Cheers for the shout out. I really do love that yeast. I think though that I have altered the character of it over the generations that I've brewed with it. Initially, when I received it I got very strong lemon esters ( it's a different framgarrden variety to the one in the wiki's). Having used it a lot in ciders to grow it on I think it has become more towards appley esters. Anyway, glad you enjoyed it and enjoy the kveik life.
Thank you for mentioning the temp you fermented at. I've seen so many reviews talking about how it is perfect but I think they are all fermenting at lower temps.
I have been using Skare Kveik and top cropping for 3 brews. Outstanding. Next time try the traditional "yeast starting" in a bit of wort for 2 hour and scream when you pitch it ;D. Cheers
It sure is a super yeast, I've been fermenting around 29-31ish degrees. I get lemon esters, strong lemon esters... my last beer was a Black Rye and I think the esters have dominated the flavour too much in that beer (might be the crystal rye). I get the cider comparison too. Keen to get my hands on some different strains.
Next time try to make a starter first and than let it ferment Ina higher temperature. This can help to get a fast fermentation and can clear the beer better.
Used the yeast only once. Brewed a simple recipe with noble hops. Got me a very clean beer with a lot off apples and cider. No Belgian or saisons esters at all for me. I don't like appely beers so this maybe ain't for me. But I have a lot off differnte Kviek strains now to try out!
DrHans Brewery yeah I can see why people have used this for ciders! Belgian thing was just a hint on the aroma really didn’t get that much in the actual flavour. It’s an interesting taste but can see it wouldn’t be for everyone
Thank you, a very informative video. Tomorrow I´m brewing an Abbot Ale with my first Kveik, not farmhouse, a Stranda isolate. 15 months after YOU took the Kveik plunge, what tips / advice can you share with me? Thanks in advance.
Nice! I got 4 kviek last weekend at Swedish championship in homebrewing, (Framgarden,Lida,Ebbergarden and Midtbust) it will be interesting to try them out. :-) Cheers!
It's a shame these Kveik yeasts aren't more commercialy available. I got some of that Sigmund Voss Kveik but that's all I've seen available to buy. I'm a fan of farmhouse ales and Saisons so this stuff is right up my street.
Hey dude I am a beginner home brewer I use the mr beer kits a handful of times just need advice for when I bottle my beer after fermentation i’ve noticed when I transfer the beer to the bottles I have leftover sugar and wart at the bottom Is there a process I can do to where I won’t get leftover sugar and wart so that way I can drink from the bottle I don’t have to worry about the wart going into my glass your advice will help me a lot
Hi Michael if you are bottle conditioning you will always have some sediment in the bottle, best way to minimise it is to crash cool and rack it off to a bottling bucket before packaging, if you want to get rid of it completely kegging and force carbonation is the solution
Thanks@@DudesBrews. I'm just about ready to bottle my Hornindal kviek ale. I used .5 oz Nugget to bitter and 2.0 oz of citra and Mandarina Bavaria in a whirlpool at 170 F for 15 minutes at the end of a 45 minute boil. I'm anxious to use this yeast on many recipes.
andrea pagni I do but I think traditionally it would be left at room temp without any problems, it’s pretty hardy stuff so as long as it’s dried thoroughly it shouldn’t matter too much either way
I tried to but managed to muck it up somehow as it didn't come back to life when I tried it again, I have another strain that I will be using soon so will have another go with that!
Dudes Brews Ah OK. I'm curious about the no boil method as it would cut down on the length of a brew day but I haven't yet found anyone who's actually done it.
You’ve got to get a real fermentor. I feel kind of bad for you using whatever cheap plastic thing that is but good video. I just made a new england ipa with hornindal kveik. My first kveik brew. Good idea to do a mellow canvas brew so you can taste the yeast. My ipa will not be that
Cheers for the shout out. I really do love that yeast. I think though that I have altered the character of it over the generations that I've brewed with it. Initially, when I received it I got very strong lemon esters ( it's a different framgarrden variety to the one in the wiki's). Having used it a lot in ciders to grow it on I think it has become more towards appley esters. Anyway, glad you enjoyed it and enjoy the kveik life.
Thank you for mentioning the temp you fermented at. I've seen so many reviews talking about how it is perfect but I think they are all fermenting at lower temps.
Good vid - thanks! I have bunch of kveik and going to dive in this weekend and brew with it.
Sounds like a nice yeast strain Dude. I was thinking to brew with kveik in warm month. Cheers fella 🍻🍻
I have been using Skare Kveik and top cropping for 3 brews. Outstanding. Next time try the traditional "yeast starting" in a bit of wort for 2 hour and scream when you pitch it ;D. Cheers
It sure is a super yeast, I've been fermenting around 29-31ish degrees. I get lemon esters, strong lemon esters... my last beer was a Black Rye and I think the esters have dominated the flavour too much in that beer (might be the crystal rye). I get the cider comparison too. Keen to get my hands on some different strains.
Next time try to make a starter first and than let it ferment Ina higher temperature. This can help to get a fast fermentation and can clear the beer better.
Framgarden Kveik will make the perceived IBU alot higher. So it's best to toss the hops in at the end.
Used the yeast only once. Brewed a simple recipe with noble hops. Got me a very clean beer with a lot off apples and cider. No Belgian or saisons esters at all for me. I don't like appely beers so this maybe ain't for me. But I have a lot off differnte Kviek strains now to try out!
DrHans Brewery yeah I can see why people have used this for ciders! Belgian thing was just a hint on the aroma really didn’t get that much in the actual flavour. It’s an interesting taste but can see it wouldn’t be for everyone
Thank you, a very informative video. Tomorrow I´m brewing an Abbot Ale with my first Kveik, not farmhouse, a Stranda isolate. 15 months after YOU took the Kveik plunge, what tips / advice can you share with me? Thanks in advance.
Nice! I got 4 kviek last weekend at Swedish championship in homebrewing, (Framgarden,Lida,Ebbergarden and Midtbust) it will be interesting to try them out. :-) Cheers!
Jonas Waaker BSB Homebrew cool! Split batch to compare them?
Dudes Brews Yeah maybe some day 😀🍺.
I got some Lærdal and Simonaitis. Have you ever tried those types?
It's a shame these Kveik yeasts aren't more commercialy available. I got some of that Sigmund Voss Kveik but that's all I've seen available to buy. I'm a fan of farmhouse ales and Saisons so this stuff is right up my street.
Hey dude I am a beginner home brewer I use the mr beer kits a handful of times just need advice for when I bottle my beer after fermentation i’ve noticed when I transfer the beer to the bottles I have leftover sugar and wart at the bottom Is there a process I can do to where I won’t get leftover sugar and wart so that way I can drink from the bottle I don’t have to worry about the wart going into my glass your advice will help me a lot
Hi Michael if you are bottle conditioning you will always have some sediment in the bottle, best way to minimise it is to crash cool and rack it off to a bottling bucket before packaging, if you want to get rid of it completely kegging and force carbonation is the solution
Dudes Brews thank you
Did you add some priming sugar before you bottled it for bottle conditioning?
If so, how much?
yes if I remember rightly I think I primed it for about 2.2vol which for 10L is just over 50g table sugar
Thanks@@DudesBrews. I'm just about ready to bottle my Hornindal kviek ale. I used .5 oz Nugget to bitter and 2.0 oz of citra and Mandarina Bavaria in a whirlpool at 170 F for 15 minutes at the end of a 45 minute boil. I'm anxious to use this yeast on many recipes.
Hi Do you storage solid Kveik into refrigerator?
andrea pagni I do but I think traditionally it would be left at room temp without any problems, it’s pretty hardy stuff so as long as it’s dried thoroughly it shouldn’t matter too much either way
ahah im from stordal:)
Did you harvest some of the yeast in the end?
I tried to but managed to muck it up somehow as it didn't come back to life when I tried it again, I have another strain that I will be using soon so will have another go with that!
@@DudesBrews I am picking up a mates Voss strain dried to test next month, going to harvest it, see how that works as a process.
Did you use a 'no boil' method for this?
HomeBrew Hobby no just a standard brew this time, might try a more traditional method when I’m a bit more used to using it
Dudes Brews Ah OK. I'm curious about the no boil method as it would cut down on the length of a brew day but I haven't yet found anyone who's actually done it.
You’ve got to get a real fermentor. I feel kind of bad for you using whatever cheap plastic thing that is but good video. I just made a new england ipa with hornindal kveik. My first kveik brew. Good idea to do a mellow canvas brew so you can taste the yeast. My ipa will not be that