McHop
Active Member
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 @ 15 min
2oz cascade @ flame out
OG 1.047
Nearly 36 hours later it finally started fermenting. Its been almost a week and a half and its still slowly fermenting away at 85 degrees. The few samples I took taste funky, my wife says it is an olive like taste. Its seems to be more a yeast derived flavor than an infection, I can taste the malt and hops in the finish. The few samples I took were pretty hazy and putting them into the fridge has no effect. Has anyone else run into this issue with using dried kveik?
20lbs 2-row
2oz cascade @ 60 min
1oz cascade @ 15 min
2oz cascade @ flame out
OG 1.047
Nearly 36 hours later it finally started fermenting. Its been almost a week and a half and its still slowly fermenting away at 85 degrees. The few samples I took taste funky, my wife says it is an olive like taste. Its seems to be more a yeast derived flavor than an infection, I can taste the malt and hops in the finish. The few samples I took were pretty hazy and putting them into the fridge has no effect. Has anyone else run into this issue with using dried kveik?