Lallemand Voss Kveik In Dry Form
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- Опубликовано: 20 окт 2024
- This video celebrates the launch of the first mass market kveik yeast in dried sachet form.
I have been working with Lallemand to bring you lots of internal information about their journey in testing and selection of this chosen strain.
This video also runs through the characteristics and usage of this new yeast plus provides some exciting news from Lallemand and the opportunity for you to help shape the next dried kveik release from the company.
Channel links:-
groups/Brewbeer
www.teespring....
Introduction music:- Drink Beer (Till The Day That I Die) by Dazie Mae
![GEEK TIMË [OFFICIAL AUDIO]](http://i.ytimg.com/vi/ry-6RvkH880/mqdefault.jpg)
*Remember to add your kveik suggestions for Lallemand in the comments section of this video*
Hi David, just a heads up. You spelt Lallemand incorrectly in the video title
Haha, thank you :) I just changed it. Well spotted :)
In march 2020, at the start of covid, I partisipated in a kveik-launch in Voss. There were lots of brewers, big and small, and beer-magazines from different countries. I tasted several ales, so I might have forgotten much of it. It was the first ocasion for me beeing presented this yeast. Previously I used the word kveik to mean inspiration, development and growth. Now that I have my first grainfather, I certainly am obligated to study my local brewing-traditions. Thanks for sharing your knowledge, David.
Sorry for some reason your comment was put in a spam bin. Many thanks for sharing your thoughts Ronny. I think everyone should experience the magic of kveik :)
I've had great results with this yeast. brewed at 38 C, done in a day and a bit and absolutely clean as a whistle. I managed to put a cream ale, a pale ale and a stout through a single fermenter in under 3 weeks with just the one sachet of yeast.
Very nice Wayne, yes it certainly is fast and versatile stuff!
Awesome.... just bought a packet and have a similar plan.. starting with some faux lagers and ending with a big stout.
Great :)
Very different to what i got out of the same pack here Australia . Sour taste really comes through and covers 80% of the hop aroma .takes 5_7 days to ferment and a few to clean up, just like coopers tin yeast. For ginger beer, coopers yeast actually brews it FASTER no matter how much yeast nutrient u give the kveik
Sounds odd to me. I wonder if something else joined that party.
Thank you! You are my biggest inspiration in brewing
Anytime :)
My fermentation with this yeast finish in 5 days at 28-30° C the attenuation is very good og 1045 fg 1006 and i tasted, no off flavors a little acid but I know it will go out in bottle after the rifermentation. Thanks a 1000 times David for the info. you are my savior
Great to hear, though it should have been a little faster. 1-3 days really. Did you follow Lallemands pitch calculator?
Aaaa no i had use 6g of yeast for 25 litre of beer, I was curious to see the result of underpitching. And is good fo my
I started using it last week as here in Spain we are already at nearly 30°C in some days, this yeast is pretty good, already made two stouts with it, one imperial, and both were ready by the next day, probably will stick with it for the rest of the summer
Great. Yes kveik is ideal really :)
Incredible informative video. Thank you very much David!
Thank you, I am glad you found it useful :)
As usual, fantastic video, the number of strings and what they do is very interesting as well as the temperature, how it change the taste as it is increasing. It could be a incredible journey to dive deep in the rabbit hole.
Thanks Allan. Yes, it was great to be able to share this information so soon. Much to experiment with here.
I am experimenting today, doing 2 batches...
One with my regular Voss Gjernes and one with the Lallamand Voss
Great to hear Ferry. I look forward to hearing your thoughts on them both compared.
Great. Is there any result?
Hi! could you share the result? many thanks!
Following
It's amazing that you get the product of all this research for just 2-3€.
Very true :)
@@DavidHeathHomebrew Especially considering that well managaed it could be a lifetime supply.
ruclips.net/channel/UCXvq5pgCFcM0Fvp7_ty_C9A
Very informative video David. I look forward to trying this yeast very soon.
Great to hear Jennifer. Hope it works well for you.
Thanks David, a really useful video as always. I’ve now picked up some of this yeast and am very keen to give it a go, just need to decide what to brew with it!
Great to hear Dan. Its pretty generic stuff :)
I think many Kveik strains deserve production. Like:
Stranda
Skare
Hornindal
Ebbergarden
Espe
Jovaru
Tormodgarden
Tried Stranda lately. Very interesting stuff!
Totally agree! Thank you for your feedback here :)
Very interesting video, I will have to try this yeast soon.
Many thanks Alan, hope you enjoy the results.
I am fermenting a 1.055 OG pale ale with this now. It started bubbling very quick - maybe 8 hours. It’s in my kitchen by a sunny window, temp is probably 25C so towards the low end, was wondering if higher temps would bring out more fruity esters bur seems not , so ok, no need to increase temp. Would be looking for a super tropical fruity one if possible as the next one to try. Am fermenting the same batch now side by side with Safale 05 so will report back the difference.
I never seem to pick up much in the way of esters from any Voss Kveik version. I would be interested in hearing your thoughts on the result vs US05 :)
The next Kveik I would like , is Oslo Kveik in dry pac =) Very nice video .
Great, many thanks for your feedback.
I know lots of people would say something clean and lager like. But in reality...you can ferment 34/70 warm enough and quick enough for my tastes. I would love to see them release one that does well in darker/maltier beers. Something like Lida or Espe.
That is very true though the conditioning time is ofc a major benefit also compared to 34/70. But yes more dried kveik types would be awesome :)
Great information David, I'm especially interested in the multi-strain research as I commented on the Facebook group for your post; "What will be really impressive is when a company starts mass-producing a dried non-isolate Kveik yeast for the retail market." I'll be looking forward to further updates. My suggestion for another yeast culture consideration would be Skare for its ability to do lager-like brewing at higher temperatures. Cheers!
Great stuff, thank you for your feedback, much appreciated :)
As always another great video David, do you recommend using this yeast under pressure?
Hi Cris. Yes, Voss loves pressure. 10-12 PSI at 35C and you have an easy 24 hour ferment that is very clean.
Was just wondering how this yeast will handle pressure fermentation. Thank you again for passing on your knowledge.
I have tested the farm kveik version and that was totally happy, so I suspect this isolate will be happy also :)
Awesome thank you for the quick response can't wait to give it a go
It would interesting to see how the pitching rate affect this product, it is well known that Kveik supposed to be under pitched
Agreed! I will be testing this myself.
@@DavidHeathHomebrew Any news?
I am hoping there will be soon. I will report it in my end of year video which will be released mid December.
I used one package for a 19L wort with 1.075 gravity.. Fermented at 30C for 4 days until I reached 1.016. It turned out really good! This yeast is a beast!
Sure is :)
Hi David.. I've been watching a couple of videos from Norway where they are brewing in the traditional way. One thing I've notices is no Starsan in sight compared to the ultra-sanitary modern brewing ways. I've even watched then just dipping beer glasses into the fermenter to drink the beer. Just seems in completely different to me . Cheers :)
Some are doing things differently but the majority are with the expected ways.
Hi David,
Tks for all the useful info about Voss kveik.
I have a question regarding dryhopping a beer using Voss kveik. Hope you Can help. So made a NEIPA of wheat with summit hops and so far everything okay. Fermenting super fast and quickly. And so orange Color. But I plan to dryhop the beer , but at 35 degr celcius this is not good or how. I have read that dryhopping is best done at 14 degr celsius.
So how Long should I leave the beer on the Voss kveik at 35 before I cool Down to 14 degr for dtyhopping session ? Any idea ?
And again 1000 thanks for all the videos you have made. Great pool of knowledge for us hobby brewers.
And the best was the upgrade for false bottom and cam coupling for my grainfather that works just so much better now. A joy to the brew session then things work seamless. 😃🍺 Happy brewing 😉
Hi Lars, I started dropping temps from dry hops but I also tried high temps. These days I dry hop at the higher temps and whilst it is not the same, it is just as good in my opinion and others I have offered tastings to.
Hi David, would this yeast be suitable to use in the 'Super Fast Imperial Stout' video you did? Or should I still look to source kveik from else where? Cheers
Hi :) Yes but make sure the end beer is within 12% ABV as this is the reported alcohol tolerance.
Great info. I'll give them a chance soon.
Thank you, glad you found it interesting :)
Hi David!
I picked up some Lallemand kveik from my Fermzilla collection jar after fermentation. Still use a teaspoon of yeast if i want to repitch? Thanks!
Sorry for the late reply, YT has some errors with message reporting recently so I only just got to see this! Yes, once harvested the usual pitch rate applies :)
With the rise of NEIPAs really pushing the limits of what a "beer" can be, with additions like lactose etc, i cant help but think a lallemand kviek with candy/sweet fruit flavours would really help push those boundaries and be on the forefront of beers... also, its the style im most into haha.
Looking forward to use this voss yeast in a cider this week. :)
Sure would David , yes :)
Interesting video David! Thanks. On the off-chance lallemand is still looking, I'd like to be able to get a dried Hornindal, lutra-like strain.
Great, thanks Phil.
I made a pale beer (a lager profile) with this Lallemand Voss. After a week, fermentation is done based on gravity samples (hasn't changed in 3 days), but there's still a thick layer of krausen on the surface. Fermentation started around 21C, but the weather turned a bit and my workspace cooled closer to 18C after the first four-five days, which is maybe not optimal for the kveik. I don't have a good way to control my fermentation temperature at the moment besides the radiator in the room. I'm wondering whether I should give it time, or just siphon it out from underneath for bottling if it doesn't crash in the next few days.
Another issue I had with this batch was that I used irish moss for clarity, but despite using it as advised on the package, the beer had a rather strong smell of the sea after the boil, and it's still noticeable in the samples I've taken after fermentation. It's maybe not enough to ruin the beer anymore, but it's there and I notice it. Maybe because it was a pretty pale and relatively mildly hopped beer in general.
Hi, that is unusual. Usually this will drop down quickly. I would give the fermenter a gentle rocking for a few minutes. This will check that it isn't actually stuck, could be an idea to get some extra heat on it also. I've never detected a sea weed smell before from dry moss, could be unrelated?
Thanks again David for another high quality informative video! I've bought this Lallemand Voss Kveik yeast recently and plan to use it for a NEIPA and harvest for further use in the future, possibly for an imperial stout next. I have been watching a lot of your kveik related videos and gathering notes. It'll be my first time using kveik and harvesting/washing yeast as well. I was thinking top cropping into mason jars would be the cleanest way to get as much viable yeast and yeast trub. I have a stainless steel conical fermenter but with kveik I think it would be difficult to estimate when the yeast has been settled in the bottom but still remain healthy. For non-commercial kveik which feels to be a lot more potent you recommend the teaspoon method but would the amount of yeast to repitch be higher than usual due to Lallemand's higher instructed pitching rate?
I also wonder when brewing ales with kveik is it possible that not enough viable yeast will end in bottles for priming sugar to carbonate? Is there some rule of thumb how long it should stay in the fermentor and is cold crashing recommended? Thanks a bunch for your help, I have learned a lot and appreciate your tenacity to answer the overwhelming amount of questions! Cheers!
Sorry for the late reply, YT has some errors with message reporting recently so I only just got to see this! Yes teaspoon method works though this version is a different formulation. So follow the pitching rate from the sachet but anything harvested goes back to the teaspoon method. Kveik flocculates hard meaning that in the bottle it can fail sometimes. Best to add another yeast to cover this. Hope this helps :)
@@DavidHeathHomebrew No problem, thanks for the reply and clarification!
very informational, thank you. I've read that isolates are not really considered a "true" kveik. I've seen a lot of back and forth on this. Has this stance softened at all?
I think many have varying opinions on this. Thing is it certainly ferments and conditions just as quickly, the isolates will not handle quite as much alcohol though and offer less in areas like flavour in some examples. True kveik is multistrain to my mind but isolates are very interesting and useful all the same.
I've just stepped up a sachet of this with the hope of banking it. It took off within about 20 minutes and high krausen had been an gone in 6 hours. Fast! I'm gonna take some of the slurry and pitch it into a honey ale and bank the rest.
Sounds like a good plan :)
@@DavidHeathHomebrew 5ml of slurry demolished 5 gallons of honey ale in 36 hours without temperature control but needed a few days to clean up. I'm happy with the result.
I continue to have great success with this kveik!
Looking to go an additional step to minimize oxidation with a stout I'm going to age. Is there any flawed thinking (or overkill) to transfer to a keg with an argon blanket after the first 48 hrs of fermentation, then age it in the keg with an airlock to condition? I use floating dip tubes to pull off the top for serving, but any issue with it sitting on the remaining kveik that falls out?
So few off flavors, figured it's worth a shot. My current ambient temps world mean about a 4 day fermentation per Lallemand stats. Thanks!
Ive got a couple of different Imperial stouts that were kveik fermented. One is over 2 years old and still tasting great. I did a transfer from the fermenter into a keg using pressure using just c02. Carbonated in the keg, Then transferred into bottles using pressure again. Nothing very special needed, just ensure that you go slow and ensure there is no splashing.
If I were to top-crop this yeast at kreuzen (assuming brewing a ~20L batch), cropping 50% of that yeast, let it settle in a masonry jar for 24h, then wash it until 'clean', how many pitches would the yielded yeast from this process last?
You have earlier discussed Kveik yeast pitching rates, were you mentioned that about 3/4 of a teaspoon would suffice for a ~20L batch. When you say this, do you mean 3/4 tsp of 'pure yeast' from the bottom, meaning that one has to pour out the water in the masonry jar, not to get diluted yeast in the spoon?
I figure it would be cool to start becoming more self-sufficient on yeast, however I don't have any of the fancy equipment to really do starters to awake more sleepy yeast (especially heated stirring plate). But I figure that as long as I can take 50% of the yeast at kreuzen without it interrupting the ongoing fermentation, that would make one self-sufficient?
Hope my questions are not too confusing. I love your videos, they're very instructive, I just want to get the fine details right :)
Sorry for the late reply, YT has some errors with message reporting recently so I only just got to see this! The amount you will get back will vary from type to type but you will always get back more than you put in. Yes 3/4 teaspoon of pure yeast. Easy to see if you top crop. Yes, you can simply top crop and use this. It will keep your stock positive. Hope this helps :)
Thanks for the info David because I need to do beer with neutral flavors in summer and winter. I not tried this yeast, and you have some good experience. this is good for me?
Thanks. Ive been using it a lot and I have been very happy with the results.
Hi David. Did you ever try this on a lager style? I bought some to use for your Vienna recipe and trying to find the best temperature to keeps things neutral.
Yes :) Use temps at or under 24C for a lager like profile. I find 20-24 works well.
Fantastic video - I am to use this voss yeast to ferment an American pale ale which will be bottle conditioned. Am i correct in thinking also would need to add another yeast with sugar before bottling due to high flocculation rate with kveik? Thank you in advance
Very sorry for the late reply, YT has been very buggy recently so I only just saw this. Yes, this is the method I use. You can get lucky for a while on this but in the end you will find some bottled brews that failed to carbonate.
David, would u still recommend this version of the yeast for your London Porter recepie.
Yes, it will work nicely I feel :)
I heard of kveik for the first time this week by shopping my online homebrew shop, and ordered a sachet after watching this video. Thanks for posting - excited to try kveik out!
On particularly hot heat waves during the summer, my garage can remain above 80F overnight. I’m thinking of waiting for a heat wave to enable a quicker ferment without additional temp control.
Given how vigorous this kveik ferments, I imagine the internal fermenter temperature could be significantly higher than external ambient temperature. What kind of differences can I expect and should account for?
Hi Mike, Ive plenty more kveik videos on the channel also :) Kveik is not as vigorous physically as people expect but yes it can add some extra heat but not so different to some other yeast. The main difference is how well it does with yeast nutrient. Add a 3-4 serving and it will work super well.
Thank you David (and Lallemand). Kettle to glass in a week, and solved the brewing woes I've had lately (I think I discovered I'd been over pitching lately).
Partial boil, OG 1.050, exactly 5 US gallons, used full 11g sachet. Only got down to FG of 1.015, after 3 days at a somewhat controlled 95-102F (used a seedling heat mat and a bungee cord around the fermenter and plugged it in when it got to the mid 90s in my garage).
I'm BJCP certified rank, but more about drinkability than stats. This is 100% Amarillo hop West Coast pale ale is delicious!
Bottom cropped and banked for later. Teaspoon on the repitch - Thanks again!
Great to hear Mike :) It sure makes things fast and easy :)
Hello david
I used 3/4 times always at 35/38 °C and it was great with a lot of orange and tangerine notes.
I'm looking now for a neutral profile for a cream ale or an american IPA. What temperature do you recommend? Close to 25 °C ? Thank you!!!!
if you aim for between 20-24C then I believe that this will work well for you:)
They should come out with a dry Hornindal Kveik. I have some Lallemand Voss I will try next and also plan to get some verdant for a NEIPA. I love dry yeast how it’s cheap around $4-6 and it can be shipped at room temp without having to worry about it going bad. My LHBS charges $18 for white labs 😢
Yes dry yeast is for sure the most popular these days. It drives its costs down and wet up.
I'v been using the omega voss and hot head strains. Fermenting at room temp around 65-70 f. Very clean tasting and fast. I'd like to see focus on both a strain for fruity flavors and a strain for lagering maybe call it (pseudo lagering) between 70-75 f.
Great stuff Russ, thank you for your feedback :)
Hi David, just wondering if you have any update on the ideal pitching rate of this yeast? Cheers, Mike
Hi :) Right now the lower end of the pitching rate seems fine when yeast nutrients are used.
Hi David. This looks interesting to try, but for entering into brewfather - what percentage attenuation would medium to high translate into?
Thanks Kim. Lallemand estimate 77% attenuation for this yeast.
Great video! I've had a successful first brew with this yeast. I'd like to try repitch using the old 'swirl the lees' and reuse method. I realize this is not scientific but in the case of this kveik would you cut back on the amount of lees used? Cheers!
Thanks Steve. Great to hear. Yes, kveik thrives on underpitching.
Does Lallemand carry a good Stout/Porter dry yeast? If not, which yeast would you guys recommend?
Sure. They have suitable yeast for both styles from England and the US depending on how dry or fruity you want it :)
This yeast sounds like it's too good to be true, hot weather down here in Australia is normally a challenge with chilling the wort with ground water, no need with this beauty. It's amazing that you can brew one weekend and be drinking it the next.
I primarily want to use this for beer but I wonder how it will go in a sugar wash for distilling neutral spirit, any body else used it for distilling?
Hi Dean, yes its pretty awesome for your climate. Ive not using it for a wash (illegal here) but ive used it for wine so I think you should be alright.
Thank you.
Thanks James :)
I'm looking forward to this release, thanks for the info! Do you recommend adding yeast nutrients when fermenting with Kveik? I usually don't add any with regular yeast.
Yes, they are vital. Good advice is to use more also. Usually 3-4 times more in fact. Sorry for the late reply, YT has some errors with message reporting recently so I only just got to see this!
@@DavidHeathHomebrew With this being a dried yeast, should this be added after about a day, David?
No, I would pitch as soon as you have a suitable pitching temperature within your wort.
@@DavidHeathHomebrew Sorry, I was not clear. What I meant was ... this being a dried yeast, when should the yeast nutrient be added.
No problem :) Add it in the last 10 minutes of the boil :)
So once it has finished fermenting how long should i leave it in the fermenter?
So using US05 it might take 5 days but i leave it to ferment and cold crash for 2 weeks in total. How does that work with voss?
I like to give all yeast some days to clean up after themselves after fermentation. Voss likes 3 days plus.
I like to give all yeast some days to clean up after themselves after fermentation. Voss likes 3 days plus.
Hi David, do the same rules about bottle conditioning with Kveik apply to Lallemand's commercial strain? I.e., should I be adding a bottle conditioning yeast to ensure proper carbonation?
Yes, for sure.
@@DavidHeathHomebrew Another quick quesiton. I just used Lallemand's Vos Kveik to make your super fast imperial stout recipe. How long and at what temperature should I condition it? I was not planning to rack it before bottling.
Sure. 6 weeks seems like the sweet spot in my opinion. Temp wise 14 is ideal but normal room temps as fine.
Is there any information of the flavors produced in the recommend temp range, 35-40 C? Thanks
Yes. This is in the video. Mostly this is quite neutral usually. Higher ABV can lead to small flavour at high temps.
Hello David and thanks again for another great video. I had seen this video earlier and I have brewed with this yeast once already. I saved some of it after the fermentation and put it in the fridge for reuse. That was (just) over a month ago. I am ready to give it another try and I have read somewhere (or was it in one of your other videos?) that with kveik it it not necessary to make a starter, even if the yeast has been asleep in the fridge for a while. Is this correct for this yeast? I usually make a starter to revive a yeast that has been stored in the fridge for a few weeks. Thanks for any advice and thanks again for these awesome videos.
Hi Marc, yes that will be fine. I would suggest making a growth starter and then pitching using the teaspoon method as outlined in the video linked below. This way you will have plenty more for later and super healthy yeast. ruclips.net/video/fzcnyyvWAYA/видео.html
@@DavidHeathHomebrew Thank you so much David. Awesome all around. Cheers.
Cheers Marc :)
I don't think we should have more "kveik" strain isolates.
If anything, I'd love to have a multipurpose lager strain (a la the WLP san francisco), or the sourvisiae once it's ready.
Dry yeast is expensive to manufacture, as you normally have to do it in ridiculously large batches, and having several strains with close to identical characteristics at that scale doesn't really make sense. This should, however, take over as the most user-friendly yeast strain for the homebrewers market, and hopefully drive the price per pitch down.
Thanks for your feedback, much appreciated :)
Hi David, I'm going to be brewing your American Session IPA recipe using Lallemand Voss. I plan on pitching at 95-98F, and have temperature control. Do I need to maintain this temp for the full 7 days in the fermenter, or can I turn my temp control off and let the temp free fall after fermentation is complete? Thank you, I really appreciate your videos!
Hi Garrie, I suggest holding that temperature to ensure full attenuation.
@@DavidHeathHomebrew thanks David, much appreciated!
🍺🍺🍺
My first attempt with Lallemand Voss stalled completely after 2 days. 22 liters of worth, pithed 1 packet (11g) rehydrated at 35 degrees. Oxygenated for 1 min before pitching.Fermentation temp also 35. I want to try more brews with this yeast, but perhaps next time use more yeast. I hear kveik should be under pitched. Perhaps not for isolates like Lallemand Voss?
This Lallemand Voss has a different formulation, so it is best to use their yeast calculator here:- www.lallemandbrewing.com/en/united-states/brewers-corner/brewing-tools/pitching-rate-calculator/ I would also recommend a triple serving of yeast nutrient with kveik. Hope this helps :)
Indeed. 22 liters and 1058 OG puts me right on the boarderline of using 1 or 2 packets of yeast. Next time, no aeration and rehydration though..
On the 11g packet there is instructions on rehydration, but on their website Lallemand advice to not aerate and rehydrate. Go figure..:)
Yes, like most of the yeast companies they have an abundance of sachet backs already printed that will be used before updating them. Ok, once you know but yes it is confusing.
Great work Dave & Lallemand. Please release Ebbegarden, Framgarden & Hornindal.
Thanks Dazza :) Appreciate your input also :)
Just recieved my Voss Kviek 500g brick, going to try it for a Distillilation wash for Vodka and a Gin run. It's cold here in NSW atm so interested to see what happens. Hope to get full ferment although my wash is a very high Gravity..? Anyone try a wash for Distilling with this yeast yet, let me know how you went..
Best of luck Brian, I hope it works well for you. I would be interested to hear how it works with a wash.
Hi David. I am interested in making a starter straight from the pack and dividing it up into several smaller amounts to pitch later. I have done this with a liquid Kveik and it worked well, which saved money and great results. I only considered this because of the smaller pitch rates that it requires. What are your thoughts doing this with dry yeast? Thanks.
With dry yeast I would simply separate it and then vacuum seal the smaller portions.
@@DavidHeathHomebrew Thanks mate. Sounds good.
:)
Thoughts on using this for a wheat beer? Looking to do a blue moon clone/variant which already calls for orange peel in the boil so orangey citrus notes from this yeast should complement right?
I see no reason why not. I have used Kveik with wheat and enjoyed the results. You may not get much orange from it though. Depends on your taste buds really.
@@DavidHeathHomebrew Ok cool thanks, we'll see how it goes. Brewing it tomorrow.
Great, I hope it goes well :)
@@DavidHeathHomebrew ok so this yeast is insane. Did the brew on Sunday. Pitched at around 3pm. Bubbling starting within 15mins and it was complete within 24 hours. 1.052 to 1.008. I pitched at 32C and it dropped to about 28C by end of fermentation so wasn't even on the optimal end of the temp spectrum. Crazy! It does smell and taste a touch yeasty and/or estery so I'll leave it for a few more days to condition and clean up but I am excited about doing a high ABV and IBU IPA with it next. Great stuff.
Haha yes that is how it can go at those temps :) I leave mine in the fermenter for 1 week and this really helps it out.
Hey David,
I just brewed two batches with this yeast, I fermented them at the top end of the temp, 48 hrs later it seems to be done, what im wondering is, im going to let it clean up for another 2-3 days, would it be better to let it do that at my fermenting temp, or let it drop to room temp do you think? Thank you in advance for your insight.
Hi Jon, I leave mine in the fermenter for 7 days at fermentation temperature. This ensures a full attenuation and gives the yeast plenty of time to clean up. I find this route makes for a better end beer.
@@DavidHeathHomebrew Perfect, I'll do that, thank you so much!!
@@jonwilliams1919 :)
I would like to see Oslo or other "clean" strain
Great, yes that would be nice. Thanks for your feedback.
I second this. Oslo or any other clean lager like yeast are hard to get.
Oslo is very overrated, have used it a few times in different forms even directly from source in Norway. I dont like it, so i gave it to others they also hate the profile.
I don't mind it but I prefer Voss in general.
Hi! I have some questions!
1) How can you maintain your fermentation's vessel temperature to 40celsius in order to benefit from a fast fermentation?
2) Is there any problem for the fermentation process to let the vessel outside in the direct sun in a hot period? What about the day /night changes in temperature?
3) is there any other kind of dry kveik yeast that can fast ferment in 2-3 days in room temperature (18 Celsius)?
Sure, no problem :). 1) A mix of insulation (if needed) and a heat belt or belts if required. It really depends on the area you ferment in really. 2) This is generally not a good idea due to the large temperature changes outside but some kveik will probably handle it. 3) You will find that kveik in general needs 30 C to operate at speed. Lower temps can be used but this will slow things down.
I try to use my speidel braumeister to do 40°C fermenting for 2-3 days. Let’s see what comes of it.
Ive only done this for kettle souring but fingers crossed it works well for you :) Just be careful to not oxidise it on transfer.
@@DavidHeathHomebrew Thanks for the tip. I actually reached out to Speidel and they were quite positive that it would work and were very supportive. Yes and they also said I should really make my bottle filler fit for transfer, if thats what you mean. Oxidization during transfer of the wort before the fermantation into the Speidel should not be a problem I assume, the yeast needs the oxygen even, right? In addition and to be sure I will build an airlock out of cling wrap for fermentation. Let's see.
I did two brews with the Speidel at 40°C now and it was a complete success and no problems. I was careful to clean the pump thoroughly, though.
Thanks David for this. My five cents: regarding flavortown I am an IPA / DIPA lover .... so I would be more inclined to something showing off grassiness pines tropical fruits so maybe something between your strain A strain B but with pine like aroma. Liked the High temp profile since given my geographical location in spring and summer I am likely to hit that range with little cooling and therefore less energy. And I can get the high end attenuation side with less effort. So next question is there a place/ brew store in the states where we could get these strains. Thanks.
Great, thanks for sharing Oscar. Sorry for the late reply, YT has some errors with message reporting recently so I only just got to see this!
Hi David many thanks ..... I got my hands around a hornindal Kveik.... first time ever I brew with Kveik. Fermentation was fantastically fast in 3 days I had a fairly stable spg. Flocculation was super high and attenuation well from OG= 1.068 I went down to FG= 1.0075 so we might be talking actual att% on almost 90%. The part that I don’t know much is what is typical for this yeast flavor and aroma wise.... in this brew I got pronounce peppery citric aromas when it is cold you can even smell some mesquite aroma amazing like a wine and when warms up is turns more citric.... fantastic experience! Btw I got my yeast from WL California. 🍻 cheers
Sorry forgot to mention I fermented at tight 80 F .... as per manufacturer’s the optimum is 72-95 so decided to go somewhat midpoint .... then conditioned for 5 days before kegging. 🍻
Hi David,
Ive not had much luck with voss in comparison to other strains of kveik it always finishes as dry as a saison not nearly as tart and the hops always seem a bit subdued a bit one dimensional really. I generally use rivenes in its place for that awesome orange flavour everyone talks about, however ive heard that voss has a tendancy to drop the ph of the finished brew i live in sydney, the water is quiet soft, i was wondering if a small addition of acidulated malt could potentially resolve this issue? Cheers🍺
Hi Daniel, yes you could water adjust for it, though its going to be hard to predict accurately unless its some you have brewed before and base it on that.
I have a basic blonde ale recipe for when i try new kveiks strains, 5kg pils and 300g each of munich and wheat, with a 15 ibu citra addition@ 30 mins followed by some centenial and cascade @ 5mins. You can mix up the hops but that grain bill works wonders with kveik, just frustrated i havent had as much luck with voss. Ive also heard it said that with voss you are better off with a medium body rather than a light one to stop it from attenuating super dry, have you found this to be the case yourself?
Thanks again!
@danielkelly3209 Actually, I have used voss with all manner of brews without any real issues personally. Maybe you have some wild yeast present?
Perhaps, ive found a supplier online who is selling the farmed version rather than the isolate strain i plan on brewing my blonde with both rivenes and voss over the holidays, and doing a side by side comparison cheers🍻
@danielkelly3209 Great 🍻🍻. There is a clean multistrain commercial version, as shown here:- ruclips.net/video/BBzhz2QZys4/видео.htmlsi=2eIEbsKNj0hSDccb
Great video David, I have mixed feelings about the commercial aspect of kveik, I think that the Norwegian or Scandinavians should be benefiting.,but that's just my feeling.
Thanks Jeffrey. Yes I covered this is one particular video. Trouble is there is no copyright on kveik or the yeast. Some yeast companies at least ask permission though.
Skare kveik would be nice. Lager-like beers without the lager-like wait.
Yes, good idea Ian
Yes, Skare would be one of the favorites for sure.
Some of those strains would be interesting to try in ciders or meads. Some of the ones with more fruit flavors for instance.
Yes, totally right. Some have done this with nice results. Personally ive done a lot of testing with wine with great fast results.
I've got an unopened packet of this yeast, it feels like a firm brick, not powdery, is that normal for this yeast?
Yes, that is as intended.
@@DavidHeathHomebrew thanks
Cheers 🍻🍻🍻
Id love for them to make dried hornindal next. I tried their voss and didnt like it as much as omega yeasts hornindal
Cheers John, yes Hornindal is a great one.
I just want ALL the Kveik Strains in a dry yeast version!
That would be great, I agree :)
Hey m8! I saw a nice british ale recipe and the temperature for a kveik yeast was set on 20 C. But i got this Lallemand Voss Kveik and it says at 35-40 optimal I pitched it at 18c and i have it siting first day at 20. What do you think is best to do? Raise it or leave it at 20 C. Thank you always for your nice videos and comments!
Hi :) This yeast can be used at 20C but then it becomes very lager like in effect and it ferments much slower. I guess this is the intention of the recipe. Did it come from a known good source?
@@DavidHeathHomebrew Not a guy I know no, From a grainfather app recipe.
This can be difficult to assess. I would suggest only using recipes from known sources
@@DavidHeathHomebrew Yeah! I was a bit 2 adventurous! Going to plan better next time :)
:)
"Hothead" kveik in dry yeast format please!
Would be nice, yes :)
I did a regular pale ale, its still bottle conditioning but by eye it looked pretty normal, but then i did a wheat beer with lots of wheat malt...same voss kveik yeast , but the whole FV looks exactly like a pint glass full of proofing yeast with thick creme on top. Day 5 its finally settling but dropping out SO MUCH trub. Will still bottle and try but maybe a pack of kveik is a HUGE over pitch?
Hi Lance, Lallemand have a pitch rate calculator on their website:- www.lallemandbrewing.com/en/canada/brewers-corner/brewing-tools/pitching-rate-calculator/
@@DavidHeathHomebrew thanks David, yeah I was looking at that, but from what im seeing, its as if it goes nuts for all the wheat malt clouding around , and of i think about it didn't do this with the exact same amount of yeast ( 1 pack)
Im about to do a brew today with washed kveik from the last batch , wish me luck!
Kveik has a habit of making beer look cloudy, thats just how it is :)
@@DavidHeathHomebrew looking at the calculator it says 2 packets for 22 l at 1.045! Don't think I'll be doing that...
I would use one :)
The next Kveik I would like is an IPA very tasty yeast like Hornindal. Is it in the plans!
Thanks Yannick, yes that would be good.
I would like to get your music for a ringtone. Can you please give us a link to the music and the name? Please
Hi Andrew, its public domain so you can just google it and there will be places to download it from. Search for “Drink Beer (Till The Day That I Die) by Dazie Mae”. Great idea to have it as a ringtone :)
Hi David,
Would this dry kveik be able to be harvested over and over again?
Yes, no problem there for the long future as long as you keep it clean and sanitary.
@@DavidHeathHomebrew
Thanks mate.I just purchased a packet and i'm looking forward to using it on a nice hoppy pale ale to start with.
Any advice on using the whole packet on a 1.055 OG beer?
That will be fine as long as the batch size is 22L or less.
I would love to see Tormodgarden as the next strain
Yes, I do love this kveik also :)
Will this be available in the U.S.? Thanks!
Yes, I have been told the 500g brewery packs are available now and the 11g sachets will follow soon.
So bottom line: how many days are you guys fermenting before bottling?
I allow 7 days personally.
How should i harvest this? From top or bottom?
Sorry for the late reply, YT has some errors with message reporting recently so I only just got to see this! Either way will work. I use the top.
how the fermentation speed in normal temperature between 60-75 degree !the same as other beer yeast ?
Much slower but you still benefit from the much faster conditioning speed :)
Darn....I have it fermenting at 70 degrees....I didn't realize that it was 77 was the absolute lowest you can ferment it...just thought maybe 70 degrees for a little longer
It will still work, just slower :)
I'm very interested in Strain E with the berry and strawberry esters
Lallemand have told me that a new Kveik isolate will be added to their range this year. This one would be interesting I agree :)
I’m pitching a packet of this into a 2L starter to then pitch into a stalled Pale Ale (1.020) to see if I can rescue the batch!
Just pitching the packet will do it usually, as long as the volume isnt past 19L
@@DavidHeathHomebrew it got it down to 1.012. Total volume is probably closer to 17 or 18L. Dry packets of the same strain as original pitch and US-05 failed to have any impact several days earlier.
Ok, well thats a big improvement :)
great info in this video! I actually bought this yeast to brew a somewhat traditional farmhouse ale, if anyone has tried or has some suggestions on a recipe I'd be glad to hear them!
cheers
Many thanks :) Take a look at my Farmhouse/Kveik/Saison videos. Plenty of recipes there to choose from.
@@DavidHeathHomebrew realised that after I dropped the comment. vere very useful information over there too. thank you for sharing it!!
No problem:)
I can't wait to get a hold of it I wonder when it will be available in the US 🤔
I'd really like to see this utilized in a lager ish bear brew day .
Ive spoken to Lallemand and the 500g Brewery packs are available in the US now with the 11g sachets following “soon” :)
Its everywhere in Australia, you must be able to get it by now eh? Kveik is taking off like.....kveik
Sure is
Opshaug or hornindal.
Thanks for your feedback :)
Correct me if I am wrong, so if I brew 5L of Vienna lager with this exact dried Voss kveik, i would need about 1gram? 😂 Wow... I hope they will release Lutra Hornindal and the others in dried form
This will vary depending on the beers OG with this Kveik. I suggest using this calculator:- www.lallemandbrewing.com/en/canada/brewers-corner/brewing-tools/pitching-rate-calculator/
@@DavidHeathHomebrew it said i have to pitch one and half package for 25L 1.054 SG ale... this seems like a complete overpitch. I'll just use half a package and see how it will go
I would start with one at the minimum personally
They need to hurry up and release Sourvisae to homebrewers!
Yes!
Hornindal, definitely
It is a great kveik, thanks for your feedback Travis :)
I've found it's a good one for higher gravity brews like meads (though I'll also throw in some Lalvin D-47 sometimes towards the end)
I would like a very high flocculation and high attenuation to be used as a lager yeast replacement.
Great suggestion :)
I would like to see Ebbegarden :)
Yes, good stuff for sure :)
My requests for their releases:
Espe
Vinje
Ebbegarden
If they are going to take on Multi-strain, I would request:
Midtbust
Stalljen
Tormodgarden (
Awesome suggestions Mark :)