2604 replies to this topic

[Big Nake]

Just tapped a glass of "American Lager"... oh that fluffy foam!

[positiveContact]

Enjoying some freshly dry hopped bitter galaxy.  It will eventually clear I think but I don't really care.

 

[Poptop]

Beauty, clear or not

[positiveContact]

I kind of suspect it's darker than it looks due to the haze.  we'll see though!

[pkrone]

Kolsch.   Lot's of humidity lately.  It's nice and clear.  Tasty too.

 

[Buscotucky]

 

Black NE IPA

[Big Nake]

Nice looking beers, gentlemen.

[positiveContact]

Black NE IPA

Is there another made up style you could add in there?

Kidding! Looks great!

[Buscotucky]

 

NE IPA - that foam lasts! Norwegian yeast (Hornindal Kveik from Omega - fermented into the 90's.)

[Buscotucky]

Is there another made up style you could add in there?

Kidding! Looks great!

You're not wrong...left out the Norwegian yeast descriptor, lol...Norwengland IBA maybe?

[neddles]

So do you like what the Norwegian yeast brought to the beer or is it pretty much just a clean ale yeast?

[Buscotucky]

So do you like what the Norwegian yeast brought to the beer or is it pretty much just a clean ale yeast?

 

Too much whirlpool/dry hopping to really get a good feel for the yeast contribution, though very impressed that it fermented as hot as it did w/o off flavors. Resulting beer is very citrusy/fruity so it at least compliments the NE style.

 

I want to do another run with it in something simpler where the yeast can show; maybe a split batch where one ferments warm and the other cool. 

 

A brewpub about an hour from here used one of the Norwegian strains in a Festbier - I was close to running over to try it to see how that turned out but didn't make it.

[jayb151]

Bus, you fermented in the 90s!? Jeez I gotta check this yeast out. Was it crazy active?

[Buscotucky]

Bus, you fermented in the 90s!? Jeez I gotta check this yeast out. Was it crazy active?

 

Yep...ambient temp in the garage was mid/high 80's so ferm temp was over 90 I'm sure. Visible foam/ferm activity within an hour. Didn't build too foam though it was churning away. The Hornindal was faster & finished drier than the Voss.

 

http://https://omega...ornindal-kveik

[jayb151]

Jeez!

 

and honestly, how do you think it compares to other ales you've had made with something like say, and english ale yeast or an American Ale II? I did a little reading after your comment and people are saying it's fruit forward, so I'm imagining estery, but no ones says anything as a downside. Is this some kind of holy grail yeast? If I could have an ale yeast that ferments at almost any temperature cleanly, I'd start a house yeast with it!

[Big Nake]

Jeez!

 

and honestly, how do you think it compares to other ales you've had made with something like say, and english ale yeast or an American Ale II? I did a little reading after your comment and people are saying it's fruit forward, so I'm imagining estery, but no ones says anything as a downside. Is this some kind of holy grail yeast? If I could have an ale yeast that ferments at almost any temperature cleanly, I'd start a house yeast with it!

Also, if you used it in something like an NEIPA, I wonder if the esters would be covered up by all the late, fruity hops.  Drez sent me some NEIPAs and they were the first I ever tried.  I mentioned it was like drinking a fruit smoothie because there was almost NO bitterness and then there were so many fruity hops added at the end.  Plus... just the look of it, foamy, creamy, etc.  I can't imagine anyone could taste that and get esters through all of that other flavor but maybe.  I'll have to live vicariously through the rest of you guys... I'm probably not trying the 90° yeast. 

[HVB]

Also, if you used it in something like an NEIPA, I wonder if the esters would be covered up by all the late, fruity hops.  Drez sent me some NEIPAs and they were the first I ever tried.  I mentioned it was like drinking a fruit smoothie because there was almost NO bitterness and then there were so many fruity hops added at the end.  Plus... just the look of it, foamy, creamy, etc.  I can't imagine anyone could taste that and get esters through all of that other flavor but maybe.  I'll have to live vicariously through the rest of you guys... I'm probably not trying the 90° yeast. 

To be honest, a big part of NEIPAs is the esters in the yeast acting with the hops to create flavors that you can not get alone.  Those TH beers are rumored to use 3 different yeast to achieve the esters they want.  I plan to give this yeast a try.  I have read up on it for a long time just have not had time.

[Big Nake]

To be honest, a big part of NEIPAs is the esters in the yeast acting with the hops to create flavors that you can not get alone.  Those TH beers are rumored to use 3 different yeast to achieve the esters they want.  I plan to give this yeast a try.  I have read up on it for a long time just have not had time.

Okay, that makes sense.  Esters are fruity after all and I suppose some are more likely to fall in line with your hops.  Fruity hops plus yeast at high temps to create more fruit.  No wonder I thought I was drinking a smoothie. 

[HVB]

Okay, that makes sense.  Esters are fruity after all and I suppose some are more likely to fall in line with your hops.  Fruity hops plus yeast at high temps to create more fruit.  No wonder I thought I was drinking a smoothie. 

The thick mouthfeel helps with that too.  I prefer ones that do no have that think mouthfeel these days.  

 

Sorry for the OT discussion.

[LeftyMPfrmDE]

Just had a couple of these- its a Zeltbier; nothing but German pils and Hallertau tradition. Its 6%, single decocted and a used the quick lager method- this is about 2 weeks "lagered" in the keezer. I gelled the beer after a cold crash. It'll clear up soon enough, but its drinking nice- bready malt and earthy hops. Its a beer that can be drank by the liter.