Kveik from the farms here in western Norway, where it originates, not Belgium, consist of several strands of kveik yeast because of mixing with neighbor's kveik over the years. There is also bacteria in the kveik gotten into it over the years and it contributes to the overall taste of the beer.
Here in my village in Norway we always start the brewing day by heating water and boiling juniper branches in it to make the mashing water. We mash at 64-70 c or so, but after we cool right down to 30 c and add kveik. We do not boil the wort! Never s problem with contamination because of the juniper concoction and also traditionally the beer was transferred into fermentation vessel by running it through the hop bucket.
Omega Yeast just released a Kveik strain called Lutra that is supposed to ferment a very clean, lagerish beer at 70 F. I'm going to get some to experiment with as soon as I've killed off my current batch of cream ale.
Next time try Lallemand Voss. Pitch it in 35'c and let it ride in ~30'c. I have had few batches with it, and it's incredibly fast! 1.055 to 1.012 in ~24 hours. Although I have made only IPAs in those temps, so I really can't say that will it bring esters for example in lager. If you are pushing it only for to get amazed with the time, pitch the whole pack in ~25 liters. Remember to give it plenty of nutrients and aerate properly, otherwise it will lag in low OG beers. Cheers from Finland.
Grain mill is in... grains are bought... voss will be here in a few days. I didn't want to mess around buying yeasts. I decided to get what I thought would be a rock solid reusable yeast. Even with rather expensive shipping, I believe it will pay off quickly. I am new at beer... but have experience with wine and mead. This vid showed me that I can make a lager out of the 2-row I bought. Dad will appreciate that. :D He can have the lager... I want some stouts, IPA and dark beers... mayyyybe even a red. Am I crazy for thinking my voss can do all of that? (with yeast harvesting of course.)
Cheeky Saver that’s great news. Not crazy at all it’s a very neutral yeast so just remember any flavors that you want to get you have to get it all from the grain bill and hops. Good luck Cheers🍺🍻
@@goldgulfcoastdesignericsho8628 I watched another vid where you said IPA is best served with something that will leave a bit of murk. I have some nottingham... that will have to do. I am totally harvesting some of that as well.
no need to use a starter with this unless your doing a very large batch. If you did i would do it the same way as a regular starter but higher temperature. it will ferment out quickly for sure.
@@goldgulfcoastdesignericsho8628 I'm in tropical North Queensland, Australia, so I'm specifically looking for a higher temperature yeast. this may be it... After searching, there's so many different types of Kveik yeast, how do you choose...
johnterrywvu yes I always force carb my beers. I start with 25psi at 35deg F for 12 hours then shake keg at 10PSI for 15 minutes and ready to drink!! Cheers
If someone would have given you this beer without saying anything. Would you believe them if they said it was a lager? Or is there still something that gives off ale vibes?
10Happiness4Faith great question. It’s a lager like beer not a full lager it has the crisp pop of a lager but mild ale flavors not strong at all. If you let it sit the ale flavor subsides. There is no substitute for a full lager they just take so Long to make this is a great substitute in the hot summer months to bang out. Easy to make very forgiving yeast. Good luck cheers let me know if you make it! 🍻🍺
@@goldgulfcoastdesignericsho8628 didint catch that, sorry for the bothering. im gona try a toasted oat beer with voss kveik thats why i was checking your vid!
I haven’t tried lower temperatures yet. From what I understand from friends that have tried lower temperatures fermentation speed is greatly reduced at lower temperature.
Kveik from the farms here in western Norway, where it originates, not Belgium, consist of several strands of kveik yeast because of mixing with neighbor's kveik over the years. There is also bacteria in the kveik gotten into it over the years and it contributes to the overall taste of the beer.
Here in my village in Norway we always start the brewing day by heating water and boiling juniper branches in it to make the mashing water. We mash at 64-70 c or so, but after we cool right down to 30 c and add kveik. We do not boil the wort! Never s problem with contamination because of the juniper concoction and also traditionally the beer was transferred into fermentation vessel by running it through the hop bucket.
So in my fermentation vessel I use only a linen cloth over the top, no lid or water lock. Wrap it in towels etc to keep warm.
Thanks for spreading the word and knowledge of kveik!
No problem thank you to for the information! i love using Kveik very forgiving yeast!!!
Omega Yeast just released a Kveik strain called Lutra that is supposed to ferment a very clean, lagerish beer at 70 F. I'm going to get some to experiment with as soon as I've killed off my current batch of cream ale.
Next time try Lallemand Voss. Pitch it in 35'c and let it ride in ~30'c. I have had few batches with it, and it's incredibly fast! 1.055 to 1.012 in ~24 hours. Although I have made only IPAs in those temps, so I really can't say that will it bring esters for example in lager. If you are pushing it only for to get amazed with the time, pitch the whole pack in ~25 liters. Remember to give it plenty of nutrients and aerate properly, otherwise it will lag in low OG beers. Cheers from Finland.
Jarkko T. I’ve been using the Voss just recently they have some great yeast i haven’t been disappointed with Voss
Sounds like now I don't need to invest in sophisticatrd fermenting equipment. Thank you and cheers!
summer time yeast for sure
Great video! Cheers from Brazil!
Thanks for watching!
Nice video! 👍 It's a Norwegian yeast and you almost said it right too 🙂 It's a badass yeast for sure!
I'm a southern boy a little slow sometimes :)
say belgium one more time haha
Grain mill is in... grains are bought... voss will be here in a few days. I didn't want to mess around buying yeasts. I decided to get what I thought would be a rock solid reusable yeast. Even with rather expensive shipping, I believe it will pay off quickly. I am new at beer... but have experience with wine and mead. This vid showed me that I can make a lager out of the 2-row I bought. Dad will appreciate that. :D He can have the lager... I want some stouts, IPA and dark beers... mayyyybe even a red. Am I crazy for thinking my voss can do all of that? (with yeast harvesting of course.)
Cheeky Saver that’s great news. Not crazy at all it’s a very neutral yeast so just remember any flavors that you want to get you have to get it all from the grain bill and hops. Good luck Cheers🍺🍻
@@goldgulfcoastdesignericsho8628 I watched another vid where you said IPA is best served with something that will leave a bit of murk. I have some nottingham... that will have to do. I am totally harvesting some of that as well.
Sounds great mate,I'm brewing a Munich helles with kveik next, looking forward to it.
Cheers 🍺🍻
Have fun!
Completed an Amber I did in 2.5 days and its delicious!!!
any funkyness or oddities?
Kveik is pronounced like quake in earthquake, but you hear the v slightly. Greetings from Belgium... No, I mean Norway 🤗
What were the original and final gravities?
Vijay Ramachandran 1.010 sorry it took so long to get back to ya I missed you some how. 🍻
Good stuff. I will have to give it a try. Where did you get the airlocks?
The Speidel fermenters come with the two piece airlocks they are huge and will not plug up. I got mine from morebeer.com
I've heard of this stuff fermenting cleanly at 108F /42C
Thats hot for sure! I haven’t had any issues so far in the 90s
How would you make a starter with this stuff? Would only need an hour or 2 on the stir plate
no need to use a starter with this unless your doing a very large batch. If you did i would do it the same way as a regular starter but higher temperature. it will ferment out quickly for sure.
@@goldgulfcoastdesignericsho8628 I'm in tropical North Queensland, Australia, so I'm specifically looking for a higher temperature yeast. this may be it... After searching, there's so many different types of Kveik yeast, how do you choose...
Did you force carbonate this beer?
johnterrywvu yes I always force carb my beers. I start with 25psi at 35deg F for 12 hours then shake keg at 10PSI for 15 minutes and ready to drink!! Cheers
Kveik from belgium 🤔
If someone would have given you this beer without saying anything. Would you believe them if they said it was a lager? Or is there still something that gives off ale vibes?
10Happiness4Faith great question. It’s a lager like beer not a full lager it has the crisp pop of a lager but mild ale flavors not strong at all. If you let it sit the ale flavor subsides. There is no substitute for a full lager they just take so Long to make this is a great substitute in the hot summer months to bang out. Easy to make very forgiving yeast. Good luck cheers let me know if you make it! 🍻🍺
this is a two batch brew day i had what a long brew day... two separate batches of Kveik ruclips.net/video/kKc5HxLszow/видео.html
not from belgium, from norway
Thanks for the correction. if you noticed I put it on the screen the yeast is from Norway.
@@goldgulfcoastdesignericsho8628 didint catch that, sorry for the bothering. im gona try a toasted oat beer with voss kveik thats why i was checking your vid!
@@ragimundvonwallat8961 no worries sounds like a good brew. As fast as Kveik ferments it’s a blast to watch. Good luck and cheers
It comes from Norway, not Belgium
Ole In I caught that I put it in the text in the video. Thanks 👍🏻🍻
what s the fermentation speed at or under 67f
I have not tried to ferment Kveik that low of temperature. This yeast likes high temperatures and doesn’t mind being stressed!!
I haven’t tried lower temperatures yet. From what I understand from friends that have tried lower temperatures fermentation speed is greatly reduced at lower temperature.
Norwegian yeast
If you watched the video i put a caption that said it was Norwegian. It was a error on my part. Thanks for pointing it out.