Omega Hornindal Kveik Blend

So my kveik is pretty much fermented out. I fermented close to 90-95F the entire fermentation. For the next week or two before packaging, do you maintain these warmer temps, or is ok to drop down to standard room temp of 68ish? What did you do for yours?

 

I'm finally getting around to brew with it. I'm mashing right now. Simple hoppy pale house beer:
16lbs pale 2-row
2oz Citra, 1oz Amarillo and 1oz Centennial hops at 180F whirlpool for 20 mins
2oz of each for dryhop

Mash at 152F, 5 min boil. Ferment @100F until done.

 

My Hornindal Kveik raw ale turned out real nice! Quick recipe and process description:

5 gal
1.056 OG
1.014 FG
5.5% ABV

56% Golden Promise
24% White Wheat
12% Flaked Wheat
4% carapils
2% acidulated
2% crystal 40

Mashed at 154F
Collect wort and raise to 170F
No boil
Whirlpool 1oz Columbus and 4oz citra for 15 mins
Cool to 95F
Pitch yeast (no starter)

This beer was almost completely fermented after 24 hours (1.018 after 24 hours)

Dryhop 4oz citra 24 hour’s after pitching
Dryhop 2oz Denali 72 hour’s after pitching, start cold crash
Keg 5 days after pitching

This pic is exactly 7 days from brewday (keg set to 25psi for 48 hours and then lowered)

Taste is crisp and fruity. Hard to tell where the yeast flavors end and the hops begin. Nice Wheat finish.

Since it was no boil, brew day took me 3 hours including setup and cleanup. Fermentation was quick and clean. I’m very happy with this yeast and hope to do more!

 

Looking great! Can’t wait to keg mine soon. Giving mine a Denali/citra dry hop as well.

Since I’m always pressed for time any more, raw ales are a perfect beer to crank out on an evening after work

 

This is just as nuts as the other kveik I have. No starter and it's drying out my airlock 3 hours after pitching.

 

Questions for those that have used these yeasts a bunch.

Do you NEED to ferment them super warm? Is there a dramatic difference between say 75 and 90?

Will the high flocc strains floc hard without being cooled or crashed? Say if you ferment at 80 and cool to 70 will they drop out with just some cooling?

Has anyone noticed either any different aromas from hops either from the yeasts ability to transform compounds or the fact that you’re adding hops at such high temps?

Also has anyone blended these yeasts with say a Saison strain? Maybe give 3724 a head start then when you ramp it up drop some Kveik to add some more character, finish fermentation quickly, then pull all the 3724 yeast out when it floccs?

 

I've used HotHead a few times. Never fermented it super warm, but it probably got into the low-80s. Still had a nice orange ester. Flocc'ed well without crashing.

 

I bottled my hoppy pale ale last night. It was fermented in my 87F garage with a heating pad. The yeast flavors are pretty subdued compared to Voss, at least in the flat sample I had. Also it crapped out at 1.020.

 

Cold and carbed, it's not as flavorful as Voss. Way too sweet because of under attenuation. I'll stick with Voss

 

Currently popping away with 091 on a Brut IPA. Impressed with it working so quickly. 12 hours in popping away. The yeast woke up between 3 and 4 hours after I pitched them at 92 with plenty of oxygen and good stuff to chew on.
Answers about Hothead, primarily. No. You don't need to ferment them warm, and it won't change the profile the yeast give off if you ferment them on the low side of their range either. I've tasted it on both sides of its spread, and they don't care what temp they work at. Pitching them warm just saves you and them time.
The Hornindal, supposedly is consistent across the temp spread as well. About 18 hours from pitch. The gang I have are holding at 86, and heading on their freefall down to ambient.

 

1.066 to 1.006.

 

So was that attenuation based off the Hornindal alone? Just curious, because my IPA went from 1.065 og then I totally forgot to take a fg reading when I used the 091... I wasn’t going for a brut style though. Mine is still very much a ‘milkshake’ IPA so just wondering what else you did to make it drier and more champagne like? I’ve heard of brewers adding some sort of amylase enzyme to dry it out and lighten it even more for brut IPAs

 

Amylase, and a low mash temp.
I'll be bottling it this weekend. Hopefully that gives them a chance to really clear things up. I also added hibiscus, because it seemed like a good idea at the time.