Hi David, I brewed this last week and today is tasting day. It is fantastic. Thanks for your recipes. The only change I made was to Gladfield malts. 32c and 10psi. Thanks again🍻
Thankyou so much again David for your dedication to the brewing community. I specialy appreciate all your educational videos about beer styles includig your tested recipe. Always a greas inspiration for a next brew... happy brewing!
Sorry for the late reply, YT has some errors with message reporting recently so I only just got to see this! Many thanks Yannick, glad you enjoyed it :)
Can’t believe I’m commenting every 3 month here. Doing my loral and citra version again due to high demand for summer. In less than 30h down to 1.014 - great to have the brewbrain now. So time to dry hop!
Sorry for the late reply, YT has some errors with message reporting recently so I only just got to see this! Welcome to my channel, I am glad you enjoyed this guide. I have these for many styles already and will be adding more :)
Sorry for the late reply, YT has some errors with message reporting recently so I only just got to see this! Many thanks for your message, glad you enjoyed this one :)
Hi David, quick message to say that my version of this recipe (grainbill tweaked v slightly to 90% 2-row, 5% munich, 5% crystal) turned out nicely. Used my harvested hothead Kveik slurry as usual and this was done in 3 days, given the warm Mumbai weather, tho I bottled it on Day 7. One week after bottling the beer has a nice pale orange juice shade to it, not as clear as yours in the vid. It tastes nice and that's all that matters to me. Cheers and many thanks.
Thanks David, don't know if I got around to tell you that I brewed your Belgian Single in April using Hothead Kveik after asking you -- delicious. This yeast is simply insane ... Can't wait to get my hands on Lallemand Voss... Dry Kveik yeast is just what the doctor ordered
Thanks David, another great video. I was looking to brew tomorrow but hadnt decided wha to make. I have ingredients I purchased as lockdown commenced that I wanted to use up. I was able to put together a version of this and think it should showcase the hops i have on hand. Cheers
Yeah, I will have to try it again. I had a heartbreaking experience with an oxidised starter that I had pitched. Let's just say it didn't work out... I will not let it defeat me though.
Sorry for the late reply, YT has some errors with message reporting recently so I only just got to see this! Thanks, yes I agree. I need to cover more of them really :)
Great video. I have more beer than i can drink but cant wait to make more. If not for the virus i could share more with friends. Have been making session saisons but going to make my first neipa at session strength
You've inspired me to brew another session IPA as soon as I get the chance! On a side note, have you had a chance to try Bell's Light Hearted Ale yet, David? If you can get your hands on it I highly recommend! If you like, I would be happy to send you a 6pk. As a Michigander I'm fortunate enough to have Bell's and Founders within about an hour's drive from my house so Bell's Two Hearted and Founders All Day IPA are always in the rotation 🍻
Great to hear Tyler. I have not, sounds interesting though! Sorry for the late reply, YT has some errors with message reporting recently so I only just got to see this!
You're very knowledgeable david. I was curious about making this sometime soon. I've been researching and I know it's just reference but what do you think of flaked barley, flaked oats, and white wheat malt for a session IPA? Along with just plain pilsner malt
Thank you for the allways good eceipe writing videos! While decoction mash is not quite "on style" for an IPA: Will the session IPA benefit from a decoction mash in terms of body, malt taste to counter a heavy hop load? Or will decoction mash bring up too much unwanted malt malt flavours for this style?
Hi David as always hats off to you for another excellent, thorough and full of tips video. I will put down this one in my list for this summer... I love the lower abv and yet fully hopped beer. what would you think about hoping for longer time in order to get a higher IBU.... I know this may go off of the ibu/og ratio but I am one of those who love bitterness, hop aroma and can benefit from lower abv/less calorie and yet drinkable ale :)..... ohhh by the way.... one of these days try these American ipa using Saf04: high attenuation high flocculation .... and for a std British ale yeast it does respect the fruitiness of your hop additions big time....Cheers! And again thx for the ipa session video.
Many thanks for your message Oscar, much appreciated. Sorry for the late reply, YT has some errors with message reporting recently so I only just got to see this!
Great video. This is rather late, but I'm dying to know: why does this session IPA recipe call for a low temp mash (high fermentability) while virtually all other session IPA recipes I've seen call for a high temp one, to supposedly add body/mouthfeel? Is it just the preference for a more dry finish? Thanks!
Thanks Adam. There are different ways to write recipes and brew. There is also taste involved. I write my recipes from scratch, where as I believe many will simply amend what is common.
David Heath Homebrew Great looking forward to it! I feel that breweries like BrewDog maybe starting a surge of interest into better ‘AF’ and lower abv styles
Great to hear, this is one that most will enjoy I feel. Sorry for the late reply, YT has some errors with message reporting recently so I only just got to see this!
Great video, David. Late to the party here, but I was curious what PSI you fermented at previously for this recipe when you were using fermenters capable of pressurized fermentations.
Hey David, love all of your content and information! Your recipe writing guidelines have been tremendously valuable to me and I'm sure many others :) I just had a question regarding mouthfeel. You mention to add about 5% of low colour crystal to the grist to improve the mouthfeel, but I was wondering if you could substitute wheat malt (or even rolled oats) for this? Any reason not too (maybe clarity)? Cheers David, and I'm sure you've got lots on your plate, but I'd love to see a video about brewing beers with fruit (if that's something you find interesting). :)
Thank you :) Yes wheat can also be used for this purpose, though crystal is still going to usually be wanted for colour :) Most will go easy on the wheat though for clarity, though this can be made to drop clear with a little effort :)
It is a 25L batch the Voss I used was from Lallemand and has a limit of 22L per pack. It is their own formulation. Once you harvest it though, it goes back to the teaspoon method for pitching.
Hi David great video again. do you harvest the yeast to reuse? does an isolate work in the same way as a farmhouse strain e.g top cropping or bottom harvesting and drying for future use? Thanks in advance
Thanks Philip. Yes, I do :) I use the same top cropping method. I only bottom harvest if I really have to. Top cropped yeast is in its prime health state where as bottom harvested is the opposite.
Hi David, great video. I am planning to make this recipe but I bottle my beer and I am afraid of low carbonation if I use kveik yeast due to high floculation. M44 may be a better alternative. What should be the fermentación temperature for this yeast? Do you have some experience with It?
Thank you for sharing, really good video. Got the thought processes churning over here. Some really good ideas for upcoming brews. I've just started using Voss Kviek ( first one still in the fermenter a Vienna lager recipe with ale yeast ) so I'm really interested to see how it turns out. Kviek is fairly expense here in NZ at $13 so I better harvest it. I can harvest and use it wet from a sterile mason jar ? no need to go through the drying process ? Thank again I appreciate the effort you put into these video's !
On my first Voss batch I top-cropped and stored in a small jar (rinsing a couple times). I didn't take much, maybe 5-10ml after it settled. Four days ago I let it warm to room temp, swirled to suspend and pitched it straight to a new IPA wort. It took off in a few hours and is ripping through at 30*C now, likely done tomorrow or the next day. Like David says, it doesn't drop as clear as other yeasts but it is nothing if not sturdy and convenient.
Thanks for your message. Yes no problem in using it wet from a mason jar :) Sorry for the late reply, YT has some errors with message reporting recently so I only just got to see this!
Hello David.. I'm gonna brew this session ipa but I have 2 questions. 1. because I can't find warrior hops can I replace them with Columbus(same ipu) ? If not which one do u suggest? 2.About the yeast can I put the verdant ipa yeast? It's gonna work well? Thanks in advance!
Hi Rous, Yes you can replace with other bittering hops. Columbus, Nugget or Magnum will work if you match the IBU. Verdant yeast works well it most hoppy recipes, so sure :)
Hey David. Great video as always. Quick question: I want to make a Brett Session IPA (100% Brett) and was think of using your recipe as a base. What do you think? Would you adapt anything? Thanks and cheers
This looks great - I’ll have to add this to my ever-expanding list of beers to try! I’ll echo Fernando’s comments though - why did you use two packs of Voss kveik?
I'll second this, curious why you've used 2 packets, when you have been a big advocate of minimal pitching of Kveik in other videos. Unless because it's a single, dried, commercial strain.
David Heath Homebrew okay that’s interesting thanks David. Would you suggest a pitching rate of one packet per 10-12L if using straight from the packet?
Hello, David, I want to try this one, but I have a doubt in dry hop the fermentation temperature with Voss Kveik is 35ºC , but at what temperature you do the Dry Hop? it's the first time i'm going to use this yeast . 7 days in 35ºC and then what? 3 to 5 days at 18ºC to Dry Hop? and then 2 days cold Carsh? Can I do this with Kveik? thank you for your videos Regards
You can drop in down if you like. Ive tried both ways and the effect was a little different but both tasted great. Naturally we all taste things differently, so its good to experiment for our own taste :)
It was a boarder line case really due to the gravity. I went careful. Here is the calculator:- www.lallemandbrewing.com/en/canada/brewers-corner/brewing-tools/pitching-rate-calculator/
I used to dry hop just at 18C but over time of using kveik yeast at higher temps Ive realised that results can be just as good yet different at higher temps. This is taste driven, so its best to test for yourself
Hello David, I have just completed a 45L batch of this ale on the Brewzilla 65L. I am fermenting at an ambient temperature of 32 degrees Celsius in a fermzilla 55L conical. I just pitched the yeast and intend to ferment under pressure. I’m using Voss Kviek Lallemand dry yeast. What PSI would you recommend? As always thank you for the excellent content.
It is all a question of taste really. Some would drink it early, some would wait 4 weeks. I find by using kveik yeast its ready for my taste as soon as its carbonated.
David, I loved the sound of this recipe so much that I'm currently brewing it! After about 6 days of active fermentation (the M44 yeast I used was quite laggy), the beer has nearly reached the FG. (It may actually already be there as I started at 1.046 and am now at 1.010, which gives the same ABV as your recipe.) My question: is it any harm if, having reached the FG, I leave the beer fore a few more days before dry hopping (in primary)? I would then leave it a further 3 days for the dry hopping to do its thing, and then bottle. What do you think?
@@DavidHeathHomebrew Sorry to jump on another post, but I have a related Q. Does this mean (if dry-hopping without a forced CO2 atmosphere) that the hops should be added before significant slowing of the primary ferment to ensure the expulsion of O2 via the goose neck to minimise the chance of oxidation? Thanks in anticipation.
Well that one just landed in my shopping basket for the next 3 brews. My shop had no cara ruby as your Brewfather recipe suggests. What alternative would you suggest? Cheers.
I thought session beer was lower in alcohol so you can have a session on it and IPA was higher in alcohol so it keeps for longer on its long journey...
Pale Ale was originally dry hopped into being an IPA due to its first intention. Sessions original meaning is mentioned in this video but both of these have evolved since those early days as has the language around them :)
Hello and thank you for your excellent tutorials. I have brewed today your Session IPA recipe. Using the Voss Kveik yeast. I have a Tilt in the fermenter (at 37°C) and is dropping like crazy. It looks like the fermentation at this rate will be done in max. 48 hours. Do you keep the same temperature for the whole week? Do you dry hop at the same schedule as listed? Your help is much appreciated! Thank you.
Hi Andy, very sorry for the late reply, this one got missed by UA-cam it seems on my notifications. Yes I hold the same temp all week to ensure that it is fully done and also to give the yeast a chance of cleaning up after itself. Dry hop is part of this time, just be sure to add them before fermentation has finished and all will be good.
@@DavidHeathHomebrew i'll keep that in mind for next time I use high temp fermentation. I thought with gravity not moving anymore, it did not matter to hold high temperature anymore. Thank you for the advice.
Hi David, great video. I have just purchased an allrounder and the pressure kit. If I go the pressure route and fermentation could be over in 24 hours using Kviek. I just want to confirm, I should be dry hopping within this time scale (around 12 to 16 hours?) to prevent oxidation. Im thinking leave for a couple of days, then cold crash for the last day of contact. Does that sound about right?
Thanks Dan, I would wait until you are 5-10 points away from FG and dry hop then. Timing this with Kveik can be tricky though. It's ok to have a hop contact time of 5 days but I would not risk more. If you can cold crash then this doesn't count for dry hop days before transferring.
Thanks alot for these excellent videos David. If I would like to scale this recipie to lower alcohol, around ABV 3.8, do you think I could just keep the BU.GU ratio and lower the amount of malt? Thanks.
I always add dh when the fermentation is approx 5-10 points away from the estimated FG. I personally use large SS tea strainers. Check this video out:- ua-cam.com/video/dCofB3GGq-0/v-deo.html
Hi David thanks for the video, I was wondering when you said you "would of pressure fermented and it would of taken 24 hrs" in other videos you say ale should not be pressure fermented from the start but more towards the end of fermentation, what would your approach be in this case?
Hi Andy, hoppy ales are ideal for pressure fermentation because they are not needing the yeast esters usually. So any non hoppy ale style where yeast esters are required you should only add pressure either late in fermentation or at the end. Hope this helps :)
@@DavidHeathHomebrew I've been looking for this content regarding Kveik and pressure fermentation. Do you recommend pressure fermenting IPAs with Kviek from the beginning always? I know that some Kveik yeasts have complementary fruity flavors, that seem to be from esters formation at high temps. I have reviewed other videos of yours, using other yeasts, that show you waiting to build those flavors. Counter to that waiting for yeast flavor, I have also heard that the pressure is good for hop aroma retention because it removes Oxygen. Am I understanding the ester flavor development incorrectly?
Hi Zach. Certainly you can hold off using pressure or not with an IPA. It really depends on what you are looking for. Many commonly used IPA yeasts are neutral but some like Verdant are not. Kind of pointless using Verdant under pressure for the full duration.
@@DavidHeathHomebrew I watched the video so I'll be more specific. Some people have advised I cool the beer to 18c after fermentation ends and then dry hop. Others say chuck it in during fermentation at 35c, which method do you use? My first time using kviek btw. Amazed at the speed of your reply too.
Ahh I see. Ive tried both ways and more besides. Whilst I do detect a difference I do not have a preference. So these days I keep the same temperature. I suggest you also do a little test comparison. We all taste things a little differently. Nobody can really say what is best for all, just themselves in this regard.
I just got finished brewing this and fermentation started 1.5 hours after i finished. I use Voss kveik and 0.7bar ish ... would u stil recommend dryhoping after 3 days? and still let it wait for 7 days? Or can / should this process be speed up?
In that case you are probably using over crushed grain. The husks should be mostly intact but cracked. This is important for filtration of the mash and to avoid slow or stuck mashes and sparges.
@@DavidHeathHomebrew I suppose I need to adjust my crush, it is pretty fine. Haven't had issued doing biab 200 micron bag with recirculation pump. Had 86% efficiency the other day, brewfather was set to 66 and instead of 1.047 I got 1.063 :-( 😞a 7% pilsner is not what I was after
Hi David, I brewed this last week and today is tasting day. It is fantastic. Thanks for your recipes. The only change I made was to Gladfield malts. 32c and 10psi.
Thanks again🍻
Fantastic! Awesome to hear 🍻🍻🍻
All day ipa is always in my fridge. Session beers are honestly my favorite 3% to 4.5% = ❤️.
Nice and easy drinking for sure
Thankyou so much again David for your dedication to the brewing community. I specialy appreciate all your educational videos about beer styles includig your tested recipe. Always a greas inspiration for a next brew... happy brewing!
Sorry for the late reply, YT has some errors with message reporting recently so I only just got to see this! Many thanks Yannick, glad you enjoyed it :)
I'm going to brew this, but I've never used 350 for SO4! As you said, look forward to trying something new!
Great, enjoy 🍻🍻🍻
Another thorough and informative video! Thank you David, this is fantastic! Keep up the great work!
Many thanks Aaron, glad you found it useful :) More coming :)
Can’t believe I’m commenting every 3 month here. Doing my loral and citra version again due to high demand for summer. In less than 30h down to 1.014 - great to have the brewbrain now. So time to dry hop!
Haha, no problem :) very nice :)
Great job, always enjoy watching your videos
Sorry for the late reply, YT has some errors with message reporting recently so I only just got to see this! Great to hear Ian, thank you :)
Good work David. Again, very educational. Thanks
Thank you! Glad you found it useful :)
I'm new here, but that was completely awesome and very thorough with excellent information! thanks for sharing, glad I found ya! cheers!
Sorry for the late reply, YT has some errors with message reporting recently so I only just got to see this! Welcome to my channel, I am glad you enjoyed this guide. I have these for many styles already and will be adding more :)
Super video. I had no idea that beer was so special. I am in a shadow to this idea.
Many thanks Linda :) Sorry for the late reply, YT has some errors with message reporting recently so I only just got to see this!
Great recipe David! Cheers
Mnay thanks Ken :) Sorry for the late reply, YT has some errors with message reporting recently so I only just got to see this!
Another great video David.
Many thanks Greg :)
Great video as usual David! I’ll look forward to trying this receipt out.
Sorry for the late reply, YT has some errors with message reporting recently so I only just got to see this! Many thanks for your message, glad you enjoyed this one :)
Amazing video full of detailed info. I found your suggestion of using kveik yeast pithched under pressure incredibly smart. Thanks again
Many thanks, great to hear that you found it useful :)
Brilliant going to use this as a basis to create a English session IPA using Archer and Jester hops
Great :) Sorry for the late reply, YT has some errors with message reporting recently so I only just got to see this!
No need to be sorry 🙂
Hi David, quick message to say that my version of this recipe (grainbill tweaked v slightly to 90% 2-row, 5% munich, 5% crystal) turned out nicely. Used my harvested hothead Kveik slurry as usual and this was done in 3 days, given the warm Mumbai weather, tho I bottled it on Day 7. One week after bottling the beer has a nice pale orange juice shade to it, not as clear as yours in the vid. It tastes nice and that's all that matters to me. Cheers and many thanks.
Great to hear Ravil :) Taste is by far the most important thing :)
Thanks David, don't know if I got around to tell you that I brewed your Belgian Single in April using Hothead Kveik after asking you -- delicious. This yeast is simply insane ... Can't wait to get my hands on Lallemand Voss... Dry Kveik yeast is just what the doctor ordered
Great to hear Ravil, yes that would work well I am sure :)
In Australia this style is often called XPA (extra pale ale) though some examples are a bit above sessionable.
Thanks for the info Barry. Sorry for the late reply, YT has some errors with message reporting recently so I only just got to see this!
Thanks David, another great video. I was looking to brew tomorrow but hadnt decided wha to make. I have ingredients I purchased as lockdown commenced that I wanted to use up. I was able to put together a version of this and think it should showcase the hops i have on hand. Cheers
Many thanks Glen :) Sorry for the late reply, YT has some errors with message reporting recently so I only just got to see this!
@@DavidHeathHomebrew No problem! It turned out great by the way. I will certainly brew this again!
Looks great David! Will be added to the list for sure.
Great, sounds good to me :) Write your own after that one :)
Yeah, I will have to try it again. I had a heartbreaking experience with an oxidised starter that I had pitched. Let's just say it didn't work out... I will not let it defeat me though.
Great video David, session beers is an interesting topic for sure!
Sorry for the late reply, YT has some errors with message reporting recently so I only just got to see this! Thanks, yes I agree. I need to cover more of them really :)
Great video. I have more beer than i can drink but cant wait to make more. If not for the virus i could share more with friends. Have been making session saisons but going to make my first neipa at session strength
Many thanks John. Sounds like you should have a party once the virus is over :)
Did extensive testing on this. Try replacing azacca snd centennial with loral snd citra. What a beer!
Very nice. Yes I should imagine that would work very nicely with these IBU levels. Loral has been hard to get for me recently sadly. I miss it
@@DavidHeathHomebrew It took me a little while as well to find a supplier here in Switzerland
Yes, short supply. I buy mine through the trade in 5kg bags personally. 100g works out expensive!
@@DavidHeathHomebrew my local store is shipping by the gram. I am usually ordering recipes and not larger quantities. Keeps the wife happy
I only buy like this because I brew a lot and work in the trade. Hops are the most expensive part of brewing.
Fabulous!
Thank you, much appreciated :)
You've inspired me to brew another session IPA as soon as I get the chance!
On a side note, have you had a chance to try Bell's Light Hearted Ale yet, David? If you can get your hands on it I highly recommend! If you like, I would be happy to send you a 6pk.
As a Michigander I'm fortunate enough to have Bell's and Founders within about an hour's drive from my house so Bell's Two Hearted and Founders All Day IPA are always in the rotation 🍻
Great to hear Tyler. I have not, sounds interesting though! Sorry for the late reply, YT has some errors with message reporting recently so I only just got to see this!
David even your 2+ year old videos are still being used and a big hit!
Yes, I have covered quite a lot of the years 🍻🍻
You're very knowledgeable david. I was curious about making this sometime soon. I've been researching and I know it's just reference but what do you think of flaked barley, flaked oats, and white wheat malt for a session IPA? Along with just plain pilsner malt
Thanks Paul. There are many possibilities with ingredients. Its a case of ratios that work really.
Thank you for the allways good eceipe writing videos!
While decoction mash is not quite "on style" for an IPA: Will the session IPA benefit from a decoction mash in terms of body, malt taste to counter a heavy hop load? Or will decoction mash bring up too much unwanted malt malt flavours for this style?
Cheers. I would not recommend it for an IPA. It will be out of style.
Pirate Life throwback IPA
🍺🍺🍺
Hi David as always hats off to you for another excellent, thorough and full of tips video. I will put down this one in my list for this summer... I love the lower abv and yet fully hopped beer. what would you think about hoping for longer time in order to get a higher IBU.... I know this may go off of the ibu/og ratio but I am one of those who love bitterness, hop aroma and can benefit from lower abv/less calorie and yet drinkable ale :)..... ohhh by the way.... one of these days try these American ipa using Saf04: high attenuation high flocculation .... and for a std British ale yeast it does respect the fruitiness of your hop additions big time....Cheers! And again thx for the ipa session video.
Many thanks for your message Oscar, much appreciated. Sorry for the late reply, YT has some errors with message reporting recently so I only just got to see this!
Thanks David. Great Video could you use Marris otter for the pale malt?
Thanks. Yes that will work just fine :)
Great video. This is rather late, but I'm dying to know: why does this session IPA recipe call for a low temp mash (high fermentability) while virtually all other session IPA recipes I've seen call for a high temp one, to supposedly add body/mouthfeel? Is it just the preference for a more dry finish? Thanks!
Thanks Adam. There are different ways to write recipes and brew. There is also taste involved. I write my recipes from scratch, where as I believe many will simply amend what is common.
Hi David, would you be interested in researching and creating a video guide for brewing low alcohol beers like ‘table’ beers at
Hi Marcus, I have been thinking about doing such a series :) Watch this space :)
David Heath Homebrew Great looking forward to it! I feel that breweries like BrewDog maybe starting a surge of interest into better ‘AF’ and lower abv styles
@@DavidHeathHomebrew Ill be watching also. seems that post is 2 years old. I have watched your lo brew a few times already.
Great 🍻🍻🍻
I'm not an IPA guy, but I think I just found my next batch recipe!
Great to hear, this is one that most will enjoy I feel. Sorry for the late reply, YT has some errors with message reporting recently so I only just got to see this!
Great video, David. Late to the party here, but I was curious what PSI you fermented at previously for this recipe when you were using fermenters capable of pressurized fermentations.
Thank you, much appreciated. I was in the safe zone of 10-12 PSI. If I pressure ferment then I use the Kegmenter usually.
Hi David, what water profile do you recommend for this? 2:1 Sulfate to chloride?
Hi Wes, yes a hoppy profile is usually going to be to most peoples taste for this style.
Hey David, love all of your content and information! Your recipe writing guidelines have been tremendously valuable to me and I'm sure many others :) I just had a question regarding mouthfeel. You mention to add about 5% of low colour crystal to the grist to improve the mouthfeel, but I was wondering if you could substitute wheat malt (or even rolled oats) for this? Any reason not too (maybe clarity)? Cheers David, and I'm sure you've got lots on your plate, but I'd love to see a video about brewing beers with fruit (if that's something you find interesting). :)
Thank you :) Yes wheat can also be used for this purpose, though crystal is still going to usually be wanted for colour :) Most will go easy on the wheat though for clarity, though this can be made to drop clear with a little effort :)
@@DavidHeathHomebrew OK awesome! Thanks for the info :)
:)
Nice Dave. Very appreciate this session ale for this hot days.
Why 2 packs of Voss? There is not high OG. Doesn’t it results in a overpitching?
Ty
It is a 25L batch the Voss I used was from Lallemand and has a limit of 22L per pack. It is their own formulation. Once you harvest it though, it goes back to the teaspoon method for pitching.
David Heath Homebrew ok I will take in mind, ty 👍🏼🍺
Hi David great video again. do you harvest the yeast to reuse? does an isolate work in the same way as a farmhouse strain e.g top cropping or bottom harvesting and drying for future use? Thanks in advance
Thanks Philip. Yes, I do :) I use the same top cropping method. I only bottom harvest if I really have to. Top cropped yeast is in its prime health state where as bottom harvested is the opposite.
Hi David, great video.
I am planning to make this recipe but I bottle my beer and I am afraid of low carbonation if I use kveik yeast due to high floculation. M44 may be a better alternative. What should be the fermentación temperature for this yeast? Do you have some experience with It?
Hi Alvaro, the easy work around is to add CBC-1 bottling yeast. I give further details in this video:- ua-cam.com/video/M93VE5fk94A/v-deo.html
@@DavidHeathHomebrew thank you so much. Let's try It!
🍻🍻🍻
any chances of a white stout recipe guide?
Yes, I will look further into this 🍻🍻🍻
@DavidHeathHomebrew awesome i look forward to seeing the video i just started making my own grain builds and your videos have helped alot
@lowellshadow Great to hear 🍻🍻🍻
Thank you for sharing, really good video. Got the thought processes churning over here. Some really good ideas for upcoming brews. I've just started using Voss Kviek ( first one still in the fermenter a Vienna lager recipe with ale yeast ) so I'm really interested to see how it turns out. Kviek is fairly expense here in NZ at $13 so I better harvest it. I can harvest and use it wet from a sterile mason jar ? no need to go through the drying process ? Thank again I appreciate the effort you put into these video's !
On my first Voss batch I top-cropped and stored in a small jar (rinsing a couple times). I didn't take much, maybe 5-10ml after it settled. Four days ago I let it warm to room temp, swirled to suspend and pitched it straight to a new IPA wort. It took off in a few hours and is ripping through at 30*C now, likely done tomorrow or the next day. Like David says, it doesn't drop as clear as other yeasts but it is nothing if not sturdy and convenient.
Thanks for your message. Yes no problem in using it wet from a mason jar :) Sorry for the late reply, YT has some errors with message reporting recently so I only just got to see this!
Hello David.. I'm gonna brew this session ipa but I have 2 questions.
1. because I can't find warrior hops can I replace them with Columbus(same ipu) ? If not which one do u suggest?
2.About the yeast can I put the verdant ipa yeast? It's gonna work well? Thanks in advance!
Hi Rous,
Yes you can replace with other bittering hops. Columbus, Nugget or Magnum will work if you match the IBU.
Verdant yeast works well it most hoppy recipes, so sure :)
Hey David. Great video as always. Quick question: I want to make a Brett Session IPA (100% Brett) and was think of using your recipe as a base. What do you think? Would you adapt anything? Thanks and cheers
Hi Anderson, I believe that this would work just fine as is :)
This looks great - I’ll have to add this to my ever-expanding list of beers to try! I’ll echo Fernando’s comments though - why did you use two packs of Voss kveik?
I'll second this, curious why you've used 2 packets, when you have been a big advocate of minimal pitching of Kveik in other videos. Unless because it's a single, dried, commercial strain.
It is totally because this is Lallemands own formulation. Once used one from the packet and harvested it then can be used with the teaspoon method.
David Heath Homebrew okay that’s interesting thanks David. Would you suggest a pitching rate of one packet per 10-12L if using straight from the packet?
That seems very low to me I go more with the upper range and that has worked out well so far :)
David Heath Homebrew Thanks David - the Lallemand site suggests a pitch rate of 0.5-1g/L, so I’ll try that and see how it goes
Hello, David, I want to try this one, but I have a doubt in dry hop
the fermentation temperature with Voss Kveik is 35ºC , but at what temperature you do the Dry Hop?
it's the first time i'm going to use this yeast .
7 days in 35ºC and then what? 3 to 5 days at 18ºC to Dry Hop? and then 2 days cold Carsh? Can I do this with Kveik?
thank you for your videos
Regards
You can drop in down if you like. Ive tried both ways and the effect was a little different but both tasted great. Naturally we all taste things differently, so its good to experiment for our own taste :)
Just about to give this one a whirl and I was wondering why two packets of yeast for this one?
It was a boarder line case really due to the gravity. I went careful. Here is the calculator:- www.lallemandbrewing.com/en/canada/brewers-corner/brewing-tools/pitching-rate-calculator/
David what is your preferred DH temperature?
I used to dry hop just at 18C but over time of using kveik yeast at higher temps Ive realised that results can be just as good yet different at higher temps. This is taste driven, so its best to test for yourself
Hello David, I have just completed a 45L batch of this ale on the Brewzilla 65L. I am fermenting at an ambient temperature of 32 degrees Celsius in a fermzilla 55L conical. I just pitched the yeast and intend to ferment under pressure. I’m using Voss Kviek Lallemand dry yeast. What PSI would you recommend? As always thank you for the excellent content.
Thanks Ryan. I usually go between 10-12 but recently pushed this to 15 PSI without any problems.
David what is your opinion about the days needed for conditioning into the bottle for the peak flavor?
It is all a question of taste really. Some would drink it early, some would wait 4 weeks. I find by using kveik yeast its ready for my taste as soon as its carbonated.
David, I loved the sound of this recipe so much that I'm currently brewing it! After about 6 days of active fermentation (the M44 yeast I used was quite laggy), the beer has nearly reached the FG. (It may actually already be there as I started at 1.046 and am now at 1.010, which gives the same ABV as your recipe.) My question: is it any harm if, having reached the FG, I leave the beer fore a few more days before dry hopping (in primary)? I would then leave it a further 3 days for the dry hopping to do its thing, and then bottle. What do you think?
Thanks John, glad you liked this one. The thing to be careful of now is oxidisation. Be very careful to avoid this and you should be good.
@@DavidHeathHomebrew Thanks, David!
No problem :)
@@DavidHeathHomebrew Sorry to jump on another post, but I have a related Q. Does this mean (if dry-hopping without a forced CO2 atmosphere) that the hops should be added before significant slowing of the primary ferment to ensure the expulsion of O2 via the goose neck to minimise the chance of oxidation? Thanks in anticipation.
Well that one just landed in my shopping basket for the next 3 brews. My shop had no cara ruby as your Brewfather recipe suggests. What alternative would you suggest? Cheers.
Great. Use a crystal malt with as close an EBC as you can obtain.
I thought session beer was lower in alcohol so you can have a session on it and IPA was higher in alcohol so it keeps for longer on its long journey...
Pale Ale was originally dry hopped into being an IPA due to its first intention. Sessions original meaning is mentioned in this video but both of these have evolved since those early days as has the language around them :)
Hello and thank you for your excellent tutorials.
I have brewed today your Session IPA recipe. Using the Voss Kveik yeast. I have a Tilt in the fermenter (at 37°C) and is dropping like crazy. It looks like the fermentation at this rate will be done in max. 48 hours. Do you keep the same temperature for the whole week? Do you dry hop at the same schedule as listed? Your help is much appreciated! Thank you.
Hi Andy, very sorry for the late reply, this one got missed by UA-cam it seems on my notifications. Yes I hold the same temp all week to ensure that it is fully done and also to give the yeast a chance of cleaning up after itself. Dry hop is part of this time, just be sure to add them before fermentation has finished and all will be good.
@@DavidHeathHomebrew Thank you. I actually started dropping the temperature after 2 days at 1.008. I'll see what the end result will taste like!
I have found that it is best to keep in at temperature for 1 week. This ensures its finished and also gives the yeast some clean up time.
@@DavidHeathHomebrew i'll keep that in mind for next time I use high temp fermentation. I thought with gravity not moving anymore, it did not matter to hold high temperature anymore. Thank you for the advice.
Hi David, great video. I have just purchased an allrounder and the pressure kit. If I go the pressure route and fermentation could be over in 24 hours using Kviek. I just want to confirm, I should be dry hopping within this time scale (around 12 to 16 hours?) to prevent oxidation. Im thinking leave for a couple of days, then cold crash for the last day of contact. Does that sound about right?
Thanks Dan, I would wait until you are 5-10 points away from FG and dry hop then. Timing this with Kveik can be tricky though. It's ok to have a hop contact time of 5 days but I would not risk more. If you can cold crash then this doesn't count for dry hop days before transferring.
@@DavidHeathHomebrew thanks for the reply I appreciate it
Anytime :)
Thanks alot for these excellent videos David. If I would like to scale this recipie to lower alcohol, around ABV 3.8, do you think I could just keep the BU.GU ratio and lower the amount of malt? Thanks.
Yes, that would work just great I think.
@@DavidHeathHomebrew thanks alot. I love your videos.
Great, thank you :)
When do you add dry hops. Did you use a hop bag?
I always add dh when the fermentation is approx 5-10 points away from the estimated FG. I personally use large SS tea strainers. Check this video out:- ua-cam.com/video/dCofB3GGq-0/v-deo.html
Im trying this one!! What kind of pressure would you recommend under fermentation, using voss kveik?
Hi, I stick with 10-12 PSI and the yeast keeps happy :)
@@DavidHeathHomebrew Thank u, David!! I did brew your verdant IPA also and it did taste WONDERFULL!! thank u
Great to hear Christian :) I really love this one myself :)
Hi David thanks for the video, I was wondering when you said you "would of pressure fermented and it would of taken 24 hrs" in other videos you say ale should not be pressure fermented from the start but more towards the end of fermentation, what would your approach be in this case?
Hi Andy, hoppy ales are ideal for pressure fermentation because they are not needing the yeast esters usually. So any non hoppy ale style where yeast esters are required you should only add pressure either late in fermentation or at the end. Hope this helps :)
@@DavidHeathHomebrew I've been looking for this content regarding Kveik and pressure fermentation. Do you recommend pressure fermenting IPAs with Kviek from the beginning always? I know that some Kveik yeasts have complementary fruity flavors, that seem to be from esters formation at high temps. I have reviewed other videos of yours, using other yeasts, that show you waiting to build those flavors. Counter to that waiting for yeast flavor, I have also heard that the pressure is good for hop aroma retention because it removes Oxygen. Am I understanding the ester flavor development incorrectly?
Hi Zach. Certainly you can hold off using pressure or not with an IPA. It really depends on what you are looking for. Many commonly used IPA yeasts are neutral but some like Verdant are not. Kind of pointless using Verdant under pressure for the full duration.
Hey David how did you dry hop this beer? I currently have it in the fermenter
I have included instructions in the video from start to finish of dry hopping. Its quite a lot of information so best watched 🍻🍻
@@DavidHeathHomebrew I watched the video so I'll be more specific. Some people have advised I cool the beer to 18c after fermentation ends and then dry hop. Others say chuck it in during fermentation at 35c, which method do you use? My first time using kviek btw. Amazed at the speed of your reply too.
Ahh I see. Ive tried both ways and more besides. Whilst I do detect a difference I do not have a preference. So these days I keep the same temperature. I suggest you also do a little test comparison. We all taste things a little differently. Nobody can really say what is best for all, just themselves in this regard.
@@DavidHeathHomebrew thanks so much David.
🍻🍻🍻Enjoy
I just got finished brewing this and fermentation started 1.5 hours after i finished. I use Voss kveik and 0.7bar ish ... would u stil recommend dryhoping after 3 days? and still let it wait for 7 days? Or can / should this process be speed up?
Hi Christian, I would suggest dry hopping late in fermentation. 3 days contact time is ideal, 5 maximum.
That grain crush though, almost looks un crushed
In that case you are probably using over crushed grain. The husks should be mostly intact but cracked. This is important for filtration of the mash and to avoid slow or stuck mashes and sparges.
@@DavidHeathHomebrew I suppose I need to adjust my crush, it is pretty fine. Haven't had issued doing biab 200 micron bag with recirculation pump. Had 86% efficiency the other day, brewfather was set to 66 and instead of 1.047 I got 1.063 :-( 😞a 7% pilsner is not what I was after
It is very important , though if it is working with no problems then thats ok :)