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kveik [2018/07/13 19:19]
okibaw [A quick-sour mini-batch:]
kveik [2018/07/13 20:22] (current)
okibaw
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-===== What is it? ===== +===== Kveik - What is it? ===== 
-Kveik is a Norwegian farmhouse ale yeast. I'd be remiss if I didn'​t ​immediately point you to [[http://​www.garshol.priv.no/​blog/​393.html|Larsblog - How to use kveik]]. There you can find out tonnes about it from the guy who's been sharing his knowledge with the rest of the world.+Kveik is a Norwegian farmhouse ale yeast that ferments quickly (2-3 days) and isn'​t ​phenolic. There is a tonne more information here [[http://​www.garshol.priv.no/​blog/​393.html|Larsblog - How to use kveik]].
  
-===== I've heard it can ferment a beer in 2 days?​! ​=====+=== I've heard it can ferment a beer in 2 days?! ===
 Yup. At 35°C! You'll get a clean beer with some (strain dependant) fruit flavours. Anecdotally at our homebrew club we've found that at ~20°C you'll get a ferment in 5 or 6 days, ~25°C around 4 days, and >30°C around 2-3 days. Diacetyl? Forget about it; there isn't any to speak of. Yup. At 35°C! You'll get a clean beer with some (strain dependant) fruit flavours. Anecdotally at our homebrew club we've found that at ~20°C you'll get a ferment in 5 or 6 days, ~25°C around 4 days, and >30°C around 2-3 days. Diacetyl? Forget about it; there isn't any to speak of.
  
-==== What about bottling? ​====+=== What about bottling? ===
 Bottling works well, and carbonation is achieved quickly.{{ ::​20180709_183855.jpg?​200|}} Bottling works well, and carbonation is achieved quickly.{{ ::​20180709_183855.jpg?​200|}}
  
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 One week after brewing I was enjoying this tasty beverage. One week after brewing I was enjoying this tasty beverage.
  
-===== I can dry it for reuse?​! ​=====+==== I can dry it for reuse?! ====
 Yup, you basically dehydrate the slurry (from a fermentation or a starter) at 30-35°C as described in Lar's blog above. Here's some photos of me doing it at 100°F (38°C) [[https://​photos.app.goo.gl/​ozf71U99Emb6gb7A6|Drying kveik]] Yup, you basically dehydrate the slurry (from a fermentation or a starter) at 30-35°C as described in Lar's blog above. Here's some photos of me doing it at 100°F (38°C) [[https://​photos.app.goo.gl/​ozf71U99Emb6gb7A6|Drying kveik]]
  
-===== What does it taste like? =====+==== What does it taste like? ====
 I've only tried 3 strains: Voss (spicy orange), Hornindal (creamy/​caramel some fruit), and Ebbegarden (tropical fruit). In a way they'​re similar to Kölsch yeast and London Ale 3, but I wouldn'​t dare try fermenting those yeasts at these temps! I've only tried 3 strains: Voss (spicy orange), Hornindal (creamy/​caramel some fruit), and Ebbegarden (tropical fruit). In a way they'​re similar to Kölsch yeast and London Ale 3, but I wouldn'​t dare try fermenting those yeasts at these temps!
  
 An important point is that this family of yeast does not taste "​Belgian-y"​ ... there are no phenolic flavours; this is not a Saison. An important point is that this family of yeast does not taste "​Belgian-y"​ ... there are no phenolic flavours; this is not a Saison.
  
-===== Any gotchas? ​=====+==== Any gotchas? ====
 Well, ideally you want a heat source. And even at low temperatures you will get some yeast character, so if you want something truly neutral this may not be the yeast for you. I'm finding myself tweaking my recipes to account for the fruit flavors (which has been a pretty fun exercise). Well, ideally you want a heat source. And even at low temperatures you will get some yeast character, so if you want something truly neutral this may not be the yeast for you. I'm finding myself tweaking my recipes to account for the fruit flavors (which has been a pretty fun exercise).
  
-===== Mixed fermentation - doesn'​t lacto like 30-35°C too? =====+=== Mixed fermentation - doesn'​t lacto like 30-35°C too? ===
 Yes, yes it does! It's pretty easy to co-pitch, maintain the temp, and have a quick soured beer! This will mean that you'll have live lacto, but if you're like me the fact that you can bottle it and produce it so quickly easily outweighs the con of having to have a 2nd auto-siphon (the tubing is silicone, and the bottling wand is stainless). Yes, yes it does! It's pretty easy to co-pitch, maintain the temp, and have a quick soured beer! This will mean that you'll have live lacto, but if you're like me the fact that you can bottle it and produce it so quickly easily outweighs the con of having to have a 2nd auto-siphon (the tubing is silicone, and the bottling wand is stainless).
  
 TODO update with mixed-fermentation drying process if successful (Ebbegarden + L Plantarum) TODO update with mixed-fermentation drying process if successful (Ebbegarden + L Plantarum)
  
-===== Recipes ​=====+==== Recipes ====
 These are all DME based; I trust any all-grain brewers out there know how to convert these and adjust to taste :) These are all DME based; I trust any all-grain brewers out there know how to convert these and adjust to taste :)
  
 They'​re also all mini-batches. In essence these are fun things to try that can sometimes take the place of starters. They'​re also all mini-batches. In essence these are fun things to try that can sometimes take the place of starters.
  
-==== A quick-sour mini-batch: ​====+=== A quick-sour mini-batch: ===
  
 Ingredients:​ Ingredients:​
kveik.txt · Last modified: 2018/07/13 20:22 by okibaw