I grew up in Northern California where there is a ton of orange orchards and I loved picking them at night when they're nice and cold. They were so good.
Kveik is a BEAST! I've used Omega Yeast Lab Luta for a Pilsner, and just a few hours after pitching it, the airlock was sounding like a machine gun. I've never seen a fermentation take off that fast before.
great video! I just used this yeast as well, it is a beast indeed. I was also done fermenting in just 2 days, 2 more days of dry hopping and like 24 hours of consentual carbonating. Delish!
Hanford native here. Great video and cool to see someone from near my hometown doin' some homebrew! I'm gonna try a Kveik in a couple weeks and ferment it hot because I'm impatient and this seems perfect for me haha
I usually am a dark beer drinker but I have started experimenting with some of the IPAs and have found out I like the more citrus flavor like the pineapple lemon limes grapefruit version and I don't like the more standard piney like IPAs(taste like Pine-Sol smells) with hight IBUs. I have never tried the NEIPAs but after seeing this brewed, that haziness in that beer looks absolutely amazing it almost looks like it would add a creaminess to it and that makes me want to try that even more. To me it looks great and no bitterness is even better. Great job on the brew.
When done well NEIPA’s are super delicious. I agree, the citrus and tropical fruit flavors can be amazing. I definitely prefer the juicy flavors over the bitterness as well. I find that Voss Kviek has a very orange juicy flavor that goes really nicely with this style.
The Kveik yeasts are super cool! Wish they would’ve been around more a few years ago before I had temp control. They make lager like beers easier too without the need for cooler temps.
With the adjuncts in this beer and Voss I wouldn't worry about it going clear. Maybe with Lutra and less flaked you'd find that but with over 20 hazies woth voss over the last year not one dropped out
Just the Heady Topper recipe: MALT: 8 lbs. American two-row malt 5 lbs. German pilsner malt 1 lb. Carapils malt 1 lb. wheat malt .75 lb. honey malt HOPS: 2.5 oz. Summit at :60 .25 oz. Amarillo at :5 .25 oz. Cascade at :5 .25 oz. Centennial at :5 .25 oz. Summit at :5 1.5 oz. Centennial at :0 1 oz. Summit at :0 .5 oz. Citra at :0 .25 oz. Cascade at :0 .25 oz. Amarillo at :0 .75 oz. Centennial, dry-hopped for 8 days .5 oz. Citra, dry-hopped for 8 days .5 oz. Summit, dry-hopped for 8 days .5 oz. Amarillo, dry-hopped for 8 days .5 oz. Centennial, dry-hopped for 4 days .5 oz. Cascade, dry-hopped for 4 days .5 oz. Summit, dry-hopped for 4 days YEAST: Wyeast 1028: London Ale
Holy hop schedule!!! :) Thanks! I love that London Ale yeast too! And I haven't yet used honey malt but I've been wanting too. I'll have to give this recipe a try! Thanks again!
@@ElementaryBrewingCo I will try to do a variation of this recipe, but without that too long and too complex hop schedule. I'll just do 1 dry hopping addition and 2 or 3 hops.
Searching on Kveik IPA and came across this. Man, you have come a long way! You look so much more comfortable in front of the camera today. Still a great video back then though. 🍻
Normally I just release the pressure and drop them in, I figure the CO2 escaping is going to push out most oxygen. I have also used a hap bag with magnets though so I don’t have to open it at all and that works too, just more set up.
I don't know to keep the haze in the beer when using British yeast like S-04 or S-33. They give clear beers even when used in wheat beers. Maybe I should use more oats?
More oats helps, but I also think that the timing of your dry hops helps too with the whole biotransformation thing. I also like to use a combo of flaked wheat and oats as well as malted wheat.
Nice work. I always struggle to maintain fermentation temperature as I don't have a spare fridge for the fermentor. I may have to try this yeast, as I can just sit it on a heat mat with an inkbird and wont need to worry about cooling. Btw, when you're doing the pressure transfer, have you considered connecting the gas line of the fermentor to the gas line of the keg, rather than using a CO2 bottle? That's what I do, as not to waste any CO2 :) You just need to make sure the keg is lower than the fermentor.
I've never done a milkshake IPA but from what I've seen I would assume that yes, you could just add lactose. I think that might add a nice creamy sweet flavor and texture that might make this a very orange juliusy delicious! I may just try it myself!!!
Great video, as are the others you have made. Can you tell me when you dry hop do you add the hop pellets straight into the fermenter or do you bag the hops? I use an Allrounder also so interested in how you get the dry hops in it. Cheers from down under !
I have done it both ways but I picked up a little pre filter that fits on the end of the floating dip tube in the all rounder so lately I just toss them in. I cold crash to drop them out and then the filter keeps everything else out, works great!
Nice looking beer there! I agree that Voss Kveik is a beast of a yeast!! I pitched some Omega Voss last night around 7pm and woke up to loud knocking in the basement around 11pm. It was my fermentation chamber with the blowoff going crazy!! I'm not in a hurry to keg this beer, but I'm going to take a sample tomorrow to see how far along it is in two days. My guess is it will be done!
Thanks! So I usually just depressurize and open it quickly then after I close it back up I’ll hit it with CO2 and bleed it out a few times to, hopefully, push out any O2 that got in. So far I haven’t dealt with any oxidation.
I let pressure out before I add hops. I like to dry hop with fermentation still happening so it will help scrub oxygen. I also do a small purge with CO2 after adding the hops.
For this one I had it in my all rounder and started adding pressure at the end of fermentation. Then once it was kegged I burst carbonated it at around 40 PSI for 12 hours then turned it down to serving pressure and it was ready to go.
Thanks for the video! I gonna try this recipe and hope my wife likes it ;) Greets from Germany. PS. I've read in the comments about you want to make a Lager with this yeast. Does it mean you want to lager it longer? I thought Lager especially means bottom fermenting and I'm not that familiar with Brewing English yet :D
Awesome, thanks for watching! Let me know how you like it! It was a great beer and everyone seemed to really enjoy it. Just watch out for oxygen exposure as it could oxidize quickly due to high hop levels. Also, using Kviek to produce lager like beers is something people are experimenting with. You are correct in that it is not a true lager because the yeast is different. However, I’ve had a few examples of beers made with kviek that are very similar to lagers and you can’t really taste any difference. I have not made one with kviek yet myself as I still like to make lagers in a more traditional way. But I am definitely curious to try it out because the ones that I’ve had are still very lager like. Hope that helps:)
Great vid! Enjoyed it...couple suggestions if I can...Try adding those flameout hops at 180* and whirlpool them for 20-30 min. Another thought is splitting that dry hop schedule in half. With a traditional NEIPA yeast I do day 3 and day 7. For Kveik I think a single hopping at krausen sounds great! Cheers, Erik
All great ideas, thanks! I’m working on getting a pump so I can rig up a whirlpool arm for those additions. I’m also hoping it will help cool faster so I’m not needing to constantly stir.
@@ElementaryBrewingCo If your using an immersion chiller it can make that more difficult. I prefer a counterflow chiller for that reason exactly! I hook it up and circulate to sanitize for the last 10 min of boil then start chilling to 180. Only takes 5 min to get down to temp them keep circulating without cold water to create whirlpool. Also helps build a hop cone on bottom of kettle so your drawing cleaner wort into your fermentor. Keep the vids coming and cheers, Erik
@@eriklegenhausen4558 I have been looking into the counter flow as well. I figure a pump first, then I can add the counter flow chiller next. Gotta pace my purchases 😂
I use RO water and my target water profile for this batch was: CA2+ 100 Mg2+ 18 Na+ 16 Cl- 186 SO42- 93 HCO3- 0 I use Brewfather and selected Hoppy NEIPA for the profile. For a 6 gallon batch I added: 3g Gypsum 8.7g Calcium Chloride 3 g Epsom I also added 3 ml Lactic Acid during the mash to bring the PH down to 5.4
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
I grew up in Northern California where there is a ton of orange orchards and I loved picking them at night when they're nice and cold. They were so good.
Kveik is a BEAST! I've used Omega Yeast Lab Luta for a Pilsner, and just a few hours after pitching it, the airlock was sounding like a machine gun. I've never seen a fermentation take off that fast before.
great video! I just used this yeast as well, it is a beast indeed. I was also done fermenting in just 2 days, 2 more days of dry hopping and like 24 hours of consentual carbonating. Delish!
Brewed this one yesterday and it is bubbling like crazy now. I will post here how it tastes a a couple of weeks.
answered like 4 brewing questions I had and was easy to watch. Great brew! Subbed.
Thanks for watching!!!
Hanford native here. Great video and cool to see someone from near my hometown doin' some homebrew! I'm gonna try a Kveik in a couple weeks and ferment it hot because I'm impatient and this seems perfect for me haha
Thanks for watching!! I’ve got a few more Kveik batches coming up as well. Gotta take advantage of 95 degree garage temps 😂
Awesome videos. Checking you out after hearing you on the Brajcast.
Thanks for watching!!
I usually am a dark beer drinker but I have started experimenting with some of the IPAs and have found out I like the more citrus flavor like the pineapple lemon limes grapefruit version and I don't like the more standard piney like IPAs(taste like Pine-Sol smells) with hight IBUs. I have never tried the NEIPAs but after seeing this brewed, that haziness in that beer looks absolutely amazing it almost looks like it would add a creaminess to it and that makes me want to try that even more. To me it looks great and no bitterness is even better. Great job on the brew.
When done well NEIPA’s are super delicious. I agree, the citrus and tropical fruit flavors can be amazing. I definitely prefer the juicy flavors over the bitterness as well. I find that Voss Kviek has a very orange juicy flavor that goes really nicely with this style.
Nice job! I’m sure that tasted fantastic. I haven’t used Kveik yeast yet. Looking forward to giving that a try.
The Kveik yeasts are super cool! Wish they would’ve been around more a few years ago before I had temp control. They make lager like beers easier too without the need for cooler temps.
The one thing I found about the Kveik yeast it likes to clear up in a few weeks it works better for lager like beers. I love your channel great job!
Thanks! I’d like to try it next in a lager for sure. I was very happy with it in the NEIPA.
With the adjuncts in this beer and Voss I wouldn't worry about it going clear. Maybe with Lutra and less flaked you'd find that but with over 20 hazies woth voss over the last year not one dropped out
Just the Heady Topper recipe:
MALT:
8 lbs. American two-row malt
5 lbs. German pilsner malt
1 lb. Carapils malt
1 lb. wheat malt
.75 lb. honey malt
HOPS:
2.5 oz. Summit at :60
.25 oz. Amarillo at :5
.25 oz. Cascade at :5
.25 oz. Centennial at :5
.25 oz. Summit at :5
1.5 oz. Centennial at :0
1 oz. Summit at :0
.5 oz. Citra at :0
.25 oz. Cascade at :0
.25 oz. Amarillo at :0
.75 oz. Centennial, dry-hopped for 8 days
.5 oz. Citra, dry-hopped for 8 days
.5 oz. Summit, dry-hopped for 8 days
.5 oz. Amarillo, dry-hopped for 8 days
.5 oz. Centennial, dry-hopped for 4 days
.5 oz. Cascade, dry-hopped for 4 days
.5 oz. Summit, dry-hopped for 4 days
YEAST:
Wyeast 1028: London Ale
Holy hop schedule!!! :) Thanks! I love that London Ale yeast too! And I haven't yet used honey malt but I've been wanting too. I'll have to give this recipe a try! Thanks again!
@@ElementaryBrewingCo I will try to do a variation of this recipe, but without that too long and too complex hop schedule. I'll just do 1 dry hopping addition and 2 or 3 hops.
Thank you.
Searching on Kveik IPA and came across this. Man, you have come a long way! You look so much more comfortable in front of the camera today. Still a great video back then though. 🍻
🤣 Thanks!! Those older videos are cringy for sure 🤣🤣
Beard for sure, Brian. Nice recipe btw. Only yeast that keeps stable haze for me is Verdant. Ever tried it? Cheers.
I have!!! I love that yeast!!! I get tons of apricot when I use it!!! Makes a really nice hazy for sure , cheers 🍻
Great looking beer! I live near you, I’m on the Central Coast
Nice! Love it when we get to take a trip to the central coast. It’s been too long since we’ve been there!
@@ElementaryBrewingCo Do you go to Pismo? I’m in Paso Robles
@@Athleticsfanjeremy we actually usually stay in San Luis and then go to Avila or Morro. But we’ve spent plenty of time in Paso as well.
Nice looking beer mate ...cheers
Thanks!
What were you’re water chemistry targets?
Thanks for giving the actual meSUREMENTS BUT I DONT REACLL IF YOU USED FAUCET WATER, RO or distilled. Thanks
I started with RO water and used the Hoppy NEIPA profile in Brewfather. Thanks for watching!
Great video, looking into getting a fermzilla. Just wondering how you dry hop when it's under pressure
Normally I just release the pressure and drop them in, I figure the CO2 escaping is going to push out most oxygen. I have also used a hap bag with magnets though so I don’t have to open it at all and that works too, just more set up.
See, that is one question I have about these type of fermenters. When you take a gravity reading, does the carbonation in the beer change the reading?
Yes! You’ll have to de gas before taking the reading but it’s pretty quick if you just pour from 1 glass to another until it’s gone. Cheers 🍻
I don't know to keep the haze in the beer when using British yeast like S-04 or S-33. They give clear beers even when used in wheat beers. Maybe I should use more oats?
More oats helps, but I also think that the timing of your dry hops helps too with the whole biotransformation thing. I also like to use a combo of flaked wheat and oats as well as malted wheat.
@@ElementaryBrewingCo I was looking in the wrong direction. The dry hop was actually the key. Thanks!
Use 1/3 or 1/4 pack for an even quicker ferm. I have no idea why it works but kveik loves to be underpitched with double or triple nutrient
I will definitely have to try it out thanks!
Hey, I know this is an older video, but, have you had a chance to have Heady Topper yet?
Not yet but I’ve got someone on the east coast sending me TreeHouse and Trillium and when he can get a hold of Heady Topper he’ll be sending some:)
@@ElementaryBrewingCo Keep me posted. If you can't get any, I'll ship ya some =)
Nice work. I always struggle to maintain fermentation temperature as I don't have a spare fridge for the fermentor. I may have to try this yeast, as I can just sit it on a heat mat with an inkbird and wont need to worry about cooling. Btw, when you're doing the pressure transfer, have you considered connecting the gas line of the fermentor to the gas line of the keg, rather than using a CO2 bottle? That's what I do, as not to waste any CO2 :) You just need to make sure the keg is lower than the fermentor.
Thanks! Yes I just started doing the closed transfer without the CO2 bottle, super easy and I’m glad I’m not using as much CO2!!
How long til the hop burn goes away?
If I wanted to make this into a "milkshake" IPA. Would I just add lactose?
I've never done a milkshake IPA but from what I've seen I would assume that yes, you could just add lactose. I think that might add a nice creamy sweet flavor and texture that might make this a very orange juliusy delicious! I may just try it myself!!!
sub'd, and thumbd up!
Yeah Braj, Thanks! H4L dude!!!
Great video, as are the others you have made. Can you tell me when you dry hop do you add the hop pellets straight into the fermenter or do you bag the hops? I use an Allrounder also so interested in how you get the dry hops in it. Cheers from down under !
I have done it both ways but I picked up a little pre filter that fits on the end of the floating dip tube in the all rounder so lately I just toss them in. I cold crash to drop them out and then the filter keeps everything else out, works great!
Top advice, got a filter so will give it a go.
Nice looking beer there! I agree that Voss Kveik is a beast of a yeast!! I pitched some Omega Voss last night around 7pm and woke up to loud knocking in the basement around 11pm. It was my fermentation chamber with the blowoff going crazy!! I'm not in a hurry to keg this beer, but I'm going to take a sample tomorrow to see how far along it is in two days. My guess is it will be done!
Thanks! It is fast especially if you’re fermenting hot!
hey great vid! just curious to what technique you are using to dry hop the all rounder under pressure?
Thanks! So I usually just depressurize and open it quickly then after I close it back up I’ll hit it with CO2 and bleed it out a few times to, hopefully, push out any O2 that got in. So far I haven’t dealt with any oxidation.
Forgot to mention that I also dry hopped this during fermentation so I wasn’t as worried about O2 since the yeast was still so active.
@@ElementaryBrewingCo thanks alot! just ordered an all rounder and will try!!
How did you dry hop in the fermzilla with the pressure on it?
I let pressure out before I add hops. I like to dry hop with fermentation still happening so it will help scrub oxygen. I also do a small purge with CO2 after adding the hops.
Mmm, beeeerrr! 😋
So: OG=1,054 FG=1,015 ? Is corect? Result 4,8° abv...
I had 1.059 for OG written in my notes (I was expecting 1.061) and final gravity was 1.015. ABV would be 5.8%
@@ElementaryBrewingCo Okay, my mistake. 🍻
@@Domogled Cheers and thanks for watching! Thinking if I brew this one again I’ll shoot for 1.065ish to try and get a bit more ABV from this one.
@@ElementaryBrewingCo Tastes are not discussed! I don't like more than 6 ° abv. It's beer, not cocktail ... 🙂🍻
How did you carbonate it in 4-5 days?
For this one I had it in my all rounder and started adding pressure at the end of fermentation. Then once it was kegged I burst carbonated it at around 40 PSI for 12 hours then turned it down to serving pressure and it was ready to go.
Do you live in Fresno?
Close! Visalia
Bring back the stache!
Thanks for the video! I gonna try this recipe and hope my wife likes it ;) Greets from Germany.
PS. I've read in the comments about you want to make a Lager with this yeast. Does it mean you want to lager it longer? I thought Lager especially means bottom fermenting and I'm not that familiar with Brewing English yet :D
Awesome, thanks for watching! Let me know how you like it! It was a great beer and everyone seemed to really enjoy it. Just watch out for oxygen exposure as it could oxidize quickly due to high hop levels.
Also, using Kviek to produce lager like beers is something people are experimenting with. You are correct in that it is not a true lager because the yeast is different. However, I’ve had a few examples of beers made with kviek that are very similar to lagers and you can’t really taste any difference. I have not made one with kviek yet myself as I still like to make lagers in a more traditional way. But I am definitely curious to try it out because the ones that I’ve had are still very lager like. Hope that helps:)
Great vid! Enjoyed it...couple suggestions if I can...Try adding those flameout hops at 180* and whirlpool them for 20-30 min. Another thought is splitting that dry hop schedule in half. With a traditional NEIPA yeast I do day 3 and day 7. For Kveik I think a single hopping at krausen sounds great! Cheers, Erik
All great ideas, thanks! I’m working on getting a pump so I can rig up a whirlpool arm for those additions. I’m also hoping it will help cool faster so I’m not needing to constantly stir.
@@ElementaryBrewingCo If your using an immersion chiller it can make that more difficult. I prefer a counterflow chiller for that reason exactly! I hook it up and circulate to sanitize for the last 10 min of boil then start chilling to 180. Only takes 5 min to get down to temp them keep circulating without cold water to create whirlpool. Also helps build a hop cone on bottom of kettle so your drawing cleaner wort into your fermentor. Keep the vids coming and cheers, Erik
@@eriklegenhausen4558 I have been looking into the counter flow as well. I figure a pump first, then I can add the counter flow chiller next. Gotta pace my purchases 😂
hello what is your target water?
I use RO water and my target water profile for this batch was:
CA2+ 100
Mg2+ 18
Na+ 16
Cl- 186
SO42- 93
HCO3- 0
I use Brewfather and selected Hoppy NEIPA for the profile.
For a 6 gallon batch I added:
3g Gypsum
8.7g Calcium Chloride
3 g Epsom
I also added 3 ml Lactic Acid during the mash to bring the PH down to 5.4
I feel like any hazy ipa under 6% taste a little thin
I would agree. I think having that pillowy mouthfeel is really important in a good NEIPA.
@@ElementaryBrewingCo agreed. Using 30% Golden Promise malt is a big help I found with my neipa.
@@trevgoldie Nice! I love Golden Promise, I try and keep at least 10lbs on hand as I use it frequently.
Keep up the good, man. Subscribed!
You know you're a home brewer when you own a Ryobi. 🛠
based on another video where you asked beard or mustache.......definitely mustache
Beard
Stache is good, soul patch is not.
Cheers
👍