It's great you spread the word about kveik! I'm from Hornindal, one of the villages in Norway where kveik brewing has survived and is thriving. About temperature: I ferment my farmhouse beer in my living room in a plastic vessel having only a linen cloth over the top and maybe a wool rug around the vessel. I add the kveik to my wort at around 30 c and then most often it's done after 48 hour. I normally don't boil my wort and the water used is first boiled in juniper branches. By the way, the Hornindal kveik festival every October is the place to be for kveik fans.
Some thoughts on why you would use Kveik: 1. Fast fermenter (but honestly, what's the rush? if you are a homebrewer you probably have too much beer lying around anyway) 2. Needs no temperature control to work (but if you want a certain character from the yeast you do need some temperature control) 3. Yeast character 4. Tradition. If you are making a traditional norwegian farmhouse beer (or "just an authentic farmhouse beer"), Kveik is what you want.
About slow bottle conditioning with kveik: I try to get the cleanest beer possible into the bottles, and this is quite easy with kveik because it settles down rapidly and solidly at the bottom the fermenter. However, that causes my conditioning (bottle and keg) to be a bit longer with kveik than with other ale yeasts. It is probably what happens with the viewer asking that question. So to condition kveik faster, just bottle earlier, or do as Daryl suggests in bringing a bit of slurry into the bottles.
Thanks for sharing your experience with slow bottle conditioning with kveik. It's good to know that kveik settles down quickly, which can help with getting a cleaner beer into the bottles. I can see how this might also lead to longer conditioning times compared to other ale yeasts, as there is less yeast in suspension to help with carbonation. You make a great point that bottling earlier could help speed up the conditioning process. Another option is to bring a bit of slurry into the bottles to help with carbonation. Thanks for sharing your insights, and happy brewing!
Definitely can dry hop with Kveik. I made a great ( in my opinion) juicy hazy that was out of this world. Two things I thought kind of strange though, 1. It flocked really well, with no whirlfloc or cold crashing it came out clear. Although it still tasted like a really juicy hazy it just didn’t look like one. 2. It got better and better. I’ve normally found that such highly hopped beers will need to be consumed young, as the juiciness gives was to more bitterness over time. But the last one I had (about 3 months in a bottle) was the best. So that got me thinking, how good could it have gotten?
Hello, Thanks for your video's very informative. my question is, when you store your harvested Kveik, do you take the required yeast from the same jar for many brews or do harvest yeast from each brew to use on the next brew? hope this makes sense??
Have had success doing both of these methods and had no issue with infection. I tend to try and use the yeast thats been used in the fewest beers as it will slowly evolve as you use it
Can Kveik Lutra be fermed at around 60 F? Or, will that slow down the hyper characteristics too much? I like the Lutra for its neutrality. If there's other Kveik strains better suited for low 60'sF, I'd like to hear about that as well. Thanks in Advance
It can ferment at that lower temperature really well, it'll just do it slower. Lutra is great at lower temperatures for when you're after the cleanest fermentation possible with minimal yeast character.
Hi Smith, I enjoy watching your videos, but I have a question. I prepared ipa last night and added my Mangrow Jack M12 Kveik yeast to my unpressurized fermenter, however, I want to dry hop with hallerteu, magnum and simcoe and I'm thinking of doing dry hop tonight, I think 24 hours will be enough. Bucket temperature 28 Cescius. Do you think this is the right one or should I dry hop at 48th hour?
Hi, can you please post a link where you're buying Lutra kveik yeast. Lutra sounds very interesting but here in Croatia is hard to get one. On the other hand I'm looking to buy one or two packages of dry Lutra kveik and then I'll try to harvest yeast during fermentation ... Thanks
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It's great you spread the word about kveik! I'm from Hornindal, one of the villages in Norway where kveik brewing has survived and is thriving. About temperature: I ferment my farmhouse beer in my living room in a plastic vessel having only a linen cloth over the top and maybe a wool rug around the vessel. I add the kveik to my wort at around 30 c and then most often it's done after 48 hour. I normally don't boil my wort and the water used is first boiled in juniper branches. By the way, the Hornindal kveik festival every October is the place to be for kveik fans.
Thank you! Love the sound of that festival, perhaps one day I can make it there!
Some thoughts on why you would use Kveik:
1. Fast fermenter (but honestly, what's the rush? if you are a homebrewer you probably have too much beer lying around anyway)
2. Needs no temperature control to work (but if you want a certain character from the yeast you do need some temperature control)
3. Yeast character
4. Tradition. If you are making a traditional norwegian farmhouse beer (or "just an authentic farmhouse beer"), Kveik is what you want.
About slow bottle conditioning with kveik: I try to get the cleanest beer possible into the bottles, and this is quite easy with kveik because it settles down rapidly and solidly at the bottom the fermenter. However, that causes my conditioning (bottle and keg) to be a bit longer with kveik than with other ale yeasts. It is probably what happens with the viewer asking that question. So to condition kveik faster, just bottle earlier, or do as Daryl suggests in bringing a bit of slurry into the bottles.
Thanks for sharing your experience with slow bottle conditioning with kveik. It's good to know that kveik settles down quickly, which can help with getting a cleaner beer into the bottles. I can see how this might also lead to longer conditioning times compared to other ale yeasts, as there is less yeast in suspension to help with carbonation. You make a great point that bottling earlier could help speed up the conditioning process. Another option is to bring a bit of slurry into the bottles to help with carbonation. Thanks for sharing your insights, and happy brewing!
Cheers matey, Voss in a Stout sounds a perfect chocolate orange 👏
It really is, I did a video about making a chocolate orange stout just over a year ago and was really happy with the results!
Cheers for the info!!
No worries!
Great Q&A brilliant thanks 👍🍻
Thanks!
Definitely can dry hop with Kveik. I made a great ( in my opinion) juicy hazy that was out of this world.
Two things I thought kind of strange though,
1. It flocked really well, with no whirlfloc or cold crashing it came out clear. Although it still tasted like a really juicy hazy it just didn’t look like one.
2. It got better and better. I’ve normally found that such highly hopped beers will need to be consumed young, as the juiciness gives was to more bitterness over time. But the last one I had (about 3 months in a bottle) was the best. So that got me thinking, how good could it have gotten?
Just change your channel name to Daryl "KveiKing" Smith already 😅
Literally only just saw the comment! I think I might actually consider this! Hahaha
Hello, Thanks for your video's very informative. my question is, when you store your harvested Kveik, do you take the required yeast from the same jar for many brews or do harvest yeast from each brew to use on the next brew? hope this makes sense??
Have had success doing both of these methods and had no issue with infection. I tend to try and use the yeast thats been used in the fewest beers as it will slowly evolve as you use it
Can Kveik Lutra be fermed at around 60 F? Or, will that slow down the hyper characteristics too much? I like the Lutra for its neutrality. If there's other Kveik strains better suited for low 60'sF, I'd like to hear about that as well.
Thanks in Advance
It can ferment at that lower temperature really well, it'll just do it slower. Lutra is great at lower temperatures for when you're after the cleanest fermentation possible with minimal yeast character.
Hi Smith, I enjoy watching your videos, but I have a question. I prepared ipa last night and added my Mangrow Jack M12 Kveik yeast to my unpressurized fermenter, however, I want to dry hop with hallerteu, magnum and simcoe and I'm thinking of doing dry hop tonight, I think 24 hours will be enough. Bucket temperature 28 Cescius. Do you think this is the right one or should I dry hop at 48th hour?
Sorry for the late reply, what did you do in the end? Hope the beer was good!
What’s the best Kveik strain for porters in your opinion?
I've used Voss for porters a few times before and I've been pleased with the results
how do you reduce the ph drop from kveik?
I control the ph going in to the boil, seems to be fine after that
@@Kveiksmithdaryl what ph do you adjust it to?
Hi, can you please post a link where you're buying Lutra kveik yeast. Lutra sounds very interesting but here in Croatia is hard to get one. On the other hand I'm looking to buy one or two packages of dry Lutra kveik and then I'll try to harvest yeast during fermentation ... Thanks
Hi, I purchased all of mine from The Malt Miller. Have you looked at eBay, you can get many of the strains there?
@@Kveiksmithdaryl I've already fermented with Voss, but your crystal clear beer intrigued me to try Lutra. Thanks for the reply - cheers :)