[CounterPressure]

The quote was getting larger and larger, so I'll just respond without the quote.

If Kveik will ferment up to 100 degrees, that would do it for me! The temp in my unused bathroom was 83 an' some a week or so ago when it was 100-plus outside, so up to 100 inside would not be a problem. We're never going to see that, anyway. I would assume I can get it at my LBHS in Reno.

No matter what you decide to do, remember that when you are fermenting you can always wrap your fermenter in some towels which you keep wet and the evaporation of the water causes cooling, so it will help to keep it cooler than it would be just sitting at ambient temp. I don't think there's ever a downside to at least trying to stay close to Ideal fermentation temperature. Even if it's just a few degrees for the very first day of active fermentation, it's something. It's worth putting a big tray underneath the fermenter to catch the extra water and just pour a little water on the towels every couple hours so they don't dry out. And even if they dry out because you have a life to live somewhere and you had to leave, you helped it stay cooler part of the time.

[Drewch]

If Kveik will ferment up to 100 degrees, that would do it for me!

Per Lallemand: “LalBrew Voss™ supports a wide range of fermentation temperatures between 25 – 40°C (77 – 104°F) with a very high optimal range of 35 – 40°C (95 – 104°F). Very fast fermentations are achieved within the optimal temperature range with full attenuation typically achieved within 2-3 days. The flavor profile is consistent across the entire temperature range: neutral with subtle fruity notes of orange and citrus.” [Emphasis added.]

[dmtaylor]

What would I be tasting with Kveik versus Safale US05? I want my beer to taste like Revision IPA (  www.revisionbrewing.com  ), Sierra Nevada Torpedo Extra IPA and/or Bell's Two-Hearted IPA (  www.bellsbeer.com  ). All of these are hoppy, with IBU ratings in the 50 - 60 range. Of the three, I have to give the nod to the Two-Hearted IPA as my favorite. It's just dam-ned good...

No matter what people say, kveik is not a clean yeast.

I agree.  Rarely have I tasted a kveik that I thought was reasonably normal tasting.

I guess maybe kveik is "clean" if you cover it up with a pound of hops.   

Same goes for US-05 actually.  It's really NOT that clean.

[ynotbrusum]

I had high hopes for Kveik, but it never met my hopes.  It is tolerable in some styles, but as a lager - not so much.  Just my preference….

[denny]

What would I be tasting with Kveik versus Safale US05? I want my beer to taste like Revision IPA (  www.revisionbrewing.com  ), Sierra Nevada Torpedo Extra IPA and/or Bell's Two-Hearted IPA (  www.bellsbeer.com  ). All of these are hoppy, with IBU ratings in the 50 - 60 range. Of the three, I have to give the nod to the Two-Hearted IPA as my favorite. It's just dam-ned good...

No matter what people say, kveik is not a clean yeast.

I agree.  Rarely have I tasted a kveik that I thought was reasonably normal tasting.

I guess maybe kveik is "clean" if you cover it up with a pound of hops.   

Same goes for US-05 actually.  It's really NOT that clean.

No, it's not, but it's worlds cleaner than kveik.

[Megary]

I've never tried any kveik strain, but parsing different forums here and there, it seems to me that Lutra is generally considered the cleanest (define "clean" as you see fit).  I want to believe that's true because it could come in handy every now and again.  It was my intention to give Lutra a shot this summer, but it seems unlikely at this point.   I would imagine, just like other yeast's performances in other brewer's brewhouses, kveik strains will require some getting used to when finding its sweetest spot.

[HEUBrewer]

Brewed extract with steeping specialty grains for an about three years while in college/grad school.  Transitioned to all grain after a friend of mine gave me one of his beers.  Never looked back, that was 30 years ago.  I have the same brewing equipment as I did back with a few very  minor additions.


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[nvshooter2276]

My central air-conditioner went to helsinki around August 9, I think it was. Outside temps were either at or just over 100 degrees. It was roasting-hot in my place until I got a new compressor and furnace on August 19. My electricity is not metered so if I was to have a narrow streak of selfishness in me, I could set my new, high-efficiency (16 SEER) unit at 68 degrees and let it keep my whole place nice and cool while the yeast go ballistic on all that sugar. I was taught as a kid to not waste things, so I'll not leave my AC running when I'm not home for my overnight runs to Salt Lake City or Southern Kalifonia. I'll wait until the cool of the Fall comes along and let that make the yeast happy...