Question for kveik users out there. Made an IPA two weeks ago using two old vials of Voss Kveik from White Labs. One had a best by of August 2017 and the other August 2018. Fermentation was slow to start but took off at 75, first off gassing sulfur and then lots of tropical fruit and orange. When I tapped the keg today, the beer had a tartness going on sour. I’ve used Voss before but never had such a pronounced sour note. I’m assuming it’s because the yeast was so old and, although I oxygenated with pure O2 for a minute, they were stressed and produced this off character.
Has anyone had this experience with Voss before?
Recipe was Pilsner, wheat, flaked wheat, carawheat, cara red and black patent; CTZ for bitter and equal parts (2 oz each) of Zythos Cascade and Willow Creek (neomexicanus) split between 0 minutes and 170 degrees.
Has anyone had this experience with Voss before?
Recipe was Pilsner, wheat, flaked wheat, carawheat, cara red and black patent; CTZ for bitter and equal parts (2 oz each) of Zythos Cascade and Willow Creek (neomexicanus) split between 0 minutes and 170 degrees.