugged along for about 3-4 days.
Kegged the beer today and it brought it down to 1.008 - no off flavors at all and some great citrus notes (could be azacca influenced as well).
This yeast goes against everything I've experienced in my 15 or so years brewing. I'm fairly excited about this yeast b/c it brings another dimension to Summer brewing outside of Belgian influenced ales. I like to brew with the seasons rather than using temp control and this yeast seems to be it for those dog days of summer and brewing clean beers.
Awesome. Where do you get the Ebbegarden?All of the Kveik strains are mindblowing.
I recently pitched a 1.095 RIS at 30c with a mix of Voss and Ebbegarden. Done in 4 days, dropped clear as a bell and not a hint of alcohol on the nose.
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Awesome. Where do you get the Ebbegarden?
Thanks. Considering the short turnaround (for fermentation), does kveik benefit from a "clean up stage" in the way sacc does at the later end of the fermentation process?
In the midst of a brew day and planning to use Hornindal for a NEIPA. Without thinking, I used some lactic acid to drop the pH of the mash. Is Hornindal still safe to use with lactic acid? I don't want to end up with some funky beer or an infection or something. The acid went in the mash only.
Depending on what you plan your starting gravity to be at, you could probably pitch like.......40B cells and get some character out of the yeast if you pitch on the hot side (80F at the bare minimum).isomerization, what was your pitch rate? I'd like to use Hornindal for a RIS as well and would like some yeast to come through. My last pale ale was pitched at standard rate and ale temp from the package. I get an "odd" flavor out of it but that also could be my homegrown hops which I used for the first time. Sadly I just bottom-cropped and would like to use it again or dry for future experimentation.
isomerization, what was your pitch rate? I'd like to use Hornindal for a RIS as well and would like some yeast to come through. My last pale ale was pitched at standard rate and ale temp from the package. I get an "odd" flavor out of it but that also could be my homegrown hops which I used for the first time. Sadly I just bottom-cropped and would like to use it again or dry for future experimentation.
So I picked up a pack of Hothead and wondering if I should “activate” the smack pack pour 50-100 mL into 5 gallons of a NEIPA at 85f and save the remaining pack for a later brew?
I didn’t think omega yeasts were smack packs. I thought wyeast was the only one that had a nutrient pack for smacking.
But if you want to save some, I was overbuild a starter and then save off some for a later brew and building another starter.
i just picked up a couple new kviek strains that were pretty pricey so I have been thinking of overbuilding to get a few brews out of each...what do you store your overbuild in until the next brew day? A mason jar?
Ahh, good to know, I may just store what I don’t pitch in a mason jar. I am thinking I will underpitch and ferment high to push the tropical fruit.I didn’t think omega yeasts were smack packs. I thought wyeast was the only one that had a nutrient pack for smacking.
But if you want to save some, I was overbuild a starter and then save off some for a later brew and building another starter.
i just picked up a couple new kviek strains that were pretty pricey so I have been thinking of overbuilding to get a few brews out of each...what do you store your overbuild in until the next brew day? A mason jar?
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