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Lallemand Kveik Voss

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  • #31
    Originally posted by jannieverjaar View Post
    Ive tried Voss/ragnarok. Oslo and midthbust. Im back on us05. Thrown out all my kveik. I could have run a few more tests but even at 25c i got a distinct kveik taste. My storage and reuse was also not on point. Had 2x infections. I like beer to much to keep going that route

    Sent from my SM-A515F using Tapatalk

    pressure ferments will also give you a faster turnaround time. in addition esters are muted, but do also try verdant for a 'normal' ferment.
    i found that voss ferments fast, but takes longer to clean

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    • #32
      Originally posted by BruHaha View Post
      Interesting.. What temp did you ferment at?
      Iv done a range now with similar results 32, 30 and finally 25

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      • #33
        Originally posted by jannieverjaar View Post
        35, 30 and finally 25. Its not significant. And most people wont notice it but since i do it destroys the beer for me

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        Snap

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        • #34
          I was planning on brewing a repeat of my amarillo / citra pale ale I recently did and was considering using Voss rather than us05... I've read online that Voss adds an orange peel / citrussy character. Is that the taste being referred to?

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          • #35
            I'm currently drinking a APA but on the amber side with VOSS. I did a previous batch with US05 and was IMO more refreshing. I find the VOSS has a sweaty socks with maybe a hint of DMS aftertaste. If you think of oranges - think of the squashed over ripe (vrot) one in the bag. This was my opinion a week or so ago, I haven't mentioned this before .. but now that others are having their say .. I might as well chirp in.
            I've got a Sierra Nevada clone PA in bottled a couple days back, also with VOSS, will see how that turns out.

            EDIT: I just put a 2 day old SNPA in the fridge.. Report back later..
            AlexBrew
            Senior Member
            Last edited by AlexBrew; 23 December 2020, 18:07.

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            • #36
              How many times have you repitched on the yeast cake? Is this specific to lallemand kveik or liquid culture too? Biotransformation is a thing too, I've never gotten vrot orange or sweaty socks from it though

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              • #37
                20201222_091542.jpg

                I'm assuming that there's a 10% trub wastage - this on a 45 litre batch.

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                • #38
                  Originally posted by groenspookasem View Post
                  How many times have you repitched on the yeast cake? Is this specific to lallemand kveik or liquid culture too? Biotransformation is a thing too, I've never gotten vrot orange or sweaty socks from it though

                  Sent from my SM-N970F using Tapatalk
                  The American Amber Pale Ale was with a new packet of VOSS that I then cultured with DME to make enough for 45 litre batch - I posted a pic of the procedure maybe a month ago. I then washed and repitched for the Sierra Nevada PA, brewed 2 weeks ago ?? bottled this Monday.

                  The vrot orange or sweatry socks is an over-exageration of what it really is. It's just to highlight the taste difference. My experience with US05 is that it leaves a really clean taste - this VOSS is different - let's call it farmhouse.. mmm ryk en lekker.

                  Edit: think of it slighty musky.
                  AlexBrew
                  Senior Member
                  Last edited by AlexBrew; 23 December 2020, 19:20.

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                  • #39
                    The SNPA is very drinkable .. burp!! .. exactly
                    2 days in the bottle - I guess makes the best bachellor's party beer.

                    She says: I'm going to make punch.
                    You said: I'm going to make beer.
                    She said: Really !
                    You said: Yes.
                    AlexBrew
                    Senior Member
                    Last edited by AlexBrew; 24 December 2020, 08:49.

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                    • #40
                      Im not good at pulling a beer apart, so im not 100% what im tasting or not tasting. I don't get orange tho ? ... or maybe I do but cant distinct it?

                      Like I said in post #25 I'm now fermenting at 25ºC ... fermentation was also done within 2-3 days

                      Im letting it sit for a few days longer ... will keg on Saturday maybe.

                      I miss the clean ferment/taste from US-05

                      @Spook How many beers have you made with Verdant? ... what's your take?

                      EDIT: Come to think about it, most of the beers I made with Voss was APA/IPA. so very hoppy beers with plenty late/whirlpool hops. I might try a very low IBU blonde next with no late editions to see it I get that orange ?
                      JIGSAW
                      Senior Member
                      Last edited by JIGSAW; 24 December 2020, 09:31. Reason: See Edit
                      The Problem With The World Is That Everyone Is A Few Drinks Behind.!

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                      • #41
                        Ive seen some not so great reviews on the lallemand dry voss, do try the liquidcultue ragnarok voss before binning the idea maybe? they've cleaned it up quite a bit from the farmhouse version and iirc the lallemand voss is an farmhouse direct version. i haven't used the lallemand one yet, i have a packet somewhere.

                        @Jigsaw, I still need to run the verdant, is basically a london iii type yeast and supposedly throws apricot like esters, i'm doing an ipa with it - i havent made a proper ipa in a while, i''m not a fan of strong 6+% beers, anyway it's a quick fermenter at lower temps

                        On a side note, in a zoom with Christopher from LC a while ago, thye're bringing Stranda to the mix which is another great kveik, I can't recall if they have Skare coming, but Ebbegarden rings a bell in the lineup. The zoom was a while ago

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