garlicbread
Active Member
Hey!
I tried my first Kveik(dry Voss) brew a few days ago. (I've done 3 us-05 brews prior, so still a beginner)
So far it came out really tasty, but with quite a thin mouthfeel. It does not taste watery, just thin.
My OG was around 1.063 with some Melanoiden in it. The wort itself came out pretty thick and full of malty flavor.
After 4 days of fermenting though it thinned out quite a lot.
After googling I came upon this in an article.
And checking this in some more articles, Kveik seems to be more suited for thinner beers.
With "full-body mash" (68c - 1 hour) creating potential problems? (5 Tips for Success with Kveik Yeast)
Has anyone managed to get a thicker mouthfeel with Kveik? I would welcome some ideas I could experiment with.
For beer style, for example, let's take something like APA as a base.
I tried my first Kveik(dry Voss) brew a few days ago. (I've done 3 us-05 brews prior, so still a beginner)
So far it came out really tasty, but with quite a thin mouthfeel. It does not taste watery, just thin.
My OG was around 1.063 with some Melanoiden in it. The wort itself came out pretty thick and full of malty flavor.
After 4 days of fermenting though it thinned out quite a lot.
After googling I came upon this in an article.
Source - Kveik Yeast - Colorado Brewers GuildKveik appears to, potentially as a result of its voracity, be a strain that absolutely guts the body of the beer, as well as leaves a thinner mouthfeel. While there might be a massive aroma, bouquet, or flavor explosion, the body itself tends to be thinner, if not incredibly thin. The mouthfeel tends to be extremely light in comparison to other strains, such as Nottingham, or most valued Belgian strains – particularly when paired with high carbonation.
And checking this in some more articles, Kveik seems to be more suited for thinner beers.
With "full-body mash" (68c - 1 hour) creating potential problems? (5 Tips for Success with Kveik Yeast)
Has anyone managed to get a thicker mouthfeel with Kveik? I would welcome some ideas I could experiment with.
For beer style, for example, let's take something like APA as a base.