I made a great old ale with high voltage, It will ferment upwards of 14 percent abv. I just put a heated jacket on it but you have to give it time to finish up...
Totally agree with about about Kveik yeast. To my taste (other people will will have their own tastes) Voss has an orange tang finish while Lutra has a lemon twang finish. Both have an old barn character that detracts from the beer. If you must brew at a very temperature then Kveik yeasts might the only options. In most cases there is a better alternative IMHO. Kveik yeasts are often a solution looking for a problem to solve.
I haven’t got to the end of your video yet, but I 100% agree on Kviek, and I’ll never use it again. I've used Pomona once so far, and I thought it was terrible too, but I’ll give it another go as I bought two packs! The jury is out, but I’m not hopeful. It dropped pretty clear as well in the hazy I made, annoyingly.
I use my more traditional yeasts. Have temp control. Hell I leave mine in fermenter for 2 full weeks just so yeast clean themselves up and then cold crash. I have the view whats not broken why change it. Also wish I lived near you. I would take it off your hands if its still drinkable. I made a English amber type ale as a experiment recently using pacific Gem hops which I was not a fan of, too much blackberry type notes. Slowly drinking it to suck it up as its ok just not my thing.
I have a hazy recipe that I use citra and Amarillo. The best yeast I have used is hazy dayz 2 from white labs, just tried the same recipe with Pomona, definitely not loving it as much, I think verdant had a better result.
on the brave tip kegs into the drain. Over the many years of homebrewing ive found is that i'm very critical of yeast. i'm not keen on these newer yeasts, pomona nova etc.
So glad to see this video, thanks for posting. I'm gonna avoid both yeasts, especially High Voltage. If I want High Voltage I'll listen to the AC/DC song, a favorite of mine since I was knee-high to a grasshopper! 🍺🍻
Noooooo!!!! You even made us watch!🤣 I don't mind peach flavors in the right beer. Clearly not what you were hoping for though. I'm probably going to need therapy after this video, or maybe just a couple of beers. Cheers!
I should, but I dont want to spoil another keg of beer, it also kind of defeats the purpose of using it? The plan was always to do a lager style or IPL something like that.. but ugh.. I'll think about it lol
Hope that camera is waterproof 😮 insult added to injury if it took a camera out on its way down the drain 😂. 100% get what you're saying with kveik, its not clean and is overhyped but I do find voss works in a citra pale.
Yeah the camera was fine, though I didnt think the beer would knock it over and I thought I was going to lose it down the drain lol Luckily it didn't! Cheers!
Ah bummer, I guessed high voltage was a kwiek from the name. Try WHC Saturated is a really good London III yeast for hazy, gives a sweet vanilla taste. Best yeast I’ve used but perhaps dominates the flavour vs the hops,
@@indiekiduk I wish I could listen to podcasts but I cant, Im alright for 30 secs then the ads start and my mind wanders and thats it, I dont hear the rest. I've had 5 podcasts on my phone for years, at least 6 or 7 years, I have tried to listen to them every time Im on a train or bus, but I still couldnt tell you what they say, I know ones about lagers and ones about hops thats it hahaha
Some people cant taste it, Im sure. Though a big stout like that probably covers everything. Strange choice but if it works for you thats all that matters! Cheers!
Just thinking about it in a stout, if I did it I'd be double checking that finishing pH, I think that is key to a good stout and this yeast would fight against that a little bit.
Agree with Kveik. Very over rated yeast. Wish I saw this video earlier 😂 I've got your green greed fermenting with Pomona . Hopefully it tastes as good as it usually does
The only mistake I made was trying another countries accent, you should never do that. Correct "English" or language is to use your own accent or language to say another cultures words, not try to emulate or copy another countries language or accent. fact.
for example... Fillet... some may call it Fillayyy where that would be wrong for an Australian to say, its Fillet like its spelt. Doesn't matter at all about which mother country came up with it.. This is even more evident these days where you're not even allowed to dress up as another countries official dress as its cultural appropriation. Language is the same it always has been.
@HomeBrewNetwork You're doing fine! This was not directed at you, it's the spelling in the comments that triggers me. That's just me. Frankenstein, Frankenstien... I guess you're getting the pronunciation all right, but I'm no Norwegian either, so what do I know?
@@heindaddel7074 hahaha yeah sorry if I sounded pissed off, Im not, I'm just explaining how I look at things lol plus I had surgery yesterday, so it could be beer and painkillers too hahaha, but I've been told off before about pronunciation and really its the last thing I ever worry about because it means nothing, but spelling yeah I get you for sure 😁
@@thebackyardbrewer5611 Seriously my wife just left Melbourne Water after working high up in the company for over 10 years, if there was any trouble in doing this I would have heard about it immediately lol
![Digital Circus Episode 4 [TRAILER]](http://i.ytimg.com/vi/abZtsmMUbJo/mqdefault.jpg)
I made a great old ale with high voltage, It will ferment upwards of 14 percent abv. I just put a heated jacket on it but you have to give it time to finish up...
Some love Kveik, some don't. Cheers mate!
Residents in this quiet Australian suburban street were shocked by an horrific crime today, committed by "normally friendly" neighbour Gash
Hahaha exactly lol
Totally agree with about about Kveik yeast. To my taste (other people will will have their own tastes) Voss has an orange tang finish while Lutra has a lemon twang finish. Both have an old barn character that detracts from the beer. If you must brew at a very temperature then Kveik yeasts might the only options. In most cases there is a better alternative IMHO. Kveik yeasts are often a solution looking for a problem to solve.
Cheers Barry!
I haven’t got to the end of your video yet, but I 100% agree on Kviek, and I’ll never use it again. I've used Pomona once so far, and I thought it was terrible too, but I’ll give it another go as I bought two packs! The jury is out, but I’m not hopeful. It dropped pretty clear as well in the hazy I made, annoyingly.
Good to hear it's not just me 😂
I've had a couple gold medals with hazy and ipa with voss, key is reduce the temp..
I've used it at all temps unless I totally smash it, cover it up with hops, raise the pH a bit I can always taste it. Cheers!
I use my more traditional yeasts. Have temp control. Hell I leave mine in fermenter for 2 full weeks just so yeast clean themselves up and then cold crash. I have the view whats not broken why change it.
Also wish I lived near you. I would take it off your hands if its still drinkable. I made a English amber type ale as a experiment recently using pacific Gem hops which I was not a fan of, too much blackberry type notes. Slowly drinking it to suck it up as its ok just not my thing.
I have a hazy recipe that I use citra and Amarillo. The best yeast I have used is hazy dayz 2 from white labs, just tried the same recipe with Pomona, definitely not loving it as much, I think verdant had a better result.
Yeah I think Pomona might be a great yeast for some, but definitely not for me and probably a lot of others, Cheers!
on the brave tip kegs into the drain. Over the many years of homebrewing ive found is that i'm very critical of yeast. i'm not keen on these newer yeasts, pomona nova etc.
I love novlager, sooo good lol
G’day Gaz, just wondering what your mash temp for the Pomona was and what your FG came out as? Is it a bit of a best like Verdant?
I mashed at 66c and it fermented out to 1.010. It was fast 19c. Yeah mine fermented similar to verdant. Cheers!
share.brewfather.app/GqOsD0uvQiqnBN
So glad to see this video, thanks for posting. I'm gonna avoid both yeasts, especially High Voltage. If I want High Voltage I'll listen to the AC/DC song, a favorite of mine since I was knee-high to a grasshopper! 🍺🍻
hahaha! Cheers mate!
I was planning pomona for a very hoppy neipa, like 20g/l. Probably better fit there?
If you're after the peachy apricoty thingy for sure
Noooooo!!!! You even made us watch!🤣
I don't mind peach flavors in the right beer. Clearly not what you were hoping for though.
I'm probably going to need therapy after this video, or maybe just a couple of beers. Cheers!
Sorry! Hahaha
you should use the high voltage yeast at a low temp and see how it goes
I should, but I dont want to spoil another keg of beer, it also kind of defeats the purpose of using it? The plan was always to do a lager style or IPL something like that.. but ugh.. I'll think about it lol
I agree on the kviek yeast mate 100 percent. But if I need a fast beer I’ll use it.
Cheers Jas!
Hope that camera is waterproof 😮 insult added to injury if it took a camera out on its way down the drain 😂. 100% get what you're saying with kveik, its not clean and is overhyped but I do find voss works in a citra pale.
Yeah the camera was fine, though I didnt think the beer would knock it over and I thought I was going to lose it down the drain lol Luckily it didn't! Cheers!
I wasn't sure which one you would dump. Even thought you would dump both.
😅
I did think about dumping both lmao
Ah bummer, I guessed high voltage was a kwiek from the name. Try WHC Saturated is a really good London III yeast for hazy, gives a sweet vanilla taste. Best yeast I’ve used but perhaps dominates the flavour vs the hops,
Yeah London III yeasts are perfect for this, I assume that the next yeast tested, the new cellar science hazy is probably London III. Cheers!
look out for the blow off!
fyi YHC are the guest on this week's The Hop Edition podcast episode 102
@@indiekiduk I wish I could listen to podcasts but I cant, Im alright for 30 secs then the ads start and my mind wanders and thats it, I dont hear the rest. I've had 5 podcasts on my phone for years, at least 6 or 7 years, I have tried to listen to them every time Im on a train or bus, but I still couldnt tell you what they say, I know ones about lagers and ones about hops thats it hahaha
Great Info Cheers
Cheers mate!
Disagree i have used Kreivk at lower end of temperatures range for imperial stouts no problems
Some people cant taste it, Im sure. Though a big stout like that probably covers everything. Strange choice but if it works for you thats all that matters! Cheers!
Just thinking about it in a stout, if I did it I'd be double checking that finishing pH, I think that is key to a good stout and this yeast would fight against that a little bit.
Ive just put my first brew on with kviek yeast, now im wondering if I've made a mistake, oh well live and learn
Hopefully you're one of the people that cant taste the dirt taste lol
@HomeBrewNetwork I hope so too
i brewed a stout with voss and all I could taste was voss yeast. It was drinkable, but not gonna brew that again.
Yep.. thats what happens.. Cheers mate!
Agree with Kveik. Very over rated yeast. Wish I saw this video earlier 😂 I've got your green greed fermenting with Pomona . Hopefully it tastes as good as it usually does
Haha I haven't heard "Wyoming Hardcore" years. Narara represent!! 😂
Fuck yeah 👍 😎 lol
Ahhhhh gutter kegged beer... We've all been there
First time for a fresh beer 🍻 here in 36 years lol
Guys! Kveik! K V E I K! Not kweik, not kviek, not kweik, Kveik! How hard can it be?
The only mistake I made was trying another countries accent, you should never do that. Correct "English" or language is to use your own accent or language to say another cultures words, not try to emulate or copy another countries language or accent. fact.
for example... Fillet... some may call it Fillayyy where that would be wrong for an Australian to say, its Fillet like its spelt. Doesn't matter at all about which mother country came up with it.. This is even more evident these days where you're not even allowed to dress up as another countries official dress as its cultural appropriation. Language is the same it always has been.
if you're not worried about frivolous rubbish like accents, the main thing to worry about is not use the shit unless its a farmhouse beer hahaha
@HomeBrewNetwork You're doing fine! This was not directed at you, it's the spelling in the comments that triggers me. That's just me. Frankenstein, Frankenstien... I guess you're getting the pronunciation all right, but I'm no Norwegian either, so what do I know?
@@heindaddel7074 hahaha yeah sorry if I sounded pissed off, Im not, I'm just explaining how I look at things lol plus I had surgery yesterday, so it could be beer and painkillers too hahaha, but I've been told off before about pronunciation and really its the last thing I ever worry about because it means nothing, but spelling yeah I get you for sure 😁
Thanks mate, you saved me wasting time and money 😂
No problem 👍My pleasure hahaha
I also cant stand kveik, it taste bad. And I dont like us-05 because it gives me that peach taste all the time.
Thanks for watching!
I know you'd get copywritten but hearing the sound of silence playing while you were tipping it out would have made the video.
Hahaha yeah I gotta be real careful with music these days!
I want one of them shirts bitterness is your friend.
Did you just pour that beer into the local creek? I'm not sure the local frogs will be happy!
I' m near Werribee, this goes straight to the treatment plant!
@@HomeBrewNetwork Your roads and stormwater runoff goes into a treatment plant?
@@thebackyardbrewer5611 So they say in these new estates. If it makes it to the Bay then it would be mixing in with the water from the power plant lol
@@thebackyardbrewer5611 Seriously my wife just left Melbourne Water after working high up in the company for over 10 years, if there was any trouble in doing this I would have heard about it immediately lol
A sad day......😥
I'd rather not talk about it lol