Tastes a bit dry.Yeah. You mashed pretty low so it's not unormal. How's the taste
The same mash temp gave me 1.012 two weeks ago.
Tastes a bit dry.Yeah. You mashed pretty low so it's not unormal. How's the taste
I've done quite a few porters with Voss, and I've been happy with every one of them, so I think it'd work well on a stout.Need my next Voss Brew. I’ve brewed an IPA, “Pilsner” and a “MaiBock”. Kept slurry of each. Any suggestions? Would a stout or ESB work?
I feel like that would work well. Just tasted my gravity sample post cold-crash but before it's fully carbed. Slightly nutty from the wheat, just a hint of sweetness, you can really taste the entire grain profile in this one. It did not come out with honey, citrus or mango notes at all, and I detect fewer fruity esters than Wyeast 1084 in this particular brew. ymmv, but I think it's a solid choice for an american stout, and makes a nice clean dry irish as well.I was thinking adjusting my dry stout (guiness clone) recipe to make an extra or foreign extra but use cascade hops. ?
Pitch the yeast at 90 - 95 and let it rideI have kind-of a noobe question.
I have yet to use any form of Kveik yeast I have no temp control other than the swamp cooler trick and I just went through that with a Dunkel-Heffe and not going to do that again until the temps drop back a bit. I got lucky on that because I wanted to get the banana esters any way. So rather than trying to keep things cool I thought I'd try this Kveik dry yeast
OK, planing a 1.074 ish "Cream Ale", (yeah I know). Will this yeast work OK @ 80*+/- ambient? I plan to pitch @ 80+ and wrap fermenter with a blanket. I don't want to trade one problem for another as really don't have a way get to 90*+ either. Speed is not so much an issue though a short ferment would be something new also. Will attenuation suffer at those temps?
Thoughts, ideas?
Thanks,
Joel B.
ThisPitch the yeast at 90 - 95 and let it ride
On a different note, if it ferments this fast, when are people adding dry hops for biotransformation? After 1 day? 2 days? Anyone have any experience with this?
Good to know, thanks for the feedback! You think I should pitch less? I'd like to get some of those juicy orange flavors. I'll be pitching warm and room temp can get relatively hot here in SE Asia.If you pitch 5 grams from the packet at about 90F, you may not even have two full days of fermentation. Mine finished completely in 40 hours and I pitched about half the packet. I make sure all my flame-out hops make it to the fermentor (in my case the kettle), and after 24 hours I transfer to a keg to get some natural conditioning. You should be safe adding hops at 12 to 24-hours after pitching, but any longer and you may be risking oxidation.
I can't help you get the orange flavor, because I have yet to get any strong yeast flavors or esters from this yeast, or from Opshaug (WLP 518), pitching at 90F, and letting it ride insulated (usually drops to about 85F). I think your fermentation will have plenty of vigor, even with 2 or 3 grams (per 5 gallons). So far, I've just been getting very fast fermentation with no off-flavors.Good to know, thanks for the feedback! You think I should pitch less? I'd like to get some of those juicy orange flavors. I'll be pitching warm and room temp can get relatively hot here in SE Asia.
[/QUOTE]Really? I've found that pitch rates greatly differentiate the taste of the finished product. When I've used a lot I get clean beer and when I've just used a tspoon I've gotten that citrus marmelade. Of course fermentation temps also have a great say in the matter but I've exclusively used Kveik yeast for the last two years. I'm starting to know it.
I've done a couple fruit beers. If I was you, I'd freeze it first then heat treat it. A lot of fruit contains wild yeast and bacteria and will ferment on its own if given the chance. You might be fine, but I wouldn't risk it if it was me.Waiting for my dried Lalbrew Voss to show up this week and I'll brew a citrusy IPA that's going to go for a second ride on some 2 pounds of local mangoes. Would you guys recommend pasteurizing the mangoes (I can use a sous-vide setup at 67C) or just pitch the pulp as is?
I under bittered mine. I definitely need to try another.I recently brewed a “Pilsner” 1054 OG fermented with 6tsp of slurry. It came out very good. 100% wyermann Pilsner, well water and Saaz hops. It’s still lagering but drinks great now. Has a slight white wine note and perfect pils flavor.
This sounds interesting. Care to share more details? What was the hop schedule like? How about fermentation temps?I recently brewed a “Pilsner” 1054 OG fermented with 6tsp of slurry. It came out very good. 100% wyermann Pilsner, well water and Saaz hops. It’s still lagering but drinks great now. Has a slight white wine note and perfect pils flavor.
Very simple. Mashed at 150. Used well water from NY state that is super soft. Added 1g each of chloride and sulfate. 1oz of Saaz at 5 min. Cool to 98. Pitch 6tsps Voss slurry @95 and no temp control just let it finish out in 5 days. Then crash to 40 for a couple days and keg. You could of course add bittering hops but I didn’t. For a 1070 ipa I pitch a tsp of slurry and keep at 95. Great esters and never clears.This sounds interesting. Care to share more details? What was the hop schedule like? How about fermentation temps?
Didn’t count ibu. Fermented in the basement at 70. Wrapped it in insulation. The beer was around 80 most of the time until fermentation ended.Looks delicious... What kind of IBUs did you get from that? What was ambient temp like there in NY when this fermented?
I bottled a few. Carbs up about the same 1-2 weeks, however, mine were at 70f.Has anybody bottled their beer? Just wondering if it carbs up quicker than with typical yeast?.
Joel B.
Has anybody bottled their beer? Just wondering if it carbs up quicker than with typical yeast?.
Joel B.
Same problem here. I'm the kind of idiot who likes to get up in the morning and decide to brew that day, so planning more than a week ahead to get a liquid yeast and then make a starter 48 hours ahead of time was just not happening... and shipping liquid yeast in summer was dicey anyway... so I've pretty much always been a dry-yeast aficionado.Thanks for the replies. I just ordered some from NB so I'll have something to report in a few weeks I guess.
I hate waiting for the brown truck. Nearest HB shop is 80 mi away so every thing I get comes on a truck.☹
Joel B.
Has anybody bottled their beer? Just wondering if it carbs up quicker than with typical yeast?.
Joel B.
My 2¢. I’ve only brewed with Voss from TYB, but its one of the most set and forget yeasts I’ve dealt with. Its one of my main summertime strains. My garage can get anywhere from the high 90’s during the day to mid 60’s by late morning. Always ferments clean. Tends to add citrus notes and smells like marmalade while fermenting.Yeah, the temp issue is the main reason for me trying it. Short ferment is a bonus at this time. Will probably be my goto for a lot of my brews if it works like I'm reading.
Thanks,
Joel B.
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