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Yep. I'm not hoping to gain time, I'm hoping to get a clean fermentation at warmer temperatures. I want to see if I can ferment the same clean mead without having to keep it at 20°C for 3 weeks. I know Kveik generally is more nutrient intensive, but that's a price I'll pay with a fat smile if I can get a clean ferment at room temperature right through the year.
Pitched my first Oslo friday. It was done this morning. 36h later! (Fermented at 30C) I set it down to 25 to clean up. Will bottle next weekend. I'll review the taste but so far its awesome. ( cant really stuff up a citra centennial blonde though! ) its going to be awesome
I've heard some crazy low pitch rates suggested, like one teaspoon of yeast slurry. So like groen said. " slight over pitch " .
which one did you get? BKT only had oslo and Ragnarok left when I ordered.
I've heard some crazy low pitch rates suggested, like one teaspoon of yeast slurry. So like groen said. " slight over pitch " . which one did you get? BKT only had oslo and Ragnarok left when I ordered.
Ok, so I tested my beer twice over a 24hr period and it's sitting @ 1.016 and definitely not dropping or fermenting.
I kegged today and saved some of the yeast to re-use (soon)
My main surprise was that this Lalbrew Voss only dropped to 1.016 .... Anyone else with sort of similar results ? I did mash at 68ºC tho, but BS predicted 1.012
The Problem With The World Is That Everyone Is A Few Drinks Behind.!
Pardon my laziness but I don’t have time to read all 15 pages of the thread and didn’t want to start a new one on a subject that already exists. I have a few questions about Kveik:
I mostly brew ales. Which would be the best strain to get?
Liquid or dry?
I don’t have a fermentation chamber. In winter my carboy sits between 18 and 22 so I can get away with just a blanket and the occasional hot water bottle. In summer it’ll get way too hot for “normal” yeast though. Is using Kveik a “cheaper” option than a fridge with a temperature controller? I still want to buy an old fridge and turn it into a fermentation chamber but I don’t know when I’ll get that done.
From what I’ve read some of the Kveik strains work optimally at or above 30 degrees. Do they produce off flavours at lower temperatures or simply work slower?
I’m thinking of trying Kveik when it gets warmer and using a reptile heating pad to get temperature up if necessary, as a cheap alternative to “normal” yeast and a temperature controlled fridge.
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