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Hornindal


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#1 Genesee Ted

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Posted 04 June 2019 - 07:11 AM

I brewed a beer with this stuff yesterday. Fermenting at 90 dF dropped from 1.065 to 1.023 overnight :frank:

Tasted the gravity sample, seems like it should be pretty tasty. These yeasts could be a real game changer. Turning over beers in a week is nuts

#2 HVB

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Posted 04 June 2019 - 07:13 AM

I need to play more with the Kviek yeasts.  The one beer I did with Hornidal did not come out well but that was most likely operator error.


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#3 Seven

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Posted 04 June 2019 - 07:36 AM

I've used the Voss strain with good results and will probably use it all summer to cut back on temp control limitations. It throws some nice orange flavors and aromas.


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#4 Zsasz

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Posted 04 June 2019 - 01:35 PM

I've used the Voss strain with good results and will probably use it all summer to cut back on temp control limitations. It throws some nice orange flavors and aromas.


What beer styles are you making with it?
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#5 Zsasz

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Posted 04 June 2019 - 01:43 PM

The reviews on northern Brewer sounds promising.
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#6 HVB

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Posted 04 June 2019 - 03:35 PM

Kviek is great for NEIPAs
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#7 Genesee Ted

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Posted 04 June 2019 - 08:41 PM

Kviek is great for NEIPAs

Fingers crossed

#8 jayb151

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Posted 05 June 2019 - 12:28 PM

I've had somewhat poor experiences with Hornindal. 

 

It only wants to ferment above 80ish for me and it still takes as long as a normal yeast, if not longer. It really putters out at the end. 

 

I forget what I was listening to, but they claimed that Hothead was the only Kviek from Omega that claimed to ferment faster. I'm inclined to agree based on my experience with Hornindal. 


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#9 HVB

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Posted 05 June 2019 - 12:33 PM

I've had somewhat poor experiences with Hornindal. 

 

It only wants to ferment above 80ish for me and it still takes as long as a normal yeast, if not longer. It really putters out at the end. 

 

I forget what I was listening to, but they claimed that Hothead was the only Kviek from Omega that claimed to ferment faster. I'm inclined to agree based on my experience with Hornindal. 

I had a similar experience with Hornidal but many others on Milk the Funk and a few NEIPA groups I belong to have had it ferment out a 1.055 beer in less than 36 hours.  I have to give it another try as some of the beers I had made with it have a nice ester profile.


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#10 jayb151

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Posted 05 June 2019 - 09:32 PM

I had a similar experience with Hornidal but many others on Milk the Funk and a few NEIPA groups I belong to have had it ferment out a 1.055 beer in less than 36 hours.  I have to give it another try as some of the beers I had made with it have a nice ester profile.

 

I agree that the beers I've made with Hornindal have tasted great. I just don't like that I have to keep the temp super high to make those beers. It's a great choice in the middle of summer when I can ferment in my garage, but not so great in my office in the middle of winter.

 

I've been very happy with the beers I've made with Hornindal, I just don't like that they take "more work" than a more traditional yeast.


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#11 Zsasz

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Posted 06 June 2019 - 03:26 AM

Even in the summer I'm pretty sure my garage often drops below 80 at night.
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#12 HVB

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Posted 06 June 2019 - 04:58 AM

Even in the summer I'm pretty sure my garage often drops below 80 at night.

Same.  To use these strains I have to actively heat or maybe put it in my hatchway that gets the baking sun all day.


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#13 jayb151

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Posted 07 June 2019 - 06:16 AM

Same.  To use these strains I have to actively heat or maybe put it in my hatchway that gets the baking sun all day.

That's why I'm going to be shying away from it. I'll keep the slurry I have for the heat of the summer, but I'm goingto get myself a different house yeast.


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#14 Genesee Ted

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Posted 07 June 2019 - 07:42 AM

My assistant is dehydrating a bunch of it if if anyone wants a pitch of it I’ll mail it.

#15 Zsasz

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Posted 07 June 2019 - 09:17 AM

My assistant is dehydrating a bunch of it if if anyone wants a pitch of it I’ll mail it.

 

can it be bought dry normally???


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#16 Genesee Ted

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Posted 07 June 2019 - 10:10 AM

I’m not sure. I guess that’s the traditional way of maintaining it. My pitch was liquid but there’s a blog somewhere that explains the dehydration and whatnot.
Here it is
http://suigenerisbre...g-kveik-part-1/

#17 Zsasz

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Posted 07 June 2019 - 11:29 AM

I’m not sure. I guess that’s the traditional way of maintaining it. My pitch was liquid but there’s a blog somewhere that explains the dehydration and whatnot.
Here it is
http://suigenerisbre...g-kveik-part-1/

 

weird.  I thought drying yeast was a process that was much harder to do.


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#18 HVB

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Posted 07 June 2019 - 12:05 PM

weird. I thought drying yeast was a process that was much harder to do.


This is not a normal yeast.
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#19 Zsasz

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Posted 07 June 2019 - 12:31 PM

This is not a normal yeast.

 

ah - I didn't know the not normal part also pertained to drying it out :P


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#20 jayb151

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Posted 07 June 2019 - 01:46 PM

I was thinking about trying to dehydrate some for long term storage. Such a cool idea.


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