I actually did this exact same thing last year with a Citra blonde ale for my son's birthday. I used Imperial's Loki which is their version of Voss kviek. I did 7gal total: 5gal at room temp, 1gal at room temp, 1gal at 90f. Room temp was around 70f. I kegged the 5gal for the party but bottled the two 1gal carboys. I actually still had a couple bottles of each left so I just cracked them open. I had a very similar experience to you. Appearance wise they are identical. I got a nice grainy aroma with some slight orange citrus on both. On the room temp the balance was more malt and less citrus and more citrus on the hot batch. Taste wise I got a bit thinner and more acidic on the hot batch. I believe this is due to an issue I had post fermentation though. I used a heat wrap to keep the hot batch hot. After fermentation I turned it off a couple days before bottling. During this time I got a decent amount of sanitizer suck back up my blowoff tube as the beer cooled. Whoops!
Hot fermentation with kveik leaves a drier, more acidic beer. So your mash pH should be slightly higher if you're fermenting warm, or using some adjuncts to add body such as wheat, rye or oats. Mashing pH at 5.2 plus a super warm fermentation could leave the final beer with a lower pH than you'd want for your style. But then you can just rebrand it and call it a kveik pale ale or whatever you call it - and it becomes a feature, not a bug.
Great video. I started using Voss this summer for APAs and hazy IPAs. Fermented in the garage which stays at about 90 from June to September. Temps have finally cooled off, so I brewed an APA last weekend, pitched hot at about 95 and then let it go at room temperature (70-75). Will keg tomorrow. This video gives me hope that it will still be good, and that I can still use Kveik through the fall months.
Thank you. I don’t have much in the way of temperature control my home stays at around 21c consistently throughout the day. Was worried if I could Kveik at that temperatures. Thanks for sharing this.
You don't need "temperature control" with kveik yeast. Just chuck in a couple grams at 30℃ or so and cover from daylight. The activity of the yeast will keep the liquid above room temperature, even if the room is 15 - 20℃.
True, but in this batch I found I got a cleaner profile that I liked better for this beer when I fermented Voss under temperature control. It still worked fast, just not as fast as when warm. It seems you can ferment Voss in a cool basement, in a warm room, or with a heating pad, depending on your desired results.
I typically add yeast nutrient when using Kveik strains, mostly just because I have read that advice. I usually have a vial of Wyeast nutrient on hand that I use.
I did a graf with DME and Voss Kveik in the garage and it was like 2 days and it was like too orangey and yummy. Almost too much character was fermented out. I liked it a lot for the heat in Phoenix. It seems to like stress. Maybe under-pitching is better?
I have never made a Graf. General advice is that under-pitching and fermenting hot will increase the orange esters produced by Voss. I am not sure I have seen much difference from different pitch rates, but I have never tested that side by side.
I've just done a 'pseudolager' with Voss this weekend (48 hours ago). I was going for getting a quick fermentation kick out of Voss, starting it at 32C/90F and then allowiing it to drop on its own from about 18 hours in. At 48 hours, it's now at 23C/73F. Part of my thinking, was that some of the hop character might be lost if I went for too long at the high temp - I've previously experienced that with Lutra. The plan is to let it continue to drop down to 18C/65F and then leave it there for about a week or a week and a half. Then Keg condition it.
Confirms my experience with Voss. I've only used it once, Citra IPA fermented @ 85F, but really didn't like the sweetness and orange taste. Next time I'll try Lutra and see how that compares. Now that the cold weather is setting in, I won't be using Kveik for awhile. Thanks again for the comparison.
Yeah, I have found that Voss is not a "neutral" yeast and you have to account for the character. There seem to be lots of people that don't care for the character of various Kveik strains.
If you ferm cold and then bottle and then the ambient temp rises over 30-33 you might have a secondary ferm in a bottles. So, If you ferm cold, keep those bottles in cold.
As long as fermentation is complete, temperature should not have an impact on fermentation in the bottle. The area I keep my bottles tends to stay near 20C.
Hi, I'm new into homebrewing, since I live in a tropical country, kveik seems a good option to start brewing with as I don't have to spend in a temperature controlling system. My only question is how can I carbonate my beer with kveik? do I use sugar in bottles like in other recipes?
Currently fermenting a beer with voss now at 68 -70 day 4 and the sulphur is just heavy, I bumped it up to 75 hoping to drive that off before dry hopping.
Ya. compare hot kveik to "room temp" kveik. I have no idea how they're fermenting "naturallly" with this stuff in NORWAY at hot temperatures outside maybe 6 weeks in the summer months.
My understanding is that traditional Norway brewing often made fairly large batches (often for a special event). The yeast was pitched while the wort was still warm. The large mass and heat from fermentation kept it warm during the few days of fermentation. But yeah, it is a little odd that a yeast like this did not come from the tropics. I have used Voss several times at warm room temperatures. It seems that you get more orange esters as you push the temps warmer...say 65F vs 75F vs 85F.
@@CascadesHomebrew I am doing 5 gallons of straight mead with it right now at current kitchen temperature which is roughly 75-85 degrees. It's calmly ripping through it. I kept reading about how people wrap the jug and put it in the sun. Then I figured that this yeast is just pitched at temperatures that would kill other yeasts, and it kicked off sooner with a head start at the higher temperatures..
Yeah, this one I tried to hard to be "excited" and it came across as odd. Hopefully you found the content in this video and my other videos useful. Cheers!
I actually did this exact same thing last year with a Citra blonde ale for my son's birthday. I used Imperial's Loki which is their version of Voss kviek. I did 7gal total: 5gal at room temp, 1gal at room temp, 1gal at 90f. Room temp was around 70f. I kegged the 5gal for the party but bottled the two 1gal carboys.
I actually still had a couple bottles of each left so I just cracked them open. I had a very similar experience to you. Appearance wise they are identical. I got a nice grainy aroma with some slight orange citrus on both. On the room temp the balance was more malt and less citrus and more citrus on the hot batch. Taste wise I got a bit thinner and more acidic on the hot batch. I believe this is due to an issue I had post fermentation though.
I used a heat wrap to keep the hot batch hot. After fermentation I turned it off a couple days before bottling. During this time I got a decent amount of sanitizer suck back up my blowoff tube as the beer cooled. Whoops!
Great info, thanks for sharing!
Hot fermentation with kveik leaves a drier, more acidic beer.
So your mash pH should be slightly higher if you're fermenting warm, or using some adjuncts to add body such as wheat, rye or oats.
Mashing pH at 5.2 plus a super warm fermentation could leave the final beer with a lower pH than you'd want for your style.
But then you can just rebrand it and call it a kveik pale ale or whatever you call it - and it becomes a feature, not a bug.
I have moved to only Voss in my wines and ciders. At that cool temp they give almost no citrus, but does give nice Nectarine and peach flavor
Interesting comparison! I’ve wondered how Voss would perform at lower temps but have never tried it. Thanks for sharing!!!!
Great video. I started using Voss this summer for APAs and hazy IPAs. Fermented in the garage which stays at about 90 from June to September. Temps have finally cooled off, so I brewed an APA last weekend, pitched hot at about 95 and then let it go at room temperature (70-75). Will keg tomorrow. This video gives me hope that it will still be good, and that I can still use Kveik through the fall months.
Sounds good! I tend to think that you will get better results with a Kveik strain at 75F than with a standard yeast like US-05.
Thank you for doing this! I have a voss kviek going right now at standard temps and was a bit nervous.
Thank you. I don’t have much in the way of temperature control my home stays at around 21c consistently throughout the day. Was worried if I could Kveik at that temperatures. Thanks for sharing this.
You don't need "temperature control" with kveik yeast. Just chuck in a couple grams at 30℃ or so and cover from daylight. The activity of the yeast will keep the liquid above room temperature, even if the room is 15 - 20℃.
True, but in this batch I found I got a cleaner profile that I liked better for this beer when I fermented Voss under temperature control. It still worked fast, just not as fast as when warm. It seems you can ferment Voss in a cool basement, in a warm room, or with a heating pad, depending on your desired results.
Great comparison!
Great video, this is something I've been curious about for a while. Did you add any yeast nutrient?
I typically add yeast nutrient when using Kveik strains, mostly just because I have read that advice. I usually have a vial of Wyeast nutrient on hand that I use.
I did a graf with DME and Voss Kveik in the garage and it was like 2 days and it was like too orangey and yummy. Almost too much character was fermented out. I liked it a lot for the heat in Phoenix. It seems to like stress. Maybe under-pitching is better?
I have never made a Graf. General advice is that under-pitching and fermenting hot will increase the orange esters produced by Voss. I am not sure I have seen much difference from different pitch rates, but I have never tested that side by side.
I've just done a 'pseudolager' with Voss this weekend (48 hours ago). I was going for getting a quick fermentation kick out of Voss, starting it at 32C/90F and then allowiing it to drop on its own from about 18 hours in. At 48 hours, it's now at 23C/73F.
Part of my thinking, was that some of the hop character might be lost if I went for too long at the high temp - I've previously experienced that with Lutra.
The plan is to let it continue to drop down to 18C/65F and then leave it there for about a week or a week and a half. Then Keg condition it.
Sounds good! Let me know how it turns out.
Confirms my experience with Voss. I've only used it once, Citra IPA fermented @ 85F, but really didn't like the sweetness and orange taste. Next time I'll try Lutra and see how that compares. Now that the cold weather is setting in, I won't be using Kveik for awhile. Thanks again for the comparison.
Yeah, I have found that Voss is not a "neutral" yeast and you have to account for the character. There seem to be lots of people that don't care for the character of various Kveik strains.
If you ferm cold and then bottle and then the ambient temp rises over 30-33 you might have a secondary ferm in a bottles. So, If you ferm cold, keep those bottles in cold.
As long as fermentation is complete, temperature should not have an impact on fermentation in the bottle. The area I keep my bottles tends to stay near 20C.
Hi, I'm new into homebrewing, since I live in a tropical country, kveik seems a good option to start brewing with as I don't have to spend in a temperature controlling system. My only question is how can I carbonate my beer with kveik? do I use sugar in bottles like in other recipes?
Yes, Kveik yeast can be treated just like a standard ale yeast when it comes to bottling (at least in my experience).
Currently fermenting a beer with voss now at 68 -70 day 4 and the sulphur is just heavy, I bumped it up to 75 hoping to drive that off before dry hopping.
Has the sulphur cleared up?
@@CascadesHomebrew seemed okay before packaging. Let ya know in a week
Ya. compare hot kveik to "room temp" kveik. I have no idea how they're fermenting "naturallly" with this stuff in NORWAY at hot temperatures outside maybe 6 weeks in the summer months.
My understanding is that traditional Norway brewing often made fairly large batches (often for a special event). The yeast was pitched while the wort was still warm. The large mass and heat from fermentation kept it warm during the few days of fermentation. But yeah, it is a little odd that a yeast like this did not come from the tropics.
I have used Voss several times at warm room temperatures. It seems that you get more orange esters as you push the temps warmer...say 65F vs 75F vs 85F.
@@CascadesHomebrew I am doing 5 gallons of straight mead with it right now at current kitchen temperature which is roughly 75-85 degrees. It's calmly ripping through it. I kept reading about how people wrap the jug and put it in the sun. Then I figured that this yeast is just pitched at temperatures that would kill other yeasts, and it kicked off sooner with a head start at the higher temperatures..
I know I shouldnt. But ill try doing a witbier recipe using Voss. Whatsnyour opinion on the best temperature in this case?
Sounds good. I would push it hot to get more yeast flavors. So around 90F/32C if you can, or in a warm room.
@@CascadesHomebrew Im from Brazil. I can easily get 32C here. Haha
Thanks
@Cascades Homebrew btw, there are ZERO videos experimenting that. There are some about fake lagers with kveik. But nothing on witbier.
do you need to add yeast nutrients ?
I have read from a few sources that kveik strains can benefit from added nutrients, especially in lower gravity worts.
@@CascadesHomebrew My wort is a 1050 og I didn't add any nutrients we'll see how it goes
You should try to speak more normal. Get seasick from updown
Yeah, this one I tried to hard to be "excited" and it came across as odd. Hopefully you found the content in this video and my other videos useful. Cheers!