Although we can't get WHC in Oz, I can heartily support Kveik in Hazies. When it frequently tops 40C/104F outside, it's great to be able to ferment at ambient inside temps and avoid the energy and restrictions of temp control. I have found that those earthy, mushroomy flavours come out more at the high 30deg C range and keeping it at inside temps normalises the profile. But while I used Kveik at first to deal with heat and get beer fast in the hot summer, I also found that these yeasts have made some of my best hazes ever. Great video.
I wanted to find out more about this yeast as I’ve plugged it into my tomorrow brew. I loved your presentation style and clarity and judging by the background, I share your liking of all things hoppy IPAs inc NE. So glad I stumble across you Dude. You’ve got another subscriber fan.
It's definitely an isolate of Ebbegarden. The High Voltage is essentially a rebranded Lutra. Currently drinking a citrus american wheat that I fermented with Mangrove Jack's M12 Voss and it's bloody great.
When is the maltodextrin added? Thinking of giving this a go as our homebrew are being provided with free MM yeast here in Ireland from whc and the winning beer gets brewed commercially by Lineman brewing... Thanks 🤘🏻🍺
@@liammcdevitt3303 last 5 -10 minutes of the boil although I don’t think it really matters if you add it earlier, draw off some wort and dissolve it in a jug before adding back in is the easiest method and avoids it clumping together and sticking to stuff
@@DudesBrews Cheers thanks, your smells lagery is a great beer btw. Its only 7 weeks in the keg and needs to clear more but cracking beer , cheers Rich 🍺
Thanks yeah slight error there due to me copying text off the whc website which said something different to the maltmiller product page which I was reading info from prior to the edit. I think low floc is the correct answer!
Hi Richard, just trying this recipe at home. First time I have tried fermenting at 34C and frankly my heat belt for the fermenter is not up to the job. Despite my efforts the temp is now hovering around 26C. Any thoughts on how this will impact fermentation please?
@@DudesBrews - No problem, I took a sample after 5 days and it was down from 1.062 to 1.012 - so works at lower temps too. The beer was very enjoyable - strong tropical/mango aroma!
Wonderful review of the yeast Rich! Rob tried this beer at the weekend following the bottle you sent to us and said it was fantastic!! Great work!! 🥭🍻
Thanks and cheers for helping me to test these new yeasts out 🍻👍🏻
Although we can't get WHC in Oz, I can heartily support Kveik in Hazies. When it frequently tops 40C/104F outside, it's great to be able to ferment at ambient inside temps and avoid the energy and restrictions of temp control. I have found that those earthy, mushroomy flavours come out more at the high 30deg C range and keeping it at inside temps normalises the profile. But while I used Kveik at first to deal with heat and get beer fast in the hot summer, I also found that these yeasts have made some of my best hazes ever. Great video.
This is definitely one for the brew list. Thanks for sharing Rich
Well done, congratulations.
I wanted to find out more about this yeast as I’ve plugged it into my tomorrow brew. I loved your presentation style and clarity and judging by the background, I share your liking of all things hoppy IPAs inc NE. So glad I stumble across you Dude. You’ve got another subscriber fan.
Thanks Phil and appreciate the feedback 🍻
Beer sounds fantastic, great video as ever, cheers :)
Amazing tricky. I’m brewing with this next. Thank you for your hard work in giving us this invaluable content.
Good luck!
congrats on the win! Interesting yeast, unfortunately not available in Aus yet, will be keen to try it if that changes
Great video mate. Definitely need some of this. Grist and Hop scheduled looks awesome!
Love the colour beautiful cheers 👍🍻
Sounds very interesting. Midtbust at 33C is great! one my favorite Kviek for a NEIPA.
It's definitely an isolate of Ebbegarden. The High Voltage is essentially a rebranded Lutra.
Currently drinking a citrus american wheat that I fermented with Mangrove Jack's M12 Voss and it's bloody great.
Well, of its true that High Voltage is Lutra, it would be great 🤩 High Voltage is half the price of Lutra here in Germany 👍
Great content Richard, lovely looking beer and valuable info...cheers bud
Thank you! Cheers!
at 32'c, mine went from 1.072 to 1.010 in 48 hours. mash temp 66.7'c
Presumably you would reduce mash temp to 66-68 to avoid such low attenuation?
It would help and you could reduce or remove completely the maltodextrin
When is the maltodextrin added? Thinking of giving this a go as our homebrew are being provided with free MM yeast here in Ireland from whc and the winning beer gets brewed commercially by Lineman brewing...
Thanks 🤘🏻🍺
@@liammcdevitt3303 last 5 -10 minutes of the boil although I don’t think it really matters if you add it earlier, draw off some wort and dissolve it in a jug before adding back in is the easiest method and avoids it clumping together and sticking to stuff
@@DudesBrews Cheers thanks, your smells lagery is a great beer btw. Its only 7 weeks in the keg and needs to clear more but cracking beer , cheers Rich 🍺
Just a heads up, at 2:34 the on screen text says the flocculation is low, but you state the flocculation is high
Thanks yeah slight error there due to me copying text off the whc website which said something different to the maltmiller product page which I was reading info from prior to the edit. I think low floc is the correct answer!
Hi Richard, just trying this recipe at home. First time I have tried fermenting at 34C and frankly my heat belt for the fermenter is not up to the job. Despite my efforts the temp is now hovering around 26C. Any thoughts on how this will impact fermentation please?
sorry for the late reply I would have hoped it would have worked ok, how did the beer come out in the end?
@@DudesBrews - No problem, I took a sample after 5 days and it was down from 1.062 to 1.012 - so works at lower temps too. The beer was very enjoyable - strong tropical/mango aroma!
Did you pressure ferment? Also, what was the ABV (might have missed this in the video)?
Did not pressure ferment for this one and abv was targetted at 5.9% but came out at 5.6% due to the lower than expected attenuation 👍🏻
They don't even use the word kveik on their site. It's a bit borderline.
Is this the beer I had ? 😊
Yes it is! 🍻
@@DudesBrews cracking beer
Would you say, theres a lot going on in this beer? 🍺
😂 yes but in a good way! 😉