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?
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.
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.
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.
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.
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
