Coastalbrew
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Sweet! So bottling next weekend should be fine.
Cheers!
Cheers!
I’m honestly starting to wonder whether this yeast actually leaves anything to clean up. I’ve pushed the limits in a very light beer (White Ale with ABV of 4.2%) by racking to the keg after only 48 hours, as the Tilt indicated it had reached 1.008 by the 18-hour mark. This was fermented in the upper 90s Fahrenheit. No discernible off-flavors.View attachment 649064
You “should” be fine. As far as I understand Omega removes the bacteria. I’ve read this elsewhere but don’t know for a fact. I’ve used hornindal several times with success, but just did a batch with the omega strain where I let it get very hot, like 110, and I’m getting a lot of that funky rotten egg smell. The beer is drinkable and hopefully it will fade a bit, but I definitely now know what some of the previous posters were talking about.@OnePlate where did you get your yeast? I just royally screwed a batch with the Omega Hornindal. The screw up was all mine, but it has that sour funky nasty taste that I associate with contamination and I was just thinking I hope I didn't just contaminate my gear...
but just did a batch with the omega strain where I let it get very hot, like 110, and I’m getting a lot of that funky rotten egg smell. The beer is drinkable and hopefully it will fade a bit, but I definitely now know what some of the previous posters were talking about.
I completely agree. I have used the omega version of hornindal successfully several times. This time I accidentally let it get way too hot and that’s my fault.The sulfur aromas are probably the result of nutrient limitation at high activity rates stimulated by the elevated temperature; Kveik strains are known to have high nutrient requirements. Also, 110 is pushing the envelope for most Kveik yeast, so you could have some yeast stress also producing sulfides.
Bacterial infections don't tend to cause "rhino fart" type sulfide (H2S) aromas, rather bacteria tend to give dirty sock, vomit, bile, or acetic type of notes. I'm speaking in general terms and am assuming Omega has high QC standards with no bacteria are present in their yeasts.
Would like to see this too. Could conceivably be drinking it 3-4 days after brewing. Or faster depending on OG.Isn't there anybody who had the balls to ferment this one with bittering hops only, to see what the yeast actually brings to the table?
Would like to see this too. Could conceivably be drinking it 3-4 days after brewing. Or faster depending on OG.
Thanks! My plan is to chill down to 90, pitch the yeast and find the warmest place in the house or utility room to keep it close to between 85-90 as I can the first 2 days. By then, the majority of the fermentation will be done and the temp on the way down.@Beer-lord my temp schedule was to hold it at 85 for 3 days and then let it slowly cool to ambient 75-76. It was a little sweet and had strong tropical aromas and flavors. Mango, pineapple, a little citrus or orange too, but that may have been from the 2 Oz of late addition citra hops. It was a very interesting and unique flavor that I think would be very refreshing and enjoyable to drink. I'm super bummed I ruined it. Good luck with yours.
Cheers!
I made a cozy for my fermenter out of the 2 layer reflectix insulation that covered all 4 sides and it worked like a champ. Only lost about 2-3* over the first 3 days. After fermentation started to slow the temp loss was faster, but it was done in about 4 days.Thanks! My plan is to chill down to 90, pitch the yeast and find the warmest place in the house or utility room to keep it close to between 85-90 as I can the first 2 days. By then, the majority of the fermentation will be done and the temp on the way down.
Oslo is clean from 75F to 98F.I'm still waiting for the day someone finds a nice clean ale yeast that works well at room temperature, like 68F to 80F.
Sigmund gjernes Voss Kveik give a clean flavour at lower temps. Some even call it lager like without the need to lager. David Heath has YouTube videos on this topicI'm still waiting for the day someone finds a nice clean ale yeast that works well at room temperature, like 68F to 80F. Either have to cool them (68F or lower) or heat them (Kveik 95F+).
All the Best,
D. White
While this thread is specifically about Hornindal, I do think it's important to point out that the study also finds that this trend is not true for all kveiks. Specifically, Ebbegarden and Arset did not have this characteristic.An interesting study by Escarpment Labs on a variety of Kveik yeasts and their pitch rates, including Horindal and Voss.
"it looks like there is a trend for increased aroma intensity for some of the kveiks (Voss and Hornindal) as the pitch rate decreases."
Its a good study and all but they didn't test at the right temps for each of the Kveik types. Voss for example makes a cleaner beer at lower temps, but is a bit slower. I'm not sure the study is viable to us as brewers when tested in this way.An interesting study by Escarpment Labs on a variety of Kveik yeasts and their pitch rates, including Horindal and Voss.
"it looks like there is a trend for increased aroma intensity for some of the kveiks (Voss and Hornindal) as the pitch rate decreases."
I don't know that it takes balls to do that. I brewed a light beer with the base malt split between Weyermann Pale Ale and Barke Pils with just Mt. Hood to around 20 IBU. It was a fantastic beer, one of my favorites. Kind of like a kolsch with some fruitier esters. Definitely going to be a go-to in the summer months, especially if Lallamand puts out this dry version of Voss, I'll be ordering up some of that.Isn't there anybody who had the balls to ferment this one with bittering hops only, to see what the yeast actually brings to the table?
Check this out, all you want to know about kveik yeasts, pitchrates etc. http://www.garshol.priv.no/blog/393.htmlI decided to do a Russian imperial Stout tomorrow and this thread got me interested in using a omega Hornindal pack I was planning on using for an neipa. The pack is from August and am wondering if anyone has suggestions on pitch rate here? Should I make a starter first and pitch some of that or just a tablespoon or two of the slurry from the pack? Underpitch and ferment at 85?
Finally got to brew yesterday. Pitched some at 91 degrees in a 1.052 beer at 1 pm (don't want the wedding to be full of drunks) and by 8 pm, it was booking it! Woke up this morning and it's sitting at 87 and no airlock activity. I know that means nothing but I don't doubt it's nearly done. I think I overpitched anyway but the room the fermenter is in smelled damn good. Gonna dry hop tomorrow and keg in 5 days.@Beer-lord my temp schedule was to hold it at 85 for 3 days and then let it slowly cool to ambient 75-76. It was a little sweet and had strong tropical aromas and flavors. Mango, pineapple, a little citrus or orange too, but that may have been from the 2 Oz of late addition citra hops. It was a very interesting and unique flavor that I think would be very refreshing and enjoyable to drink. I'm super bummed I ruined it. Good luck with yours.
Cheers!
I decided to do a Russian imperial Stout tomorrow and this thread got me interested in using a omega Hornindal pack I was planning on using for an neipa. The pack is from August and am wondering if anyone has suggestions on pitch rate here? Should I make a starter first and pitch some of that or just a tablespoon or two of the slurry from the pack? Underpitch and ferment at 85?
At room temp Kveik makes clean beer. It will be more than finished by the time you get back. Don't forget yeast nutrient.I had a question along these lines too. Next weekend, I'll be brewing an oatmeal stout with about a 1.062 OG. My plan, originally, was to use Wyeast 1098 British Ale, but I've since ordered another batch of ingredients with the Omega Voss Kveik. Most of the research I've done says that it would be fine across a lot of different styles including a stout, but I wanted to get some thoughts from the forum.
My main deal is that I'll brew on Saturday next week, then I leave the country for 10 days on Wednesday. I don't want to do any temp control if I can avoid it which led me to wanting to try the kveik. Anyone else have experience using a kveik in a stout at mostly room temperature? I expect it to be clean and not have as much of the British character, but I really don't care that much for it to be to any certain style.
At room temp Kveik makes clean beer. It will be more than finished by the time you get back. Don't forget yeast nutrient.
I did use it one time where I forgot to add the nutrients but kicked it up with lots of oxygen and it kicked off fine.I just used this yeast for the first time and did not use any nutrients. Did not seem to be an issue as it reached FG in 24 hours. Is a nutrient recommended?
If it's like other yeast in this respect I don't think it will ruin the beer to leave it for that long in primary but I've never tried it myself, since the purpose of this yeast is fast fermented Beer. Normally it reaches FG in 2-3 days. Also its been reported not to need condition time. So grain to glass in 7ish days.Awesome! Thanks for the response. I add yeast nutrient to every brew I do, so that won't be a problem. Do the kveik's take more yeast nutrient than normal? Also, would I be okay leaving the beer in primary for 3 or 4 weeks? I typically don't secondary and being a bigger beer, I figured it wouldn't hurt to batch condition for a week or two longer than normal. That and I need to get through some bottles!
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