Kveik Yeast WILL Make You a Better Home Brewer in 2024
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- เผยแพร่เมื่อ 11 ต.ค. 2024
- I adore Kveik Yeast, it's such a game changer for home brewers, especially if you're new to the hobby!
In this video I go over just some of the reasons why you should give brewing with it a try!
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#brewing #homebrew #kveik #beer
I also believe that Kveik Voss will improve your rendition of Enter Sandman.
Exit Light
Enter Kveik
Take my hand
We're off to never-never land
@@Kveiksmithdaryl I rest my case
@@jonathang.5092 🤣
Just brewed a Czech pilsner this past weekend using Lutra Kveik. The airlock didn't go too crazy the first two days (I was expecting to maybe see the krausen come up into the airlock, especially since I had closer to 6 gallons in the bucket) But it was barely bubbling when I would watch it, so I decided to put my fermenter in a hot bath after 2 days and the airlock got going a little bit more consistent but still slow. So I eventually opened the bucket, took a gravity reading and it was already under 1010!! I was super impressed and the sample tasted and looked SO clean. Awesome yeast.
This sounds great, it's such a powerhouse!
OK so now I need you to do a video on how to dry and or freeze kviek!
Others have covered the subject, it's not something I'm personally planning on doing at the moment!
Harvested a jar of Voss two years ago and I’m still pitching from that harvest, so it’s good at least two years in the fridge.
It’s such a powerhouse!
Great video braj!
Thanks so much!
I try to make brewing cheap so have avoided it because its very expensive but you have sold it well there
So happy to have helped, it doesn't have to be expensive, but it certainly can be!
When you make meads with Kveik, how do you give it nutrients? Do you front load it at the start or do you stagger it?
I've just bottled my first beer using Lutra, a Stella clone lager and the fermenting completed with a FG 1.004.
I hardly got any top yeast to harvest with just a few small cream coloured coffee granule size particles, nothing like the large clumps you manage to get.
I've saved all the bottom sediment in sterilised jars, again cream in colour.
When I make by next brew how much of the sediment would you recommend using, as I know you've mentioned some home brewers actually put their freshly made wort straight on top of a recently finished beer sediment using the same fermenting bucket. This makes me think I should be using a large amount of my harvested bottom sediment/yeast. Any advice would be much appreciated. Keep up the great videos, they are very informative.
Congrats on bottling your first beer using Lutra! It's great to hear that you got a low FG and that the beer turned out well. As for the amount of sediment to use in your next brew, it really depends on a few factors, such as the age of the sediment, how it was stored, and the volume of your next batch. If the sediment is relatively fresh and was stored properly, you could use a good amount of it in your next batch. As for putting freshly made wort on top of recently finished beer sediment, this is sometimes referred to as "parti-gyle" brewing, and can be a great way to get multiple beers from one mash. However, it's worth noting that the resulting beer will likely have a lower starting gravity and ABV compared to the first beer, so keep that in mind when planning your brews. Thanks for watching my videos and for your kind words, and happy brewing!
@@Kveiksmithdaryl I dont think thats partigyle which would be reusing the same grist. Thats just putting a completely new wort from another mash on the lees of another beer.
Have just tried Kveik for the first time. Been brewing for a few years now. Started this brew about 12 days ago. And it's still fermenting away. Bubbles coming out of the airlock. The wort temp is 18.5c. Didn't use a yeast nutrient. First few days it was happy bubbling away vigorously. But now has slowed down and still going. Shouldn't take this long should it?
Sorry for the late reply on this, how did your beer turn out in the end?
I may try Kveik with a batch of Ginger beer.
Sounds worth a try! Hope it goes well
I don't mind Kviek it works well, my only complaint is that it ferments so fast and explosively that it seems to drive off all hop aroma rendering your late addition hops useless.
A dry hop or dip hop can help alleviate this issue
Hey Mate, great vid! What temp do you keep the yeast in the jars? Ordered my first 5 x lutra yeast and want to do the same as you. 😊
I keep them in a conventional fridge so they're stored at around 5 degrees C. Hope your first brew day with the yeast went well!
@@Kveiksmithdaryl I put down a coopers pale ale two days ago. Looking forward to see how she goes mate 👍
@@Kveiksmithdaryl so can just put the left over yeast from the wort straight into a jar and fridge it?
You mentioned that you ferment for about a week, and drink a week later? Are you only carbing the beer for a week? I have a simlar setup using mini kegs.
It's totally possible with Kveik, especially when it's warm!
You can carb and drink in a couple days with a keg
Its good but i prefer the taste of a belgian strain with high attenuation. Hornindal from Omega is great stuff
That's fair, we all have personal tastes! Hornindal is great!
I'm still eager to try Kveik. What is an absolute must try style or recipe? 🍻
make a hazy pale ale using Voss (most common strain), ferment it in the mid-high 30's and to creates lovely orangy notes. Goes great with Cirta, Simcoe, Mandarinia Bavaria and other cirtusy hops.
Lager's are really fun with Lutra Kveik (I recently posted a video about how to make them!), I personally love doing Hoppy Pale Ales with them. Hazy pales are super popular too.
So, what is the cleanest Kveik yeast if you DON'T want the yeast to add flavors like orange?
Lutra, oslo or skare for lagers. Opshaug for pale/xpa/ipa
Lutra is the cleanest, one of my other videos I cover how to make a lager with it
When you say use a under pitch rate of voss kveik yeast, how do you calculate it? You use a calculator and then from the amout of yeast suggested you under pitch ?
If you're under pitching I'd just go for a teaspoon in a 21L/5GL batch
Agree with everything you say but for me I find Kveik gives a slightly sour taste and also adds bitterness............maybe my tastebuds are shot :)
kveik lowers final beer ph a little bit more than a normal ale, that's why it's a little tart
A few other home brewers I know have said similar, I think some people might be adverse to it!
@00:12 What is this variant of Kviek that can ferment at 10C?
I believe Lutra can, although I've not tried it myself
@@Kveiksmithdaryl I can’t get Voss or Lutra to wake up below 17c!!!
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