Kveik - side by side analysis with two different pitch rates and fermentation temperatures
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- Опубликовано: 30 май 2019
- Sigmund Voss Kveik from Yeast Bay is now available from League of Brewers. We did a side by side comparison of this yeast in a NZ Pilsner, with one batch under-pitched and fermented hot - and the other batch with a more normal pitch rate and a typical ale fermentation temperature. Check out the results in this video!
Recipe available here: share.brewfather.app/Hn7NwhoL... 
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TOP VIDEOS GUYS!
first one i have seen fermenting kviek at room temp.
Thanks for the feedback! Glad you enjoyed the video
Kveik is the same word as we use in Norway as a verb. Å kveike. For example To kveike a match. It means to light it. So basically the kveik yeast sets the wort alive, so the name is quite illustrating.
I've just discovered Voss Kveik in my area and am really happy with the two batches I've brewed using it. Great side by side comparison!!
Thanks for this video, nice to see a side by side of this mysterious yeast
Good info. Thx boys.
Juicy kiwi pilsner sounds like fun! Another choice vid, interesting thanks.
I liked the German guy. He knows what he is talking about
How can you compare pitch rates when you also change the fermentation temp also???
Nice vid guys
I just made two different batches. I fermented the kveik Voss strand at 100+ and the trub/yeast smells like mango/citrus at the end of fermentation. This is my favorite yeast now. Very clean..
It's a citrus beast isn't it?
Thank you, guys! A good, clarifying video for people thinking they must "do it right" when brewing: If you "underpitch" and ferment at bodytemperature, you´ll have a farmhouse ale with orange and other nice flavours (still clean),
If you pitch the yeast at "normal" rate and ferment at room temperature (or lower) you will end up with a clean "pseudo" lager. Can it be better?
At 2:56 you have the right pronounciation! :-D
win win
Vocês me envia uma amostra desse fermento
Great vid guys. I have used Voss kveik (my variant was the US Imperial Loki strain) pitched at 90 F, ferment at 90-95F with a big pitch (200 bn cells) in a Centennial IPA. That gave me quick ferment (36 hr to terminal grav)as well as the complementary citrus notes but no off flavors (flavours?). I'm interested to try the Kiwi Pils/Italian Pils style w it at lowe temps b/c I enjoy the style and curious what low temp will do. Would be curious how a single variable (low temp or low pitch rate) alone would impact this brew.
By my extrapolation, it would turn into Sprite.
Great info. May I ask did you use any yeast nutrient?
Very interesting! Is Kveik available in a powdered form or only liquid?
We've only found it in liquid form - who know's if it will be available as a dry yeast some day?!
Several of the original farmbrewers dry their kveik, and RUclips videos exists showing how it can be done at home.
@@andersbolager I was just reading about this recently - we will be giving this a try for sure
Looks like someone in Australia now offers dried versions on facebook.com/groups/126316488088323/?ref=br_rs . If the URL gets mangled, it is the "Kveik - Kjøp/Salg" Facebook group. Don't worry about the Norwegian title. People talk English in there.
Most of original kveik strains are dried on "whatever they have up there" sticks (kveikstokk). For homebrewing scale you need only 1 or 2 grams (healthy) for 20 l batch!!!
Kick the dog ?? Hope you dont do that?
kvike! Just like German. The letters "ei" are sounded out as an "I".
Correct Dave.Kviek like bike 👌🏼