HBW277 - NZ Pils Kveik v Lager
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- Опубліковано 7 лют 2025
- Double batch this time, one half uses lager yeast and the other kveik. Is there any difference?
This is the original recipe, as the video goes on I make some changes on the fly.
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I hear that when Ivan Toney brews he doesn’t even look at the hops he is putting in. Just reaches into his hop drawer and uses whatever comes out. Madness!
Haven’t used kveik for a while now. Last time I did it was some that Rusty gave me and the beer came out a bit “funky”. Think he might have fobbed me off with some of his toenails!
Lovely sounding seasioable brews there Triple B. Great for the football.
Cheers 🍻
Fun video to watch. I sometimes wonder if we added gelatine to kveik lagers would they clear up the same way as traditional lagers would.
Making me thirsty watching the tasting element of the video but I'm working tonight booooooo.
An interesting observation about the body on the Oslo beer, how do you think that happened?
Funny how the brew day was shorts and Tshirt and the tasting we can hear the rain battering down in the background 😂
Your final summary is how I always feel about kveik, doing it the proper way is nicer, but using kveik does make a great beer in its own right.
Cheers
Let's end the hype and leave this yeast to the moonshiners ;)
Way back we called this poop Turbo Yeast :P
Great G2G experiment mate, interesting final thoughts with the body and the effect the kviek has on the nelson. Cheers \_/
I love a pilsner going mad for them at the moment what great experiment. You are the master of grain to glass videos fantastic entertaining and informative again. Cheers 👍🍻
@@BrewabitRick I have an amber lager in the keg at the minute that is spectacular. The pressure fermenter is great for these types of beers.
Epic video mate. Loved the football story😢. Those beers sound and look great, good job. Cheers.😎👍
@@finnroohomebrewing such a ramble that was, not even sure how I got on to the subject 😂
Great side by side,I’m brewing my stout as I watch, and I’m using kvieik as well,🍻
@@CaptainBailey4007 Hope it turns out for you. In Paris at the minute and had a Guinness last night and it was delicious. I definitely want to get a dark beer on when I get back home after that.
Interesting how the yeasts can change the flavours so much between the beers. Ps don't complain about the warm weather 😂😂
@@SlurpyDave254 ha yes with hindsight, this was probably the good old days of summer for that one week back in May 😂
I love a side by side and I am mightily relieved the Oslo worked. I'm thinking, please don't ruin his beer as you've mentioned this brew and using the Oslo in a few vids. They both looked great and interesting to hear the difference between them. That bigger body and mouthfeel thing often seems to happen with kveik. I am going to be using the Hells yeast for the first time this coming week. Planning a pilsner under 4%, one under pressure with Hells and the other one no pressure and with Clipper as I can do your temp ramp up with both and keep the clipper within range. The hops will be Citra (ploughing through the 5kg 😂) and late and dry hop additions of Zappa.
@@woodbinefandango a lager with clipper? That will be interesting, more haze bomb though. Oslo worked a treat, was fermented out in no time. Have more left so will try it again at a lower temp and see if I can get a cleaner result.
@@BigBananaBrewing I've used pils as a base malt in a few session pales and it works well. Was assuming clipper is similar to saturated which I've used it for ales too and that does clear out but maybe cliper is a bit different, you've got me thinking now but the mash is currently on so it's happening. Oh and it's going to be a 30 min boil too so maybe I am being over optimistic. Don't think I've ever used a kveik strain at lower ale temps. I think Midtbust has a 28c pitch rate but I've always fermented in the 30's. I'll let you be the ginuea pig for that one 😁 You should harvest some too. I don't know how true to the original the current commercial Oslo strains are but I got this dried from Tamas (yeasterbunny) years ago.
Cheers, that's motivated me to get my six nations stout 2025 brewed. Still not sure about kveik. A wee bit of patience and an appropriate yeast to get what you want....
@@andybaird7003 the kveik is handy at this time of the year where (sometimes) we get the hot weather. Not quite as good as lager yeast in a pils but does the job.
Interesting indeed! If you do this again - what would happen if you use the kveik at 27-28 C... ?
My experience is that the kveik strains comes out a lot cleaner at that temp. Cheers 🍻
@@thomash3716 yeah that's a shout. It started outside the fridge but then ended up in the fridge at the 30+ temps. Will try again at some point though, really liked it 👍
Great video again. If you ferment under pressure at ambient temps do you cold crash at the end? Cheers!
@@G-townbrewer yes I always crash especially for lagers with dry hops. I consider the crash part of the conditioning process. Depending on situation I can crash a lager for a week. Hazy beers probably just one day.
What are the wheels you have under your G40? Cheers Davey
@@daveyup100 it's a round heavy weight dolly trolley that the G40 sits on. It can take the weight of full 45 litres and allows me to move around the garage
@@BigBananaBrewing Cheers man do you remember where you got it or the brand?
@@daveyup100 yes, pretty sure it's this one www.diy.com/departments/diall-rubber-topped-dolly-200kg-capacity-tr25/1530943_BQ.prd