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time to make a beer with voss kveik


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#1 postSingularityHumanoid

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Posted 15 May 2022 - 11:37 AM

So I hear this beer imparts some orange like flavor.  I'm thinking of going full in on that and make a blonde/summer ale.

 

  • base malt will be pilsner (best malz, you're welcome, Denny :) )
  • I'm thinking I might supplement it with some white wheat (castle)
  • Also maybe a little carafoam (weyermann)
  • bitterness will be low
  • flavor aroma hops will be amarillo
  • I might even add some sweet orange peel (been a long time since I've done this!)
  • It seems like I should add less than a full pack of the dry yeast, it seems like I could get away with half the pack for 10 gallons?  not sure.

 

anyone that has experience here that they could share would be great.



#2 Gusso

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Posted 15 May 2022 - 11:50 AM

I have heard of people under pitching to get more of the orange flavor out of the yeast. I have not done that so far. But definitely find a warm place for it, I usually rock my Kveik at 90+.

#3 denny

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Posted 15 May 2022 - 01:07 PM

I have heard of people under pitching to get more of the orange flavor out of the yeast. I have not done that so far. But definitely find a warm place for it, I usually rock my Kveik at 90+.

People saying they're underpitching drives me crazy!  How do you know you're underpitching?  By how much?  Did you count cells?



#4 Gusso

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Posted 15 May 2022 - 01:38 PM

Well, under pitching by not using a whole pack of yeast.

#5 Gusso

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Posted 15 May 2022 - 01:47 PM

Also, I typically add more yeast nutrient than normal. Instead of a half, I use a full teaspoon. And don't forget to scream when you pitch your yeast. It's a must!

#6 postSingularityHumanoid

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Posted 15 May 2022 - 02:04 PM

Also, I typically add more yeast nutrient than normal. Instead of a half, I use a full teaspoon. And don't forget to scream when you pitch your yeast. It's a must!


5 gal batch size for you?

#7 Gusso

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Posted 15 May 2022 - 03:19 PM

Yes. I only do 5's.

#8 Augie1991

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Posted 16 May 2022 - 11:11 AM

Sounds like killer summer beer!

#9 denny

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Posted 16 May 2022 - 11:15 AM

Also, I typically add more yeast nutrient than normal. Instead of a half, I use a full teaspoon. And don't forget to scream when you pitch your yeast. It's a must!

additional nutrient isn't really gonna do anything



#10 Gusso

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Posted 16 May 2022 - 06:31 PM

additional nutrient isn't really gonna do anything


It's not like I'm making it up -

Yeast Nutrients
Escarpment Labs have found that kveiks require more nutrients than typical brewer’s yeast, see Crispy brewing with kveik: mind the pH gap. This is natural because farmhouse yeasts have been used to nutrient-rich high gravity worts. Furthermore, low pitch rates can increase the need for nutrients.

Some brewers have noticed that kveiks do not always ferment well low gravity worts. This has been attributed to low amounts of a nutrient called free amino nitrogen (FAN). Richard Preiss of Escarpment Labs recommends supplementing the wort with yeast nutrients containing FAN when the original gravity is below 1.060.

#11 postSingularityHumanoid

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Posted 16 May 2022 - 06:36 PM

So I need to make something high abv? If I must....

#12 denny

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Posted 17 May 2022 - 10:42 AM

It's not like I'm making it up -

Yeast Nutrients
Escarpment Labs have found that kveiks require more nutrients than typical brewer’s yeast, see Crispy brewing with kveik: mind the pH gap. This is natural because farmhouse yeasts have been used to nutrient-rich high gravity worts. Furthermore, low pitch rates can increase the need for nutrients.

Some brewers have noticed that kveiks do not always ferment well low gravity worts. This has been attributed to low amounts of a nutrient called free amino nitrogen (FAN). Richard Preiss of Escarpment Labs recommends supplementing the wort with yeast nutrients containing FAN when the original gravity is below 1.060.

Thanks for the info.  Since I don't use kveik, I wasn't aware of that.  Now I am! BTW, one way of supplementing FAN is ti xfer some trub into the wort



#13 postSingularityHumanoid

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Posted 18 May 2022 - 04:23 PM

I'm struggling to many quality accounts from folks who have used this so I'm kind of inclined to just pitch the whole pack into 10 gallons of higher gravity wort and ferment around 99F.

 

the only down side there is I'm not sure how viable cake would be after.  maybe this stuff can take it?



#14 postSingularityHumanoid

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Posted 18 May 2022 - 04:30 PM

I mean, I guess lalbrew recommends at least 19g for 10 gallon (50g/hL) so that one pack should probably all be pitched in, right????



#15 Gusso

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Posted 19 May 2022 - 05:02 AM

I would pitch the whole pack. The cake will be fine for reuse.

#16 postSingularityHumanoid

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Posted 19 May 2022 - 01:33 PM

I would pitch the whole pack. The cake will be fine for reuse.

 

I can't remember, have you used this exact yeast or maybe you used an omega labs version or something?  I keep reading about how clean it it.  No worries there but a little surprising.



#17 Gusso

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Posted 19 May 2022 - 04:07 PM

I used the dry packet that you have.
I wouldn't call it clean, Lutra is way cleaner.

#18 Gusso

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Posted 30 May 2022 - 01:49 PM

Did you make the Kveik?

#19 postSingularityHumanoid

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Posted 30 May 2022 - 01:57 PM

Did you make the Kveik?

 

not yet :blush:



#20 Gusso

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Posted 30 May 2022 - 02:44 PM

Wait for a heat wave and ferment in your garage. That's what I do. Though I have done in cooler months while fermenting in a closet with a little electric heater and brew belt!


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