kveik

Hello everyone, First time brewer here, based in the Philippines. I plan to start brewing with: - Coopers DIY Beer Stout, 23l - Lallemand LalBrew Voss Kviek Ale Yeast. - Dextrose? Maltodextrin? Lactose? Brown Sugar? Muscovado? Here are my questions: 1. Kveik is the only type of yeast that we...

So…. I brewed a holiday ale this season & I bottled quite a bit more than I can drink in a reasonable time. I’ve read some mixed things about the shelf life of ales, so I’m wondering if anyone has had any (good and/or bad) experience aging their ales for longer than say…. 4 to 12 months. Mine is...

Hi everyone, on Saturday I performed my first all grain brew. It’s a smash American pale ale, and I substituted the US – 05 yeast for Kveik. This is a 5 gallon brew. The first 24 hours brought A LOT of action. More action than I’ve ever seen from another yeast. However, less than 36 hours...

Kveik Dunkel? Hey, I'm quite curious your predictions as to how this will turn out: Dark Munich | 10 | lbs Light Munic | 5 | lbs Carafa Special II | .5| lbs Northern Brewer| 1 | oz IYA43 Loki Kveik| 1| pckg

Okay I'm at the end of my rope here and surrounded by all kinds of confusion and frustration. I am trying to ferment a wash with Hornindal kveik because it supposedly can ferment nicely from a high OG and quite quickly. My recipe was: 5 gal water 1 tsp miso paste (yes weird but should provide...

I brewed a stout using Omega Yeast Lutra kveik. Let's go. Lutra® Kveik OG was 1075 and after 24 hours at 30°C (about 86°F), it reached 1027, making the beer about 6,3 %. The taste was quite harshly bitter. After 48 hours it is still at 1027 and tastes delicious. My question is, can this...

Hey guys, I was googling around about random stuff when I stumbled upon a mind blowing research article by MIT students. The paper is not very new(2014) but I haven’t seen anyone discussing this in the homebrewing world. To the research paper According to the research, a careful addition of...

I pitched Imperial Kveiking into a 1.053-OG raw ale last night. And I was getting worried because I didn't see any activity today. But I checked the gravity, and it's already dropped to about 1.016 -- within about 5 points of BrewFather's estimated FG in about 18 hours. I guess the kräusen...

What a weird yeast this is! I've used WLP400 Belgian Wit before owning a microscope and it always makes a very foamy starter. With 1 liter of wort it almost blows off my 3 liter Erlenmeyer flask pushing the aluminum foil on top. This is the second starter I make and after counting cells I cannot...

Hi all I am quite new to homebrewing and have recently started looking into the kveik yeast strains which seem quite interesting, and seems like they would work well in the current summer heat. As such i would like to try some recipes utilizing this yeast, however i am having a hard time...

Hey guys, I’m currently fermenting my beer with the Voss Kveik yeast strain, and holding temps at 40 deg C (104 F) with a heat blanket. Fermentation began within an hour (lots of CO2 out of airlock!) and has been going for 48 hours. Plan to rack off in 5 days. After fermentation is complete...

I saw this video where these fellas fermented a beer with a log. So, I'm a total yeast guy when it comes to brewing and I check it out. That seemed interesting enough, but looking around on the interweb I came across information on wild yeast on certain fruits and then I came across kveik and...

I posted this over on the General Discussion area but i haven't received any info like I thought i would. https://www.homebrewtalk.com/forum/threads/wlp518-opshaug-kveik.672957/ It's day 3 and the yeast has dropped of but it still looks like it super active. Will the yeast drop out like other...

Hello mead heads, I’m getting some Voss kveik yeast from Omega yeast in Chicago. I want to make a cyser and the temp range on this one says 62-95 degrees F. However it also says best fermented hot! I do not have temp control equipment and my basement where it would be is 68 F. Can anybody tell...

Pure opinion question. What would play better in a RyePA with Green Bullet: Hornindal, Voss, (both Omega) or Oslo (BB)? I was planning on fermenting at a lower temp (75-80°F) and typical sacc-like pitch rates to achieve a (relatively) cleaner/more subtle yeast profile and make way for the rye...

Had a bunch of cilantro go to seed this year so decided to make a wit beer. The coriander was a smaller seed than the kind I've bought at the homebrew store and taste a lot different as well. More citrusy, less of the somewhat meaty flavor coriander has... Wanted to make it interesting by...

Per usual my LHBS did not have the 1 thing I needed. This time it was the Omega Voss that was there 2 weeks prior. I rolled the dice and ordered dried Framgarden kveik and a kveik blend on etsy. I brewed a simple blonde ale to bring on vacation: 20lbs 2-row 2oz cascade @ 60 min 1oz cascade @...

I'm planning first brew with Kveik and decided to go with Imperial yeast's seasonal kveik blend called Kveiking. I'm brewing it in my NEIPA recipe. Other than fermenting warm, not pitching the whole pouch, and this finishing out in a few days does anyone have advice for a first time kveik...

White Labs just released their Kveik Opshaug strain WLP518, and looks to be a core strain now. Thought it would be a good idea to consolidate a new "all things Opshaug" post that is easy to find. According to White Labs: this kveik strain was isolated from a mixed culture which belonged to...

Been doing many beers with Kveik yeast lately, specifically been using what was previously "Eastern WA Kveik Blend" from Imperial and is now available as the seasonal "Kveiking." VLike the blend a lot; been using about 1 tsp of slurry per 5.5 gal batch and fermenting ~95-98F. This beer is...