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General Category => Yeast and Fermentation => Topic started by: MattyAHA on June 26, 2020, 01:54:31 PM

Title: kveik impressions
Post by: MattyAHA on June 26, 2020, 01:54:31 PM
I been experimenting with kveik, so far i tried hornidal and voss. its very impressive how fast it starts and how ferocious it ferments, but idk about you but my final beers so far have been so so. To me the beers are "almost" clean and give off a subtle leather note and a strange mouthfeel. the beer is not bad  just strange, it was fun but probably not gonna use kveik again, does anyone have experience with kveik? what is your take away and how was the beer?
Title: Re: kveik impressions
Post by: JonathanEL on June 26, 2020, 01:59:01 PM
I didn't like the flavors I got from the 80-95 temp range I experimented with. I used Voss and Oslo. After watching a webinar on Kveik from a Canadian yeast company, I lowered temps to 75 and the flavors I perceived went away. Clean, clear and still fast fermenting.  Also Kveik needs to start with a higher pH than normal yeast. 5.6-5.8. They stated that kveik yeast drop the final pH lower than normal ale/lager yeast. That's why some people will get a "tang" flavor
Title: Re: kveik impressions
Post by: denny on June 26, 2020, 02:04:38 PM
I have not tried beers made with all kveik strains, but I have yest to find one I reall y care for or that comes anywhere near what I think of as clean. Given that I don't care about fermentation wwped and that it's as much trouble for me to keep the temp up for it as it is to keep temp down for other strains, it just doesn't seem to have much to offer me.
Title: Re: kveik impressions
Post by: MattyAHA on June 26, 2020, 02:07:36 PM
yeah i fermented in the 90's, maybe before i hang up the kveik i should try at a lower temp like you said. another thing i noticed that i forgot to mention was how the hops expressed themselves, i got alot of catty/armpit and its a hop combo i used alot ,cascade,amarillo and simcoe and it usually gives me piney,citrus/tangerine not arm pit lol
Title: Re: kveik impressions
Post by: MattyAHA on June 26, 2020, 02:10:52 PM
I have not tried beers made with all kveik strains, but I have yest to find one I reall y care for or that comes anywhere near what I think of as clean. Given that I don't care about fermentation wwped and that it's as much trouble for me to keep the temp up for it as it is to keep temp down for other strains, it just doesn't seem to have much to offer me.
i hear ya Denny. Im gonna try one more round at cooler temps and see what happens, so far it doesn't seem to have much to offer me either
Title: Re: kveik impressions
Post by: JonathanEL on June 26, 2020, 02:30:41 PM
yeah i fermented in the 90's, maybe before i hang up the kveik i should try at a lower temp like you said. another thing i noticed that i forgot to mention was how the hops expressed themselves, i got alot of catty/armpit and its a hop combo i used alot ,cascade,amarillo and simcoe and it usually gives me piney,citrus/tangerine not arm pit lol

if you wanted to watch the webinar....  (1:13:00 timestamp for the lower temps)
Escarpment Labs - https://www.crowdcast.io/e/demystifying-kveik-yeast
Title: Re: kveik impressions
Post by: Cliffs on June 26, 2020, 04:35:33 PM
yeah i fermented in the 90's, maybe before i hang up the kveik i should try at a lower temp like you said. another thing i noticed that i forgot to mention was how the hops expressed themselves, i got alot of catty/armpit and its a hop combo i used alot ,cascade,amarillo and simcoe and it usually gives me piney,citrus/tangerine not arm pit lol
Ive played with kveik alot and I think it can make a nice beer, but it has some pretty big pitfalls.
I am very diligent about oxidiation for my hoppy beers, I dry hop with a few gravity points left or use a small amount of sugar with my dry hop charge to scrub o2, close transfer with co2 and typically spund or prime in me serving keg with sugar I inject into the gas port. Basically take as much precaution against oxidizing my beer as I can, and my hoppy kveik beers do not have a good shelf life. I cant help but think dry hopping at those high temperatures accelerates stalling. Scot Janish is a big proponent of low temp dry hopping in his new book, and I think my experience with dry hopping at high temps is making me one as well.
I also get some weird flavors from hops I dont normally get when I dry hop my kveik beers that isnt there from kveik beers that I dont dry hop.

Kveik also is a family of yeast, and Ive fermented some that are over the top orange estery, and some that are fairly clean.
Title: Re: kveik impressions
Post by: denny on June 26, 2020, 05:03:22 PM
yeah i fermented in the 90's, maybe before i hang up the kveik i should try at a lower temp like you said. another thing i noticed that i forgot to mention was how the hops expressed themselves, i got alot of catty/armpit and its a hop combo i used alot ,cascade,amarillo and simcoe and it usually gives me piney,citrus/tangerine not arm pit lol
Ive played with kveik alot and I think it can make a nice beer, but it has some pretty big pitfalls.
I am very diligent about oxidiation for my hoppy beers, I dry hop with a few gravity points left or use a small amount of sugar with my dry hop charge to scrub o2, close transfer with co2 and typically spund or prime in me serving keg with sugar I inject into the gas port. Basically take as much precaution against oxidizing my beer as I can, and my hoppy kveik beers do not have a good shelf life. I cant help but think dry hopping at those high temperatures accelerates stalling. Scot Janish is a big proponent of low temp dry hopping in his new book, and I think my experience with dry hopping at high temps is making me one as well.
I also get some weird flavors from hops I dont normally get when I dry hop my kveik beers that isnt there from kveik beers that I dont dry hop.

Kveik also is a family of yeast, and Ive fermented some that are over the top orange estery, and some that are fairly clean.

FWIW I've started dry hopping for 48 hours at 35F and it's working better than anything else I've tried.
Title: Re: kveik impressions
Post by: hopfenundmalz on June 26, 2020, 05:22:10 PM
I like Kveik.
Title: Re: kveik impressions
Post by: Cliffs on June 26, 2020, 05:27:58 PM
yeah i fermented in the 90's, maybe before i hang up the kveik i should try at a lower temp like you said. another thing i noticed that i forgot to mention was how the hops expressed themselves, i got alot of catty/armpit and its a hop combo i used alot ,cascade,amarillo and simcoe and it usually gives me piney,citrus/tangerine not arm pit lol
Ive played with kveik alot and I think it can make a nice beer, but it has some pretty big pitfalls.
I am very diligent about oxidiation for my hoppy beers, I dry hop with a few gravity points left or use a small amount of sugar with my dry hop charge to scrub o2, close transfer with co2 and typically spund or prime in me serving keg with sugar I inject into the gas port. Basically take as much precaution against oxidizing my beer as I can, and my hoppy kveik beers do not have a good shelf life. I cant help but think dry hopping at those high temperatures accelerates stalling. Scot Janish is a big proponent of low temp dry hopping in his new book, and I think my experience with dry hopping at high temps is making me one as well.
I also get some weird flavors from hops I dont normally get when I dry hop my kveik beers that isnt there from kveik beers that I dont dry hop.

Kveik also is a family of yeast, and Ive fermented some that are over the top orange estery, and some that are fairly clean.

FWIW I've started dry hopping for 48 hours at 35F and it's working better than anything else I've tried.
Im trying to figure out a way to do this with my setup while minding oxygen. I may try to hang the bag of hops in my serving keg and use fermentation CO2 to flush the keg for the duration of fermentation then rack the beer into the keg. That way I get to keg hop without opening the keg port and can immedisdately put the keg in my keezer to cold crash and carb
Title: Re: kveik impressions
Post by: denny on June 26, 2020, 05:35:09 PM
yeah i fermented in the 90's, maybe before i hang up the kveik i should try at a lower temp like you said. another thing i noticed that i forgot to mention was how the hops expressed themselves, i got alot of catty/armpit and its a hop combo i used alot ,cascade,amarillo and simcoe and it usually gives me piney,citrus/tangerine not arm pit lol
Ive played with kveik alot and I think it can make a nice beer, but it has some pretty big pitfalls.
I am very diligent about oxidiation for my hoppy beers, I dry hop with a few gravity points left or use a small amount of sugar with my dry hop charge to scrub o2, close transfer with co2 and typically spund or prime in me serving keg with sugar I inject into the gas port. Basically take as much precaution against oxidizing my beer as I can, and my hoppy kveik beers do not have a good shelf life. I cant help but think dry hopping at those high temperatures accelerates stalling. Scot Janish is a big proponent of low temp dry hopping in his new book, and I think my experience with dry hopping at high temps is making me one as well.
I also get some weird flavors from hops I dont normally get when I dry hop my kveik beers that isnt there from kveik beers that I dont dry hop.

Kveik also is a family of yeast, and Ive fermented some that are over the top orange estery, and some that are fairly clean.

FWIW I've started dry hopping for 48 hours at 35F and it's working better than anything else I've tried.
Im trying to figure out a way to do this with my setup while minding oxygen. I may try to hang the bag of hops in my serving keg and use fermentation CO2 to flush the keg for the duration of fermentation then rack the beer into the keg. That way I get to keg hop without opening the keg port and can immedisdately put the keg in my keezer to cold crash and carb

That may work, but it's the wrong order based on what I've read. You need to gget th e beer cold first, so you onky have 48 hours of contact.  After that not onkky do you get increased polyphenols, but it also appears the hops start to reabsorb the oils they've released.
Title: Re: kveik impressions
Post by: Cliffs on June 26, 2020, 05:36:32 PM
yeah i fermented in the 90's, maybe before i hang up the kveik i should try at a lower temp like you said. another thing i noticed that i forgot to mention was how the hops expressed themselves, i got alot of catty/armpit and its a hop combo i used alot ,cascade,amarillo and simcoe and it usually gives me piney,citrus/tangerine not arm pit lol
Ive played with kveik alot and I think it can make a nice beer, but it has some pretty big pitfalls.
I am very diligent about oxidiation for my hoppy beers, I dry hop with a few gravity points left or use a small amount of sugar with my dry hop charge to scrub o2, close transfer with co2 and typically spund or prime in me serving keg with sugar I inject into the gas port. Basically take as much precaution against oxidizing my beer as I can, and my hoppy kveik beers do not have a good shelf life. I cant help but think dry hopping at those high temperatures accelerates stalling. Scot Janish is a big proponent of low temp dry hopping in his new book, and I think my experience with dry hopping at high temps is making me one as well.
I also get some weird flavors from hops I dont normally get when I dry hop my kveik beers that isnt there from kveik beers that I dont dry hop.

Kveik also is a family of yeast, and Ive fermented some that are over the top orange estery, and some that are fairly clean.

FWIW I've started dry hopping for 48 hours at 35F and it's working better than anything else I've tried.
Im trying to figure out a way to do this with my setup while minding oxygen. I may try to hang the bag of hops in my serving keg and use fermentation CO2 to flush the keg for the duration of fermentation then rack the beer into the keg. That way I get to keg hop without opening the keg port and can immedisdately put the keg in my keezer to cold crash and carb

That may work, but it's the wrong order based on what I've read. You need to gget th e beer cold first, so you onky have 48 hours of contact.  After that not onkky do you get increased polyphenols, but it also appears the hops start to reabsorb the oils they've released.

I recall reading that in Scotts book. Well dang, back to the drawing board
Title: Re: kveik impressions
Post by: hopfenundmalz on June 26, 2020, 06:22:38 PM
yeah i fermented in the 90's, maybe before i hang up the kveik i should try at a lower temp like you said. another thing i noticed that i forgot to mention was how the hops expressed themselves, i got alot of catty/armpit and its a hop combo i used alot ,cascade,amarillo and simcoe and it usually gives me piney,citrus/tangerine not arm pit lol
Ive played with kveik alot and I think it can make a nice beer, but it has some pretty big pitfalls.
I am very diligent about oxidiation for my hoppy beers, I dry hop with a few gravity points left or use a small amount of sugar with my dry hop charge to scrub o2, close transfer with co2 and typically spund or prime in me serving keg with sugar I inject into the gas port. Basically take as much precaution against oxidizing my beer as I can, and my hoppy kveik beers do not have a good shelf life. I cant help but think dry hopping at those high temperatures accelerates stalling. Scot Janish is a big proponent of low temp dry hopping in his new book, and I think my experience with dry hopping at high temps is making me one as well.
I also get some weird flavors from hops I dont normally get when I dry hop my kveik beers that isnt there from kveik beers that I dont dry hop.

Kveik also is a family of yeast, and Ive fermented some that are over the top orange estery, and some that are fairly clean.

FWIW I've started dry hopping for 48 hours at 35F and it's working better than anything else I've tried.
Im trying to figure out a way to do this with my setup while minding oxygen. I may try to hang the bag of hops in my serving keg and use fermentation CO2 to flush the keg for the duration of fermentation then rack the beer into the keg. That way I get to keg hop without opening the keg port and can immedisdately put the keg in my keezer to cold crash and carb

I've kegged with a closed transfer and cooled. A second keg had hops added in a bag. CO2 was trickled through the out tube for 5 minutes or so (black ball lock on CO2 Line).  Cold Beer was transfered into that keg. After 3 days I moved that beer into a purged keg, then into the serving fridge.
Title: Re: kveik impressions
Post by: MattyAHA on June 26, 2020, 07:07:31 PM
how fast does hops drop off in flavor/aroma if you expose the beer to a little o2 during say opening keg and adding dry hops? i am still tryng to tweak my methods and of coarse minimize o2 but in my case kegs last a few days around here probably not a real concern for my situation
Title: Re: kveik impressions
Post by: denny on June 26, 2020, 07:12:43 PM
how fast does hops drop off in flavor/aroma if you expose the beer to a little o2 during say opening keg and adding dry hops? i am still tryng to tweak my methods and of coarse minimize o2 but in my case kegs last a few days around here probably not a real concern for my situation

Ya know what?  I do what I can and don't worry about the rest.  Sure, I want to make the best beer I can, but within the constraints of it being a hobby I want to enjoy.  If you're stressing over something, you're doing it wrong.  For me, enjoyment of the process is primary.  Beer itself takes a back seat to that.
Title: Re: kveik impressions
Post by: MattyAHA on June 26, 2020, 07:21:46 PM
how fast does hops drop off in flavor/aroma if you expose the beer to a little o2 during say opening keg and adding dry hops? i am still tryng to tweak my methods and of coarse minimize o2 but in my case kegs last a few days around here probably not a real concern for my situation

Ya know what?  I do what I can and don't worry about the rest.  Sure, I want to make the best beer I can, but within the constraints of it being a hobby I want to enjoy.  If you're stressing over something, you're doing it wrong.  For me, enjoyment of the process is primary.  Beer itself takes a back seat to that.
dude i totally agree, i been trying to live by that and i am, still shaking off the bs i built up in my head and for the most part i am doing ok..getting there
Title: Re: kveik impressions
Post by: Cliffs on June 26, 2020, 08:20:39 PM
how fast does hops drop off in flavor/aroma if you expose the beer to a little o2 during say opening keg and adding dry hops? i am still tryng to tweak my methods and of coarse minimize o2 but in my case kegs last a few days around here probably not a real concern for my situation

you're probably ok then. I noticed hop flavor degredation after 3 or 4 weeks with my hoppy beers I made with Kveik. 
Title: Re: kveik impressions
Post by: allenhuerta on June 26, 2020, 08:21:18 PM
This is why I wanted to go to HomebrewCon and taste all these beers. I've been hearing funny things and others rave. I don't care about turning a beer around in two days. I want to know is it actually going to make a product I want to drink.

Sent from my Pixel 3a using Tapatalk

Title: Re: kveik impressions
Post by: MattyAHA on June 26, 2020, 08:30:09 PM
how fast does hops drop off in flavor/aroma if you expose the beer to a little o2 during say opening keg and adding dry hops? i am still tryng to tweak my methods and of coarse minimize o2 but in my case kegs last a few days around here probably not a real concern for my situation

you're probably ok then. I noticed hop flavor degredation after 3 or 4 weeks with my hoppy beers I made with Kveik.
cool thank you for the input, beers hardly ever last that long round here so thats good for me. cheers
Title: Re: kveik impressions
Post by: MattyAHA on June 26, 2020, 08:35:45 PM
This is why I wanted to go to HomebrewCon and taste all these beers. I've been hearing funny things and others rave. I don't care about turning a beer around in two days. I want to know is it actually going to make a product I want to drink.

Sent from my Pixel 3a using Tapatalk
i hear ya, i have very limited experience with kveik but i'd rather take a beer that took 2 weeks that is awesome vs a beer that took 2 days and is so so, but i do recommend everyone try kveik just for the sheer nuttiness of it, the stuff RIPS through wort and if you dont blink its pretty cool to see, my airlock was like a machine gun
Title: Re: kveik impressions
Post by: Wilbur on June 26, 2020, 09:30:41 PM
I've been brewed with Hornindal, Hothead, Voss (Omega), and Oslo over the past two years. I don't love Voss, but Hornindal has worked great for me. Oslo has been fine.

Great Beers

Terrible beers

My last batch was split with Omega 114 Bayern Lager and Bootleg Oslo, and the difference is very drastic. The Oslo beer is a nice little blonde ale, and the Bayern lager beer is distinctly a lager. Anyone know of a commercial brewery that distributes a kveik lager to Central IL?


Kveik is good for:

Kveik is not good for:

Just my opinions after a 15-20 batches with kveik. I think there's a bit too much marketing in kveik, I don't think it's a magic bullet. Everyone has their preferences. The temp requirements for kveik are a bit onerous depending on what you're going for.
Title: Re: kveik impressions
Post by: reverseapachemaster on June 27, 2020, 02:45:49 AM
Just my opinions after a 15-20 batches with kveik. I think there's a bit too much marketing in kveik, I don't think it's a magic bullet. Everyone has their preferences. The temp requirements for kveik are a bit onerous depending on what you're going for.

Is anybody actually making this claim? I know a lot of brewers are mashing kveik into every style but that is less about any yeast lab pitching it as a magic bullet and more brewers trying to put something new to work and in the case of commercial breweries finding something new to sell for those who constantly have to drink something new. It's like the year (2011? 2012?) when Belgian yeast went into everything. It came and went.

Kveik offers something new and interesting the brew with and might be a real help to people who don't have cooler brewing spaces and don't want to brew with highly expressive yeast. Once the fad aspect wears off it will settle in to being a tool for a relatively small number of beers and another fringe IPA style.
Title: Re: kveik impressions
Post by: Wilbur on June 27, 2020, 04:51:09 PM
Just my opinions after a 15-20 batches with kveik. I think there's a bit too much marketing in kveik, I don't think it's a magic bullet. Everyone has their preferences. The temp requirements for kveik are a bit onerous depending on what you're going for.

Is anybody actually making this claim? I know a lot of brewers are mashing kveik into every style but that is less about any yeast lab pitching it as a magic bullet and more brewers trying to put something new to work and in the case of commercial breweries finding something new to sell for those who constantly have to drink something new. It's like the year (2011? 2012?) when Belgian yeast went into everything. It came and went.

Kveik offers something new and interesting the brew with and might be a real help to people who don't have cooler brewing spaces and don't want to brew with highly expressive yeast. Once the fad aspect wears off it will settle in to being a tool for a relatively small number of beers and another fringe IPA style.
Escarpment and Bootleg claim "lager like" regardless of temperature. Quite a few Homebrewers say something like, "You can basically make a lager without any temp control." And saying "lager like" isn't the same as choosing you can make a lager with it is a lawyers response. You could make the better comparison of Cal ale but at any temperature, but that's not nearly as enticing.

https://bootlegbiology.com/product/oslo/

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Title: Re: kveik impressions
Post by: madchemist83 on June 30, 2020, 07:50:47 AM
Good morning.

I plan on my first kveik

Rye-kveik

Recipe specifics:

Style: Saison
Batch size: 5.5 gal
Boil volume: 5.0 gal
OG: 1.063
FG: 1.016
Bitterness (IBU): 33.9
Color (SRM): 7.6
ABV: 6.2%

Grain/Sugars:

4.00 lb Rye Amber LME, 44.4%
3.00 lb Wheat DME, 33.3%
2.00 lb Corn Sugar, 22.2%

Hops:

1.00 oz Amarillo (AA 8.6%, Pellet) 60 min, 22.7 IBU
1.00 oz Amarillo (AA 8.6%, Pellet) 15 min, 11.3 IBU
2.00 oz Amarillo (AA 8.6%, Pellet) 0 min, 0.0 IBU

-----

Does that look okay ? Also got some Simcoe but don't want to bitter too much.
Title: Re: kveik impressions
Post by: Descardeci on June 30, 2020, 04:11:50 PM
Gonna tell my experiences with kveik so far, love the idea of now temp control, not for me but for some of my friend get into the homebrew scene, and made 2 beers with kveik, one gose, was fantastic one the best beer for a hot day of summer, live on a country where the season are divided into rainy and hot and sunny and hot, the gose was fermented in the 88 F, now I did one dark saison, please belgian beer lovers don't scorch me, I don't like work with diatasticus, the beer is really unique there a lot of orange, in a good way, there a little spices and the malt give a good backbone, best of all 11 days grain to glass, fermentation in the temp of 82 F. Another thing I like about the kveik is the fast priming, in 1 week the beer are fulled carbonated, I know this is not a thing everyone care but for me is a plus.
Title: Re: kveik impressions
Post by: Descardeci on June 30, 2020, 04:13:41 PM
Good morning.

I plan on my first kveik

Rye-kveik

Recipe specifics:

Style: Saison
Batch size: 5.5 gal
Boil volume: 5.0 gal
OG: 1.063
FG: 1.016
Bitterness (IBU): 33.9
Color (SRM): 7.6
ABV: 6.2%

Grain/Sugars:

4.00 lb Rye Amber LME, 44.4%
3.00 lb Wheat DME, 33.3%
2.00 lb Corn Sugar, 22.2%

Hops:

1.00 oz Amarillo (AA 8.6%, Pellet) 60 min, 22.7 IBU
1.00 oz Amarillo (AA 8.6%, Pellet) 15 min, 11.3 IBU
2.00 oz Amarillo (AA 8.6%, Pellet) 0 min, 0.0 IBU

-----

Does that look okay ? Also got some Simcoe but don't want to bitter too much.

Mad this recipe is a good one, the only thing I wouldn't do is the amarillo, because I had bad experiences with, and depend on which kveik strain you gonna use the citric and orange gonna be overwhelming. Cheers good brewing
Title: Re: kveik impressions
Post by: Cliffs on June 30, 2020, 04:20:54 PM
Gonna tell my experiences with kveik so far, love the idea of now temp control, not for me but for some of my friend get into the homebrew scene, and made 2 beers with kveik, one gose, was fantastic one the best beer for a hot day of summer, live on a country where the season are divided into rainy and hot and sunny and hot, the gose was fermented in the 88 F, now I did one dark saison, please belgian beer lovers don't scorch me, I don't like work with diatasticus, the beer is really unique there a lot of orange, in a good way, there a little spices and the malt give a good backbone, best of all 11 days grain to glass, fermentation in the temp of 82 F. Another thing I like about the kveik is the fast priming, in 1 week the beer are fulled carbonated, I know this is not a thing everyone care but for me is a plus.

orange flavor comes through for me in alot of the kveik out there. I think alot of Kveik plays well with malt flavors as well. There seems to be a big focus on using kveik for hoppy beers, but the more I use it the more I feel it is better for malt focused beers.
Title: Re: kveik impressions
Post by: Descardeci on June 30, 2020, 04:25:06 PM
Gonna tell my experiences with kveik so far, love the idea of now temp control, not for me but for some of my friend get into the homebrew scene, and made 2 beers with kveik, one gose, was fantastic one the best beer for a hot day of summer, live on a country where the season are divided into rainy and hot and sunny and hot, the gose was fermented in the 88 F, now I did one dark saison, please belgian beer lovers don't scorch me, I don't like work with diatasticus, the beer is really unique there a lot of orange, in a good way, there a little spices and the malt give a good backbone, best of all 11 days grain to glass, fermentation in the temp of 82 F. Another thing I like about the kveik is the fast priming, in 1 week the beer are fulled carbonated, I know this is not a thing everyone care but for me is a plus.

orange flavor comes through for me in alot of the kveik out there. I think alot of Kveik plays well with malt flavors as well. There seems to be a big focus on using kveik for hoppy beers, but the more I use it the more I feel it is better for malt focused beers.

Cliffs I think you're right, but I didn't yet try a hop beer with kveik, but only tried the hornidall and voss strain, there other I would like to try
Title: Re: kveik impressions
Post by: Joshua Hughes on June 30, 2020, 04:30:10 PM
I only make small batches 1-1.5 gallons. I have been keeping a brew with 04 or 05 which is taking 2 weeks and doing 1-2 Kveik brews at the same time.  It takes half as long to finish which is cool during COVID when ive only drank what i've made since April. I made a "pilsner" with Kveik. It was quite clean and Lagerish to my palate. Enough that my more sophisticated buddy loved it and he is a European Lager guy. Expect no miracles and its great.  I pitch at 90 and have it sit on a warmer that keeps it in the 80's. No worries is nice. Not tried it pitching at 90 and letting it go without heat but plan to.  Its another cool tool and a good one for a home brewer who does small batches.  Lower pitch rate is cheap. Save the slurry and pitch a tsp for a batch and let it go. I used dry Voss and slurry from it for a few brews. 
Title: Re: kveik impressions
Post by: MattyAHA on June 30, 2020, 04:36:06 PM
"Expect no miracles" that's for sure. Its cool to get peoples opinions on kveik but i'm in the "i can't stand kveik camp" one more brew using it and thats it, wanna see what happens when you keep it cooler like mid 70's
Title: Re: kveik impressions
Post by: madchemist83 on June 30, 2020, 08:05:35 PM
Good morning.

I plan on my first kveik

Rye-kveik

Recipe specifics:

Style: Saison
Batch size: 5.5 gal
Boil volume: 5.0 gal
OG: 1.063
FG: 1.016
Bitterness (IBU): 33.9
Color (SRM): 7.6
ABV: 6.2%

Grain/Sugars:

4.00 lb Rye Amber LME, 44.4%
3.00 lb Wheat DME, 33.3%
2.00 lb Corn Sugar, 22.2%

Hops:

1.00 oz Amarillo (AA 8.6%, Pellet) 60 min, 22.7 IBU
1.00 oz Amarillo (AA 8.6%, Pellet) 15 min, 11.3 IBU
2.00 oz Amarillo (AA 8.6%, Pellet) 0 min, 0.0 IBU

-----

Does that look okay ? Also got some Simcoe but don't want to bitter too much.

Mad this recipe is a good one, the only thing I wouldn't do is the amarillo, because I had bad experiences with, and depend on which kveik strain you gonna use the citric and orange gonna be overwhelming. Cheers good brewing

Thank you for your comment. Can you elaborate on "depends on which strain" ?
It is Hornindal kveik.
Will rye spiciness mask some of that orange from Amarillo? Or would you recommend reducing later additions and upping bittering ?
Title: Re: kveik impressions
Post by: Descardeci on July 01, 2020, 10:32:59 AM
Good morning.

I plan on my first kveik

Rye-kveik

Recipe specifics:

Style: Saison
Batch size: 5.5 gal
Boil volume: 5.0 gal
OG: 1.063
FG: 1.016
Bitterness (IBU): 33.9
Color (SRM): 7.6
ABV: 6.2%

Grain/Sugars:

4.00 lb Rye Amber LME, 44.4%
3.00 lb Wheat DME, 33.3%
2.00 lb Corn Sugar, 22.2%

Hops:

1.00 oz Amarillo (AA 8.6%, Pellet) 60 min, 22.7 IBU
1.00 oz Amarillo (AA 8.6%, Pellet) 15 min, 11.3 IBU
2.00 oz Amarillo (AA 8.6%, Pellet) 0 min, 0.0 IBU

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Does that look okay ? Also got some Simcoe but don't want to bitter too much.

Mad this recipe is a good one, the only thing I wouldn't do is the amarillo, because I had bad experiences with, and depend on which kveik strain you gonna use the citric and orange gonna be overwhelming. Cheers good brewing

Thank you for your comment. Can you elaborate on "depends on which strain" ?
It is Hornindal kveik.
Will rye spiciness mask some of that orange from Amarillo? Or would you recommend reducing later additions and upping bittering ?

With the strain hornidal you gonna get a lot of fruit, yellow fruit, some ppl say almost caramel, the spiciness would help, if I would brew this I would reducing to 1 oz the later addition only, but it me not you, if you like go for it my friend. Send feedback later of how it was.
Title: Re: kveik impressions
Post by: Cliffs on July 02, 2020, 01:12:35 AM
"Expect no miracles" that's for sure. Its cool to get peoples opinions on kveik but i'm in the "i can't stand kveik camp" one more brew using it and thats it, wanna see what happens when you keep it cooler like mid 70's
what kveik are you using?
Title: Re: kveik impressions
Post by: MattyAHA on July 03, 2020, 01:01:44 PM
"Expect no miracles" that's for sure. Its cool to get peoples opinions on kveik but i'm in the "i can't stand kveik camp" one more brew using it and thats it, wanna see what happens when you keep it cooler like mid 70's
what kveik are you using?
i used voss and hornidal, not my thing
Title: Re: kveik impressions
Post by: Descardeci on July 03, 2020, 01:28:51 PM
"Expect no miracles" that's for sure. Its cool to get peoples opinions on kveik but i'm in the "i can't stand kveik camp" one more brew using it and thats it, wanna see what happens when you keep it cooler like mid 70's
what kveik are you using?
i used voss and hornidal, not my thing

Try use the kveik lutra, they say it the most clean in the kveiks strains
Title: Re: kveik impressions
Post by: Gregory Miller on July 22, 2020, 11:50:27 PM
Has anyone tried the Lutra? I'm about to start something that aims for about 6 gallons of  8% ABV... In his (richly detailed and beautifully illustrated) new book, and on his site, Lars Marius Garshol suggests pitching at a low rate.  I am wondering if anyone has had success with the low-pitch rate approach or if anyone has any other ideas they can recommend. 
Title: Re: kveik impressions
Post by: Dave_s on July 23, 2020, 12:31:19 AM
I picked up some Lutra and was quite impressed. Rather clean and tasty. Not fruity like what I got from some of the other Kviek strains. I pitched a bit heavy and ran it at 85 degrees.
Title: Re: kveik impressions
Post by: Fire Rooster on July 24, 2020, 09:41:12 AM
https://omegayeast.com/news/lutra
Title: Re: kveik impressions
Post by: ynotbrusum on July 24, 2020, 10:28:30 AM
Sounds like Lutra is worth a try at 70F per the Omega website information.  Thanks Fire Rooster.
Title: Re: kveik impressions
Post by: Fire Rooster on July 24, 2020, 01:11:11 PM
Sounds like Lutra is worth a try at 70F per the Omega website information.  Thanks Fire Rooster.
Welcome, brewing beer has an amazing number of variables.
Title: Re: kveik impressions
Post by: goose on July 24, 2020, 01:25:33 PM
how fast does hops drop off in flavor/aroma if you expose the beer to a little o2 during say opening keg and adding dry hops? i am still tryng to tweak my methods and of coarse minimize o2 but in my case kegs last a few days around here probably not a real concern for my situation

Here's a thought. You could always hook up the CO2 to the keg gas-in side and run some in at a few PSI to create a positive pressure of the gas inside the keg when you open it to add the dry hops.  That will tend to reduce any O2 ingres into the keg.
Title: Re: kveik impressions
Post by: LexJ on July 24, 2020, 02:49:23 PM
I had high hopes for kveik but after using it a few times, I have come up against one major problem, chill haze. I have used Voss kveik, and omega's hothead, both cause a chill haze that won't go away unless I cold crash it for a month. Even after that long it is still not a really clear beer. I wish someone had an explanation for what causes this haze. I have never had a problem with-it chill haze in my beers.
Title: Re: kveik impressions
Post by: beersk on July 24, 2020, 06:09:59 PM
I brewed a kolsch-style beer with Lutra last weekend. The yeast smelled awesome, very much like New Glarus' kolsch smells, or reminds me of Wy1007. I think it's going to be a very nice clean yeast. I pitched at 90F and let it fall to whatever it fell to. My house is at around 75F. It started fermenting within 30 minutes and was pretty much done fermenting in about 2 days. It will get kegged this weekend.
Title: Re: kveik impressions
Post by: ynotbrusum on July 24, 2020, 07:33:17 PM
I brewed a kolsch-style beer with Lutra last weekend. The yeast smelled awesome, very much like New Glarus' kolsch smells, or reminds me of Wy1007. I think it's going to be a very nice clean yeast. I pitched at 90F and let it fall to whatever it fell to. My house is at around 75F. It started fermenting within 30 minutes and was pretty much done fermenting in about 2 days. It will get kegged this weekend.

Let us know your thoughts on the results.  I am anxious to hear about it.
Title: Re: kveik impressions
Post by: beersk on July 24, 2020, 07:41:03 PM
I brewed a kolsch-style beer with Lutra last weekend. The yeast smelled awesome, very much like New Glarus' kolsch smells, or reminds me of Wy1007. I think it's going to be a very nice clean yeast. I pitched at 90F and let it fall to whatever it fell to. My house is at around 75F. It started fermenting within 30 minutes and was pretty much done fermenting in about 2 days. It will get kegged this weekend.

Let us know your thoughts on the results.  I am anxious to hear about it.
I'll definitely do that.
Title: Re: kveik impressions
Post by: Descardeci on July 27, 2020, 08:02:25 PM
I had high hopes for kveik but after using it a few times, I have come up against one major problem, chill haze. I have used Voss kveik, and omega's hothead, both cause a chill haze that won't go away unless I cold crash it for a month. Even after that long it is still not a really clear beer. I wish someone had an explanation for what causes this haze. I have never had a problem with-it chill haze in my beers.
I only used voss, and readed about the other, all the beer I made with the yeast I didnt need clarification, brewed some gose and farmhouse ale, but for I hear ppl talk none had problem with clarification, I'm need to pick up a little of the yeast when bottling to get the hazeness
Title: Re: kveik impressions
Post by: North63 on July 29, 2020, 07:57:12 PM
I've got some Lutra coming, so plan to brew with it this wkend. 
Title: Re: kveik impressions
Post by: beersk on July 29, 2020, 10:17:01 PM
I just kegged a kolsch-style beer fermented with Lutra. I'm incredibly impressed. It dropped bright, attenuated well (OG 1.046, FG 1.010) and tastes great. Hint of fruit, very light, and nice and clean. Since I lost my fermentation fridge, this is a game changer for me. The other kveiks were good, but this is CLEAN. Pitched at 90F, let temp natually drop down to room temp, which is mid 70s. Super happy with it. Oktoberfest style up next with it.
Title: Re: kveik impressions
Post by: Cliffs on July 30, 2020, 04:18:13 PM
I started playing around with Kveik cultures I received from trades on Milk The Funk back in 2015 or so. I probably have about 25 batches or so. Alot of the flavors and fast turn around time seemed like it would work well in hoppy beers, but I am now leaning against that conclusion.

My hoppy beers made with kveik have amazing initial hoppiness, but the freshness fades insanely quick. I am/was extremely mindful of oxidation, even managing to spund many of the batches by transferring to the serving keg 24 hours into fermentation, but the problem persisted. I think high temp dry hopping results in unstable hop flavors.

My SOP was typically this- Pitch an active 200ml starter at around 90 degrees, dry hop at about 50-70% attenuation, transfer to serving vessel about 24-30 hours in to spund at the tail end of fermentation. I would push beer with gas from my brewbucket to a keg either flushed with co2 from fermentation or filled with sanitizer and pushed with gas.
the beers were usually ready to drink by day 5-7.
The initial hoppiness stuck around for a few weeks then faded rapidly. I no longer use kveik for hoppy beers due to this problem.

also, the flavors from kveik vary greatly. Some were extremely clean, others fruity, usually leaning towards orange flavors.
Title: Re: kveik impressions
Post by: inbituinthebrew on August 09, 2020, 02:21:14 PM
Is everyone referring to ambient temperatures?

I'm considering using these strains for times when I can only hold 70-75F ambient room temperatures in a Texas summer (when the fermentation chamber is holding something more sensitive)... Preferably on ales that can hide some subtleties (stouts, Porter's, etc)...

Sent from my Pixel 4 XL using Tapatalk

Title: Re: kveik impressions
Post by: denny on August 09, 2020, 05:35:52 PM
Is everyone referring to ambient temperatures?

I'm considering using these strains for times when I can only hold 70-75F ambient room temperatures in a Texas summer (when the fermentation chamber is holding something more sensitive)... Preferably on ales that can hide some subtleties (stouts, Porter's, etc)...

Sent from my Pixel 4 XL using Tapatalk

Generally it refers to beer temp.