I just tasted my first brew with this strain. Your no boil saison recipe with Tormodgarden is absolutely fantastic!! Will certainly become one of my favorite strains!
Thanks for another great video. I will definitely try this Kveik as well. Funny meeting you at Oslo airport just after watching your video just minutes earlier. Keep up the good work. It is really of fantastic value!
Hi, thanks for this great insight! I purchased some of this yeast a few weeks ago. My plan is to split a batch doing half in a temp of 35c and the other at room temp (approx 18c) using a recipe of a 6% pale ale I’ve done before dry hopped with Citra and El Dorado. My current recipe has 38 IBU’s to suit my taste. Would you recommend dropping this if the yeast adds a citrus sour flavour? I like experimenting but I like drinkable beer too 😄
One thing I don't quite understand about kveik - why has it evolved to love such hot fermentation temperatures when Norway can be so cold? I'd understand if it was an Australian yeast, but Norway? Do you know why this is? And....how do the Norwegian brewers keep their kveik fermentations in the 30s for a few days? Thanks for the video - very interesting and informative as always.
Excellent video David, I got some Saure earlier in the year, made a slightly funky beer from an 80/- base and I have a milk stout conditioning at the moment with a "Belgian" dark strong style brew planned for next week. I'm now wanting to test it out cold and see how lager-like it gets, have you used it like this? Any idea how long fermentation takes at this temp?
Thanks again for another informative video. I am curious as to how many folks are using kveik for cider making and the specific techniques used for doing so. I have been using Opshaug quite successfully, and the outcome varies quite a bit depending on the source of the juice. Obviously, the cider comes out substantially better from the apples i forage from trees in the surrounding neighborhoods. At any rate, i really enjoy your videos, oh! I have to send u a pic of an apple i found, it may be a Newtown pippin, but it could be wild. How do i send u a pic?
Thank you :) It is quite popular to ferment cider and wine with kveik here in Norway. Ive had great results myself also. I use voss gjernes at 20-25 deg c for these. Cannot post pics here sadly. I have a channel facebook group though, if you use that?
Great that you enjoyed it. I have mostly used this for sour styles. I guess if you want to play it safe then ferment it lower in temperature for a very clean profile.
Hi again, David! Are you familiar with a product called Antioxin SBT? It's an antioxidant that's supposed to enhance flavors by inhibiting oxidizing some compounds in the malt who would cause oxidation problems later when the beer is packaged. Have you tried it? If so, what's your opinion of it? I read that you can use Campden tablets (sodium- or potassium metabisulfate) when kegging to reduce oxidation and make the flavors last longer in the beer but Antioxin SBT is supposed to be used at the mashing in step and will cover the entire lifespan of the brew. I have noticed that the aromas in my hoppy beers disappear quite quickly and that's supposed to be because of oxidation so I'd like to find a decent solution to this.
@@DavidHeathHomebrew Yes, I've been reading up on low oxygen brewing for a while but the whole procedure is too complicated for me so I figured I would at least go half way by using this product. I'm actually brewing an APA right now. I think I'll order a small bag of the Antioxin SBT and then brew this recipe again with the product to see if there's any significant difference.
@@DavidHeathHomebrew I ordered a 100gr bag of Antioxin SBT from Humle.se and I am now in the boiling stage of the same APA recipe I did 2 weeks ago, except I added a 10 minute rest at 40 C as the instructions for Antioxin says it's active between 38 and 42 deg C. Everything is looking good so far but the real test is the flavor a couple of weeks from now. I'll be back with a review then.
I kegged the Antioxin batch yesterday after 13 days in primary. My first impression is that there's no real improvement. If anything there's actually less hop aroma in this one compared to the previous one. I think it's a bit more bitter though but that could be down to differences in my process. Let's see what happens when it's carbonated and sits in a keg for a couple of weeks. That's really what I wanted to see in the first place.
Hello Dave my name is Vernon two days ago I made a porter gravity 1094 it’s down to 1030 was wondering should I shut the heat down or off I fermented it at 90° and it’s done appreciate your help thank you Vernon first time I use this yeast Hornindal Kveik OYL-091
Hi Vernon, Kveik is best at higher temps. I would suggest that you give your fermenter some gentle rocking back and forth, left to right to rouse the yeast back into action. Hope this helps :)
One thing I dont get, is how they fermented at those high temperatures back in the day? Of all places in Norway! I struggle to keep my kveik over 30C here in the UK.. and i have electricity
They likely didn't. What they did do is pitch hot because they were impatient and feared the cooling temperatures allowing bacteria to take over their wort. Combind with likely insulation, and the exothermic activity of the yeast, it was likely pitched at 30 - 40 c, but may have dropped to more ale temperatures, over time, if it did not ferment out quickly enough. They likely didn't even have a way to accurate gage the temperature at all. Some Kveik farmers today admit to using their arms as a source of truth for when the wort is ready for pitching, just like other farmhouse brewers in Russia & Lithuania. Now they use milk heaters, better insulation, and other temperature control methods available to them to ensure the ideal fermentation temperatures & pitch rate. In summary, Kveik farmers used the RDWHAHB method and mostly do today as well.
@@Kazaii64 yeah as a new brewer I think I stress too much about details. If you do it for long enough you realise (Jeff goldblum voice) 'yeast finds a way'
I hope this bloke is presently raising a big batch of these little monsters. I bet we could be anything betwen 1000 to 20000 home brewers to request this yeast. Does he send to Canada?
I just tasted my first brew with this strain. Your no boil saison recipe with Tormodgarden is absolutely fantastic!! Will certainly become one of my favorite strains!
Great to hear Nick. Yes, this is really nice stuff :)
Thank you for sharing and give us the opportunity to obtain this old kveik David. Always a pleasure
Many thanks Fernando :)
Thanks for another great video. I will definitely try this Kveik as well.
Funny meeting you at Oslo airport just after watching your video just minutes earlier.
Keep up the good work. It is really of fantastic value!
Thanks Håvar. Yes it certainly was spooky! Very nice to meet you :)
Thanks David, absolutely loving these kveik related videos, and it’s great to learn about the individual history behind each.
Hey Damo :) Great to hear mate! Its fun talking with these kveik owners and finding all this out also :)
Fascinating! Especially the farm ale brewing sessions. It might be time to immerse myself in my ancestral roots!
Great! Yes that could be very cool :)
Awesome video !
I really enjoy though history, You're going to make all of us experts!
Thanks again for making it 🍻
Thanks Bradley, much appreciated.
Hi, thanks for this great insight! I purchased some of this yeast a few weeks ago. My plan is to split a batch doing half in a temp of 35c and the other at room temp (approx 18c) using a recipe of a 6% pale ale I’ve done before dry hopped with Citra and El Dorado. My current recipe has 38 IBU’s to suit my taste. Would you recommend dropping this if the yeast adds a citrus sour flavour? I like experimenting but I like drinkable beer too 😄
Thank you. You can keep the hops. The twist will not mind :)
Great video David. I need to get myself some of that Kveik
Many thanks Giles. Yes, It certainly is a good one for anyones kveik collection.
One thing I don't quite understand about kveik - why has it evolved to love such hot fermentation temperatures when Norway can be so cold? I'd understand if it was an Australian yeast, but Norway? Do you know why this is? And....how do the Norwegian brewers keep their kveik fermentations in the 30s for a few days? Thanks for the video - very interesting and informative as always.
Thank you. Kveik is from the farms in Norway. They way they are heating it is using farm equipment that often provides much heat.
I loved the history lesson!
Hey Ken :) Me also! Great fun talking to the kveik owners.
Excellent video David, I got some Saure earlier in the year, made a slightly funky beer from an 80/- base and I have a milk stout conditioning at the moment with a "Belgian" dark strong style brew planned for next week. I'm now wanting to test it out cold and see how lager-like it gets, have you used it like this? Any idea how long fermentation takes at this temp?
Thanks Martin. I have not but I am told it goes up a day or 2 usually from 2-3 days.
@@DavidHeathHomebrew Thanks David, I'm always brewing around work schedules and Hornindal taking a week when I expected 2-3 days messed me up once.
Thanks again for another informative video. I am curious as to how many folks are using kveik for cider making and the specific techniques used for doing so. I have been using Opshaug quite successfully, and the outcome varies quite a bit depending on the source of the juice. Obviously, the cider comes out substantially better from the apples i forage from trees in the surrounding neighborhoods. At any rate, i really enjoy your videos, oh! I have to send u a pic of an apple i found, it may be a Newtown pippin, but it could be wild. How do i send u a pic?
Thank you :) It is quite popular to ferment cider and wine with kveik here in Norway. Ive had great results myself also. I use voss gjernes at 20-25 deg c for these. Cannot post pics here sadly. I have a channel facebook group though, if you use that?
Nice video David, I need to get some of this yeast.
Many thanks Jennifer. Yes, I think you should :)
Top video David thank you 👍👍👍👍
Much appreciated, thank you :)
I want to buy and try.. when or were to buy. Great video 👍😁
Thank you Terje. Go to the website mentioned in the video. You will find an email address. This will connect you with the kveik owner and farm.
Good video very informative,.
Many thanks Frank :)
Hi, I live in Brazil, how can I get a dried sample of this yeast?
Marcelo Fenoll - Fabrikar Cerveja Caseira There is a seller on ebay. He is in my Facebook group also.
Thank you David, my order is in👍do you think this kveik will do a good IPA
Great that you enjoyed it. I have mostly used this for sour styles. I guess if you want to play it safe then ferment it lower in temperature for a very clean profile.
I received my tormodgarden kveik the other day :)
Very sorry for the late reply, YT has been very buggy recently so I only just saw this. Great :) Hope you are enjoying it.
Hi again, David! Are you familiar with a product called Antioxin SBT? It's an antioxidant that's supposed to enhance flavors by inhibiting oxidizing some compounds in the malt who would cause oxidation problems later when the beer is packaged. Have you tried it? If so, what's your opinion of it?
I read that you can use Campden tablets (sodium- or potassium metabisulfate) when kegging to reduce oxidation and make the flavors last longer in the beer but Antioxin SBT is supposed to be used at the mashing in step and will cover the entire lifespan of the brew.
I have noticed that the aromas in my hoppy beers disappear quite quickly and that's supposed to be because of oxidation so I'd like to find a decent solution to this.
Yes this one is especially good for those that practise low oxygen brewing. I have not tried it but it is on my list :)
@@DavidHeathHomebrew Yes, I've been reading up on low oxygen brewing for a while but the whole procedure is too complicated for me so I figured I would at least go half way by using this product.
I'm actually brewing an APA right now. I think I'll order a small bag of the Antioxin SBT and then brew this recipe again with the product to see if there's any significant difference.
@@DavidHeathHomebrew I ordered a 100gr bag of Antioxin SBT from Humle.se and I am now in the boiling stage of the same APA recipe I did 2 weeks ago, except I added a 10 minute rest at 40 C as the instructions for Antioxin says it's active between 38 and 42 deg C. Everything is looking good so far but the real test is the flavor a couple of weeks from now. I'll be back with a review then.
Great, hope it goes well. Let me know if you remember :)
I kegged the Antioxin batch yesterday after 13 days in primary. My first impression is that there's no real improvement. If anything there's actually less hop aroma in this one compared to the previous one. I think it's a bit more bitter though but that could be down to differences in my process.
Let's see what happens when it's carbonated and sits in a keg for a couple of weeks. That's really what I wanted to see in the first place.
Hello Dave my name is Vernon two days ago I made a porter gravity 1094 it’s down to 1030 was wondering should I shut the heat down or off I fermented it at 90° and it’s done appreciate your help thank you Vernon first time I use this yeast Hornindal Kveik OYL-091
Hi Vernon, Kveik is best at higher temps. I would suggest that you give your fermenter some gentle rocking back and forth, left to right to rouse the yeast back into action. Hope this helps :)
David Heath Homebrew Thank you Dave I will try this
Great, hope it goes well for you :)
One thing I dont get, is how they fermented at those high temperatures back in the day? Of all places in Norway! I struggle to keep my kveik over 30C here in the UK.. and i have electricity
A common question for sure :) Kveik is from the farms in Norway.The way they are heating it is using farm equipment that often provides much heat.
They likely didn't. What they did do is pitch hot because they were impatient and feared the cooling temperatures allowing bacteria to take over their wort. Combind with likely insulation, and the exothermic activity of the yeast, it was likely pitched at 30 - 40 c, but may have dropped to more ale temperatures, over time, if it did not ferment out quickly enough.
They likely didn't even have a way to accurate gage the temperature at all. Some Kveik farmers today admit to using their arms as a source of truth for when the wort is ready for pitching, just like other farmhouse brewers in Russia & Lithuania.
Now they use milk heaters, better insulation, and other temperature control methods available to them to ensure the ideal fermentation temperatures & pitch rate.
In summary, Kveik farmers used the RDWHAHB method and mostly do today as well.
@@Kazaii64 yeah as a new brewer I think I stress too much about details. If you do it for long enough you realise (Jeff goldblum voice) 'yeast finds a way'
I hope this bloke is presently raising a big batch of these little monsters. I bet we could be anything betwen 1000 to 20000 home brewers to request this yeast. Does he send to Canada?
Hey Yannick :) I hope so also! I think he will send anywhere.
David Heath Homebrew allright! I will contact him. Thank's!
"Saure" is German for Sour and I guess this is not a coincidence.
It was renamed to TORMODGARDEN as this was felt to better represent it.