Voss Sigmund Gjernes Kveik Guide
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- Опубликовано: 20 сен 2019
- It is time to start a new series of videos where I will recommend different types of kveik yeast.
This first video is all about the kveik yeast I recommend the most - Voss Gjernes kveik.
I go into its history, the farm version and a selection of common commercial isolate versions giving key information to help the viewer on their kveik journey. Whilst it is great to see so many people using this yeast now there is still much misunderstand and misinformation out there and I hope this new series of videos will help people get the best results.
Channel links:-
groups/Brewbeer
www.teespring.com/stores/davi...
Introduction music:- Drink Beer (Till The Day That I Die) by Dazie Mae 
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Always enjoy the in-depth views of you videos
Thanks Mark, great to hear :)
Thank you David for another interesting and thought provoking video :)
Thanks Paul, great to hear :)
I'm currently brewing the Kveik IPA by Mangrove Jack. It comes with 2 packets of yeast (m12 voss). I pitched them both because that is what the instructions say. On day 2, I top harvested a jar full of krausen. Interestingly, after doing this the fermentation really took off. The krausen went from about 1 inch to 4 inch and over the top of the bucket.
Hi, the yeast you have used is a kveik isolate rather than being true multi strain kveik.
This changes everything as the producer then changes the composition of this yeast to suit very different pitching rates. So you were right to follow these instructions. Enjoy 🍻🍻
Great info as usual!
Thank you :)
Hah, I'll have to show Sigmund this next time I meet him! He'll love that there's a whole infographic dedicated to the history and quality of his kveik! :D
I believe he has seen it :)
@@DavidHeathHomebrew Well then I bet he was grinning! Well done on the video by the way, mate!
Great video! Thank you.
🍻🍻🍻
I need to have a critical flavour testing of my beer. I have had a pint of American Craft beer and was put of by the orangy taste yet you are extoling the virtues here. I need to get my head around this. I also have to think of a hot cupboard to fermet in if I need to get over 30 C. I need to do some more reseach. Thanks for the video.
That orange ester is easily avoided :) Glad you found this useful:)
Great video again, love learning more about Kveik! FYI, White Labs define a 'High' Alcohol Tolerance as between 10-15%, hope this helps. Cheers, Mike
Cheers Mike :)
Nice video, as allways. I have just fermented two very sweet worts with Sigmund Gjernes. The first had an OG so sweet that it went to the end of the paper on the scale , where no numbers was written. That fermented down to 1020 in three days. The other I brewed with Chip and Elsa Walton from the C&B. That was so sweet that the bulb on the measurer flote. 80 kg of pale-ale malt, and 11 kg of flaked oats for 130 liter finished Haimabrygg. That needed 4 days fermenting. That brew hit you like a hammer. it ended on 1030 , and goes down easy. Tried it out on some local traditional brewer veterans, and quite a few others. They allso say it drinks easy, and dont feel strong in alcohol, until you go for the toilet. I can't say the exact alcohol% , but I think it would be quite a bit over the standard , who is told about Sigmund Gjernes original. So Just Kveik It , and keep on brewing in the old Ale world.
Perfect :)
As always great video David ! One question if you don't mind. Are you suggesting to pitch 1 teaspoon of the Voss Kveik from Omega Yeast Labs ( straight out of a new pouch ) into 25L to get that orange/citrus flavor , of course as long as all the other variables are met. Thanks for your time.
Yes :) This is verified by others. I have tried other Omega Kveik and they were the same also.
Hi David, this is a great vid with a great insight into the kveik yeast.
So if i were to brew a lager style beer i should brew this strain at 25C? I have my first kveik coming in the mail, so looking forward to experimenting and making some tasty beers. Ive bought a heat belt so i can brew at 35C degrees. Cheers 🍻
Many thanks, glad you enjoyed it.
Yes, ferment according to style profile :)
Thanks for another timely video David, a mate has just offered me some Sigmund Voss Kviek from the Yeast Bay. Their temperature instructions suggest to pitch onto the wort at 21C. Keep at this temperature until fermentation begins, and then change to desired fermentation temperature. Do you think there would be an issue with pitching at closer to 30°c and raising from there.. This would be ideal in my tropical climate. Thanks again.
It is actually much better with kveik to pitch and ferment at the same temperature. High temps are perfectly fine :)
I've used mangrove jacks quite successfully many times-the only helpful advice I could give is that it really benefits from a thorough condition despite finishing primary in often under 48h. Usually around 2-3 weeks
Yes, this can certainly vary :)
Hi David. Thanks for all the great kveik videos. Just a question with pitching rates, do you still only pitch 4-6g if you are going with a high gravity brew? Say you did a beer aiming for 9%, would you keep 6g or up it to 7 or 8
Thanks Blake. Oddly yes. No change in rate for higher abv. Try both and you will see what I mean :)
David, thanks for another great Kveik video. Question about Yeast Bay's Kveik, given I haven't yet brewed with Kveik. I've received a vial that is now at its "Best Before" date (late September), I was wondering if you'd recommend creating a yeast starter for this before brewing, or whether Kveik is robust enough to not require this even given the date and potentially reduced viable cells. In addition, given only a teaspoon is needed for my brew, I also plan to do the smear and dry technique with the remainder of the vial, but am also concerned whether to do this straight from the vial given its date. Cheers Mate.
Hey Damo :) Glad you enjoyed it :) Due to the date I would put it into a starter, fast with this type of yeast :) Then you know what you are drying is in great health also.
Very informative video, David!
A question about pitch rates. Is the recommended pitch rate (1 teaspoon) the same for harvested slurry? And what would the recommended pitch rate be in grams for dried Voss?
Thanks Mads. Yes, I use the same pitching rate for my reharvested yeast. About 6 grams.
I have a sample from Noreay in my yeast fridge and made some good beers with it.
Great :)
im waiting for the "Dr Hans commercial yeast" to come on the market :p
@@siiioxide7807 Maybe some day 😍
Great video David thanks again. If I pitched Voss at around 35C and just left it at room temp (22C day and 18C at night), would that be a reasonable fermentation? Currently using my ferm fridge for kegs and hoping kveik will keep my kegs regularly full!
Thank you. Voss will be fine under such conditions.
Hi David, a good & intesting video:-)
by the way, any link or e-mail to where I can order the farmer version of the kveik ?
I have looked around among the comments, but didn´t find any hint ..
Hi Jonas, the best way is to join a Facebook group called “Kveik Kjøp salg”. No problem using English there. There are various sellers there. I recommend a guy called “Svein” there.
I used the Omega version for a blonde ale. Tried to make a strawberry blonde with 1.5lbs of strawberries in secondary. I did primary at ~85°F. ZERO strawberry flavour but it did taste a lot like grapefruit. hehe I guess I know why now!
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Great video, again! Question: does Voss kveik (and perhaps other kveik strains) drop in pH more than other yeast strains during fermentation? I keep reading this in various groups.. If so, how to best do the water adjustments (including pH) before mash?
Many thanks. Ive not had anything that has dropped so much that I would make changes personally.
Great video as always David! I've used Yeast Bay Sigmund's Voss Kveik twice now and one is fermenting at the moment. I've used the whole vial for 21 liter batch. Lag time is around 3 hours, and fermentation is nice and fast (takes about 2-3 days to ferment from 1.060 to around 1.015). But after that at around 1.015 everything seems to slow down. Getting those 5 gravity points takes around 4-5 days. Is this because of overpitching the yeast or something else? I have properly aerated the wort before pitching. Yeast Bay Kveik should have around 60-80 billion cells so in terms of Kveik pitching I'm probably overpitching a bit.
Thank you. Yes, an overpitch can lead to these sorts of issues. What temperature are you using?
@@DavidHeathHomebrew around 25 C. Had the same issue last time and it was fermented around 35-40 C. Must be the pitching rate then. How many teaspoons of liquid yeast slurry would suffice if I keep using yeast bay's kveik?
Hi David, Any experience with Lallemands version? I was thinking of using this with your Vienna Lager receipe. What temp is best to keep this version at to produce a good Vienna?
Yes, very much so. I have a guide to this here:- ruclips.net/video/Ha5DzNo7qjs/видео.html
You mentioned that this yeast performs better with a stronger beer. If you're going for something in the 5-7% range, do you recommend pitching into a concentrated wort and adding distilled water to get to 20L/5gal after fermentation?
No but I would suggest adding 3 times the amount of nutrients to help it along :)
Do you have any recommendations on keeping kveik yeast happy temperature wise?
My homebrew stores offer glycol chillers, at a pretty steep cost, but very few offer other tools. Interested in seeing what you're using and recommending.
Kveik is happy at pretty hot temps, so cooling is not usually needed, just heating. I use heat belts connected to a temperature controller, usually with temps at 35 C.
@@DavidHeathHomebrew this is an awesome yeast for me that lives in a new build house as a new brewer, I've found it is a lot better than normal ale yeast as the higher temperature is suited, I've a heat pad and ferment at around 32 to 35 c brings a great brew. Thanks for the great videos
You say you use this on many different beer styles. For example, if you want to brew a Weissbier or Weissbier dunkel, which I have the best result using Wyeast 3068, this I think gives the best Weissbier taste. What result will this KVEIK give taste wise?
It's hard to suggest a Kveik yeast for wheat beers. Especially if you are into that German wheat beer flavour..
David who would I approach on your group for the farm wonder version? And can you top crop it?
With farm versions you never know :) Contact
Svein Arild Skjæveland.
My LHBS does not stock ANY liquid kveik. If you were on a desert island (like I apparently am) and you could only choose between MJ12 Farm Kveik (Voss) and Lallemande LalBrew Voss... which is most predictable? I presume since both are Voss, they "should" be the same once prepared.
There is no difference. The MJ version is supplied by Lallemand.
Do you have a suggestion for fermentation temperature for a porter with Voss?
I have gone between 35-42 deg c mostly with very similar results for dark styles. The only variation being when there is more alcohol present and that brings the orange ester forward. Hope this helps :)
Hi. Have you tested Oslo Kveik? How is this compared to Voss kveik?
I pitched a Vienna lager (your receipe) with this yeast three days ago. It seems finished already.
Hi, No I mostly use farm multiple strain Kveik but I hear that this works well. Yes 3 days should do it :) I leave mine for a week and find this gives the best results usually:)
Yesterday I made a batch 26l of worth, OG was 1.044. 10 hours after I pitched the yeast its fermenting on a high rate. I use to ferment at a low temp 20C, like I´m doing now, I know it will be a more larger stylish beer at the end but will it or can it ferment down to 1.005?
I find it has a pretty good attenuation rate. Mine usually finishes low.
@"David Heath Homebrew" interesting this yeast, do you know where I can find this Voss in Italy? I do not have FB unfortunately so I do not have access to your channel :(
Hi, Sure. Go to Ebay and look for the user “Yeaster bunny” he ships everywhere, has lots of different types and the quality and reputation is very high.
@@DavidHeathHomebrew thank youuuu!
Anytime :)
I got a strain of kveik from some guy on Etsy he that he cultures himself I can’t wait to brew with it just looking for a good recipe any recommendations? 🍻 Cheers!!! From Los Angeles California USA
Awesome:) I have a playlist here that will give you plenty of traditional and modern day recipes for Kveik. Having said this Kveik fits in many regular beer styles also. Check this out:-
ruclips.net/p/PLeY07JqsrXM_gv11NeUHLX32M1YxXVFnn
I wanted to start taking strains of yeast and growing it up in a starter, and reserving some for the next time. Would that strategy work from this sort of kveik? I was warned about ten generations perhaps being excessive (at least for regular yeast?).
Further, what cell count corresponds to your yeast amount?
No problem doing that at all. This ten generation rule only applies to certain yeast but not all.
I have a batch of Loki coming in soon and am thinking of doing the same thing. Make a huge starter and save it for several batches instead of top cropping.
But a thought just came to me. Would the harvested yeast be stronger
No activity in airlock at Day 10 using lallimand Voss. Pitched at 90 Deg and room temp at 72 Deg. FG @ 1.021using hydrometer.@ 72 Deg. Any ideas to get lower FG ???
Did you follow the Lallemand pitch rate calculator on their website? At those temperatures it should be very finished by now. Pitching more yeast is probably the way to move ahead either way. I hope this helps 🍺🍺🍺
@@DavidHeathHomebrew Thank you !! Was concerned that I stalled because I used 4 lbs of corn sugar in 20G batch Double IPA OG 1.084 /FG 1.021. No. Didn’t know about Lallemand pitch rate and followed your guidance to pitch light hoping to pull more flavors.
Ok. Lallemand have changed the formulation of kveik. So it is best to use their calculator. I have this info and more about this within this video:- ruclips.net/video/Ha5DzNo7qjs/видео.html
David, preparing to use LALLEMAND Voss for the first time. I am making a NE style double IPA with OG of 1.075. Should I pitch 1 or 2 11g sachets of this yeast? Lallemand's pitch rate calculator says 2 but you speak of under pitching for better performance. I plan to ferment at around 85-90 degrees if I can get the wort up there in my chamber with a heat belt. Thanks
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Failed to mention it is a 5.5 gallon batch
Lallemand Kveik has it's own formulation that is the same as regular yeast, so best to follow the pitch calculator on this one when used from the sachet. Should you reculture it though then it reverts back to a normal Kveik pitch rate.
@@DavidHeathHomebrew I pitch a single sachet today at around 1100 Eastern Time in Ohio. It took off in the 1.075 wort. It has dropped 20 points already according to my tilt. I have been able to sustain 97 degrees Fahrenheit. Going to let it run and see what happens. I will report back on how it turns out. If it stalls before the estimated final of 1.014, maybe I can pitch half a sachet. Thanks for the reply, Happy New year!
Fingers crossed then :) Happy New Year:)
@@DavidHeathHomebrew update at 1.5 days of fermentation at 100 degrees Fahrenheit, the bubbling has slowed significantly and the tilt says the gravity is 1.008 (target was 1.014). Recipe link: share.brewfather.app/WeeiWBVb2bhxS4
What kveik would you recommend to make wine and meads thank you very much
Voss kveik :) Its ideal.
David Heath Homebrew Do you recommend wet yeast or dry thank you
Makes no difference :)
what happened if i overpitched kveik yeast ?
It depends on the type but many will stall after a certain point.
@@DavidHeathHomebrew what s do you mean ?i heard you can t never overpitched yeast ?the more yeast the stronger and faster fermentation !in the case of kveik it may stall?
Kveik is different to normal yeast in many ways, this included.