I did this with a DME Graf and it’s pretty good. Hot and fast in like 2 or three days. Then conditioning takes a while to clear but it’s so tasty after like a week. I think I prefer AS2 cider yeast but I don’t think I can do that as fast or hot.
I recently used a heat lamp (designed to keep baby chicks warm) to heat a saison. This kept the carboy at a consistent 74°F without heating up the rest of the room the way a space heater would. It's also still less expensive than most purpose built carboy heaters.
I'll bet that even when the camera isn't on you probably talk to yourself why developing a recipe. We all do I think.....Great content as always. Cheers I'll share over on our Homebrew Wednesday Network MeWe page as well.
I love the KVEIKS!!! I have fermented with commercial Voss & Hornindal many times in the mid 60s.F - 18.C to 70.F - 21.C and it goes nice. Those are my fermenting rooms spring - fall temps : ).... My summer brew room temps hover in the 95-105.F ...errr 39-40.C, it seems to ferment a day or two faster but always hitting 0.999 : )))))) I should mention I'm always making Braggot or Methaglin Mead with Kveik.
It's basically impossible for me to keep things cool without freezing, so I always ferment hot. I love using kveiks, I feel like they are the only reason I get even somewhat acceptable results. I also don't have much storage room, so a quick turn around allows me to do more frequent smaller batches.
I think you will like that yeast, I've used it for the last 8 brews, the last 4 within the last month. I ferment on the high end, 95 degrees. They say double the yeast nutrient which I've been doing. Even though this yeast rips through its job in a couple days, David Heath said to leave it for a week to clean up 🤷. I'm digging it so far 🍻
If you are ever maxing out your kettle and find you are a few inches from the top then use Kerry FermCap S. Add 2 drops per gallon and you won’t get a boil over but can work close to the limits of your kettle. Obviously be careful with hop additions🤞
This strain for me worked well under pressure at 90f but lost all the esters it normally puts off, which was my intention not a fan of its orange marmalade esters...also didn't underpitch used the whole package
Really enjoying the fact that you have started with pressure fermentation!
Thanks for the metric subs, this really helps! You get my like for this :)
THIS IS GONNA BE GOOD....
I did this with a DME Graf and it’s pretty good. Hot and fast in like 2 or three days. Then conditioning takes a while to clear but it’s so tasty after like a week. I think I prefer AS2 cider yeast but I don’t think I can do that as fast or hot.
I dont think i have drink a Beer with the Azacca hop so far, but i realy love Kveik Ales.
So wich you luck with this recipe ! Prost from Germany 🍻
I recently used a heat lamp (designed to keep baby chicks warm) to heat a saison. This kept the carboy at a consistent 74°F without heating up the rest of the room the way a space heater would. It's also still less expensive than most purpose built carboy heaters.
Cool.. planning on experimenting with kveik and pressure fermentation as well (both of which I have no experience with).
Thanks for metric btw!
Can't wait for the taste testing!!!!
If you have an electric kettle for boiling water for tea or coffee it works great for heating up small amounts for sparging.
I'll bet that even when the camera isn't on you probably talk to yourself why developing a recipe. We all do I think.....Great content as always. Cheers
I'll share over on our Homebrew Wednesday Network MeWe page as well.
Usually when there's no camera it's just "what the hell am I doing" being repeated haha
Ferment hot, I do about 38 c and also underpitch, it produces more flavours that way :)
I love the KVEIKS!!! I have fermented with commercial Voss & Hornindal many times in the mid 60s.F - 18.C to 70.F - 21.C and it goes nice. Those are my fermenting rooms spring - fall temps : ).... My summer brew room temps hover in the 95-105.F ...errr 39-40.C, it seems to ferment a day or two faster but always hitting 0.999 : ))))))
I should mention I'm always making Braggot or Methaglin Mead with Kveik.
It's basically impossible for me to keep things cool without freezing, so I always ferment hot. I love using kveiks, I feel like they are the only reason I get even somewhat acceptable results. I also don't have much storage room, so a quick turn around allows me to do more frequent smaller batches.
Can't wait for brew day! Looks like you might overflow your 10-gal kettle though :)
I think you will like that yeast, I've used it for the last 8 brews, the last 4 within the last month. I ferment on the high end, 95 degrees. They say double the yeast nutrient which I've been doing. Even though this yeast rips through its job in a couple days, David Heath said to leave it for a week to clean up 🤷. I'm digging it so far 🍻
I have gotten citrus, mango and sweet fruit
If you are ever maxing out your kettle and find you are a few inches from the top then use Kerry FermCap S. Add 2 drops per gallon and you won’t get a boil over but can work close to the limits of your kettle. Obviously be careful with hop additions🤞
Use a heat rap on the fermenter
This strain for me worked well under pressure at 90f but lost all the esters it normally puts off, which was my intention not a fan of its orange marmalade esters...also didn't underpitch used the whole package
pressure ferment voss kveik at 25C for clean results.
Q: "What did I miss, guys ?"
A: Yeast nutrients...
havent used those guys in so long but I just found my container again finally!