Thanks for doing this! Kveik yeasts are best for people like myself that don’t have the room for temp control. This is the homebrew series I’ve been looking for!
Norwegian here. Your pronunciation is approved. Impressive! You should hear the "v", but don't overdo it! Hornindal is also not bad. "Dal" means "valley" Horn is of course a mountain peak. Voss, not far from me, is just fine. Great job! 👍
@@ronnyskaar3737 actually, that's also how you pronounce an f, the difference being that the vocal chords vibrate on a v (voiced) and not on an f (unvoiced)
Just kegged this beer and I have to say it is indeed a mango bomb. Great paring of yeast and hops on this one. I fermented at 90F and it turned out amazing! These Kviek strains are nuts how quick and fast they ferment. Be careful when with them when you make a starter though. Thanks for sharing and I thoroughly enjoy your content sir!
I just poured this from my keg. I dont taste the mango but it is very smooth, no aftertaste at all. An awesome recipe. The color is amazing and head retention is perfect. Thanks for the recipe.
My favorite yeast for brews in the hot desert summer. I put it in the garage where it's around 90-100F day and night. Stuff just about crawls out of the fermenter, monster yeast.
Late to the party, but just brewed this with HBC-586 and man, it’s good! I too don’t taste the 70+ IBUs at all. Almost has a seltzer vibe to it. I think Golden Promise may be my new SMASH malt of choice. Cheers, and thanks as always Steve!
Kveik has been my go-to the last few brews. I love how it works great at high temperatures since I can control high temps better than low temperatures.
Hey Steve, revisiting this video as I've ended up with a load of Azacca hops and was seeing how you got on with them. I'm going to be using a load of leftovers: pilsner malt and Maris Otter, Azacca and US05, aiming for an abv of 6% and final gravity of 1.010, fingers crossed it comes out okay!
Pitched about tablespoon from a 1st gen starter Tue. morning. Exploded sometime between Tuesday night and Wednesday morning. 5.5gal in a 6gal Fermonster is not enough headroom.
I also loved the intro, it made me laugh! Thank you for sharing. I would love to see you do a whole SMASH beer series to highlight various hops. I just bought a bunch of different hops (galaxy, nelson sauvin, mosaic, simcoe, etc.) and I am very excited to experiment. Have you ever had Hopslam from Bell's? I live in MI and I am a huge Bell's fan, I would love to see you try to replicate that beer!
Because I have to brew with the seasons, I haven't used Kveik yeast since last Summer. I have only used Voss so far so I'm looking forward to the rest of your series to learn about the others. Thanks! Loved the intro!
I've got a 2.5 car garage that I've only just recently cleaned out so I have a quarter of it dedicated for my bar/brewery. Haven't brewed in many years and I have everything ready to go. First beer I'm brewing is David Heath's amber ale (which also uses Voss Kveik @ mid 90F)....gotta fill the kegs up quick!
Ok this video let me know Im on the right track. Ive been playing with beersmith for a little while and a friend of mine asked me to design up a pale ale recipe for him but he wanted it to be closer to 6.9% abv and wanted me to keep it under $50. I decided a good way to keep cost down was to use just 1 type of hops and I fell on Azzacca cause he likes a more fruity flavored beer. I had a typical ale yeast picked out but now have adjusted it to a voss. Still staying with my garin bill of 10lbs pale malt and 3lbs or carmel 10 malt.
I brewed this recipe, inspired by the description and great walk through video. I panicked and upped the grain bill up by an extra pound of grain, to compensate for my crude mashing technique (on a domestic gas hob) ended up with abv 6.8% and slightly sweet tasting beer(i was half expecting a drier brew) Sadly, not much hop aroma or fruity esters. I'll blame it on putting the wort in pressure fermenter right away. Overall a fanatic and easy to brew beer. I've been enjoying it over last few days. Thanks for the good work! 👍
Kveik is my new go to these days, grain to glass in a week with no need for temp control is a winning combination. Also the very clean ferment makes for less regrets the next day. Loved the skit btw.
Will be making this next week! If you were to do a split batch with this, what might you try for fermenting the other half? More/less dry hop or a different dry hop addition? Different Kveik strain? I think hearing split batch ideas (rather than just improvements) would be neat in future videos once you've had a chance to taste and evaluate your batch.
I think it would have been cool to see if a different kveik strain would produce different results - something like hornindal for example with its extra tropical character. Thanks for the idea, I would love to do splatches but it's logistically really difficult right now!
If you can get your hands on some Nectaron hops from New Zealand I think you’d really enjoy a SMaSH brew with them also. Keep up the great videos, your epic radio host voice and detailed tasting notes always brighten my day
kviek is more like the sound of wake but with a K if you want, but what the anyway. Dry yeast is best used quickly with a short rehydration 15 mns and pitch source infomation was direct lallemand . But do what works for you.
@@TheApartmentBrewer I have national supplier so its a close chian. Plus the local agent that cleared things up for me as for the redydration of yeast is apart of lallemand , even if he covers france, Belgian and suisse. I sent a mail with many topics . The product is made in Austria so no different than one side of the states to the other. Will look at dryed flakes though. Thank you for your responce as well.
Golden Promise is my go to base malt. Works well in my hazies and porters. I tried voss kveik and it threw way too much orange for my taste. Maybe I should give it another chance at a higher temperature 🤔
Hey @theapartmentbrewer just had a question about your ABV. In the description and fermentation section of your video you say it's a 4.9% and 1.019 FG (seems high/low attenuation?), but when you pour it you say it's 5.8%. Which one is it? What should I be targeting for an FG? And what's your brewhouse efficiency? I want to try this one, sounds amazing. Thanks, and keep up the good videos.
As they say, when the student is ready the teacher will appear. I have just about finished my Irish Stout and have been casting about for my next beer. Sounds perfect as summer in the Arizona desert is coming at me like a freight train!
I am this point as well. With all the hop mixing you never learn their taste. Plus your freezer ends up with piles of part hop bags and possibly they lose their flavour...
I've used POG before, which is the version of Framgarden put out by Imperial. It's to this day probably my favorite Kveik strain and I definitely recommend it. Always comes out super fruity and juicy, but also clears up really nice if you need it to. Still have a mason jar of it that I bust out occasionally when I want some sort of fruit flavor-heavy IPA like a hazy. It probably would have worked amazing with Azacca since it's very mango and pineapple heavy.
@@TheApartmentBrewer so it's actually kind of weird. I looked over some emails from Imperial themselves saying that it's in fact Ebbegarden but there's a whole slew of other documentation saying that it's framgarden. Haha so I guess at the end of the day all I know is that it's kveik and going to be great.
Great Vidya. I only have to learn how to say the name of an ingredient if I am either buying it, or putting it in my beer. I Brewed American Strong with Azacca 3 weeks ago. It's just getting around to finishing. Good things are worth the wait. Cheers.
@@TheApartmentBrewer I followed Gnomes suggestion of using a small bittering hop and larger late additions. I dropped Azacca in 2 oz @ 15 and 2 oz @ flameout.
Great video. Interested to know why this beer is hazy? Short boil time, no protofloc tablet, no finings post fermentation, suspended yeast cells or a combination of all these factors?
Combo of no hot or cold side finings and high levels of polyphenols from the half pound of hops I used. Also a higher than planned mash temp may have something to do with leaving longer chain sugars in there. A month later and it's still coming out hazy!
Ok I brewed this beer a couple weeks ago, my first time brewing all grain (biab) and my first time brewing in a long time. It came out good (I think) although it only came out to a 3.8% beer. Og was 1050 and it stopped at 1021. Not sure if it was finished fermenting or stuck or I messed up the mash somehow? Ended up not whirlpooling the 4 oz of hops in the end but I enjoyed it nonetheless. I didn’t mess with water chem. I’m going to brew it again and what to get the abv up. Thanks for the tutorial. Btw I kegged it in a kegerator I learned how to make from homebrew4life along with 5 gal of cider I learned how to brew from the brusho. All good stuff. 👍
If I had to guess I'd say the issue is probably in your mash. Make sure you're keeping a consistent mash temp and your thermometers are calibrated. I'm glad I can help you out though, best of luck with the rebrew!
@@TheApartmentBrewer thanks! I did have a hard time with mash temp. I’m going to focus on that for this next brew of the same recipe too see if it improves it. Cheers!
I was hoping you'd tell me exactly how much yeast nutrient to use. I know it's twice the normal amount but have not been able to "the normal amount" specified anywhere.
Depends on what your yeast nutrient is - I use wyeast beer nutrient which has a standard dosage of 2 grams. Fermaid-O or Fermaid-K might have a different dosage rate and hence you should refer to manufacturers instructions for the particular brand of yeast nutrient you have access to.
I had no idea that if you kept it warm you got more citrus notes. I usually just pitch at like 90F then throw it in the closet to do work. I'll have to wrap my next batch up with my seed mat.
Loved the vid! found you from homebrew4life! I’m going to brew something like this next week trying to get my process down, but what’s whirlpool, is there another vid for that
Awesome!! CH is the man. Whirlpool is adding hops post-boil, usually at about 150-180 F for about 20-30 min. Usually there's a "whirlpool" or circulating motion, but its fine to just let them sit
hi there, looks great. what was your process when you met final gravity. did you cold crash? before keg transfer. and how did you carb this orange beast.
I'm going to try this! Just curious about mash PH. Brewfather has me at just about 5.6. Thinking of adding a little acidulated? Like 3-4 oz? I have Thomas Fawcett Golden Promise available to me.
If brewfather's pH recommendations have been accurate for you then I'd say go for it. You could also just add a few more grams of gypsum or calcium chloride to drop the pH a bit
@@TheApartmentBrewer I did a 10 gallon batch. 4ml of lactic and I hit 5.3 when I tested a sample at 15 minutes. OG 1.055, FG 1.012. In fermenter 5 days. Just tasted and it's pretty good! Although, maybe a little higher mash temp for a little more residual sweetness in this one might be a good idea?
@@TheApartmentBrewer Sorry to bombard. I do have an off flavor (I feel like I've gotten this frequently anytime I've used Kveik). I used about 10 grams of Fermaid K (1 gram per gallon. 10 gallon batch.) at about 10 minutes left in the boil. Pitched Voss into about 70 degree wort (accidental low temp there). Immediately placed into 85 degree fermentation chamber. I did not use a starter. No activity after about 3 days, left beer on yeast for another 2 days. Mash PH: 5.3. Sparge water temp: 168. Sparge water PH: 5.8. Final beer PH: 4.36. I haven't kegged my other carboy yet. I did cold crash it. Wondering if I might try warming it back up and letting it sit for a few more days. I did overshoot my lactic addition of my sparge water, then overshot my addition of bicarb (which buffered my water). That caused me to add a crap ton of lactic again to bring the PH back down (around 20 ml). I have this sort of extreme "tartness". Maybe extra lactic is the problem. Wondering if you had any thoughts?
Stewe from sweden, great Chanel. I have used voss kveik in the warmer time of year, fermentetionchamber in the garage. My prefered temp is 30 celcius, not to mutch orange flavour and not to big electrical Bill for heating my chamber. Under 30 c(86 farenheit) the fermentation is to slow and the taste is just like ordinary yeast. And over 86 f is to mutch electric Bill and orange flavour. Typical voss kveik goes only to 1014, a little bit high for me. In my next brew i Will use amylas enzym, like brut ipa. Kveik is my favorit you dont need a refredgirator, only build a cheap fermentionchamber whit a heating element and a inkbird ITc 308. I use a little sugar 200 to 300 gram in the end of cooking, give a cleaner taste. I brew it like a Belgien blond whithout the Belgien yeast, dont like clowetaste. I guess you have to rename the channel to house brewer nowadays : )
I also did a azacca smash recently but this looks way better...something tells me the better malt and not us-05 yeast provided more flavor...and you used way more hops, but still good and this looks great...cheers
You say you are using distilled water. is that different from RO water? And what device are you using to measure gravity that was connected to your phone? I've been following you for a long time and love the videos. Thanks
The difference of distilled is negligible to RO so feel free to use both interchangeably as a base. I'm using the Anton Paar EasyDens for measuring gravity. Cheers!
Great video. I appreciate the time you speend making these videos. It would be nice if you pop up the temp in C degrees everytime you mention it in F 😀
Why am I not surprised Steve owns pretentious dad clothes? ;P Love the intro. Working on a lime pseudo lime lager inspired by your, H4L and Flora's videos now!
Can somebody explain what is the reason why the clarity some of the beers is opaque, whereas others are completely crystal clear? An IBU of 88 sounds a lot but you are performing almost like a Doppel-Brau wrt the amount of ingredients that you incorporated into the recipe. My hop additions are not greedy that generous because I want to cut corners to save production costs. My knowledge of brewing is not that high but i thought late addition of hops causes lower changes in IBU because you get a lower efficiency in the extraction of the alpha acids.
Haze depends on a few factors. Usually yeast stays in suspension in some cases. In others (like this one) proteins from the grist bind with polyphenols from high levels of hops and creates haze. In some cases incomplete starch conversion can cause haze.
Depends on your personal tastes. I think a dry hop would have added a different kind of character, but I didn't want to open the fermenter for the dry hop and risk oxygen exposure. There's plenty of hop character in there even without a dry hop though
Kitty b-rolls the best, followed closely by those two awesome actors you brought in to join you at the start! I LOVE Golden Promise. Both it and Maris Otter are heritage grain varieties and both are usually kilned to the pale ale standard which is why your color was comparable to what you would expect from Maris Otter. It is my preferred grain for hop forward SMASH brews.
Haha IDK I think they just showed up for free beer, maybe the cat did too. I didn't know that GP and MO were heritage varieties, I've always treated them like regular malts and they've performed well, but in last week's video I brewed with Chevallier heritage malt and had awful results.
@@TheApartmentBrewer chevalier is a heritage malt from way back when. MO and GP are newer (both from 60s). Both are well modified, but where they fail compared to modern malts is in their yields crop wise. Fortunately they have become loved for their flavors enough that the craft beer renaissance has insured they will stick around for some years yet! While MO can be found from a number of British Maltsters, Simpson’s is the sole owner of GP seedstock so you will only ever find Simpson’s GP. If you can’t tell, I like my UK grains :)
Hey Steve. This may have already been mentioned but I noticed your easy dens said 4.8 and and in the end you said 5.8 and. Which did it actually come out to? Also do you think this hop would work out in a SMASH pilsner?
It came in at 4.8%, just a slip of the tongue. Azacca would certainly be interesting in a pils. Might be a bit too extreme fruity for the style, but you could call it an IPL!
I usually hook the keg up to my co2 line in my keezer, at about 10-12 PSI and let it stay under that pressure for 3-4 days. After that, reduce to serving pressure. Usually does the trick
the coffee flavor could be from your beer lines instead of you not cleaning the keg properly. I've had leftover flavors come through in new beers from beer lines. So I try to tap similar beers on the same taps to not have too much cross pollination and a single dedicated tap for seltzers.
I did this the other day. However, 14 days after brewing, my car has NO HOP aroma. I force carbonated at 30psi for 24h then 10psi (currently sitting at 10psi). Maybe the yeast took away the hop aroma? My water profile is a bit different (I have 4 times more sulfates than chloride but I don't think that's dramatic). I am lost here. My mash ph was way too high (5.8-5.9), maybe that's the reason?
High mash pH definitely impacts flavor, but it is likely the yeast carried away a lot of the hop aromatics during vigorous fermentation. It's happened to me plenty of times with kveik
Love your videos man. Great idea to do a Kveik series. I'm surprised your attenuation was that low with Voss (65% apparent attenuation). Do you think it had to do with fermentation temperature? I've used Hornindal but haven't used Voss; I believe with Hornindal I've gotten close to 80%. That said, I know Kveik is a family of yeasts and each strain (or blend of strains) is idiosyncratic.
I think it had a lot to do with the fact that 20 minutes of my mash was at 162 F so more beta amylase was denatured by the time I caught the problem, which gave me a lot more unfermentable sugars. I let the yeast go up to 85 during fermentation. I've had that high attenuation from hornindal too, I'm pretty sure most kveik behaves like that.
@@TheApartmentBrewer Hi Steve, Espe Kveik is VERY fruity with notes of pear and lychee as the dominant characters. It works WONDERS with hazy IPA's and NEIPA's.
Clever saving money to pay actors when you play all three parts. Ha! From when you started out a couple of years ago in your old old apartment you’ve come a long way. I kind of like those old videos they were fun to watch and learn from. Anyway nice video!
Kveik in Norwegian means " quack " and pronounced 'K-vike' and the theorists have it that it derives from the old Germanic route of the English word " quick" "fast " " vigorous " etc or 'Kviik'. But enter Old Norse that is spoken Iceland that has changed very little since settled and the word " kveik " as written and pronounced 'K-vaik' takes on a new meaning and that is " turn ", " turns" ...Iceland is basically a volcanic rock in the middle of a vast ocean that nobody in their right mind would invade except the Islamic pirates that took the women for slaves . Pale skinned blondes fetched the highest prices in the Arab world . The theory dawned on me after the Sigur Ros album of about 10 years ago " Kveikur "means ' Turned On " which is of course the name of the album , in Norwegian its " Cow Cure " which is hilarious of course .This just demonstrates how Norwegian, the language , has developed from Old Norse losing its root . So in Old Norse or Icelandic we have kveik , something that TURNS grain soup into alcohol, flour into bread , milk to cheese etc. Foodstuffs " on the turn ( kveik )" , are changing and not necessarily for the worse . Iceland , with its active geothermals is perfect for hot ferments , all,year round . Question " Why arent the Kveik strains found outside Norway ? " . Mmmmm . Well Iceland being a country of beer drinking Norsemen over the centuries with publications extolling the drunken hoards in woodcuts etc., decided to ban alcohol at the beginning of the 20th C for almost 100 years . Crazy Vikings..... . So no beer , no beer yeast . Sigur Ros is an interesting atmospheric rock band .
![Seungmin "그렇게, 천천히, 우리(As we are)" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/kAzmhLHePqU/mqdefault.jpg)
Thanks for doing this! Kveik yeasts are best for people like myself that don’t have the room for temp control. This is the homebrew series I’ve been looking for!
Plenty more coming soon!
Dude..... This is awesome.
Means a lot coming from you guys! Thanks!
Norwegian here. Your pronunciation is approved. Impressive! You should hear the "v", but don't overdo it! Hornindal is also not bad. "Dal" means "valley" Horn is of course a mountain peak. Voss, not far from me, is just fine. Great job! 👍
Is the "v" pronounced similarly to a German "v", which most English speakers hear as an "f"?
@@johnsonguitarstudio No. It is a v. Teeth touch the back of the lower lip slightly. 😊
@@ronnyskaar3737 actually, that's also how you pronounce an f, the difference being that the vocal chords vibrate on a v (voiced) and not on an f (unvoiced)
Thanks!
Just kegged this beer and I have to say it is indeed a mango bomb. Great paring of yeast and hops on this one. I fermented at 90F and it turned out amazing! These Kviek strains are nuts how quick and fast they ferment. Be careful when with them when you make a starter though. Thanks for sharing and I thoroughly enjoy your content sir!
Awesome!! It would be a good one for a rebrew honestly. Glad you enjoyed it so much!!
I just poured this from my keg. I dont taste the mango but it is very smooth, no aftertaste at all. An awesome recipe. The color is amazing and head retention is perfect. Thanks for the recipe.
My pleasure!
Loved the intro! Happy to see you use Azacca hops. I’m going to be brewing a cream ale with those! Great job as always keep up the good work!
They're ridiculously strong on the mango character. Im getting a bunch more for my next NEIPA
My favorite yeast for brews in the hot desert summer. I put it in the garage where it's around 90-100F day and night. Stuff just about crawls out of the fermenter, monster yeast.
It's a beast!
Great to see CH doing intros with you haha. Also big fan of kveik because I’m impatient during fermentation
Hahahaha wait I need a handlebar mustache now
@@TheApartmentBrewer please don't haha. I still can't unsee his lol
exactly here. i discovered voss kveik yeast this winter and it did an outstanding job. highly recommended
Really enjoying the new basement beer-roll! Looks like you really getting settled down there.
Thanks man! Its been a ton of fun to brew in that spot. A bit trickier to film actually, but worth it for the setup
Nice work!! You’ve inspired me to try out some azacca in my next brew. Sounds delicious!
It's worth it, I can definitely see why it's so popular, and it's one of my recent favorite new discoveries
Dude! Thanks for the awesome recipe!! Just kegged this brew and it was amazing! Great mango aroma and good hop flavor! Happy fourth!! Cheers!!
Happy fourth and enjoy!
Late to the party, but just brewed this with HBC-586 and man, it’s good! I too don’t taste the 70+ IBUs at all. Almost has a seltzer vibe to it. I think Golden Promise may be my new SMASH malt of choice. Cheers, and thanks as always Steve!
Kveik has been my go-to the last few brews. I love how it works great at high temperatures since I can control high temps better than low temperatures.
Couldn't agree more!
This is an excellent video! Thanks for taking the time to make this while also being creative. Cheers!
I'm glad you enjoyed it! Thanks for the feedback!
Hey Steve, revisiting this video as I've ended up with a load of Azacca hops and was seeing how you got on with them. I'm going to be using a load of leftovers: pilsner malt and Maris Otter, Azacca and US05, aiming for an abv of 6% and final gravity of 1.010, fingers crossed it comes out okay!
I think you'll like the results!
Pitched about tablespoon from a 1st gen starter Tue. morning. Exploded sometime between Tuesday night and Wednesday morning. 5.5gal in a 6gal Fermonster is not enough headroom.
Yikes! Yeah kveik can be intense fermenters sometimes, I find a dose of fermcap always helps in that case
I also loved the intro, it made me laugh! Thank you for sharing. I would love to see you do a whole SMASH beer series to highlight various hops. I just bought a bunch of different hops (galaxy, nelson sauvin, mosaic, simcoe, etc.) and I am very excited to experiment. Have you ever had Hopslam from Bell's? I live in MI and I am a huge Bell's fan, I would love to see you try to replicate that beer!
Awesome! Hopslam is great, I'll keep it in mind. Enjoy the experimentation with the new hops!
Great Video, can't wait for more of the series, Loved the intro skit! - ZP
Because I have to brew with the seasons, I haven't used Kveik yeast since last Summer. I have only used Voss so far so I'm looking forward to the rest of your series to learn about the others. Thanks! Loved the intro!
Once the temps get warm enough it will be your best friend! Thats why I'm trying to time these releases with the summer months. Cheers!
hahaha love the feline cameo!! More cat content in these vids!! Great lookin beer as well, Voss Kviek is almost like a cheat code.
Hahahaha yeah he was telling me to stop talking and feed him
I've got a 2.5 car garage that I've only just recently cleaned out so I have a quarter of it dedicated for my bar/brewery. Haven't brewed in many years and I have everything ready to go. First beer I'm brewing is David Heath's amber ale (which also uses Voss Kveik @ mid 90F)....gotta fill the kegs up quick!
Good luck!
Great video! Golden promise is an underrated malt. I’ve brewed a Founders Mosaic Promise clone several times with good results.
Honestly it is. I need to use it more
Oh man I love Azacca hops! Those Mango and Pineapple flavors are so good! Love the video!
It's a gem for sure!
I love the colour mate it looks beautiful and delicious!
Thank you!
Your videos keep getting better and better. This looks perfect for the summer…if it ever shows up. Loving the dinner jazz as well😊
Thank you so much! Sure feels like the warm weather is taking its sweet time haha
Ok this video let me know Im on the right track. Ive been playing with beersmith for a little while and a friend of mine asked me to design up a pale ale recipe for him but he wanted it to be closer to 6.9% abv and wanted me to keep it under $50. I decided a good way to keep cost down was to use just 1 type of hops and I fell on Azzacca cause he likes a more fruity flavored beer. I had a typical ale yeast picked out but now have adjusted it to a voss. Still staying with my garin bill of 10lbs pale malt and 3lbs or carmel 10 malt.
I brewed this recipe, inspired by the description and great walk through video. I panicked and upped the grain bill up by an extra pound of grain, to compensate for my crude mashing technique (on a domestic gas hob) ended up with abv 6.8% and slightly sweet tasting beer(i was half expecting a drier brew) Sadly, not much hop aroma or fruity esters. I'll blame it on putting the wort in pressure fermenter right away. Overall a fanatic and easy to brew beer. I've been enjoying it over last few days. Thanks for the good work! 👍
I'm glad you enjoy the recipe! If you want more hop aroma try dry hopping it!
Bumped one and added this to my January brew schedule.
Kveik is my new go to these days, grain to glass in a week with no need for temp control is a winning combination. Also the very clean ferment makes for less regrets the next day. Loved the skit btw.
For sure, its almost like cheating lol
Will be making this next week! If you were to do a split batch with this, what might you try for fermenting the other half? More/less dry hop or a different dry hop addition? Different Kveik strain? I think hearing split batch ideas (rather than just improvements) would be neat in future videos once you've had a chance to taste and evaluate your batch.
I think it would have been cool to see if a different kveik strain would produce different results - something like hornindal for example with its extra tropical character. Thanks for the idea, I would love to do splatches but it's logistically really difficult right now!
Great video!!! New set up looks great! Happy for you! ✌️
Thanks! I'm really enjoying the basement, it's definitely got pros and cons
If you can get your hands on some Nectaron hops from New Zealand I think you’d really enjoy a SMaSH brew with them also. Keep up the great videos, your epic radio host voice and detailed tasting notes always brighten my day
Thanks for the idea, I'll try to keep my eyes peeled for them! I'm glad you're enjoying the channel!
I just brewed this in the last two weeks. It's currently kegged and aging. Looking forward to seeing how it turned out!
Enjoy!
Great intro! Will def add this beer to my list, keep up the good work!
Thanks! Its a great low-effort uncomplicated recipe
Some people tell me it’s pronounced more like “quake”
Coffee malt and golden promise would be very interesting to try not so sure how it'll taste with azzaca. But home brews are endless.
Love your channel. Watch every new upload. The new intros are really fun. Hopefully they're not too big a pita to edit. Thanks again.
Thank you! They're actually not bad to edit, its coming up with ideas and being funny on camera that's the hard part lol
Nice cat and great looking beer 🍻 looking forward to seeing more kviek videos :)
More to come! I'm excited!
kviek is more like the sound of wake but with a K if you want, but what the anyway. Dry yeast is best used quickly with a short rehydration 15 mns and pitch source infomation was direct lallemand . But do what works for you.
Thanks for watching! Sourced yeast was actual dried kveik flakes shipped from overseas, not lallemand dried Voss kveik
@@TheApartmentBrewer I have national supplier so its a close chian. Plus the local agent that cleared things up for me as for the redydration of yeast is apart of lallemand , even if he covers france, Belgian and suisse. I sent a mail with many topics . The product is made in Austria so no different than one side of the states to the other. Will look at dryed flakes though.
Thank you for your responce as well.
Golden Promise is my go to base malt. Works well in my hazies and porters. I tried voss kveik and it threw way too much orange for my taste. Maybe I should give it another chance at a higher temperature 🤔
At a higher temp it's going to give more orange. You may actually want to drop the temperature if it's too much for you
Hey @theapartmentbrewer just had a question about your ABV. In the description and fermentation section of your video you say it's a 4.9% and 1.019 FG (seems high/low attenuation?), but when you pour it you say it's 5.8%. Which one is it? What should I be targeting for an FG? And what's your brewhouse efficiency? I want to try this one, sounds amazing. Thanks, and keep up the good videos.
The correct number is 4.9%.
As they say, when the student is ready the teacher will appear. I have just about finished my Irish Stout and have been casting about for my next beer. Sounds perfect as summer in the Arizona desert is coming at me like a freight train!
It's definitely a great summer sipper!
Lovely colour to that beer looks great
It's pretty vibrant, right?
I absolutely LOVE Golden Promise. It’s really good with BRU-1 if you ever try out that hop.
Have yet to use BRU-1 but I'll keep that in mind!
Was considering a SMaSH series so I could dial in certain flavors and get a nice list of simple house beers
It's a great way to become familiar with the flavors of individual ingredients, and they rarely turn out badly. You should do it!
I am this point as well. With all the hop mixing you never learn their taste. Plus your freezer ends up with piles of part hop bags and possibly they lose their flavour...
Would it be a good idea to brew this recipe with two hops: Chinook and Azacca? With a roughly even split for all hop additions?
Never tried those two together. I would recommend using the Chinook earlier in the boil though. Tends be a pretty bitter piney hop
Hope you enjoy the Q-vaiks 🍻😂 Love the intro
Hahaha I certainly am! Thanks again for sending them my way!
@@TheApartmentBrewer The pleasure is all mine 🍻😎👌
I've used POG before, which is the version of Framgarden put out by Imperial. It's to this day probably my favorite Kveik strain and I definitely recommend it. Always comes out super fruity and juicy, but also clears up really nice if you need it to. Still have a mason jar of it that I bust out occasionally when I want some sort of fruit flavor-heavy IPA like a hazy. It probably would have worked amazing with Azacca since it's very mango and pineapple heavy.
Ah ok, I wasn't totally sure if it had commercial equivalents but that is good to know. I'm excited, Framgarden is next!
@@TheApartmentBrewer awesome, you'll love it
@@TheApartmentBrewer turns out I was wrong! POG is actually Ebbegarden, not Framgarden
@@SchwarbageTruck Good to know, maybe I can add it to this list!
@@TheApartmentBrewer so it's actually kind of weird. I looked over some emails from Imperial themselves saying that it's in fact Ebbegarden but there's a whole slew of other documentation saying that it's framgarden.
Haha so I guess at the end of the day all I know is that it's kveik and going to be great.
Great Vidya. I only have to learn how to say the name of an ingredient if I am either buying it, or putting it in my beer. I Brewed American Strong with Azacca 3 weeks ago. It's just getting around to finishing. Good things are worth the wait. Cheers.
Thanks man! Sounds like a really interesting brew you made, how does the azacca manifest in that?
@@TheApartmentBrewer I followed Gnomes suggestion of using a small bittering hop and larger late additions. I dropped Azacca in 2 oz @ 15 and 2 oz @ flameout.
Great video. Interested to know why this beer is hazy? Short boil time, no protofloc tablet, no finings post fermentation, suspended yeast cells or a combination of all these factors?
Combo of no hot or cold side finings and high levels of polyphenols from the half pound of hops I used. Also a higher than planned mash temp may have something to do with leaving longer chain sugars in there. A month later and it's still coming out hazy!
Let’s hope it’s haze and not murky.
Ok I brewed this beer a couple weeks ago, my first time brewing all grain (biab) and my first time brewing in a long time. It came out good (I think) although it only came out to a 3.8% beer. Og was 1050 and it stopped at 1021. Not sure if it was finished fermenting or stuck or I messed up the mash somehow? Ended up not whirlpooling the 4 oz of hops in the end but I enjoyed it nonetheless. I didn’t mess with water chem. I’m going to brew it again and what to get the abv up. Thanks for the tutorial. Btw I kegged it in a kegerator I learned how to make from homebrew4life along with 5 gal of cider I learned how to brew from the brusho. All good stuff. 👍
If I had to guess I'd say the issue is probably in your mash. Make sure you're keeping a consistent mash temp and your thermometers are calibrated. I'm glad I can help you out though, best of luck with the rebrew!
@@TheApartmentBrewer thanks! I did have a hard time with mash temp. I’m going to focus on that for this next brew of the same recipe too see if it improves it. Cheers!
That intro was hilarious!
I was hoping you'd tell me exactly how much yeast nutrient to use. I know it's twice the normal amount but have not been able to "the normal amount" specified anywhere.
Depends on what your yeast nutrient is - I use wyeast beer nutrient which has a standard dosage of 2 grams. Fermaid-O or Fermaid-K might have a different dosage rate and hence you should refer to manufacturers instructions for the particular brand of yeast nutrient you have access to.
I had no idea that if you kept it warm you got more citrus notes. I usually just pitch at like 90F then throw it in the closet to do work. I'll have to wrap my next batch up with my seed mat.
Yup, although pitching temp is going to be responsible for a lot of that.
I love Golden Promise.. I bought a full sack of it a few months back and it's almost all gone at this point.
Super underrated malt!! I'm gonna put it back in the rotation a bit more now
Loved the vid! found you from homebrew4life! I’m going to brew something like this next week trying to get my process down, but what’s whirlpool, is there another vid for that
Awesome!! CH is the man. Whirlpool is adding hops post-boil, usually at about 150-180 F for about 20-30 min. Usually there's a "whirlpool" or circulating motion, but its fine to just let them sit
@@TheApartmentBrewer thank you 🤙
loving the new style braj
Cheers man, it's been fun!
hi there, looks great. what was your process when you met final gravity. did you cold crash? before keg transfer. and how did you carb this orange beast.
Thanks! I don't cold crash really anymore, so I just kegged it straight up then left it on 12 psi for about 4 days
ok thanks. so you transfer at fermentation temp and cool to serving temp in the keg?
Typically something similar. You want to make sure the fermentation is completely finished first
15:27 Isn't it actually 4.8% ABV?
Yeah looks like that's a mistake, 4.8% is the correct number
You channelled your inner Angry Videogame Nerd with this intro, awesome!
I'm going to try this! Just curious about mash PH. Brewfather has me at just about 5.6. Thinking of adding a little acidulated? Like 3-4 oz? I have Thomas Fawcett Golden Promise available to me.
If brewfather's pH recommendations have been accurate for you then I'd say go for it. You could also just add a few more grams of gypsum or calcium chloride to drop the pH a bit
@@TheApartmentBrewer I did a 10 gallon batch. 4ml of lactic and I hit 5.3 when I tested a sample at 15 minutes. OG 1.055, FG 1.012. In fermenter 5 days. Just tasted and it's pretty good! Although, maybe a little higher mash temp for a little more residual sweetness in this one might be a good idea?
@@TheApartmentBrewer Sorry to bombard. I do have an off flavor (I feel like I've gotten this frequently anytime I've used Kveik). I used about 10 grams of Fermaid K (1 gram per gallon. 10 gallon batch.) at about 10 minutes left in the boil. Pitched Voss into about 70 degree wort (accidental low temp there). Immediately placed into 85 degree fermentation chamber. I did not use a starter. No activity after about 3 days, left beer on yeast for another 2 days. Mash PH: 5.3. Sparge water temp: 168. Sparge water PH: 5.8. Final beer PH: 4.36. I haven't kegged my other carboy yet. I did cold crash it. Wondering if I might try warming it back up and letting it sit for a few more days. I did overshoot my lactic addition of my sparge water, then overshot my addition of bicarb (which buffered my water). That caused me to add a crap ton of lactic again to bring the PH back down (around 20 ml). I have this sort of extreme "tartness". Maybe extra lactic is the problem. Wondering if you had any thoughts?
I loved rthe jazz throughout the episode.. now I saw the name I"m actually gonna put on some Coltrane. Cheers bud.
Cheers! Glad you liked it!
I brewed this. Awesome beer. Super easy and quick.
Stewe from sweden, great Chanel. I have used voss kveik in the warmer time of year, fermentetionchamber in the garage. My prefered temp is 30 celcius, not to mutch orange flavour and not to big electrical Bill for heating my chamber. Under 30 c(86 farenheit) the fermentation is to slow and the taste is just like ordinary yeast. And over 86 f is to mutch electric Bill and orange flavour. Typical voss kveik goes only to 1014, a little bit high for me. In my next brew i Will use amylas enzym, like brut ipa. Kveik is my favorit you dont need a refredgirator, only build a cheap fermentionchamber whit a heating element and a inkbird ITc 308. I use a little sugar 200 to 300 gram in the end of cooking, give a cleaner taste. I brew it like a Belgien blond whithout the Belgien yeast, dont like clowetaste. I guess you have to rename the channel to house brewer nowadays : )
Keeping it hot is definitely the way to go! But yeah, you need to balance that with your budget!
I also did a azacca smash recently but this looks way better...something tells me the better malt and not us-05 yeast provided more flavor...and you used way more hops, but still good and this looks great...cheers
US05 is fine, but sometimes a little extra citrus doesn't hurt in a beer like this
You say you are using distilled water. is that different from RO water? And what device are you using to measure gravity that was connected to your phone? I've been following you for a long time and love the videos. Thanks
The difference of distilled is negligible to RO so feel free to use both interchangeably as a base. I'm using the Anton Paar EasyDens for measuring gravity. Cheers!
Great video.
I appreciate the time you speend making these videos. It would be nice if you pop up the temp in C degrees everytime you mention it in F 😀
I'll try and catch them moving forward, I don't know if I'll be able to get them all though
@@TheApartmentBrewer thank you 😊
Hahah great video Steves! Beer looks delicious! Cheers 🍻
Cheers Raul thank you!
Great vid. I’ve been pitching Voss Kveik at 105 with no temp control after, too warm?
I think you're fine at 105, its definitely on the upper end but if you have been getting great results with it I'm sure you are fine.
A lot of those kveik strains I get a twang to them. Almost like the pH is fairly low.
Usually that's exactly what happens. Post fermentation pH drop
Why am I not surprised Steve owns pretentious dad clothes? ;P Love the intro. Working on a lime pseudo lime lager inspired by your, H4L and Flora's videos now!
Hahaha may or may not have been purpose bought for this...lime lager sounds awesome!
@@TheApartmentBrewer As does this! Azacca is not something I've tried yet
I do half batch when i brew. Would i be able to cut the water additions in half to get the desired results?
Yup, you can split the entire recipe in half and that includes the water additions. They were for 8 gallons
Can somebody explain what is the reason why the clarity some of the beers is opaque, whereas others are completely crystal clear?
An IBU of 88 sounds a lot but you are performing almost like a Doppel-Brau wrt the amount of ingredients that you incorporated into the recipe. My hop additions are not greedy that generous because I want to cut corners to save production costs. My knowledge of brewing is not that high but i thought late addition of hops causes lower changes in IBU because you get a lower efficiency in the extraction of the alpha acids.
Haze depends on a few factors. Usually yeast stays in suspension in some cases. In others (like this one) proteins from the grist bind with polyphenols from high levels of hops and creates haze. In some cases incomplete starch conversion can cause haze.
You mentioned a yeast called "Frommgarden" or something like that. What is that? I can't find any info on google.
Framgarden kveik. Here's a good description: www.theyeastbay.com/kveik/framgarden-kveik
@@TheApartmentBrewer thanks I'll look into that.
These skits are excellent glad you're adding them in! Also what's going on with everyone suddenly making NEIPA's haha! I've got one carbing up myself!
I think the weather getting warmer definitely helps! Glad you enjoyed the video!
@@TheApartmentBrewer that’s definitely true as well!
Hi, useing this amount of hops for hop stand makes it not neccesary to dry hop?
Depends on your personal tastes. I think a dry hop would have added a different kind of character, but I didn't want to open the fermenter for the dry hop and risk oxygen exposure. There's plenty of hop character in there even without a dry hop though
Kitty b-rolls the best, followed closely by those two awesome actors you brought in to join you at the start!
I LOVE Golden Promise. Both it and Maris Otter are heritage grain varieties and both are usually kilned to the pale ale standard which is why your color was comparable to what you would expect from Maris Otter. It is my preferred grain for hop forward SMASH brews.
Haha IDK I think they just showed up for free beer, maybe the cat did too. I didn't know that GP and MO were heritage varieties, I've always treated them like regular malts and they've performed well, but in last week's video I brewed with Chevallier heritage malt and had awful results.
@@TheApartmentBrewer chevalier is a heritage malt from way back when. MO and GP are newer (both from 60s). Both are well modified, but where they fail compared to modern malts is in their yields crop wise. Fortunately they have become loved for their flavors enough that the craft beer renaissance has insured they will stick around for some years yet! While MO can be found from a number of British Maltsters, Simpson’s is the sole owner of GP seedstock so you will only ever find Simpson’s GP. If you can’t tell, I like my UK grains :)
Awesome info! Thanks!
Great looking juicy chewy pale ale Steve! Cheers and I think it’s pronounced Kveik 🤣🤣
Thanks Brian! Haha she's just thicc enough lol
Would this beer work well with bottle conditioning? I don't have a keg set up yet!
Yup!
@@TheApartmentBrewer Thanks a lot!
She's gorgeous! I'm gonna have to try this one. Your killing it AB!
Thanks man! I appreciate it!
Hey Steve. This may have already been mentioned but I noticed your easy dens said 4.8 and and in the end you said 5.8 and. Which did it actually come out to? Also do you think this hop would work out in a SMASH pilsner?
It came in at 4.8%, just a slip of the tongue. Azacca would certainly be interesting in a pils. Might be a bit too extreme fruity for the style, but you could call it an IPL!
@@TheApartmentBrewer thanks Steve. Cheers
0:20 Bless you.... I actually laughed out loud.....thanks man
Hahaha thanks man, thats my favorite part of the skit
Hi...how did you force carbonate?
Thank you.
I usually hook the keg up to my co2 line in my keezer, at about 10-12 PSI and let it stay under that pressure for 3-4 days. After that, reduce to serving pressure. Usually does the trick
I'm 100% sure the first way you said it was correct. As I've asked a few Norwegians to pronounce it before and they all said Ka Vike.
Intro was like a promo for a wrestling feud, an all-steve triple-threat match
Hahaha that would definitely be an interesting spinoff
the coffee flavor could be from your beer lines instead of you not cleaning the keg properly. I've had leftover flavors come through in new beers from beer lines. So I try to tap similar beers on the same taps to not have too much cross pollination and a single dedicated tap for seltzers.
Very well could be, I'll run a fresh cleaner thorough after this keg kicks
I did this the other day. However, 14 days after brewing, my car has NO HOP aroma. I force carbonated at 30psi for 24h then 10psi (currently sitting at 10psi). Maybe the yeast took away the hop aroma? My water profile is a bit different (I have 4 times more sulfates than chloride but I don't think that's dramatic). I am lost here. My mash ph was way too high (5.8-5.9), maybe that's the reason?
High mash pH definitely impacts flavor, but it is likely the yeast carried away a lot of the hop aromatics during vigorous fermentation. It's happened to me plenty of times with kveik
@@TheApartmentBrewer I've kept it at 38°C next time I will ferment at something like 30°C maybe that will help the yeast not going crazy!
Hahaha hilarious intro. Thanks for the laughter.
Glad you enjoyed it!
Also I want a hoodie cannot find it.
Weird that it's not showing up for you - but here's the link: theapartmentbrewer.creator-spring.com/listing/patriotic-hop
Love your videos man. Great idea to do a Kveik series. I'm surprised your attenuation was that low with Voss (65% apparent attenuation). Do you think it had to do with fermentation temperature? I've used Hornindal but haven't used Voss; I believe with Hornindal I've gotten close to 80%. That said, I know Kveik is a family of yeasts and each strain (or blend of strains) is idiosyncratic.
I think it had a lot to do with the fact that 20 minutes of my mash was at 162 F so more beta amylase was denatured by the time I caught the problem, which gave me a lot more unfermentable sugars. I let the yeast go up to 85 during fermentation. I've had that high attenuation from hornindal too, I'm pretty sure most kveik behaves like that.
I love the Intro! Reminds me of AVGN :)
David Heath lives in Norway and he uses the same pronunciation.
Fair point!
I don't trust Party Time Steve and Blazer Steve is a bit pretentious. Steve Steve had a great video with awesome info! Cheers!
Lmao I'm pretty sure they both only showed up for free beer. Thanks for watching, and great T-shirt!
👍🏻👍🏻🍺🍺
Great intro😂😂😂
Haha thanks Tom!
"I think I heard a Norwegian guy once say quack" - hahahahaha
I am so brewing this btw! I will use Espe Kveik though because that's what I have lol
I think it will work great with most strains. If the yeast is fruity or neutral the hops will still shine through nicely
@@TheApartmentBrewer Hi Steve, Espe Kveik is VERY fruity with notes of pear and lychee as the dominant characters. It works WONDERS with hazy IPA's and NEIPA's.
Clever saving money to pay actors when you play all three parts. Ha! From when you started out a couple of years ago in your old old apartment you’ve come a long way. I kind of like those old videos they were fun to watch and learn from. Anyway nice video!
Haha things have certainly come a long way haven't they! Thanks for still giving those old videos some love. Cheers!
Kveik in Norwegian means " quack " and pronounced 'K-vike' and the theorists have it that it derives from the old Germanic route of the English word " quick" "fast " " vigorous " etc or 'Kviik'.
But enter Old Norse that is spoken Iceland that has changed very little since settled and the word " kveik " as written and pronounced 'K-vaik' takes on a new meaning and that is " turn ", " turns" ...Iceland is basically a volcanic rock in the middle of a vast ocean that nobody in their right mind would invade except the Islamic pirates that took the women for slaves . Pale skinned blondes fetched the highest prices in the Arab world .
The theory dawned on me after the Sigur Ros album of about 10 years ago " Kveikur "means ' Turned On " which is of course the name of the album , in Norwegian its " Cow Cure " which is hilarious of course .This just demonstrates how Norwegian, the language , has developed from Old Norse losing its root . So in Old Norse or Icelandic we have kveik , something that TURNS grain soup into alcohol, flour into bread , milk to cheese etc. Foodstuffs " on the turn ( kveik )" , are changing and not necessarily for the worse . Iceland , with its active geothermals is perfect for hot ferments , all,year round .
Question " Why arent the Kveik strains found outside Norway ? " . Mmmmm . Well Iceland being a country of beer drinking Norsemen over the centuries with publications extolling the drunken hoards in woodcuts etc., decided to ban alcohol at the beginning of the 20th C for almost 100 years . Crazy Vikings..... . So no beer , no beer yeast .
Sigur Ros is an interesting atmospheric rock band .
Did you cold crash this beer before kegging?
Nope!
@@TheApartmentBrewer Great stuff! I brewed this exact recipe on Saturday and I'm looking forward to the results
@@jesseo1562 sweet! Should be ready pretty soon!