I will David. I have juniper berries and can get some branches so I will be soon brewing something similar on my grain father. Your videos are very helpful. Cheers!
No need to use the berries Tommy, in fact for these beer styles they are avoided totally. The water side of this just tastes like a light herbal tea rather than juniper.
used Voss first time and took a 200ml from spout to check for gravity, its at 1.020, felt bad throwing it away so took a 4 liter jug of apple juice, added some pectic enzyme and little bit of nutrient and poured the 200ml of wort into the jug lol - the monster is alive! crazy yeast for sure!
How is it that the kveik yeast isnt making much fusel alcohols at such a high temp? or is it? How come it is used to such high fermentation temperatures when its from a relatively cold place? that is just so strange to me.
I wish I knew myself! The end taste varies from kveik to kveik but they are all giving a very nice result with no off flavours. There are multiple types if yeast within each kveik and that is a key difference. The high temps are coming from the old method of heating on the farms. It really is odd stuff and something I was skeptical of....until I tasted beers that were fermented by it and then used it myself. Its fair to say that I mostly use kveik now. I have various strains that suit various beer types.
Hi David, what do you think of using caramel malts here? Maybe it's too sweet? Do you think there is a better kveik to use with these malts? .....and how long do you have to leave the starter in place before inoculating it? - Thank you for the information.
You certainly could use caramel malts if you prefer those. Your yeast will determine sweetness for the most part though. Kveik is worth experimenting with, I am still doing that myself. The traditional kveik starter is sitting for a very short time, just from mash out to pitch.
1) Why the loing boiling time of 180 minutes? 2) Isn´t there TWO kinds of "Voss Kveik" (no. 1 and 2)? 3) Which of these did you use? 4) Did the smoked malt give a distinct flavour? I am not fond of the kind of smokey flavour of Whisky.
Hello David, Could it be that the lack of fermenting carbonation from the airlock was due to the ullage in the FV? Where can I get hold of some Voss? Unfortunately I live in a homebrew oasis. Thanks, David
Hi David, I made this recipe this weekend using Imperial 'Loki' yeast which is Voss. Fermenting at 35 which is about as hot as I can keep my fermenter. I was curious when you kegged/bottled? And also if you kept the temp hot all through fermentation or just the active part.
Hi David, The Loki yeast as I understand it is different to the version I am using but I can tell you how I used mine. Yes I kept the fermentation temp stable throughout. I find using kveik that fermentation is over in between 1-3 days usually, depending on the strain. Despite this I always wait until its at least a week before transfering into bottles and kegs. Hope this helps :)
Awesome and informative videos. I do have a question about the method you used for making a yeast starter. You just use unboiled Wort from the kettle? And would that method work well for all liquid yeast? No worries about infection? Just curious. Looks like a handy way to do it.
Rdmj 85 Glad you are enjoying the videos. This kveik yeast is not like most other yeast but in theory pasteurising should be enough. This is done at 75 deg c and is plenty acceptable for many thinks including milk. Ive not done this before my adventures with kveik but im taking on as much of the traditional practices as possible.
Why would you worry about infection if you are pitching a lot of yeast in something? Nothing else that might be there stands a chance against the yeast
@@DavidHeathHomebrew ok. So you run the wort through it to push the cleaner out and then recirculate the wort through it for awhile? Before you transfer to the fermenter?
@@DavidHeathHomebrew hey. I’ve been thinking about this a bit. Why do we not transfer the hot sort from the boil to the fermenter at a high temperature and let it sterilize further the fermenter and drop down to a pitching temp? Is there a scientific explanation fir why in rapidly cooling the wort and then transferring the wort at +-5 degrees from pitching temp? Or is this just a time saving thing?
There are various pros and cons here. Most brewers that have a choice cool the wort. Personally I cool to move the fermentation forward faster mostly but there are also other potential risks to avoid.
You must cool it down first. I use a small bucket and put the mash water in a mason jar with the lid on tight. I then add water to the line of wort. I use a half litre jar filled to half way with mash water.
+Peter Scandlyn Then brew it without :) The purpose of the juniper was more of a filter for the grain during the mash. It also lowers the ph of the water.
David Heath Yes, sorry I stated that incorrectly. In one of your previous videos I was certain you stated that the traditional method for this type of beverage was a no boil.
Great video, thanks for posting this. Cheers from Costa Rica!
Tommy Quirós Glad you enjoyed it :) Check out the two other Norwegian farm house ale videos I did before if you havent already :)
I will David. I have juniper berries and can get some branches so I will be soon brewing something similar on my grain father. Your videos are very helpful. Cheers!
No need to use the berries Tommy, in fact for these beer styles they are avoided totally. The water side of this just tastes like a light herbal tea rather than juniper.
Noted, thanks David!
used Voss first time and took a 200ml from spout to check for gravity, its at 1.020, felt bad throwing it away so took a 4 liter jug of apple juice, added some pectic enzyme and little bit of nutrient and poured the 200ml of wort into the jug lol - the monster is alive! crazy yeast for sure!
I bet that will be interesting! Please let me know how it turns out!
Will do :)
Great Video mate, is definitely a must on my to brew list
iWannaBrew Chris Glad you enjoyed it :)
Seems like a great brew day! 39 degree pitch temperature seems kind of high, way to manage those yeast! Cheers
Beer By The Numbers Sure is but thats how you do it with this Kveik strain!
Thanks David, really enjoyable Video.
🍻🍻🍻
Hope it comes out great for you. Cheers
Daft Cat Brewing to be honest it tasted great on bottling day! A week later it will be conditioned. Crazy yeast! :)
How is it that the kveik yeast isnt making much fusel alcohols at such a high temp? or is it? How come it is used to such high fermentation temperatures when its from a relatively cold place? that is just so strange to me.
I wish I knew myself! The end taste varies from kveik to kveik but they are all giving a very nice result with no off flavours. There are multiple types if yeast within each kveik and that is a key difference. The high temps are coming from the old method of heating on the farms. It really is odd stuff and something I was skeptical of....until I tasted beers that were fermented by it and then used it myself. Its fair to say that I mostly use kveik now. I have various strains that suit various beer types.
Hi David, what do you think of using caramel malts here? Maybe it's too sweet? Do you think there is a better kveik to use with these malts? .....and how long do you have to leave the starter in place before inoculating it?
- Thank you for the information.
You certainly could use caramel malts if you prefer those. Your yeast will determine sweetness for the most part though. Kveik is worth experimenting with, I am still doing that myself. The traditional kveik starter is sitting for a very short time, just from mash out to pitch.
1) Why the loing boiling time of 180 minutes? 2) Isn´t there TWO kinds of "Voss Kveik" (no. 1 and 2)? 3) Which of these did you use? 4) Did the smoked malt give a distinct flavour? I am not fond of the kind of smokey flavour of Whisky.
Hi :) 1) Its part of the style 2-3) Yes there are mine is the Gjernes version. 4) Yes, very much so. Really nice for sure :) Not like a whisky though.
Hello David, Could it be that the lack of fermenting carbonation from the airlock was due to the ullage in the FV? Where can I get hold of some Voss? Unfortunately I live in a homebrew oasis. Thanks, David
Hi David, hard to say except guessing as there is a range of possibilities. Voss can be found commercially from both Lallemand and Mangrove Jacks.
Hi David, I made this recipe this weekend using Imperial 'Loki' yeast which is Voss. Fermenting at 35 which is about as hot as I can keep my fermenter. I was curious when you kegged/bottled? And also if you kept the temp hot all through fermentation or just the active part.
Hi David, The Loki yeast as I understand it is different to the version I am using but I can tell you how I used mine. Yes I kept the fermentation temp stable throughout. I find using kveik that fermentation is over in between 1-3 days usually, depending on the strain. Despite this I always wait until its at least a week before transfering into bottles and kegs. Hope this helps :)
@@DavidHeathHomebrew Thanks that helps!
Hi David,
Do we have to do a diacetyl rest with a Voss Kveik ? Thanks
Hi :) No, this is not needed. I usually ferment at 35C with this kveik throughout. It is finished in 2-3 days.
Awesome and informative videos. I do have a question about the method you used for making a yeast starter. You just use unboiled Wort from the kettle? And would that method work well for all liquid yeast? No worries about infection? Just curious. Looks like a handy way to do it.
Rdmj 85 Glad you are enjoying the videos. This kveik yeast is not like most other yeast but in theory pasteurising should be enough. This is done at 75 deg c and is plenty acceptable for many thinks including milk. Ive not done this before my adventures with kveik but im taking on as much of the traditional practices as possible.
Why would you worry about infection if you are pitching a lot of yeast in something? Nothing else that might be there stands a chance against the yeast
Why did you run the hot wort through the chiller at 7 mins? I’m confused what this is doing.
Hey Jeff, this is a sanitising step and as such very important.
@@DavidHeathHomebrew ok. So you run the wort through it to push the cleaner out and then recirculate the wort through it for awhile? Before you transfer to the fermenter?
You run boiling hot wort through it for a few minutes to sanitise. Then you cool and transfer.
@@DavidHeathHomebrew hey. I’ve been thinking about this a bit. Why do we not transfer the hot sort from the boil to the fermenter at a high temperature and let it sterilize further the fermenter and drop down to a pitching temp? Is there a scientific explanation fir why in rapidly cooling the wort and then transferring the wort at +-5 degrees from pitching temp? Or is this just a time saving thing?
There are various pros and cons here. Most brewers that have a choice cool the wort. Personally I cool to move the fermentation forward faster mostly but there are also other potential risks to avoid.
If making the starter with mash water, aren't you adding the yeast too hot? Or are you cooling down the mash water first?
You must cool it down first. I use a small bucket and put the mash water in a mason jar with the lid on tight. I then add water to the line of wort. I use a half litre jar filled to half way with mash water.
Great video. How long was it until you finished fermentation completely?
+Guy Greenhalgh 48 hours :)
That's my kind of beer David! Fascinating stuff but likely to be within my ambit :-(
+Peter Scandlyn Glad you enjoyed it :) Whats the restriction stopping you?
Glad you read what I meant - unlikely...Ready access to juniper, also the yeast I think would be problematical to get into the country.
+Peter Scandlyn Then brew it without :) The purpose of the juniper was more of a filter for the grain during the mash. It also lowers the ph of the water.
What do you use to stick the thermometer probe to the bucket?
+Gal1985 Hi, thats "plumbers putty" . I use it because its temperature accurate :)
I could have sworn, isn't a Kveik supposed to be no boil? Hmm, I gotta read up in that again!
Kveik is yeast. The old traditional styles varied depending on the area of Norway, as did the yeast. In Voss they boiled for long periods.
David Heath Yes, sorry I stated that incorrectly. In one of your previous videos I was certain you stated that the traditional method for this type of beverage was a no boil.
Yes that's true in many areas but actually not for every area I found out.
David Heath Oh, OK well you're part of MY research :-) . thx.