voss kveik

This is my second batch using lallemand Voss Kveik, this time in a Simcoe Smash brew, mashed at 152°, pitched at around 75° and fermented ranging between 74° and 78° Not sure what this dense white stuff growing as Krausen is. Just a more vigorous fermentation aftermath? I did lose a bit to the...

Here's the recipe: *Inverted Sugar was priming. Aiming 3 vol co2. Brewd 2 months ago. I splited batch, inoculated one with Voss Kveik and other with be-134. Kveik. Fermented @ 35 C, it smelled like tangerine or orange peel. Nice. But it tasted like a bitter tangerine or orange peel. I...

I'm planing mixing those yeasts in a mild bitter stout. I liked Kveik, but attenuation was low (70%) and I prefer it drier. Last brew I try a side by side fermentation, with Voss and Be-134, and I saved some slurry. Fermented Voss high, 35C. and Be-134 at 28 C. The saison yeast seems to be...

I purchased some voss kveik for a future cider brew, and being quite new to brewing, I am looking for the right kind of carboy heater so that I can get the temperature up to 90 degrees or so given this is the recommended temperature for this yeast. I see heaters that wrap around the carboy and...