Kveik Yeast Explained Easy Guide for Beer Brewers
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- Опубликовано: 2 апр 2019
- This video is all about the magic yeast known as kveik.
This yeast ferments super fast and makes beer taste great very quickly also.
I have spent much time speaking with the leading Kveik experts in preparing this informational video.
There is much within the video that is not commonly known at this point that really needs to be understood by brewers that are using it and considering to use it.
Here is a link to the Kveik registry:- www.garshol.priv.no/download/f...
Channel links:-
groups/Brewbeer
www.teespring.com/stores/davi...
Introduction music:- Drink Beer (Till The Day That I Die) by Dazie Mae 
Хобби
I used lutra in a blonde ale recipe and I really enjoyed it. It had a very familiar American lager flavor but a bit more hoppy. Also made an oktoberfest style with lutra which turned out well.
Great to hear Josh.
Well David, You got me so curious about Kveik I just had to brew it a whole 150 liters of it. Why so much you might ask. That's me. It's winter over here still, and it brewed at a cool 24 C. Too cold? I know, but that's all I could crank the temperature up to in the cave. It bubbled beyond the 3 days and continued another 3 days. And then it stopped.... I gave my fermenter a hug to instill into her some love and confidence and decided a further few days should settle things in there. I filled 7 cornie kegs. But what astonished me the most was, since I'm a diehard Belgian beer brewer, was that the trub was so liquid and not firm as usual trub is. It took me a whole 17 minutes to get over this. The yeast, I found was not very floccuating and therefore, rather mirky. Again, I was ashaken. I capped and pressurised the little Cornies and fast track gassed one for a trial run. The next morning. I just couldn't help myself. I had to try a taste. It was different. Still mirky but the sweet orange peel and slight honey and floral notes in there all came together gloriously. Since then a week or so later the beer clarified itself gradually and flavours are starting to really present themselves. All I can say is that I'm hooked and Kveik is my new obsession. Thanks mate....... I've found a supplier here in Melbourne who has a half a dozen different varieties of Kveik strains and after a few barbies with my old buddies I'll be brewing again. Cheers.
Great stuff Leslie :) 24C is certainly going to work with many types of kveik but as you experienced it is slower. Usually kveik flocculates very hard and this can be a problem when bottling (video coming very soon on this) , however it does leave a haze in the beer unless you deal with it. Which type of kveik did you use?
That's funny, I was just thinking of asking you a couple of things after your last video related to this yeast and I think this answered most of it, with a couple of bonus points I hadn't even thought about. Well done, thank you for sharing your knowledge!
Great to hear Jon :) Let me know on the other questions :)
You have the most informative, and detailed brewing videos. Thank you so much for providing all of this on RUclips.
Many thanks, much appreciated :)
Thanks David, Very informative video. I really appreciate your relaxed presentation style.
Great to hear, thank you.
David, great job on the video i have had a few commercial and local beers with this yeast but had not done much research myself... thanks for the well laid out information.
Many thanks Tim, much appreciated. :)
David, fabulous explanation. Thanks and Cheers
Cheers Joe 🍻🍻🍻
Wow... as a newbie I find your information easily digestible and able to implement... really appreciated..🥰😎
Great to hear Michael. This is an important area that I give much effort to :)
Very well made video as always.
But, the point you made about the same strain differing from person to person due to drift was bloody great!
Many thanks Lee :) I hope it goes some way to fix some of the misinformation out there.
I like your kveik evolutive conclusion. Is awesome that most intelligent people gets in the matter with a background point of philosophy of a little " I only know that I know nothing"
and it makes perfect imperfection
🍻🍻🍻
Outstanding video David, I'm still enjoying the Citrus Orange Wit I brewed with the Omega Voss version; others are quite impressed with just how good it taste.
Many thanks Mark, much appreciated :) Yes that would work well I am sure :)
Great video!! I can't wait to give some of the non commercial a try!! Thanks for this awesome guide!! Cheers! 👍🍻
Many thanks Brian, much appreciated.
Thank you for taking the time to explain this,I’m very interested kviek yeast ...
No problem, plenty more kveik related videos on my channel :)
David Heath Homebrew would love to see them ........Maybe I’ll find some orso in them
Great info, thanks. Just used Loki in my current batch. Pitched at 100F and let it slowly cool down to 70F since I have no temp control. Fingers crossed. Getting a non-commercial farmhouse strain is on my bucket list.
Hi Mike, thank you. Yes that one is Voss gjernes kveik. That will be fine, it will just take a little longer to ferment out. This type works at a crazy range of temperatures with different effects found at different temps. Go low with it and you have a clean lager profile. Plenty to try!
Very informative, thank you. In this neck of the woods we have to make do with the isolate.
Great, thank you. You could easily get some imported, many do :)
Hi David, I love your content! Thanks for all the time you put in on these videos. I tried joining one of the Kveik groups on Facebook, but never heard back. Can you please suggest one or more of your favorite sources . I live in Southern California. Thank you very much for your help and commitment to answering these comments.
Thanks Allan. If you type in Kveik to Facebook groups there are various groups. They are all pretty good to be honest :)
David Heath Homebrew
Ok, I will try several more and hope for a response. Looking forward to trying out one of these unique yeast blends. I’m a big advocate of landrace animals on the homestead. Kveik is sort like a landrace yeast!
Great job!
Many thanks Jon :)
Surprised and happy to see Shades Of Pale brewing! Local Utah brewing can make some exciting beers.
Yes, I saw that label and loved it. I figured it was ideal for that section of the video :)
Great video. Thank you.
🍻🍻😎 Much appreciated 🍻🍻😎
Takk David!
Glad you enjoyed it :)
Very informative as usual. There seems to be a lot of this yeast around these days......very topical and trendy! However, there is a wide range of results, from poor to outstanding. After listening to your comments this would go a long way to explain the variance. Can you give some advice as for where to purchase reliable farmed strains?
Thanks David. Yes I noticed this also. I would suggest using the Facebook group “Kveik kjøp - salg” It just means buy - sell. Just use English, thats fine and look out for a guy called “Svein”. He has a good selection and a great reputation.
Very interesting. Thank you
Thanks Paul, much appreciated :)
@@DavidHeathHomebrew Hi David. I eventually managed to get a false bottom for my GF and tried it yesterday. Unfortunately I had terrible issues with it rising up when whirlpooling and it caused a lot of problems. Is there something I'm doing wrong? Thanks :)
Hi David,
Thanks for yet another illustrative video! I always find myself looking out for the next one. If it is not helping me with anything at that moment it's always entertaining.
Then, regarding harvesting some of this yeast. Last week I brewed a Raw Viking Ale with Hornindal strain and harvested som of the krausen after about 48 hours (so perhaps a little after its peak) but also harvested the yeast cake after botteling which settled down nicely without any action necessary.
How can I best reuse that for a next brew? Will it need a starter first to revitalize? or can I also 'just' take a tea/tablespoon from it?
Great to hear :) You can make a Norwegian starter but not totally needed, just a head start! To do this finish your mash out. Transfer some of the wort into a clean and sterile jar. Cool it down to around pitching temps. I use a cold water bucket for this filled to the wort line. No need to have more than 200ml. Pitch into this containing giving it a swirl as often as possible. After probably 30-60 mins it will have taken off.
Great video as usual!
Note; I think you managed to put two almost identical audio takes next to each other? ;D 04:08 and 04:17
Yes, this has been mentioned to me. An ops moment for sure. Thankfully it is just one sentence :)
I have used Hornindal Kveik Omega Yeast in my last 3 batches and this yeast is amazing. I brew one weekend and keg the next. To be able to ferment clean at such a high temp is awesome for us living in warm climates.
Yes, it is very good stuff. Try some other kveik also, lots of types out there :)
David thanks for all your content.
Second use of kveik opshaug in a beer. Underpitch as your advice, first an Asahi clean and quick for the " non beer drinkers here in NZ".
Second attempt for watneys cream stout, pitched at 25 free rose to 29 with 5cm Krausen and settling down after 36 hours. OG 1044 and at 1021 at 36 hours, sealed fermentasaurus and raised to 30.5 with heatbelt in fridge. Now 48 hours later seems to have risen to 36 even though no added heat since hitting the 30.5. some froth on surface above the collection vessel, ie middle of fermentasaurus, the pressure built to 15 psi and is steady (no spunding). OG now 1017
I'm wondering when to cool this all down. Not seen much info on this timing other than kveik ferments fast and that farmhouse they chill within a few days but might not be finished at that time. Is that correct?
Ps first kveik attempt was for elderflower bubbly using lallemand Voss, it quickly went 1086 to 1040 but then slow and lots of interval ( daily) feeding to get to 1012. Then stopped and added champagne yeast active from another elderflower bubbly ferment. It then continued but did keep it at 22 for this ferment. Note in NZ hence was trying to make it for Xmas.
Returning to stout no DA taste and target was meant to be 1014-1015.
Any advice appreciated Happy New year.
Thanks Duncan. With Kveik I find it is best to let it control temperature when it goes hot :)
@@DavidHeathHomebrew thank you, so I should pull it down to 30 and hold for a bit longer or cool it all the way to 5 degrees? Or only cool once SG stable for 48 hours?
I would suggest seeing a stable FG for 3 days before cooling.
Glad to se you used tombstone. closest brewery to me
Awesome:)
Great Video David
I’ve ordered some Farmhouse Kveik and have brewed 2 beers with commercial grade Kveik. I’m very curious to see the difference. It’s great yeast and am excited to further experiment with this yeast!
Thanks
Great to hear Phil. With some strains the commercial versions are fine but for the really interesting stuff then at this point it is way better to go farm version.
@@DavidHeathHomebrew is there any issue with dry hopping at fermentation temperatures of 35c, I want to dry hop a kveik voss neipa but thinking
I will get off flavours
Hard to say really. So far I have not. It really is better to drop the temps down to 18- 21 deg c for dry hopping though.
@@DavidHeathHomebrew thanks David appreciate you taking the time to come back to me
Anytime :)
Thank you for another nice video. I plan to order a couple of kveiks from the Facebook group. Even though there are some tasting notes for different kveiks, I really have no idea what to expect. I think I'll go for Ebbegarden because it apparently produces quite strong fruity esters. Do you find some of the kveiks to be a good all-rounder, you know, kind of chico of kveiks? Which ones are your favorites and why?
Great , thanks. Voss gjernes is a great all rounder. It ferments at low temps like 14 all the way to 42.5 deg c. I like Ebbegården but mostly because it is quite neutral. Do understand the variation in this! Midtbust can be very flavourful though. These are my top 3.
Howdy 🤠! I’ve bought several strains and am excited about the possible results. You’ve pointed out how much liquid kviek to use ,but no mention of the reuse of the amount of dried ? How do we go about that ? Your videos are much appreciated. Thank YOU 👍🏻
For farm kveik a teaspoon is enough for a regular batch of at least 21L.
For commercial dried kveik follow the pitching rate from the yeast company as it can vary. If this is recultured then the teaspoon method applies.
I have a lot more kveik videos on my channel that go into various topics.
Thanks for the super informative video! As a start up homebrewer, with limited fermentation vessels, I'm really interested in this yeast strain for faster turn-around times. I have a quick question for you, what temp is ideal for fermentation? I keep things relatively cool inside, so I'm considering fermenting this outside (In Texas late Spring, so 75-100 degrees). Is this acceptable for Kveik, since there might be natural temp swings?
Hi Ben, all kveik will be happy at those temps. Some like Voss can go even higher. You will need constant heat though. Outside will not work. The cheapest easy way is to ferment inside with a heat belt and temp controller. Both can be bought from homebrew stores.
Thanks so much for this video, David. I've been so enticed by Kveik ever since.
Question for you, is the Grainfather Conical enough to handle the temp requirements for the Kveik strains? Voss being ranging from 30-40 degrees C, and I believe documentation has the 30w element in GF conical stopping at ~33c (12 degrees above ambient, 21.5c)
I imagine you would pitch the yeast at 35C + and let the insulation and exothermic yeast activity help you along. But the heating element just seems a little under the task?
Your previous videos were using fermenter buckets, so I'm just curious of your results with Gf CF.
Thanks so much and keep these super informative videos coming! 👍🏻
Thanks Mark. The GF conical is fine up to 35 deg c and really no problem for any kveik. Voss gjernes can go to 42, so if I want those temps I go plastic fv with a temp controller and heat belt. Kveik is pitched and fermented at the same temps. Hope this helps :)
@@DavidHeathHomebrew it definitely helps, thanks so much. I'm thinking to use your latest NEIPA recipe and use OYL Hornindal. I'll pitch at 35 and let the fermenter do the rest :) I just need to get a blow off tube, just in case.
You're the best, David. If there is a Beer Valhalla, you have earned your ticket many times by now.
Thanks Mark, just trying to do my bit :)
I can't wait to watch this video as I acquired a culture of Ebbegarden Kveik from Norway a while back and made a delicious Saison! But my more pressing issue relates to your hop tea video. Question. I see you say in the recipe to add dry hops at day 4 (4 days after fermentation begins?) and then there are the hops added as part of the hop tea. So is it correct to make the hop tea and then add this (strained) to my empty keg. And then rack the fully fermented beer on top of the hop tea at the time of kegging? Do I have this right?
Thanks Dave! Keep up the great and tireless work of bringing us these informative videos!!
Thanks Kevin. 4 day dry hops are dry hops added 4 days before you bottle. Yes, hop tea is added to the keg before transfer of the finished beer. More coming soon :)
David Heath Homebrew Got it! And great video on Kveik! I ordered a sample of Ebbegarden from the Kveik buy/sell Facebook page from Stein Skjaeveland and made an awesome Saison. Looking to now explore other styles with this culture. You say Kveik can be used with many beer styles but should they mostly be styles that are less hop heavy to allow the yeast flavors to shine?
Depends on the kveik and your taste. Ive found that using voss gjernes, Ebbegåden anf Framgården works very well with hoppy styles. I am testing skare this way next.
Love the vid. But how would one go about drying the yeast?
Like this:- ruclips.net/video/-iGgxs6QjPY/видео.html
Hi David, I am new to homebrew and your videos are my first go to....one question which commercial version of Kveik is closest to the original multi-strain or is it the Framgarden strain?.... I bought some dry Voss Kveik which I have not tried yet, would it be a mulit-strain or an isolate?
Hi Shane and welcome. You will find that the vast majority of commercial kveik are isolates. To obtain the originals you will need to buy privately. There is a seller on Ebay that is very good, based in Europe called Yeasterbunny. He is a member of my channels Facebook group and clearly has good yeast knowledge.
David can you give us your comments on the temperature for yeast starters? A quick google will likely say run the starter at fermentation temperature for that yeast, but deeper dive tell us to run starters warm often above the normal fermentation temp but crash and pitch the starter wort before pitching into the main fermenter. and then there is KVEIK!
A starter for kveik is not the same as for regular yeast. Liquid kveik sold on the market is already an over pitch in many cases. By all means make a growth starter and split it up. Temperature is going to be the same as fermentation.
Wow!
I know :)
Perfect timing, my next planned brew will be your super fast imperial stout with some Gernes Kveik, and than a Neipa and than what ever i fancy.
How would it be possible to keep a unmutated sample and being able to reculture it ?? In the purpose of keeping it pure??
Thanks for transmitting your knowledge. Cheers.
nabis666 Absolutely, I reculture all my kveik. Funny you say NEIPA afterwards. I am brewing a raw NEIPA this weekend. It will become a new video guide soon after :)
@@DavidHeathHomebrew I thought neipa is perfect for kveik orangy fruity taste and funky stuff would be perfect for that style. So if you reculture it from your previous brew. Your Kveik just keep evolving to become another multistrain yeast. Your own?? Right.
Yes exactly. :)
Hi David, maybe you’ve had this question before, but I’m wondering about pressure fermentation with Kveik? How does it handle pressure and do you adjust temperature because of the pressure?
It works well. I stick to 10-12 PSI of pressure and stay with normal kveik temps. Voss for example will ferment out at 35C within less than 24 hours under pressure and will be very clean.
I spoke with Omega Yeast prior to using Hornindal (091), they stated that it's a blend of yeast strains but with the bacteria removed. Omega's Voss (061) and Hothead (057) are single strain.
Gjernes Voss is not single strain. Just the commercial Omega it must be said.
@@charlamaignebutt586 you're absolutely right; I've modified my original comment to make that clear....
Interesting. I should really try more of these commercial strains I guess. I just get so wrapped up in collecting the farm versions like it is a game of pokemon or something...."gotta get them all"
@@DavidHeathHomebrew LOL, if I lived in Norway I'd be trying to collect them all, too! Why bother with the commercial strains if you don't have to...
Well yes exactly :)
David, also u mentioned in another video that if using Kveik Voss, u shd ferment at 24C@10psi. In NZ we can only get Lallemand Kveik ale yeast -Voss-(dry). Is it also ok to ferment at 35C@ 15Psi , or shd we use the 24C@10psi profile-many thanks in adavance
If you ferment it with pressure (I suggest 10-12 PSI) then no issue going 35C. 20-24C is good for a lager like result with Voss if you do not use pressure
Hey, great video! I plan using kveik Voss on Mangrove Jack's pink grapefruit IPA and I have a question...because kveik will finish fermenting so fast (aprox. 3 days) when should I add the hops for dry hopping? I read online that it would be bad if I add them the same time with the yeast, but I also read that kveik goes down very fast in the fermenter and if i don't bottle it as soon as it stops fermenting there will be no yeast left in the bottle for secondary fermentation and carbonation...i really dont know what to do. Thanks!
Thank you. I suggest dry hopping when you are 5-10 points away from FG, which with kveik could occur within the first 24 hours if you are using a higher fermentation temp.
Hey David! Framgarden was my favorite kveik yeast strain until after a couple of harvests it became very hazy. I assume I allowed some kind of contagion into the mix that causes haziness. Any thoughts? My new favorite is Tormodgarden, which is probably what I would call my "house yeast" because I brew my ales and psuedo-lagers with it. I have kept the same sanitary practices with Torm and it has not gotten hazy. I appreciate all of your knowledge on the subject! Thank you!
Yes, that could be wild yeast joining the party. It is an ever present risk that can go either way.
Where are you getting your kveik yeast? I hadnt heard of frangarden
I live in Norway, so its probably easier. Ive also been sent various types by their owners. You will find many multistrain farm versions on Ebay from a seller called «Yeaster bunny».
I purchased Framgarden, Skare and Tormodgarden from Too Far North Brewing on eBay. They were all the original multi strain farmhouse kveiks directly from Norway according to the seller.
@@DavidHeathHomebrew ahhhh you actually live in Norway? I thought you would be in England..ok that gives you some serious kveik cred 👍 im looking up the yeaster bunny thanks guys!!
David, I don't see the link to the kveik registry that you say will be linked in the video description. Can you edit that into the information or share with me here?
Thanks Chip, Ive just added it :) Here is is also:- www.garshol.priv.no/download/farmhouse/kveik.html
Can you do a top yeast harvest video showing how to do it with a glass carboy?
I have a top cropping guide. I would not use a carboy though, you need space to move around in. Here is a link:- ruclips.net/video/LCocmYRTsiw/видео.html
David, did this beer turn out more like Belgian dark ale? Just trying to imagine what it is like with your grain bill. Thanks.
Which one? This video is about kveik yeast :)
Very informative video, David!
Speaking of yeast, I have a problem with attenuation. I always finish 4-6 points higher than I should and I'm not sure why. I've tried both with starters and direct pitch (I always use dry yeast), no difference. I make sure to splash around the wort when transferring to the fermenter to get some oxygen in. I let it sit for a long time, usually two weeks in the fermenter even though it usually stops bubbling after 5-7 days. I've tried mashing at 65 deg C for 90-120 minutes to let the enzymes get a good workout.
I'm thinking I need to increase aeration further. I can't get hold of pure oxygen but my homebrew shop sells an aeration kit with an aquarium pump, hose, air filter and a stone. Do you have any other tips?
Your brewing Calculator can only estimate. Ypu can always dillute down. I show this here:- ruclips.net/video/dNfYdVxF574/видео.html
It's not the original gravity that is the problem. I don't care all that much if it's 1.048 or 1.053 (although I usually come within 1-2 gravity points of where I want to be). What I care about is whether I get the expected 75% attenuation from the yeast or just 60%.
Ahh ok. Afew things to look at then...1) Did you use yeast nutrient? 2) Yeast was stored correctly? 3) Are you raising the temperature at the end
I do use nutrient, yes. I'm using dry yeast stored in my fridge. No, I don't have such exact temperature control. I either ferment in the basement which is about 14 degrees or in my apartment which is about 22
FDK Hmmm. Temperature control is really key for happy healthy yeast. I would think this is your issue. I would suggest you get a temperature controller and heat belt and use the 14 deg c area. It will make a large difference. 22 is really too high and room temps are too variable like this.
How do you know that what your buying from other people online is any good? If it keeps mutating how do you know if it is a good strain/ mix of strains?
I would say if you buy from this Facebook group "Kveik Kjøp - salg" then you will be perfectly fine. All good people.
I am eager to place an order from the Norwegian Facebook group you suggested. It seems reasonable to order several strains for ease of shipping purposes. Might you suggest several to cover a wide style range of beers?? Thanks Jim
Hi Jim, I mostly use Voss Gjernes, Ebbegården and Midtbust kveik. Seems like an ideal combination for your order :)
Ordered! Thanks for the help. Looking forward to the brew and the results! - Jim
Hi David -understand that fermentation & clean up for kveik voss is 7 days at 35C @ 15psi. My question is, if time available, do we need to leave it on yeast for another 7 days for clean up as a precaution against any off flavours? If we were doing this (ie couldnt get back to it for for an extra week) what temperature would u leave it at in fermenter for an additional 7 -10 days ?
There is no need. However, if it suits you then you can leave it up to 28 days on the yeast.
@@DavidHeathHomebrew many thanks -greatly appreciated
🍻🍻🍻
Hello. I really hope you read this and reply, but understand if you don't. I live in South Africa and finally got my hands on kveik yeast. I need to make your Bavarian hefeweizen, and want to use the kveik yeast. The big problem I have is with the dry hopping, I have no clue how to dry hop when using kveik. Will you please give me some advice?
Hi, I read and reply to all comments. I think that is vital :) Great to hear that you got some Kveik Barend :) Dry hopping is the same as with other yeast. No issues there :)
@@DavidHeathHomebrew The normal process is after 3 to 5 days of fermentation, you add the dry hop and leave it in for 3 to 5 days. What is the new time frame for kveik yeast? Online they are saying 12 hours after fermentation starts you dry hop, and I am unsure of this. Also not sure for how long to dry hop, still 3 days? Last question, does anything in the bottling process change? Like do you add less sugar for carbonation? Do you need to do anything differently for conditioning(1 week warem and 3 weeks cold)? Thx for responding to me so quickly!
Can you transfer your wort to a secondary fermented in such a short time? For filtering reasons
You can but I would not suggest that you do. Most brewers these days on use secondary for long term conditioning or beers that involve fruit.
My favourite beer style is NEIPA's. Which strain do you suggest I buy please and where can I get a genuine and not watered down version? I am in Yorkshire, UK. Many thanks for your help.
I love NEIPA too :)
I would suggest using Lallemand Verdant yeast.
I have a video about this here:- ruclips.net/video/mHiYGSIpCpU/видео.html
I have 2 brewing videos that use it that you will see on my channel. Its hard to advise on commercial beer as I hardly ever buy it!
@@DavidHeathHomebrew Thank you so much I will watch it now x
Cheers Lisa 🍻
how was kveik ''made''? could it be that the different strains of yeast ''clean up'' after eachother? would it be possible to make your own kveik?
Kveik is a mixture of different types of yeast and bacteria that have aged over time. The end effect is special but it takes time. You could make your own and you can also blend kveik together for interesting results. I have a video coming that talks more about this.
What is the drying process? Oven? Dehydrater? Curious.. Great videos!
I've just scooped it from the top and smeared it across a sanitized piece of baking oven paper and dried it in my temperature controlled fridge at 30°C. Only took a couple of hours. Then I divided it between a couple of vacuum bags which I keep in the fridge.
How long can it be stored after drying?
Check this out:- ruclips.net/video/-iGgxs6QjPY/видео.html
You can keep dried kveik for years usually. Just keep in at a reasonable temperature. Dry and cool
I'd like to bulk age some porter made with kveik yeast in a secondary fermenter. What would be the best temperature for storage ? How long before bottling?
I'm thinking about using Midtbust.
14C is optimal though ageing will not give the same benefits as you would get when using regular yeast. Kveik is very fast at conditioning.
@@DavidHeathHomebrew hmm. I might have to change yeast and wait until September. It's just heating up in Seattle U.S. and I don't have a basement. Thanks for all your help.
Cheers 🍺
Hi David,
I use two times Omega OYL-091 Hornindal. Great yeast. But you say on 3:20 that is a single strain yeast and on Farmhouse yeast registry wrote 8 strains and 1 bacteria. Are you shure that in Omega is only one strain? I search on internet and can't find any detailed description of Omega yeasts.
Second, is it problem or difference in sanitation fermentors, siphons and other equipment when using multy strain yeast with bacteria especialy when you want to use other yeast, for example us-05?
Thank you.
Hi Velimir, Yes. The registry is for the original farm kveik. Omega isolate single strains. You will find that commercial isolate kveik is totally cleaned, so no issues there at all.
@@DavidHeathHomebrew , Just seen Lance Shaner from Omega Yeast saying the Hornidal is a blend. ruclips.net/video/FrmOwlMsplY/видео.html
Should be @ 16:30 in the video
Ahh Ok, that I did not know! Many thanks for the information. I wish this had been stated before by the company :)
Hi David. I just got 2 strains of kveik crom the Facebook group you suggested. There are just 2 ml of yeast. How should I treat them? Just a starter? And removing the glicole? Or taking the glicole in the starter? Thank you for the content
The main seller Svein there suggests a starter. Ive pitched in wort from 10L to 30L and it has just worked great :) Choice is yours to take
@@DavidHeathHomebrew Thank for the quick answer. But what about the glicole? Should I wash the yeast?
No need :)
@@DavidHeathHomebrew Thaank you. I do have many doubts. Kinda paranoic 😄 happy brewing
Dont, I have used many of these with no issues for years :)
Hello David, I just bought Hornindal Kveik (OYL-091) from Omega. After listening to your video I propose to pitch at a rate of one package of this yeast for 65 liters of worth. Do you feel it's OK? I understand that you're not using a commercial version of the yeast and that you experiment with farmhouse yeast. Thank's for sharing your knowledge and have a good day!
Hi Jean, commercial yeast has a different formulation to farm kveik but in my experience one pouch should work just fine in 65L.
@@DavidHeathHomebrew Yeap, it ferment like crazy... from 1.039 to 1.008 in two days (91 degree F) and still going. Cheers!
Great 🍻🍻
Accidentally misunderstood this yeast. Brewed a pale ale and had it fermenting, or so I thought at 55 degrees (F). Turns out, the yeast wasn't the ale yeast I had assumed and had the batch fully carbonate in the keg it was fermenting in and only move .001 in gravity. The pain was real.
🍻🍻🍻
I am 1 day into fermentation with Omega Voss Kveik OYL-161. I assume I'll get to FG in another couple of days. I understand that I should leave it in the fermenter for few days after that. Currently the temperature is 32C. What temperature would you recommend for the cleanup period? Thanks.
Hi Jim, I tend to use 35C and I hold this for a week. 32C should work too.
@@DavidHeathHomebrew Thanks. 35 is as easy as 32, so I'll set it there for a week. I find your channel to be the best source of information for homebrewing anywhere. Thanks so much for your efforts.
Great, 35 is where I find great results. Glad to hear that you are finding my content useful :)
Do you have a source for the strain ratio changes? So far, the only significant variable that I have heard that might change the ratio is top vs bottom cropping (as per Lars Garshol).
Dan ABA Actually Lars Garshol is one sources of this information, I checked it with him as part of larger conversations. It is also an observation myself and others have noted after testing with many types of kveik over a period of many years. In addition to this it was confirmed by other experts in this field when questioned including those that are involved in kveik reculturing. The best way to discover it for yourself though is through your own testing of multiple strain kveik. Midtbust is easy to obtain and has a high source of multiple strains.
@@DavidHeathHomebrew I am fairly involved myself as the co-author of the kveik page on Milk The Funk (Garshol being the other co-author, although he no longer edits it). I haven't heard a lot about these strain ratio changes over the last three years, which is probably an accurate amount of time kveik has been traded in the west. I'm sure it is possible, I've just heard very little about this from a data point of view as someone who has read every single thread in MTF for the last 5 years (I'm a mod so I have to read them all).
My anecdotal experience is mostly with Wollsaeter, but I've only harvested it for 5-6 batches, and I use an over built starter method for saving it. I haven't experienced a notable change yet. I think that it could be possible to maintain a relatively original ratio by using the same cropping methods as the original owner. Perhaps other variables like OG have an effect though (kveik tends to have a more difficult time fermenting long gravity wort). In any case, this has inspired me to bring up the subject in MTF. Thanks!
Great to hear that Dan. Yes, unfortunately much of this is not discussed usually outside of the inner circles here in Norway. It is quite a click that took me time to get into. I have wanted to get this out in public for some time but wanted to do it in the right way with plenty of consultation with key people to fully establish what can be shared and the right way of putting it across. Part of my reason for doing this is that I see much information on there and I really do not like this. I believe that all should have access to information for the better good of all. It would be great if you could take this information into MTF. I am a member and have just posted the video to that group now, I hope this is ok. If not then just remove. If you have further questions then I will always try to answer and help of course.
I am not very familiar with Wollsaeter kveik but as I understand it this is from Mainiacal yeast and as such may not be multi strain? It is the multi strain kveik that will shift the most. Having said that 5-6 batches is quite low and unless this is containing a high number of strains then it would be too early to see large swings.
@@DavidHeathHomebrew All of the Mainiacal kveik cultures are original cultures with no purification; they contain all of the strains and any LAB contamination. He's the only commercial lab that sells kveik that way.
Would I still dry hop at high krausen then again at day 5 like bI do with most of my New England Style DIPA's?
If you intend to reculture the yeast then I would suggest you top crop it after 24hrs usually. After that dry hop away! If you plan to bottom culture then no dry hopping. Top cropping it the way forward anyway :) Hope this helps :)
@@DavidHeathHomebrew thank you sir!
From what I've arrived at, and as David says, top crop at 12 to 36 hours. This will be high kreuzen for most kveiks. Then dry hop straight after. That will over time give your own healthy variation of the kveik in question, and your kveik will be free of any hop "contamination".
36 is rather long kveik wise for all that I have tried. Top cropping after 50% of attenuation is probably the best way forward all round, kveik or regular yeast.
I want to buy some Kveik, but can't find it in The Netherlands. In two other countries it was sold out. WLP6788 would be great too. Can you tell me where to get some please?
Sure, go to the Facebook group:- Kveik kjøp- salg
Go to www.hobbybrouwen.nl/forum/. A guy named chilobrachus maybe has some strains for sale
@@EdwinSlothouber thx ordered a Gjernes :)
Do you have experience with Kveik fermented under pressure?
Yes :) I have a guide here that shows Voss Gjernes kveik under pressure:- ruclips.net/video/W7WSFn6bNoA/видео.html
Is Kveik appropriate to fermenting whisky wort?
Ive not tried this but I have heard that a distilling kveik is in development.
do you have kveik to share with your subscribers :-D?
I choose to not get involved with that, mostly for time reasons. I do have a couple of people in my Facebook ground that sell kveik though.
So is the commercial Kveik not worth it at the moment? My home brew store is like 5 minutes away. Beats ordering from a stranger online :)
I would do it, but then i want to re culture and im not set up to do that here.
It really depends on what you are looking for :)
@@DavidHeathHomebrew Good beer :D To simple, i know.
That is what everyone wants. Just start and end with top cropping. It is easy and fast and for the best result.
@@DavidHeathHomebrew hi David, would you recommend top cropping even for the traditionally bottom harvested one? I guess this would end up making the yeast 'your own'?
If you can top crop it then do it for sure, if not then take the bottom. Some even do both :)
Any information on clean-up or maturing temperatures and duration of the process after bottling? Will i need to keep my Vossaøl at 40 degrees C during carbonation and maturing?
I carbonate at at regular room temperatures with no issues. Mature at 14 in line with Ales.
You really should sell Amazon ebooks.
My time is very much spoken for already and I would rather provide information for free :)
@@DavidHeathHomebrew Nobel gesture. I am not sure how much it would take. All beer style guides are basically done already. Add some text for description, ingredients and formatting. Sell for eur5 to reimburse some of the time spent, not get rich. The best would be to get further reach out of it. Anyway all I mean is you are appreciated
Thank you :) I prefer things the way they are :)
I don't agree with the pitching rate. I've found the pitching rate depends on the temperature and gravity. I always over pitch and smash at close to 40 deg C.
Underpitch only ever worked for me around 30 deg c.
I could be wrong, and probably screwed something up, but this has been pretty consistent.
Also, I only ever brew 1.070 and higher.
What is your experience based on? Farm kveik or commercial isolates? How many have you tried? The pitch rate I mention is the consensus of the kveik community in Norway and relates to just farm kveik in general.As you probably know there are a lot of different types available in Norway. Commercial kveik is having a different pitch rate due to sachet and pouch size, which is conformed to a standard formulation like all commercial yeast. However this will change to the farm amount once recultured. I hope this helps.
This is Kveik news.
Jason Lea Yes, for many it will be. I believe that information should be shared :)
I think kveik comes from outer space. That explains it.
You could well be right 🍺