Can you make a Wheat Beer using Kveik yeast?
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- Опубликовано: 5 авг 2024
- Can you Wheat Beer with Kveik? If that is a question you've ever asked, then you've come to the right place.
We wanted to know if this was possible, so we knocked up a batch of the Bell's Oberon clone from The Malt Miller, but used two different yeasts to see what the outcome was.
1 half was fermented with Mangrove Jack's Voss Kveik at 35 degrees, the other half was done using WLP320 American Hefeweizen Ale Yeast.
We were expecting there to be differences with this, but the biggest shock was the colour! I really didn't think that the yeast would do that. You live and learn, don't you?
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0:00-2:44 Intro
2:44-6:24 Looks
6:24-7:26 Aroma
7:26 Taste and waffling
Can you make a Wheat Beer using Kveik? 
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Interesting video lads👍
It shows how vital the yeast is in the finished beer.
I mistakenly put a wheat beer yeast in a kolsch malt bill, that wasn't great but I did manage to drink it. Keep up the entertaining content.
Hahaha solid effort on drinking it still, full commitment. Did you get any notes that are seen with wheat beers?
Hey Guys...Great video, keep doing what you do!
Thank you! Will do!
enjoyed this video!
Oh great, I hope it comes in helpful for your brewing.
currently brewing a Kveik Wheat Ale right now lol. Just mashed in
Ha to be fair I had a 'session wheat ale' the other day that wasn't miles off what we made. Not my cup of tea but the samples we sent out to people certainly thought there was potential to make some sort of ale.
Great informative vid but Penny can hardly focus after that many reviews in a day. No idea how you do it, nice work cheers 👍🍻
You’ll have to come along and join us for a day. Top tip.... don’t drive 😂
@@OysterBoysBrewingCo I'm in after restrictions ore over 👍🍻
I really want to make a wheat beer, and I really want to us kviek. Looks like I’m going to to make a wheats beer and then make something else wit the kviek I got haha. Thanks for the info! Saved me from myself!
Yeah a lot of the flavour for a wheat beer comes from the yeast! I suppose you could maybe use it in a Wit style and go heavy on the spices?
Do what you want. I can't cool my fermentation, so i've been using kviek for everything. I posted my begian dubbel to a kviek group and was quickly told it's not a dubbel. so i now call it an amazing "Not a begian dubbel but it uses candi sugar" beer. If you aren't submitting for competitions, enjoy your beer how ever you want.
@@MikeHedman for sure. Some yeasts just don’t make great flavor combinations or taste like your intended beer. BUT! Sounds like yours did! That’s awesome. Kviek is a monster, it ferments so fast! I really need to add more yeast nutrient though, I always get the “rotten egg” smell from it and have to let it sit for awhile to get rid of it, which kind of defeats the purpose of using kviek for me.
Was the kveik fermented at the same temperature as the American hef yeast or was it fermented at its optimal temperature? A hefeweizen where it's yeast driven is different than an American wheat beer so just saying "wheat beer" isn't clear. I'm sure there is a color difference between them, but haze will make it look lighter so if the voss is clearer that's one factor plus the wider glass will make it darker as well even if it was the same beer.
Hi Jimmy
We did both as per their yeast instructions. The Voss we did at 35c and the the WLP320 ran at 19c.
I know what you're talking about with the different glass sizes, but I always make a point of bottling a couple in clear bottles (If I'm bottling) and with these the Kveik bottles were significantly darker even when being stood for an extended amount of time after finishing conditioning (1 month plus).
Thanks for watching and commenting!
Has Penny got the feeling back in his tongue? Another great video.
It had been a LONG day! haha
I do love me a good split batch!
It's definitely the way to go if you want to experiment! Love the videos man.
@@OysterBoysBrewingCo Thank you
Never had any luck brewing pseudo-lagers with kveik. Always just tastes like ale. If you want to make a standard british bitter, or maybe even a hazy IPA kveik is ok, anything else seems to fail.
Not tried it making a lager, I mean Kveik is an ale yeast and I did use it to make a hoppy IPA but I didn't get the hop addition right so I couldn't comment on the yeast other than it was fairly neutral. We have a Malt Miller NEIPA recipe to do which uses a Kveik yeast but not the Voss strain. We will do a video on it to see how it turns out.
Was there difference in FG?
Nothing dramatic. I think there was a point or two in it if anything.