Sigmund's Voss Kveik

I am interested to read your results, Cheers.

 

20 min ago, I put a vial in 2L 1.040 starter. My plan at the moment is to brew next weekend and to begin at 70 then ramp slow up to 80 after ferm starts to taper off. I'm also interested in others experiences.

 

I wonder if this is the same as Omega Hot Head?

http://www.omegayeast.com/?portfolio=14158-2

Sounds like it might be.

 

This is a similar but different strain than Omega Hot Head. They do have the same strain. It's pro only at the moment.

http://www.omegayeast.com/portfolio/voss-kveik/

 

Pretty much everything you need to know about Kviek.

http://www.milkthefunk.com/wiki/Kveik

 

If I kick my APA keg today (likely at the rate my work day is progressing), I'll be transferring it and tasting this afternoon.

I pitched 1M/ml/Plato into a 1.060 highly ferment able wort at 70F for a few days. It ripped though it quickly. Then a slow ramp up to 80F over the last week and held at 80 for 2 days. BrewCipher predicting 1.003FG. We will see.

I'll post aroma/taste notes as soon as I can.

 

I have not forgotten. BrewCipher predicted 1.003 and I got there a few days ago. I gave it a few more days to see if it would go lower. I should be able to keg/sample tonight.

 

Finished about where it was supposed to. It's deceiving to taste the hydrometer sample but I mostly get subtle saison esters, a little background citrus, and a nice brightness but not tartness. I'll post the recipe also.

 

I just made a starter with it (stir plate) and when i turned it off it immediately coagulated into large floccs and settled in about 15 sec to a dense yet bulky layer on the bottom

THe only other yeast to even come close for me is 1968, but its a distant second in terms of settling and clarity. Im really excited to be brewing wiith this soon

 

Fermented a 1.046 hoppy blonde with HotHead. Started at 68, naturally raising as local temps go up. Sitting around 82 now. After a week it's down to 1.008 and kicking ripe fruit aroma and taste. Hopped with Galaxy and a touch of Mandarina Bavaria. I'll report my results after its kegged and ready to drink.

 

I've been using the yeast bay's version for a while now and can confirm the "flocing" ability. I like this strain best with primary temps in the 90's. Below that it gets too phenolic/plasticy for me.
Currently, I'm using it in a Gose copitched with YB's beta lacto blend. The idea being that since both prefer higher temps they would co-exist happily fermenting in the low-to-mid 90's. It started off good but I'm not sure the kveik yeast likes the low ph. Once the ph got below 4 it started turning into a sulfur bomb. I will be pulling a sample here in a bit to check gravity and to see if it's cleaning itself up.

 

Pulled a sample and after two weeks the gravity is down to 1.010. I'll check again in a few more days but I don't expect it to go much further. That puts attenuation at ~72%.
Taste and smell are completely devoid of sulfur and even being warm without carbonation the beer is tasting fantastic.

 

About a week in the keg (recipe above). It's smooth with an earthy, almost but not quite funky, and a very light flavorful pleasant funky at that. I went conservative on the brew temp. I could see going higher, for me, 74F and ramping up to 85F next time. There is a light brightness, but no sourness. I get a sweet citrusy but not sure how much is honey malt and Hallertau Blanc. At 1 week, as Douglas Adams would say, it's something almost, but not quite entirely unlike a farmhouse/saison. I prefer subtle, and that what I got. It's also much clearer than the fogged up glass shows. Finished at 1.003, but it has a pleasant sweetness, prob from the honey malt but it is fantastic. This is a great beer. I'll let you know how it does in our comp as a saison.