Tried 2 beers with Kveik. First one pitched warm kept at a high room temp about 74 degrees for 24 hours, then 12 hours at 90. Was a little harsh for 2 days after kegging. 2nd beer, started hot and kept hot above 95 for 24 hours then 12 hours above 100. Perfect! Both beers grain to glass in 48 hours (including force carb)
Some points about Norwegian farmhouse ale: * Warm pitching reduce the time-window in which infections can happen (given no chilling-aid) * High working-rate outcompete potential infections * The kveik would be collected, dried and reused * It's common to taste the kveik starter before pitching, to check if it has gone funky since last brew * Ale not intended for long-term storage * Brewing-water is usually preboiled with juniper-branches, and often mash'ed with alder sticks and more juniper used as filter, in addition to hops being used * Barley was preffered type of grain for brewing, oats was more typical for bread and porridge. Oat ale was considered inferior and only as a last-resort effort if the barley-harvest failed * Watch out for supernatural beings, who steal or spoil the ale while you're not paying attention. Some ritual while pitching the kveik might be neccisary.
We introduced Kveik into our brewery. It's definitely a game changer. One day IPAs, the only issue is our dry hopping regiment has to change with it so it's back to the drawing board. I also don't think the biotransformation is as good as certain other yeast strains. Great video guys keep it up!
Tried kviek for the first time pitched 100 degrees kept temp 98 for three days then dropped temp to 70 dry hopped for another 2 days. Beer is solid, tons of citrus notes. Keep up the great videos!
When you guys racked to keg I noticed the top of the keg was open so not really worried about oxidization or closed transfer on this one? Or you just know you'll drink it fast enough lol. Edit:never made a hazy ipa before and everything I've read of the style suggests I pretty much don't want to any of exposure
How does kveik deal with pressure fermenting? could solve the carbonation problem by having the yeast carbonate most of the beer in primary (spunding valve set to serving pressure).
Knowing your system is definitely KEY! fo sho!! dang, that's fast acting yeast, wow! 30 minutes??!! dang...that is a crazy active yeast, love the bath tub myth buster! nice! sounds/looks like a delicious beer! awesome guys! cheers!
@@HOMEBREW4LIFE oh ive used a few times. i did a clone of Stone's tropic of thunder and its was pretty spot on. treat your yeast like your children they treat you well.
This videos timing couldn't have been any more perfect. Was thinking about making a quick batch of beer with some left over Mosaic hops, I think I'll give this a try!
@@HOMEBREW4LIFE Cheers bro. I'm almost finished with the brew day for this beer. Going to take your advice about the bathtub I'll let you know how it goes! Edit: It is worth noting that I am using the Omega Yeast Hornindal Kveik OYL-091 in my version of the recipe
HOMEBREW 4 LIFE it is super versatile too with temp control. It can ferment a really clear and dry beer too when fermented at 15-18 degrees. I use it a lot for hazy and juicy ipas as well as smashes.
When you pause the video to get a pint of your homebrew Pale Ale ? made with a kveik strain fermented at 90 F with BRU-1 hops only to have to do a MBC because you poured your double IPA on accident. So its now Brewski Number Twoski!
Just went out and got the stuff to make this (except for the yeast LOL) but that IPA looks juicy so the boiz over here bout to make some, first time making w/out a kit so wish ya boi luck
Hey great vid, thanks. At 5.24 you say "we're going to 'borloff' for about 40 minutes" ..... I can't make out what you really said, or else I don't know what 'borloff' means .... please advise, thanks and cheers!
Awesome video. I always wanted to know about that yeast. It's always like some guy with dried out mushroom stuff that magically turns into beer. Good stuff guys.
Any idea where I can find white labs 518??? I’m in Santa Cruz and my last 20 gal batch stalled out ( 4 fermenters with 4 different yeasts) 1) yeast from Hazy at local brewery2) Safale 05 3) Safeale 04 4) Belgium Ale. Any idea how I can pump life into my 4 pigs???
I have a similar stainless false bottom for my 10 gallon mash tun and I noticed the edges were quite sharp. I slit 1/4 tubing and put it on the edge of the false bottom to ensure it wouldn't scratch my plastic. Am I being a little over precautious?
Greetings from western Norway! Hordaland, home of the Viking hordes. My first time watching any of your vids. the FFVII boss music chug had me in cramps. keep it up! also. the Region from where Kveik is from, is famous for its Hard Cider. "Hardanger Sider" I've had Cider made from Kveik, it feels like a mix between a bongrip and getting pissed of champagne. try brewing some!
shit was good, crazy that i just fermented a beer in the 90's and its clean and hoppy as shit in just a few days, ...i need to mash higher next time and i recommend everyone consider mash temp with this one rather then the generic 152 shit, i think high is where to be 158-160F with this one, sol fuckn lute
Hey, great video! I plan using kveik Voss on Mangrove Jack's pink grapefruit IPA and I have a question...because kveik will finish fermenting so fast (aprox. 3 days) when should I add the hops for dry hopping? I read online that it would be bad if I add them the same time with the yeast, but I also read that kveik goes down very fast in the fermenter and if i don't bottle it as soon as it stops fermenting there will be no yeast left in the bottle for secondary fermentation and carbonation...i really dont know what to do. Thanks!
I've been researching new england ipa.s The dry hopping is something which scares me. Introducing oxygen into the beer after primairy permentation.. But if you're done with a few days.. dry hopping is pointless,, all the hops you add at flameout or even after its cooled down will do the trick. Plus the fruity quality of the kveik yeast will complement the beer as well. If I ever do a neipa, I'll do it like this.
My guess is that since this yeast loves the heat, it will produce more CO2 faster if you applied heat. If you’re using a spunding valve to regulate how much pressure you create, be sure to adjust for the temp difference when you refrigerate to serve.
and two more q's ... you rack the beer while it's still warm from the fermenter into the keg, without a cold crash, is that right? and then while it is under 10 # CO2 for three days, is that at cold-crash/drinking temp? Thanks ...
This was the last beer I brewed before my son was born. Now I’m about to start brewing again in Saturday and it just feels right to make this one again. Thanks braj
@@HOMEBREW4LIFE no doubt,obviously no issues with yeast health,You hear that everywhere "you need a minimum of 50ppm calcium for yeast health and flocculation" but every time i mess with my water my beer tastes like it fell out of a elephants asshole, im done with water adjustments, about to purchase an MBC shit but im a fat tub of lard waiting for the xxl , cheers fellas
Dude I made the best hazy with the horindal kviek by omega. Me and my homies literally killed the keg the night I had the beer all ready. I regret nothing!
@@HOMEBREW4LIFE makes sense, just thinking less of a boil off due the the shorter boil time. I'm sure you do so many brews hard to keep up :) I know a half gallon here or there is only going to effect the % minimumly, just wanna chase your recipe
Having the same dormant yeast issues, don't have a tub but recent got a 65l electric boiler, if you could set a temp for your carboy (I'm using a plastic bucket) to sit in what would be your recommendation temp?
yo braj i'm gettin mixed signals here. the recipe in the description and beer smith img say 1.5lb Flaked oats but you say 1.5lb flaked wheat and it pops up on the screen as you say it. Definitely not the biggest deal. it'll probably be fine either way, idk, i'm not a scientist. Just lookin out. lovin the new content btw.
Tried 2 beers with Kveik. First one pitched warm kept at a high room temp about 74 degrees for 24 hours, then 12 hours at 90. Was a little harsh for 2 days after kegging.
2nd beer, started hot and kept hot above 95 for 24 hours then 12 hours above 100. Perfect!
Both beers grain to glass in 48 hours (including force carb)
f yeah David!
Home Brewer: 'The Worst Part Of Homebrewing Is the Long Wait For the Final Product'
Kveik Yeast: 'Hold my sugar'
keep slaying them water aliens in that new aqua whip player
InstaBlaster
Some points about Norwegian farmhouse ale:
* Warm pitching reduce the time-window in which infections can happen (given no chilling-aid)
* High working-rate outcompete potential infections
* The kveik would be collected, dried and reused
* It's common to taste the kveik starter before pitching, to check if it has gone funky since last brew
* Ale not intended for long-term storage
* Brewing-water is usually preboiled with juniper-branches, and often mash'ed with alder sticks and more juniper used as filter, in addition to hops being used
* Barley was preffered type of grain for brewing, oats was more typical for bread and porridge. Oat ale was considered inferior and only as a last-resort effort if the barley-harvest failed
* Watch out for supernatural beings, who steal or spoil the ale while you're not paying attention. Some ritual while pitching the kveik might be neccisary.
Love all your vids bro, keep it up! I’m definitely going to try this method, cheers!🍻
Cheers my dude uploading a new one now!
CHECKOUT OUR PODCAST! ua-cam.com/channels/PnbjrHhr3618ywTtRrzmWw.html
Sharing some great knowledge here today. Definatly going to try this one. Thanks guys.
yeah rhino... I'm stoked i bought 3 packs. I highly recommend it amigo
I love this vid. And I come back to it often.
Cheers Jorge!
Hell yeah, I need a class like this in southeast Alabama. Love your videos
Right on Will! Cheers from San Diego!
Definitely dug this video, great job fellas.
dug you watching it! :) have a great weekend SS
Great videos !
Great video lads keep up the good work.
Cheers!
Great video! Thanks for sharing it.
New T shirts are awesome!
I appreciate the Chrono Trigger music at the very beginning!
Nice catch!
Another awesome video thanks!
Thank you! for watching Ivan
Insane!! I just ordered some packs of dry KVEIK, lets see how they roll baby!
We introduced Kveik into our brewery. It's definitely a game changer. One day IPAs, the only issue is our dry hopping regiment has to change with it so it's back to the drawing board. I also don't think the biotransformation is as good as certain other yeast strains. Great video guys keep it up!
Thank you for watching and cheers!
I've only used this yeast, its impressive to see what under pitching this yeast does. As always, great video
Thanks for the love dan! Cheers!
Dude, I love your videos, always learning new home brew stuff from you, also I have the same exact underwear as you CH.
Cheers matt!
Love the interview at the end. I've got too good of a day job right now as an electrician but i have a dream to work with beer one day.
You got this Braj!
Pitched my first batch of it last night, bubbling away nicely very eager try it 😎
heck yeah! Cheers Victory!
Tried kviek for the first time pitched 100 degrees kept temp 98 for three days then dropped temp to 70 dry hopped for another 2 days. Beer is solid, tons of citrus notes. Keep up the great videos!
You got it Jason!
Rockin' the Minibosses in the intro!
!!! Megaman 4 life !!!
When you guys racked to keg I noticed the top of the keg was open so not really worried about oxidization or closed transfer on this one? Or you just know you'll drink it fast enough lol. Edit:never made a hazy ipa before and everything I've read of the style suggests I pretty much don't want to any of exposure
How does kveik deal with pressure fermenting? could solve the carbonation problem by having the yeast carbonate most of the beer in primary (spunding valve set to serving pressure).
Here at the White Labs restaurant in Asheville, NC we use this yeast in all the dough!
Duly noted. Cheers!
Knowing your system is definitely KEY! fo sho!! dang, that's fast acting yeast, wow! 30 minutes??!! dang...that is a crazy active yeast, love the bath tub myth buster! nice! sounds/looks like a delicious beer! awesome guys! cheers!
Cheers Beer Man! thanks for watching!
coolest home brew channel ever!
Thanks for watching!
Brah, 2 day beer. Doing the lords work. We’re not worthy, we’re not worthy!
thanks for tuning in Pieter!
i have in my possession the Kveik Oslo strain which is a lager strain and im so grateful i have it. wheat dme and a stir plate and im a happy brewer!
Keep me posted on how it turns out. Cheers James!
@@HOMEBREW4LIFE oh ive used a few times. i did a clone of Stone's tropic of thunder and its was pretty spot on. treat your yeast like your children they treat you well.
DA GAME CHANGED (HYPE VIDEO as always)
cheers dillon, thx for watching this video man have a good weekend
first video ive watched, i laughed, i subscribed, i love beer
Me too! Cheers david!
"Give it to your wife it's a fugazi"- donnie brasco
Can’t wait to get my hands on some of this yeast
We highly recommend it!
What about a video on infections and bad brews?
C J duly noted!
I’m super ripped right now. 💨
I have the same problem during brew day. Drink too much and forget my hop schedule
ha for sure. I don't brew with friends anymore if I'm filming and not beers until boil
This videos timing couldn't have been any more perfect. Was thinking about making a quick batch of beer with some left over Mosaic hops, I think I'll give this a try!
Thanks for all the love JD, got your pixel art up in my office. Cheers brotha. Have a relaxing weekend. ~CH
@@HOMEBREW4LIFE Cheers bro. I'm almost finished with the brew day for this beer. Going to take your advice about the bathtub I'll let you know how it goes!
Edit: It is worth noting that I am using the Omega Yeast Hornindal Kveik OYL-091 in my version of the recipe
I love using this yeast. Its my terminator yeast and perfect for juicy ipa.
yeah Nate, i've been hearing about it for a month. Mike from Culver beer really brought it to my attention. Can't wait to brew with it again
HOMEBREW 4 LIFE it is super versatile too with temp control. It can ferment a really clear and dry beer too when fermented at 15-18 degrees. I use it a lot for hazy and juicy ipas as well as smashes.
that's some mad science yo
The Kveik Paradox - thousands of years old brewing innovation
Ha, exactly. Cheers vesko
What do you think of using this with your fresh squeezed recipe? :D
I need those keg stickers. especially Mario LMAO!!
lol nice catch gedion!
When you pause the video to get a pint of your homebrew Pale Ale ? made with a kveik strain fermented at 90 F with BRU-1 hops only to have to do a MBC because you poured your double IPA on accident. So its now Brewski Number Twoski!
I smell an MBC on your horizon
Maybe wrapping the wort with some building insulation might help
Duly noted!
Just went out and got the stuff to make this (except for the yeast LOL) but that IPA looks juicy so the boiz over here bout to make some, first time making w/out a kit so wish ya boi luck
Hell yeah man congrats!
Hey great vid, thanks. At 5.24 you say "we're going to 'borloff' for about 40 minutes" ..... I can't make out what you really said, or else I don't know what 'borloff' means .... please advise, thanks and cheers!
Best mandatory beer chug ever!
Haha thanks for watching braj
I wish there was a way to know you're in "the good old days", before you've actually left them. Someone should write a song about that.
Friggin love the “ Nimbus Land” theme song in the background 😭😭😴❤️❤️🍻🍻 🍄 ☁️ 🍻🍻🍻
I play super mario rpg once a year (in my top 10 all time). Nice catch hoppy nerd!
I'm gonna try out this recipe next week. Did you use a water profile to brew this beer?
Just do drinking watrr
Awesome video. I always wanted to know about that yeast. It's always like some guy with dried out mushroom stuff that magically turns into beer. Good stuff guys.
much love Db. have a good weekend. ~CH
Just like my ifb this yeast eats it all at 3am
@@dblbee5859 haha
Should you brew with cereal? Hells yeah! I recently brewed with lager malt and cornflakes. Bit grim looking in the mash but the end result was great!
solid feedback, thanks paul!
YUP!
Any idea where I can find white labs 518??? I’m in Santa Cruz and my last 20 gal batch stalled out ( 4 fermenters with 4 different yeasts) 1) yeast from Hazy at local brewery2) Safale 05 3) Safeale 04 4) Belgium Ale. Any idea how I can pump life into my 4 pigs???
Yeast nutrients? Oxygen? Am I overlooked something?
That Mario sticker though!!
ha! nice catch Heath!
I have a similar stainless false bottom for my 10 gallon mash tun and I noticed the edges were quite sharp. I slit 1/4 tubing and put it on the edge of the false bottom to ensure it wouldn't scratch my plastic. Am I being a little over precautious?
I think so
Fermenting now. I subbed in some cryo citra hops
Hell yeah ryan cheers!
Greetings from western Norway! Hordaland, home of the Viking hordes. My first time watching any of your vids. the FFVII boss music chug had me in cramps. keep it up! also. the Region from where Kveik is from, is famous for its Hard Cider. "Hardanger Sider" I've had Cider made from Kveik, it feels like a mix between a bongrip and getting pissed of champagne. try brewing some!
lol! i'm in braj! thx for the insite and kind words Even!
I'm messing around with recipes by making two batches and swapping the yeast out on one of them and using kveik for the other... This should be fun!!
Awesome idea!
i just brew a kveik a few mins ago, idk man i just tossed the dry hops in at yeast pitch so i dont miss the biotransformation
shit was good, crazy that i just fermented a beer in the 90's and its clean and hoppy as shit in just a few days, ...i need to mash higher next time and i recommend everyone consider mash temp with this one rather then the generic 152 shit, i think high is where to be 158-160F with this one, sol fuckn lute
Hey, great video! I plan using kveik Voss on Mangrove Jack's pink grapefruit IPA and I have a question...because kveik will finish fermenting so fast (aprox. 3 days) when should I add the hops for dry hopping? I read online that it would be bad if I add them the same time with the yeast, but I also read that kveik goes down very fast in the fermenter and if i don't bottle it as soon as it stops fermenting there will be no yeast left in the bottle for secondary fermentation and carbonation...i really dont know what to do. Thanks!
Dry hop when fermentation slows down. Cheers!
@@HOMEBREW4LIFE you mean on day 2?
Do you Braj's harvest yeast? I wonder how well it would work with Kveik
We do not. Only makes sense if ur brewing a ton of the same beer
More beer like this! And offer black MBC University shirts already!!! ;-D
Brave man no blow off tube
You guys should make stickers or fridge magnets!
Coming up!
I've been researching new england ipa.s The dry hopping is something which scares me. Introducing oxygen into the beer after primairy permentation.. But if you're done with a few days.. dry hopping is pointless,, all the hops you add at flameout or even after its cooled down will do the trick. Plus the fruity quality of the kveik yeast will complement the beer as well.
If I ever do a neipa, I'll do it like this.
you can add your hops to your keg so you don't expose your beer to oxygen 2x. Cheers Win!
Mandatory beer chug!!!!!!!!!! 😂
Yeah buddy! Y
how about priming the keg? will it happen faster if you keep it warm?
I'm lost. Priming the keg?
Using sugar to prime the keg for carbonation. Instead of force carbonation.
My guess is that since this yeast loves the heat, it will produce more CO2 faster if you applied heat. If you’re using a spunding valve to regulate how much pressure you create, be sure to adjust for the temp difference when you refrigerate to serve.
and two more q's ... you rack the beer while it's still warm from the fermenter into the keg, without a cold crash, is that right? and then while it is under 10 # CO2 for three days, is that at cold-crash/drinking temp? Thanks ...
Its gonna cold crash in the keg
@@HOMEBREW4LIFE thanks. So, at 5.24, what do you say to do for 40 minutes? I can't understand what you say.
Hook up with chicks
@@HOMEBREW4LIFE 55555 lol
This was the last beer I brewed before my son was born. Now I’m about to start brewing again in Saturday and it just feels right to make this one again. Thanks braj
Sick \m/ \m/, you fellas put any gypsum or calcium chloride in the RO water you get from that machine?
honestly, i don't really mess with water too much cuz usually we will just kill the keg two days later Chris #honestmistake
@@HOMEBREW4LIFE no doubt,obviously no issues with yeast health,You hear that everywhere "you need a minimum of 50ppm calcium for yeast health and flocculation" but every time i mess with my water my beer tastes like it fell out of a elephants asshole, im done with water adjustments, about to purchase an MBC shit but im a fat tub of lard waiting for the xxl , cheers fellas
Based Mario RPG Music
Correct!
Dude I made the best hazy with the horindal kviek by omega. Me and my homies literally killed the keg the night I had the beer all ready. I regret nothing!
Haha you sound like us!
Recipe or it didn't happen. ;)
What's the sparge amount on this, isn't in description and can't find in vid?
When in doubt, just get 6 gallons worth, and then 1 gallon will burn off from the boil
@@HOMEBREW4LIFE makes sense, just thinking less of a boil off due the the shorter boil time. I'm sure you do so many brews hard to keep up :) I know a half gallon here or there is only going to effect the % minimumly, just wanna chase your recipe
Having the same dormant yeast issues, don't have a tub but recent got a 65l electric boiler, if you could set a temp for your carboy (I'm using a plastic bucket) to sit in what would be your recommendation temp?
KVEIK at low temps Are there any info ?? need 8-10 Degrees
Use lager yeast then
@@HOMEBREW4LIFE Yup but hate the Wating game :-)
This yeast looks legit.
#legitness! love from SD old friends. Tell dave he sucks at chess tho #soreloserCH
HOMEBREW 4 LIFE I still want to see a rematch!
so the yeast was WLP518?
ug found it in video, yup WLP518
yes other brands have this yeast as well, but we used white labs and we highly recommend it
For fuck sake man. At around 6 min and 15 sec i woke everyone up. Good stuff btw
MBC MIKE!
I take some time off if brewing to raise kids and I come back and we’re making beer with space Babies..100deg fermentation!? Beer in 2 days!!? 🤘🏼
Lol yeah. Innovations don’t happen that often but there’s a couple these days, Cheers!
lol seriously the gun sounds... XD
reload sity
@@HOMEBREW4LIFE sity ?
Alright we must've grown up with the same tastes in video games....super mario RPG....money. Cheers fam.
Hell yeah brotha!
Just close your eyes and listen to Nicholas Cage tell us beer fairy tales.
Lol I get that about once a week
@@HOMEBREW4LIFE It's a compliment! Your content has been very helpful! Thank you!
The gun chocking sound is annoying. Other than that, i liked your video content
all you have to do is believe Daniel. All you have to do is believe #namaste
Pre-historic farmhouse brewing 🤔....Drunk Dinosaurs 🦖 🥴
Im in!
reported.
52 comments!? da fuk
Follow 4 follow?
yo braj i'm gettin mixed signals here. the recipe in the description and beer smith img say 1.5lb Flaked oats
but you say 1.5lb flaked wheat and it pops up on the screen as you say it.
Definitely not the biggest deal. it'll probably be fine either way, idk, i'm not a scientist. Just lookin out.
lovin the new content btw.
Apologies but go off what we have in the description of the video. Cheers!
i think it is pronounced "kuh-VIKE"
“Potato Tomato” 🍅
I guess you don't have to know how to pronounce it to use it...
potato tomato