Thanks for all the info on this style of beer. I just kegged a beer I brewed in an American style pale ale that was fermented with Voss kveik from omega yeast. I was able to ferment between 85F and 90F and stopped it at 1.011ish. It’s very nice beer. Lovely citrus flavors and a bit to the sweet side. ABV is at 6.7. Thanks for info on CO2 levels. Since I wasn’t going for a European style beer, I’ll run the CO2 to 2.0. I harvested some of the yeast and will definitely brew with this yeast again.
Ive made one cider using Voss which was amazing! Ive just started a cider using the opshaug. Do you have any suggestions for this yeast? It from white labs, it is in liquid form. Thanks for all of your videos. If anything, they sre very relaxing to listen to :)
Thank you David for another informative video. I’m expecting my first Kveik ‘Sigmund’ any day now. I think this is a Voss yeast? I have been told that it needs to be pitched at 39deg C... fair enough. But, after that, does it then need to ferment at that temp or can I vary it a few degrees? Keep up the good work promoting awesome products.
Thanks Mike. Yes that is Voss gjernes kveik. With this yeast there is a wide range of temps leading up to 42 deg c. The higher you go the more yeast flavour you get :)
HI David, thanks for the video! I'm going to be in Norway next month and have been wondering if there is a way for me to get some Kveik yeast while I'm there. Any thoughts? Cheers!
Hi David and thanks for making this video! Awesome content as per usual. I've brewed twice with my Voss (OGs of 1.041 & 1.062 respectuvely) and both times the Voss took the gravity down close to 1.000 in 36 hours. You are referring to the 1.015 range in this video and I am curious to know how you accomplish this. Hope you can shed some light on this for me :)
Hi Thomas, thank you. The FG of a beer is relative to mash step temperatures, recipe ingredients, the yeast and fermentation temperature. Sometimes a yeasts attenuation, especially farm Kveik will vary.
Hey Dave, I like this recipe for its simplicity but do you have any suggestions on how much crystal malt to add to gain the benefits of head retention? And if I wanted to add more aroma hops to this recipe do you recommend dry hopping after high fermentation? Finally, this was a great video but I don’t think you mentioned specifically when to add the Kveik. I assume it was after the sample of boiled wort cooled down to fermentation temperature right before you were swirling the glass jar, right?
Hey Kevin, you could replace 3-5% of the grain bill with a low ebc crystal malt for extra head retention. You can dry hop it just as it is finishing fermentation for 3-5 days, depending on how you like it. A hop tea (see my video on this) would also work well. Pitch like any other yeast, after aeration :)
David Heath Thanks Dave, I’ll give those recommendations a try. And I want to top crop the Kveik so I will add the dry hops after doing this, once I notice the fermentation winding down.
David Heath I’m wondering if making up (ahead of time) a small bit of wort from dry malt extract, to use for the Kveik starter, would simplify things on brew day. Do you rack your cooled wort to the fermentor and then let it sit, until your Kveik starter is visibly fermenting, before pitching? I can go from boiling wort to racking temp and get it into the fermentor pretty quick. I can’t understand how you have time to collect and cool a wort sample, add the Kveik and then allow it to get going within this amount of time.
Ah nevermind, I went back and rewatched the video and see that you made the kveik starter out of mashed wort and not post-boil wort. So the starter is started after mashing not after boiling. Got it ;) One final question, are you not worried about the fact that the mash wort (for your starter) has not been completely sterilised before adding the yeast, since it was not boiled?
Sure, if you can hold it at the right temperature. If not then its not going to be worth it. A traditional method is to take some of the wort at mash out , cool it to pitch temp and then add the yeast. A jar with a lid is ideal. Swirl is as often as possible.
Hi David, been greatly enjoying your videos - thank you for the helpful guidance! I brewed my first Kveik beer last week based on Terje Raftevold's kornøl with Hornindal Farmhouse Kveik. Fermented at 30c, completed around 1020, bottled at 48 hours and it's been conditioning in the fridge for a couple days now. The first tastes were unlike anything I'd had before - in particular the mushroom/umami flavor was almost overwhelming, perhaps I under-under pitched. Garshol recommends keeping this beer at 4-5c (sweet and flat) or 10-11c (drier, more carb). When you mention improving these farmhouse ales by conditioning for 1-3 weeks in this video, what temperatures do you generally keep yours at? Also is there a recommended temperature to drink these at? Thanks again!
Great. I condition as close to 14C as I can with ales, it's the sweet spot :) Naturally this is after carbonation, which needs to be done at higher temps. As for serving temps I am generally using between 5-8C.
I listened and watched with gusto. Thank you David. Will be using this info in my raw ale brewery.
Great to hear 🍻🍻🍻
Just made my first attempt at a Norwegian Farmhouse. This was a super helpful resource for me! Thank you!
Great to hear , thank you :)
Thanks for all the info on this style of beer. I just kegged a beer I brewed in an American style pale ale that was fermented with Voss kveik from omega yeast. I was able to ferment between 85F and 90F and stopped it at 1.011ish. It’s very nice beer. Lovely citrus flavors and a bit to the sweet side. ABV is at 6.7. Thanks for info on CO2 levels. Since I wasn’t going for a European style beer, I’ll run the CO2 to 2.0. I harvested some of the yeast and will definitely brew with this yeast again.
Great. Yes kveik yeast can be used for many styles really.
With pasteurising dose it still kill all the bad bacteria like boiling stage dose?.
Boiling kills more but pasteurising is standard for many food or drink products.
Ive made one cider using Voss which was amazing! Ive just started a cider using the opshaug. Do you have any suggestions for this yeast? It from white labs, it is in liquid form. Thanks for all of your videos. If anything, they sre very relaxing to listen to :)
Great to hear :) Ive not used Opshaug myself but plan to.
Thank you David for another informative video. I’m expecting my first Kveik ‘Sigmund’ any day now. I think this is a Voss yeast? I have been told that it needs to be pitched at 39deg C... fair enough. But, after that, does it then need to ferment at that temp or can I vary it a few degrees? Keep up the good work promoting awesome products.
Thanks Mike. Yes that is Voss gjernes kveik. With this yeast there is a wide range of temps leading up to 42 deg c. The higher you go the more yeast flavour you get :)
HI David, thanks for the video! I'm going to be in Norway next month and have been wondering if there is a way for me to get some Kveik yeast while I'm there. Any thoughts? Cheers!
eMonster Brewery It isnt something you can buy in stores. I suggest that you go via the kveik facebook group.
eMonster Brewery If you are in Oslo I would be happy to share some with you. I have 5 strains of Kveik, which I've talked about on my channel. Cheers!
Tony Yates I wish I had more stock, so many wanting it!
Thanks Tony! I sent you a message.
Hi David and thanks for making this video! Awesome content as per usual. I've brewed twice with my Voss (OGs of 1.041 & 1.062 respectuvely) and both times the Voss took the gravity down close to 1.000 in 36 hours. You are referring to the 1.015 range in this video and I am curious to know how you accomplish this. Hope you can shed some light on this for me :)
Hi Thomas, thank you. The FG of a beer is relative to mash step temperatures, recipe ingredients, the yeast and fermentation temperature. Sometimes a yeasts attenuation, especially farm Kveik will vary.
Hey Dave, I like this recipe for its simplicity but do you have any suggestions on how much crystal malt to add to gain the benefits of head retention? And if I wanted to add more aroma hops to this recipe do you recommend dry hopping after high fermentation? Finally, this was a great video but I don’t think you mentioned specifically when to add the Kveik. I assume it was after the sample of boiled wort cooled down to fermentation temperature right before you were swirling the glass jar, right?
Hey Kevin, you could replace 3-5% of the grain bill with a low ebc crystal malt for extra head retention. You can dry hop it just as it is finishing fermentation for 3-5 days, depending on how you like it. A hop tea (see my video on this) would also work well. Pitch like any other yeast, after aeration :)
David Heath Thanks Dave, I’ll give those recommendations a try. And I want to top crop the Kveik so I will add the dry hops after doing this, once I notice the fermentation winding down.
David Heath I’m wondering if making up (ahead of time) a small bit of wort from dry malt extract, to use for the Kveik starter, would simplify things on brew day.
Do you rack your cooled wort to the fermentor and then let it sit, until your Kveik starter is visibly fermenting, before pitching?
I can go from boiling wort to racking temp and get it into the fermentor pretty quick. I can’t understand how you have time to collect and cool a wort sample, add the Kveik and then allow it to get going within this amount of time.
Ah nevermind, I went back and rewatched the video and see that you made the kveik starter out of mashed wort and not post-boil wort. So the starter is started after mashing not after boiling. Got it ;)
One final question, are you not worried about the fact that the mash wort (for your starter) has not been completely sterilised before adding the yeast, since it was not boiled?
Sure, if you can hold it at the right temperature. If not then its not going to be worth it. A traditional method is to take some of the wort at mash out , cool it to pitch temp and then add the yeast. A jar with a lid is ideal. Swirl is as often as possible.
Hi David, been greatly enjoying your videos - thank you for the helpful guidance! I brewed my first Kveik beer last week based on Terje Raftevold's kornøl with Hornindal Farmhouse Kveik. Fermented at 30c, completed around 1020, bottled at 48 hours and it's been conditioning in the fridge for a couple days now. The first tastes were unlike anything I'd had before - in particular the mushroom/umami flavor was almost overwhelming, perhaps I under-under pitched.
Garshol recommends keeping this beer at 4-5c (sweet and flat) or 10-11c (drier, more carb). When you mention improving these farmhouse ales by conditioning for 1-3 weeks in this video, what temperatures do you generally keep yours at? Also is there a recommended temperature to drink these at? Thanks again!
Great. I condition as close to 14C as I can with ales, it's the sweet spot :) Naturally this is after carbonation, which needs to be done at higher temps. As for serving temps I am generally using between 5-8C.
@@DavidHeathHomebrew Cheers!
No problem :)