There are several varieties of Kveik yeast.
To those that have used Kveik, which strain is best and why do you think so?
To those that have used Kveik, which strain is best and why do you think so?
Nice name.Voss is good but I like the characteristics of Hornindal especially with Amarillo/Cascade mix. Used it on my clone of Old Horizontal and it was very good. Fermented at about 95° but I think I could have taken it to 100° with even better results.
I've only used Imperial's Loki (it's a Voss strain). Made my best beer to date with it - a "Belgian" Golden Strong (without the Belgian yeast so... a Norwegian Golden Strong?)
It was a very simple smash recipe brewed to OG 1.081. Pitched at 85F and held it around 90F for 3ish days, then crashed, kegged, and burst carbonated it. Grain to glass in 5 days with no off flavors, though it did get better after under pressure and at keezer temps over the course of a week. Pineapple and citrus-heavy, with a very light tang. Delicious.
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Here you go! It's a simple one--I'll just include my brew notes for the day in case it is helpful:Do you mind posting the recipe? I've wondered about trying a Kveik strain since it's so heat tolerant. That maybe a good recipe to use as the summer months approach here in Tennessee.
Do you mind posting the recipe? I've wondered about trying a Kveik strain since it's so heat tolerant. That maybe a good recipe to use as the summer months approach here in Tennessee.
This 10 day barleywine recipe is what initially got me fired up to experiment with Kveik, especially after having just brewed a traditional English Barleywine with Nottingham (that my wife made me pinky swear I wouldn't start drinking until Thanksgiving). I've yet to try a barleywine with Kveik, but I bet a semi-warm fermentation to keep the esters in check (but still add a little interest) would pair beautifully with a solid base of Maris Otter.I’ve only used Hornindal once. Pitched at 100F and let it free ride at room temp. Turned out quite clean. I get a distinct lemon taste, like a summer shandy. I plan to try again and ferment it cool to see if it has more lager like characteristics.
Omega Yeast has some interesting Kveik recipes, including a 10 day Barleywine.
https://omegayeast.com/10-day-barleywine-recipe
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