Cheers from Lithuania 🍺 Beer has deep roots in our culture. And no mater how small Lithuania might appear to you, different regions have distinct styles and flavors of beer. Come wisit us, you will be pleasantly surprised.
Even though this Lithuanian yeast and Norwegian kveik strains share many of the same traits, they aren't related from a microbiology perspective. There was a research paper recently peer reviewed and accepted ( www.frontiersin.org/articles/10.3389/fmicb.2018.02137/full ) that analyzed a number of kveik strains and also included a Lithuanian farmhouse ale yeast that highlights the distinction. On a separate note, the yeast you used in the video was used by Shades Brewing to win a bronze medal in the American-Style Wild or Sour category at this year's North American Beer Awards. Great video, thanks for sharing!
G'day from Perth, Western Australia! I have been using a Kveik yeast (Gjernes sygmunds) for a while now, a perfect yeast for using in the hot Australian summer. I regularly ferment in the low 30 degrees Celsius. Ferments fast, dry and very neutral - No funk unfortunately! Have not tried a noboil beer tho, something to try in time.
Now 4 years later,I used commercial example yeast Jovaru ,did almost same beer,no boil no chill,fermented at 35 C ,came out great,no DMS ,or wet dog flavout!
That's a great question. I plan to brew this recipe again, adding some wheat to try to improve the head retention. I hope the lacto transferred. Fingers crossed. - James
Top cropping is proper for this strain, the hops are almost certainly the culprit. That is why the Belgians (and me) are aging hops to use in sours. Lol
I just double dip my hops. Boil it, freeze it and then use as dry hop. More deep flavours and more bitterness. You need to be careful not over bitter ur beer.
You guys would be proud that I found a sour that I actually like even though I'm not a fan of them. James please learn how to make the Key punch by Urban Artifact. It's a Goose that taste like Key lime pie@ 4.3% abv it's addicting
I used the same bucket for a gose with this same yeast, and it didn't sour. I'm thinking it was because of too many hops. However, it's probably safer not to use this bucket for non-sour beers. - James
Hi Guys, You added 28g Fuggles in the mash. Did it provide any noticeable bitterness /flavour? Would a hop tea of Fuggles added in bottling bucket prior to transfer for bottling provide more flavour given the issues with Simonaitis and hops ?? Making a Shandy due to lemon noted on tasting, yeast in transit to me.
Great video. What's your take on adding hops to the mash. I've read in several publications that it does not add anything and shouldn't be considered. But recently I read that adding hops to the mash affects the ph levels. Would that be what caused that to sour but not the gose, assuming there were no hops in the mash for the gose.
I added half an ounce of UK Fuggle in the boil for thirty minutes when I brewed the gose. That would have greatly increased the amount of isomerized alpha acid. - James
Technically Simonaitis is not a kveik as far as I understood as it produce phenol unlike the kveik strain and cannot be tried; but If you liked Simonaitis you would like the others real Kveik familly (Voss @ 40c is pretty amazing or ebbegarden for a more fruity strain). Bring on the funk and thanks for sharing your experience!
I hope to try making a beer someday, right now I’m doing meads and am about to make a hard cider. You said you “cropped” some yeast from the top, how do you store that for later use?
This doesn't sound much different than bread yeast that is used for bread making machines. The yeast that likes it hot and wam bam! I brewed a batch of beer once challenging myself to only use ingredients found around the house. Cheerios and Quaker Oats for the mash with some brown sugar for colour and alcohol. Bittered with cedar clippings and fermented with bread machine yeast. Came out nearly identical to your description of this beer! Big time lemon citrus and notes of packaged fruit cup.
Cheers from Lithuania 🍺
Beer has deep roots in our culture. And no mater how small Lithuania might appear to you, different regions have distinct styles and flavors of beer. Come wisit us, you will be pleasantly surprised.
Cheers!
I just got back from a short trip to Vilnius. The beer was absolutely fantastic.
I have hear legendary tales about this yeast.
Even though this Lithuanian yeast and Norwegian kveik strains share many of the same traits, they aren't related from a microbiology perspective. There was a research paper recently peer reviewed and accepted ( www.frontiersin.org/articles/10.3389/fmicb.2018.02137/full ) that analyzed a number of kveik strains and also included a Lithuanian farmhouse ale yeast that highlights the distinction. On a separate note, the yeast you used in the video was used by Shades Brewing to win a bronze medal in the American-Style Wild or Sour category at this year's North American Beer Awards. Great video, thanks for sharing!
You guys crack me up!
Cheers! Nice video
Friend of mine is sending me this soon...I will probably make a starter to taste the yeast character...
G'day from Perth, Western Australia! I have been using a Kveik yeast (Gjernes sygmunds) for a while now, a perfect yeast for using in the hot Australian summer. I regularly ferment in the low 30 degrees Celsius. Ferments fast, dry and very neutral - No funk unfortunately! Have not tried a noboil beer tho, something to try in time.
Ooh interesting. .. where do you get it from? (I'm in Melbourne)
Now 4 years later,I used commercial example yeast Jovaru ,did almost same beer,no boil no chill,fermented at 35 C ,came out great,no DMS ,or wet dog flavout!
Could the gose also not have soured since the top cropping didn’t capture the lacto? Or has too cropping worked for repitches for you in the past?
That's a great question. I plan to brew this recipe again, adding some wheat to try to improve the head retention. I hope the lacto transferred. Fingers crossed. - James
Top cropping is proper for this strain, the hops are almost certainly the culprit. That is why the Belgians (and me) are aging hops to use in sours. Lol
I usually no-boil my beers, you get a little less of the hop bitterness and it's cloudier but I also think it's tastier.
I just double dip my hops. Boil it, freeze it and then use as dry hop. More deep flavours and more bitterness. You need to be careful not over bitter ur beer.
You guys would be proud that I found a sour that I actually like even though I'm not a fan of them. James please learn how to make the Key punch by Urban Artifact. It's a Goose that taste like Key lime pie@ 4.3% abv it's addicting
So now your bucket, and bottling equipment can only be used with lacto ferments now?
I used the same bucket for a gose with this same yeast, and it didn't sour. I'm thinking it was because of too many hops. However, it's probably safer not to use this bucket for non-sour beers. - James
Hi Guys,
You added 28g Fuggles in the mash. Did it provide any noticeable bitterness /flavour? Would a hop tea of Fuggles added in bottling bucket prior to transfer for bottling provide more flavour given the issues with Simonaitis and hops ??
Making a Shandy due to lemon noted on tasting, yeast in transit to me.
Nigel Hayes1 There wasn’t much hop character. You could try the hop tea. Even do a split batch for comparison. -James
Great video. What's your take on adding hops to the mash. I've read in several publications that it does not add anything and shouldn't be considered. But recently I read that adding hops to the mash affects the ph levels. Would that be what caused that to sour but not the gose, assuming there were no hops in the mash for the gose.
I added half an ounce of UK Fuggle in the boil for thirty minutes when I brewed the gose. That would have greatly increased the amount of isomerized alpha acid. - James
Technically Simonaitis is not a kveik as far as I understood as it produce phenol unlike the kveik strain and cannot be tried; but If you liked Simonaitis you would like the others real Kveik familly (Voss @ 40c is pretty amazing or ebbegarden for a more fruity strain). Bring on the funk and thanks for sharing your experience!
I hope to try making a beer someday, right now I’m doing meads and am about to make a hard cider. You said you “cropped” some yeast from the top, how do you store that for later use?
In a sanitized container in the fridge.
This doesn't sound much different than bread yeast that is used for bread making machines. The yeast that likes it hot and wam bam! I brewed a batch of beer once challenging myself to only use ingredients found around the house. Cheerios and Quaker Oats for the mash with some brown sugar for colour and alcohol. Bittered with cedar clippings and fermented with bread machine yeast. Came out nearly identical to your description of this beer! Big time lemon citrus and notes of packaged fruit cup.
I have some D-47 yeast, is that ok to use for hard cider?
Yes
basicbrewing thanks James!
Finally....
Great video, guys. Should I just DM you my address so you can send a couple bottles? ;-)
How was the carbonation guys? It looked pretty flat from the distance.
It has good carbonation. The head does disappear quickly, though. - James
I think using german pilsner malt in a no boil beer is a problem because of the DMS
We detected no DMS off flavors. - James
I'm using the OYL-033 to make mead
How long did it sit in the bottle before it got to where you liked it?
I think a couple of weeks? - James
No starter needed for this?
Matt Fricovsky No starter. -James
Interesting... ;)
how much time did you ferment it ?
I kegged nine days after pitching yeast. - James
OMG IS THAT WATER YOU ARE DRINKING? :-0 :-0
Kveik. Pronounced like a german trying to say "quake". So..."Qvake".