Kveik for a quad??

Discussion in 'Homebrewing' started by Beerswimmer, Jun 24, 2018.

  1. Beerswimmer

    Beerswimmer Initiate (181) Mar 4, 2013 Texas
    Beer Trader

    I have everything I need to make a quad, was thinking of changing it up a bit and using some of my Voss Kveik instead of the usual Belgian yeasts. Has anyone done this?
     
  2. MrOH

    MrOH Champion (824) Jul 5, 2010 Maryland

    I'm currently fermenting what is essentially a Dubbel grist using all British malts with Voss Kveik. Gonna bottle next week. I'll let you know.
     
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  3. Beerswimmer

    Beerswimmer Initiate (181) Mar 4, 2013 Texas
    Beer Trader

    :beers:
     
  4. WildMontana

    WildMontana Initiate (105) Jun 26, 2018 Montana

    It definitely seems the yeast would be up to the task of fermenting a big beer like that. I would be interested what sort of flavors it might create with such a big fermentation, but at least you don't have to worry too much about temperature control which I know is what a lot of people are liking about all these "old world" kviek strains.
     
  5. Beerswimmer

    Beerswimmer Initiate (181) Mar 4, 2013 Texas
    Beer Trader

    I'll be brewing it Sunday morning and it will ferment in my 95F+ garage.
     
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  6. MrOH

    MrOH Champion (824) Jul 5, 2010 Maryland

    Sorry I forgot to get back on this. Fermented in the upper 70s at peak. Wouldn't fool anyone into thinking this was a Dubbel, and not because of the English malts. No phenols with this strain, and that's what keeps it from being a Dubbel.
    Tasting hydrometer checks makes me think it will be good, though, and kinda what I was going for. The Voss Kveik strain seems to work well with darker caramel malt flavors. Might try it out in a bin cleaner stout here soon.
     
  7. Beerswimmer

    Beerswimmer Initiate (181) Mar 4, 2013 Texas
    Beer Trader

    Mine is tarting to slow down. I'll let it visibly finish and then take a gravity reading so I can try a sip.
    Recipe:
    20lbs pale ale
    .5lbs black malt(to get rid of it)
    1oz Warrior @ fwh
    1lb D-180 @ 48hrs
    2lbs D-240 @ 72hrs

    Fermenting above 90F, will be bottling with D-180 for priming sugar.
     
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  8. MrOH

    MrOH Champion (824) Jul 5, 2010 Maryland

    Gave it a try just now. Still not fully carbonated. If I had to place it in a BJCP category, it'd be an Old Ale. Seems really promising, though. I dig the orange ester with the dark fruit and caramel flavors. My recipe (5gal) was:
    12# Marris Otter
    .25# C45
    .25# C77
    .25# C150
    .13# Black Patent
    1# D90 (Day 2)
    .5oz Merkuer FWH
    .5oz Vojvodina 30min
    .5oz Vojvodina 10min
     
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  9. pweis909

    pweis909 Poo-Bah (1,724) Aug 13, 2005 Wisconsin
    Premium Member

    Sounds pretty delicious. I think I will be trying out this strain soon.
     
    MrOH likes this.