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I've dried 3 batches of kveik now, and it couldn't be simpler. I first checked the temp in my oven, and with the light on, it stabilized at 85˚. I spread it as thin as possible on on parchment paper placed on an oven sheet pan & rack, then put it in the oven with only the light on and the door...

Voss with its orange rind flavor just seems like a natural for a NEIPA. Care to share your recipe? I'm putting together one of my own, and I'd like to compare. I find myself energized to create new (or modify old) recipes using kveik yeasts and their unique properties. And I appreciate the...

I recently ordered some Skare kveik from Norway for some future brews. It's supposed to have a cleaner, more neutral profile than the Voss I've used, and I'll be using it in a California Common recipe.

I imagine traditional pale/IPA drinkers wouldn't be drawn to the flavor profile of this yeast, and my recent experience with it makes me think it's not the best choice for them. But I think if you enjoy Saison/farmhouse/sour beer styles, you're gonna like it. I find myself repeatedly drawn to...

I've only done two brews, so I'm no seasoned expert. I can tell you that it's very fast, but I'm not sure it's as clean and neutral as S05. I find it has very citrusy notes, even when using small amounts of hops. I plan on doing several more trial brews with it to find out more.

Very simple- I found these instructions on this site, although I harvested my yeast from the bottom after fermentation was done: https://www.homebrewtalk.com/threads/drying-kveik-fast-and-easy-method.669196/ I haven't tried this procedure with any other yeast, but from what I've read, kveik is...

I'm 2 brews deep into kveik yeast (a pale ale & a hefe), and formulating some ideas about what to brew with it. To me, it has a distinctive orange/lemon/citrus flavor & aroma that may not work well for some styles. I'm thinking Hazy/Juicy/NEIPA would be a great choice, and maybe a Saison, but...

After raising the heat, this brew finished at 1010 after three days.

I don't see why not. Here are the specs from the yeast I got on eBay, collected by Lars Garshol, and it worked great:

I recently brewed my first kveik ale, using some dried Voss yeast from Norway. It turned out great, very citrusy, kind of like biting into an orange rind; great substitute for OJ in the morning.😄 I harvested and dried the yeast cake for future use, as I'll definitely be brewing more:

I recently brewed my first batch using Voss kveik yeast, fermented at 97˚ on a heat pad & wrapped in a blanket. It went from 1064 to 1016 in 3 days, kegged on day 4, and was drinking it on day 5- amazing! I decided to try another batch on the yeast cake but without heat, as an experiment...

I'm currently fermenting a hefeweizen on the kveik yeast cake, which took off in 90 minutes. I'm going to harvest the yeast cake & dry it for future use.

That's the yeast log, a small piece of maple to dip into the kraeusen to collect & dry yeast.

Don't know why I didn't think of it before! I've been brewing on a simple 3-tier brewery I built 20 years ago, after my wife got me hooked with a beer kit for Christmas. Many, MANY brews since then, and a few medals. Not into competitions anymore, but recently studying brewing history and...