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  1. #41

    Quote Originally Posted by groenspookasem View Post
    Do try at higher ferm temp, that's where the magic happens. I didn't take a reading during my porters fermentation (36C), but had krausen *blow* out the airlock at such speed that my ferm fridge needed a clean with evidence on all four panels. I did leave it at 36c for 3 days, then dropped to 21c for 4 days. As a darker beer, I could easily tell than it was very cloudy and fined it accordingly
    To get the real flavour out of the yeast its best to ferment at higher recommended temps..
    Why bottle? Kegit

  2. #42
    Quote Originally Posted by Archers View Post
    To get the real flavour out of the yeast its best to ferment at higher recommended temps..
    Hi Archers, understood. I was trying to get less of the flavour out of the yeast...

    Took a reading last night at 48hrs after pitching. Was down to 1.009, which calculates to a 78% Apparent Attenuation and looked like it might drop another point or so. Sample tasted significantly harsher than the one taken at 24hrs. Expect it to mellow out with a bit of patience.

  3. #43
    Quote Originally Posted by Harhm View Post
    KveikRagnarok LC018: 68 C mash for 60 min, 1.040 OG - fermented at 40C for 5 days = 69.3 % attenuation.
    I did not cold crash this Blonde as close to 0C as I always do but just brought the temp down to 8C in my serving fridge for 2 days and bottled it as per normal. Its really good, used Magnum for bittering and Cascade with J17. After 2 weeks in the bottle its still a bit hazy. I'm fairly sure that the haze is mostly due to my process and not necessarily caused by the yeast.
    Last edited by Harhm; 4th March 2019 at 12:53.
    I love brewing session beers and lagersTime is on your side, never rush a beer Have fun, its only beer

  4. #44
    We should be able to confirm this when I bottle the Kveik as mine is still in the fermenter busy crashing at 1 degrees C as I've not yet managed to create the time to bottle... Not sure when I'm going to get around to it so expecting it to be pretty clear...

  5. #45
    http://brulosophy.com/2019/04/08/fer...iment-results/

    Sent from my SM-J320FN using Tapatalk
    I love brewing session beers and lagersTime is on your side, never rush a beer Have fun, its only beer

  6. #46
    Thanks for sharing Harhm.

    I haven't posted any results as promised as I only got around to bottling the Kveik last thursday. Things got a bit rough before my wedding and I simply didn't manage to get around to it so the Kveik was lagering in fermenter for almost two months prior to bottling. Comparison with the US-05 will not be possible unfortunately.

    Will give it a bit more time to carbonate and give my opinions. At bottling, it came through quite dry, with a soft fruity flavour/aroma. Gave me enough of an idea of what the yeast is all about and how I might be able to use it going forward.

    Saved the yeast though so hope to do more experimentation with it still this year.

  7. #47
    Quote Originally Posted by Harhm View Post
    http://brulosophy.com/2019/04/08/fer...iment-results/

    Sent from my SM-J320FN using Tapatalk
    Interesting to see that they fermented as low as 18 and from the group, many preferred the lower temperature than the higher temperature.

  8. #48
    Senior Member JIGSAW's Avatar
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    One of the channels Im subscribed to on YT also posted this informative video a few days ago ...



    This video is all about the magic yeast known as kveik.
    This yeast ferments super fast and makes beer taste great very quickly also.
    I have spent much time speaking with the leading Kveik experts in preparing this informational video.
    There is much within the video that is not commonly known at this point that really needs to be understood by brewers that are using it and considering to use it.



    EDIT: The GF brewers might also like some of his videos covering that unit.
    The Problem With The World Is That Everyone Is A Few Drinks Behind.!


  9. #49
    Herewith my thoughts on the first use of the Ragnarok Kveik strain from Liquid culture.

    Kveik .jpg

    So the beer came out a success. The poor head is due to my bad carbonation practices so doesn't say anything about the yeast. Though no finings was used, I am still surprised about the haze in the beer considering it was cold crashing for an extended period of time after the primary. Compared to the same beer fermented with US-05, it came out dryer, which is nice. Significant fruit flavours but it is difficult for me to tell where the flavour from the yeast ends and where the flavour from the hops (J-17 and Southern Passion) starts. The hop combination and the yeast blended very well. The fermentation tastes very clean to me. No funny or off flavours at all.

    Definitely not a neutral yeast, even at the temps I fermented it at. Love the results though and will be switching from US-05 to this Kveik strain for now when brewing my house pale ale recipe. Appears to be a very user friendly yeast and I can't help but think it can be a very good yeast for new brewers without temp control, obviously better for some styles than others.

  10. #50

    Quote Originally Posted by Harhm View Post
    I did not cold crash this Blonde as close to 0C as I always do but just brought the temp down to 8C in my serving fridge for 2 days and bottled it as per normal. Its really good, used Magnum for bittering and Cascade with J17. After 2 weeks in the bottle its still a bit hazy. I'm fairly sure that the haze is mostly due to my process and not necessarily caused by the yeast.
    Looking down to the older posts, I see you had similar haze as my beer. Wondering if you've brewed anything further with this strain?

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