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@DrHans Brewery God kväll. If you would buy a new brewing kettle, what would you buy. And why. I see many brewers having a Brewtools , Grandfather G70, Speidel Braumeister 20 a 50 liter. Just curious. I like the simple control unit on the Speidels, and Grainfather g70. But the G70 is too big for filling one 19 liter keg. The G30 looks outdated. The speidel has replaceable parts, Brewtool to, but Grainfather doesn't.
OK, found your comment. I cantchoose for you. If you have the money Brewtools are cool and very well built. And as you say a lot of spare parts. Grainftaher 30 users are very happy with theirs. So it depends on your budget, the size you want. And the fetuers. Im guessing the Brewtools are more future proof as that company seems to produce a lot of new toys. Braumeister feels old to me, but thats just me.
I love this yeast. I brew a Helles with it for the brewpub where I work. We use BioFine rather than Gelatin because there are a lot of Vegans in our area, but it works great. I went Kettle to Keg in 10 days and the beer tastes fantastic. Fooled many of my fellow brewers in the area. They had no idea it was an Ale yeast till I told them. This yeast is an absolute game changer for micro and nano breweries that do not have the fermentation space to let a lager sit for weeks or months on end. It'll be great for homebrewers as well. Cheers!
I love this video, and greatly respect your work. Will follow more, and looking into supporting you through links. Website down, but not a problem. Thank you very much, great to see your work.
Thanks for the video. Just wanted to say that I make awesome fake pilsners and lagers with kveik and I don't use any oxygen and just a pinch of nutrient. Fermentation is always done in 2-3 days and they end up fantastic ..
@@DrHansBrewery I use Oslo and recently started using framgarden. Framgarden flocs like a rock and after 2 weeks with no gelatin it will be crystal clear and super clean. Oslo is Oslo everyone already knows about it.
@@DrHansBrewery Yes. I think 10 LB pilsner malt and .5 oz perle for 90min. I still haven't decided on the fermentation temperature yet. If you'd tweek the temp at all from what you did, let me know.
Great video Dr Hans! I've been wanting to try one of these fast fermenting pseudo Lager style Ale yeasts for about a year now. Up until you made this video the only Kviek strain I was aware of that could make a pseudo lager style beer was from Oslo, and they are always sold out. Every other Kneik strain I looked at always seemed like it was for IPA's (not clean but imparting tropical fruit esters). I'm gonna have to get some of this and try out your recipe. Thank you for all of your great content! Cheers!
@@clevelandmortician3887 that’s awesome! I actually did not know that! I’ll have to venture back to some kveik yeast and try out a lower temp ferment! Thanks!
Good vid, thanks doc! I’m still using the lallemand voss as I live in regional Australia in the middle of nowhere and can’t get the fresh stuff. Kveik is amazing stuff, truly capable of brewing a variety of good beer styles. Thanks again, cheers 🍺
Been hearing a lot of good things about kveik yeast and how you can brew some great pseudo lagers with them. Don't have the set up to pressure ferment, lager, or keg my brewski at the moment, but I'm still going to give this recipe a try when I get ready to brew my next batch, bottle it when it's done, let it carbonate for a week or two, then cold crash the bottles in the fridge for another week or so to "lager" it.
If you want a good Helles, here's my go to; Looking for an OG of 1.047 67% Pilsner 17% Munich 8% Vienna 8% Cara-Pils or Carafoam Saaz or other noble hop throughout. I shoot for about 20 - 25 IBUs If you pitch the yeast at 85 - 90 F, it'll ferment out in 3 - 4 days. Cold crash with BioFine. Some in secondary, and a capful in the Keg. Carb as desired. Beautiful beer. Cheers!
@@brendansmith3006 I thought I'd let you know that I used your recipe with the Lutra yeast featured in Dr. Hans' video. Turned out pretty good, I gotta say. We'll be posting a video about it in a few days.
Hello Doc. Thank you for another great video. Do you recommend to ramp up the temperature at the end of fermentation when using Kveik yeast under pressure?
Summer time it is! I really think thats bit of a myth. But underpitching could drive esters if thats what youre looking for. But not maybe in a Pilsner.
As this beer was fermented under pressure it’s naturally carbed by the fermentation. I fermented this at 35psi and ended at 30C which would give about 2.3 volumes of co2 in the beer.
Interesting video, Doc. I tried using Kveik Voss in a lager and while it made passable beer, it left an aftertaste of citrus that I don't really like. I'll try this yeast instead :) Incidentally, I used Voss in an APA and it worked really well, so the yeast itself is good, just not suited to a Munich Helles recipe.
Where could I get that grain basket helper you have? I want to raise my robobrew, but I am to short to put it on the table. This would make sparging so much easier
Yes I do have that. but thats an extra perk for my Supporters over at Patreon. Trying to give something back for the generosity and support. patreon.com/drhansbrewcrew
Kanon bra video!! Tried the same yeast and after 2 weeks on bottles its close to no carbonation. Any suggestions? Maybe just let the bottles stay in room temp for another 2 weeks or just trash it? Great videos and channel you have. Happy Brewing from your brew friend in Norway. :-)
I just brewed up a lager with this yeast. It’s sat in a keg under 10psi for nearly a week. Tempted to drink now but will wait another 3 weeks. With this yeast you think it maybe drinkable?
Drinkable yes. If you want it to be more lager like your doing correct in waiting a few weeks. Young its to me more like a kellerbier (which is also a lager) or a Kølsch.
@@DrHansBrewery Man this is like perfect information for my babysteps into beer brewing lol, making a kölsch inspired SMaSH cream ale that can turned around quickly (2-3 weeks grain to glass). You recon hornindal would keep a more kölsch like profile (and for longer)? I already got lutra so I'll stick with that and harvest it for the moment.
Cool. I haven’t heard of this strain yet. Will definitely try it. Are you related to Marcus Naslund? You look like him a bit, like you could be his insane younger brother. Maybe it’s just a Svensk look.
Great yeast strain, and very versatile. We're using it at the brewpub where I work and it's quickly becoming our house strain. We have a Helles and Mexican Lager brewed with it and I have plans to start using it on American Stouts, West Coast IPAs, and an American Light Lager called More Liquidy. And yes, there is a story behind that. lol.
I've just used Oslo and want to try this Lutra next. Oslo was very clean but also came in at 84 percent attenuation. Used it on a blonde and didn't disappoint
I've tried a couple of these yeast and none of them really impressed. I've made four kviek beers. And all of them tasted somewhat like a Belgian ale. Clean well made but there were definitely phenols and Esters present. When I think of the pilsner I think of a beer where Esters and phenols are not really detectable
@@davidstelting3146 I know that there's versions of these strains that aren't purified and contain other bugs. But Kveik yeast can't produce phenolic compounds as they are POF-and missing the genetics required to do so
I've read that to. I don't know what else to call it because it's just a peppery phenolic taste I'm looking forward to trying one that's actually lager like. A friend in our Brew Club has tried lutra and he says it would be great for a Pilsner but not for a helles. He gets the esters in the lighter beers but says the Hops would cover them in a Pilsner
Hahahaha. Yes, I feel you. That's exactly how I feel when the Aussies are complaining about it being cold in winter standing outside on their porch in the sun with just a t-shirt on.
I dont really do yeast washing. Often home brewers do yeast rinsing and call it yeast washing. Don't do either really. But I've tried yeast rinsing a few times. Dosent make much sense in my opinion.
It shouldn’t really no. You add gelatin to the serving vessel (keg) to clear the beer to serve. The yeast is harvested from the fermenter after the beer is moved to the serving vessel.
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Liked the video? Buy me a beer! bit.ly/ByMEaBEER
Gear I Use and recommend over at Amazon: bit.ly/drhanssf
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@DrHans Brewery God kväll. If you would buy a new brewing kettle, what would you buy. And why. I see many brewers having a Brewtools , Grandfather G70, Speidel Braumeister 20 a 50 liter. Just curious. I like the simple control unit on the Speidels, and Grainfather g70. But the G70 is too big for filling one 19 liter keg. The G30 looks outdated. The speidel has replaceable parts, Brewtool to, but Grainfather doesn't.
OK, found your comment. I cantchoose for you. If you have the money Brewtools are cool and very well built. And as you say a lot of spare parts. Grainftaher 30 users are very happy with theirs. So it depends on your budget, the size you want. And the fetuers. Im guessing the Brewtools are more future proof as that company seems to produce a lot of new toys. Braumeister feels old to me, but thats just me.
I love this yeast. I brew a Helles with it for the brewpub where I work. We use BioFine rather than Gelatin because there are a lot of Vegans in our area, but it works great. I went Kettle to Keg in 10 days and the beer tastes fantastic. Fooled many of my fellow brewers in the area. They had no idea it was an Ale yeast till I told them. This yeast is an absolute game changer for micro and nano breweries that do not have the fermentation space to let a lager sit for weeks or months on end. It'll be great for homebrewers as well. Cheers!
Cheers!
let me ask you, what temperature range do you ferment in?
any info is appreciated. thank you. this has become my favorite yeast. i look forward to a New Zealand IPL.
I love this video, and greatly respect your work. Will follow more, and looking into supporting you through links. Website down, but not a problem. Thank you very much, great to see your work.
Thank you so much
Thanks for the video. Just wanted to say that I make awesome fake pilsners and lagers with kveik and I don't use any oxygen and just a pinch of nutrient. Fermentation is always done in 2-3 days and they end up fantastic ..
Awesome to hear! What strains are you using?
@@DrHansBrewery I use Oslo and recently started using framgarden. Framgarden flocs like a rock and after 2 weeks with no gelatin it will be crystal clear and super clean. Oslo is Oslo everyone already knows about it.
I’m using the Kveik Skare and fermented at 26C and It is perfect. No esterification.
Great
Thanks for the video. I am making brewing the recipe from the omega website next weekend. Good to get a grain to glass video right before :)
haytotheden The Helles?
@@DrHansBrewery Yes. I think 10 LB pilsner malt and .5 oz perle for 90min. I still haven't decided on the fermentation temperature yet. If you'd tweek the temp at all from what you did, let me know.
@@haytotheden I fermented under pressure. If I would not have done that I would have fermented it at the cold range of the suggested temperature.
@@DrHansBrewery Alright. I can put pressure on it so I will try your temps. Thanks
Great video! Cant wait to try Lutra this weekend.
Thanks
Great video Dr Hans! I've been wanting to try one of these fast fermenting pseudo Lager style Ale yeasts for about a year now. Up until you made this video the only Kviek strain I was aware of that could make a pseudo lager style beer was from Oslo, and they are always sold out. Every other Kneik strain I looked at always seemed like it was for IPA's (not clean but imparting tropical fruit esters). I'm gonna have to get some of this and try out your recipe. Thank you for all of your great content! Cheers!
Awesome, let me know how it turns out!
Most Kviek strains ferment clean lower in their temp range
@@clevelandmortician3887 that’s awesome! I actually did not know that! I’ll have to venture back to some kveik yeast and try out a lower temp ferment! Thanks!
Good vid, thanks doc! I’m still using the lallemand voss as I live in regional Australia in the middle of nowhere and can’t get the fresh stuff. Kveik is amazing stuff, truly capable of brewing a variety of good beer styles. Thanks again, cheers 🍺
Thank you so much!
Been hearing a lot of good things about kveik yeast and how you can brew some great pseudo lagers with them. Don't have the set up to pressure ferment, lager, or keg my brewski at the moment, but I'm still going to give this recipe a try when I get ready to brew my next batch, bottle it when it's done, let it carbonate for a week or two, then cold crash the bottles in the fridge for another week or so to "lager" it.
Do it!
@@DrHansBrewery Will do! Might even do a grain to glass video. Feeling inspired. 👍
lonewolf9390 sounds even better!
This is pretty cool! A Kveik lager might just be the next thing I brew!
If you want a good Helles, here's my go to;
Looking for an OG of 1.047
67% Pilsner
17% Munich
8% Vienna
8% Cara-Pils or Carafoam
Saaz or other noble hop throughout. I shoot for about 20 - 25 IBUs
If you pitch the yeast at 85 - 90 F, it'll ferment out in 3 - 4 days. Cold crash with BioFine. Some in secondary, and a capful in the Keg. Carb as desired. Beautiful beer.
Cheers!
@@brendansmith3006 Thanks! this looks like a great recipe. I'll brew this one up and we'll do a video on it.
@@brendansmith3006 I thought I'd let you know that I used your recipe with the Lutra yeast featured in Dr. Hans' video. Turned out pretty good, I gotta say. We'll be posting a video about it in a few days.
@@ColoradoBrewTalk SWEET! Can't wait to see it!
Look really good.
Where do you get spunding value? 😊
Hello Doc. Thank you for another great video. Do you recommend to ramp up the temperature at the end of fermentation when using Kveik yeast under pressure?
I've heard the real magic with kveik happens when you underpitch. Great video! Sweden looks gorgeous.
Summer time it is! I really think thats bit of a myth. But underpitching could drive esters if thats what youre looking for. But not maybe in a Pilsner.
@@DrHansBrewery I heard the same but you don't want that with this kveik yeast. Fermenting under pressure will reduce some of the esters as well.
great work. can you please tell us at what PSI you carbonate the Lager and for how long. thank you for the video
As this beer was fermented under pressure it’s naturally carbed by the fermentation. I fermented this at 35psi and ended at 30C which would give about 2.3 volumes of co2 in the beer.
DrHans Brewery thank you so much for the reply. Keep going you are one of the few best and pro
@@hawkofarabia1013 Thank you so much 💖
Interesting video, Doc. I tried using Kveik Voss in a lager and while it made passable beer, it left an aftertaste of citrus that I don't really like. I'll try this yeast instead :) Incidentally, I used Voss in an APA and it worked really well, so the yeast itself is good, just not suited to a Munich Helles recipe.
Yes totally agree Voss kveik is a good yeast for fruity beers. Not a Munich Helles!
I’m about to do a Kveik “lager.” Nice.
Sweet!
Where could I get that grain basket helper you have? I want to raise my robobrew, but I am to short to put it on the table. This would make sparging so much easier
It came with the system, I guess you could MacGyver something!
Next beer after a Kolsch to brew. Loved post. Do you have your recipes in xml so I can import into Brewfather?
Yes I do have that. but thats an extra perk for my Supporters over at Patreon. Trying to give something back for the generosity and support.
patreon.com/drhansbrewcrew
Just in time. This is exactly what I'm going to brew next. Do you think Voss kevik would work okay?
I dont think so. Better use that for something juicy. Pale ale, Neipa, Ipa maybe.
Really nice looking beer! Looking forward to trying one of those to see how lager like they are! Cheers! 👍 🍺
Cheers!
Good video as always 😀! What brewing system are you planning to obtain (if it is not secret)? I am looking Brewtools but those are very expensive.
OF course your looking at Brewtools. Really welt built system but as you say it is a lot of money. Its not a secret, more a suprise :D soon, soon!
Now I want to try a pseudo-lager this way. I'll be trying a maibock
Cool, do it!
Kanon bra video!! Tried the same yeast and after 2 weeks on bottles its close to no carbonation. Any suggestions? Maybe just let the bottles stay in room temp for another 2 weeks or just trash it? Great videos and channel you have. Happy Brewing from your brew friend in Norway. :-)
Thank you! Leave them for longer and if possible hotter.
*DrHans Brewery* It's awesome. Keep it up :p
Thank you so much!
Cam you do a split batch with lutra and a real lager yeast? Or have you done that already?
I just brewed up a lager with this yeast. It’s sat in a keg under 10psi for nearly a week. Tempted to drink now but will wait another 3 weeks. With this yeast you think it maybe drinkable?
Drinkable yes. If you want it to be more lager like your doing correct in waiting a few weeks. Young its to me more like a kellerbier (which is also a lager) or a Kølsch.
DrHans Brewery ok I’ll leave it another week or two. It’s a 3.5% abv pride of Ringwood hopped lager.
@@DrHansBrewery Man this is like perfect information for my babysteps into beer brewing lol, making a kölsch inspired SMaSH cream ale that can turned around quickly (2-3 weeks grain to glass).
You recon hornindal would keep a more kölsch like profile (and for longer)? I already got lutra so I'll stick with that and harvest it for the moment.
Bra video som vanlig
Tack Bjrnar!
Cool. I haven’t heard of this strain yet. Will definitely try it.
Are you related to Marcus Naslund? You look like him a bit, like you could be his insane younger brother. Maybe it’s just a Svensk look.
Not that I know of.
Great yeast strain, and very versatile. We're using it at the brewpub where I work and it's quickly becoming our house strain. We have a Helles and Mexican Lager brewed with it and I have plans to start using it on American Stouts, West Coast IPAs, and an American Light Lager called More Liquidy. And yes, there is a story behind that. lol.
What was your percent attenuation?
1047 1010
how long do you ferment in primary and secondary?
I ferment until the beer is done and then some. I dont use a secondary vessel if thats what you're meaning. I condition in the keg.
Have you compared this to The Oslo strain? I have yet to taste a kviek that wasn't fruity. I'm hopeful for the Lutra strain.
I havent, sounds like a good experiment.
I've just used Oslo and want to try this Lutra next. Oslo was very clean but also came in at 84 percent attenuation. Used it on a blonde and didn't disappoint
I've tried a couple of these yeast and none of them really impressed. I've made four kviek beers. And all of them tasted somewhat like a Belgian ale. Clean well made but there were definitely phenols and Esters present. When I think of the pilsner I think of a beer where Esters and phenols are not really detectable
@@davidstelting3146 I know that there's versions of these strains that aren't purified and contain other bugs. But Kveik yeast can't produce phenolic compounds as they are POF-and missing the genetics required to do so
I've read that to. I don't know what else to call it because it's just a peppery phenolic taste I'm looking forward to trying one that's actually lager like. A friend in our Brew Club has tried lutra and he says it would be great for a Pilsner but not for a helles. He gets the esters in the lighter beers but says the Hops would cover them in a Pilsner
Come to tucson Arizona are hot day was 114f
Hahahaha. Yes, I feel you. That's exactly how I feel when the Aussies are complaining about it being cold in winter standing outside on their porch in the sun with just a t-shirt on.
Just brewed a juicy ipa in my Tucson garage with hornindal kviek and a pale in the house. Great yeast to play with when you live here lol
31⁰C in Sweden?
Yes it can egen get hotter in the summers. And of course really cold in the winters .
What system is this and how big is the boil kettle?
Its a Brewcrafter 25. 30 liter.
@@DrHansBrewery Tak så mycket! I do 4.5 litre batches, so I'm doing some research for when I can move up to 20-ish litre.
Does adding gelatin effect harvesting the yeast for washing?
I dont really do yeast washing. Often home brewers do yeast rinsing and call it yeast washing. Don't do either really. But I've tried yeast rinsing a few times. Dosent make much sense in my opinion.
It shouldn’t really no. You add gelatin to the serving vessel (keg) to clear the beer to serve. The yeast is harvested from the fermenter after the beer is moved to the serving vessel.
Why pressure ferment with kveik?
To naturally carb and keeping oxygen out .
@@DrHansBrewery thanks mate :)
Lmao people hiding recipe behind a paywall meanwhile brewdog and sierra nevada made the recipes public