Tomordgarden Kveik

[Greg]

I recently bought some Tomordgarden Kveik to try, and made a starter up as I wasn’t sure the tiny amount I had would be enough, or was viable. It certainly is viable though! I pitched this into a sort of take on A Verdant recipe, with an OG of 1.070. Here’s a picture of it just 8 hours later at 22-24c.

According to reports this ferments to produce a taste of tropical fruits at higher temps, and becomes clean at around 18c. I hope to harvest enough to do a double batch of something next time where I will ferment one hot and one cool. Has anyone got any suggestions on a hop to use for this? I’m thinking something good on its own, but also not a juice bomb that may hide what the yeast is doing.

Also, is anyone else trying kveik out?

[brewpete]

Yep have used the dried cross my loof Sigmund voss one fermented at 40 went off like a rocket finished fermenting in 48 hours cold crashed for another 48 hours carbonated and drinking it it really is a game changer

[Greg]

That sounds nice and quick! Did you pick up any flavours from it?

[brewpete]

No nothing really dropped like a stone as well with just Irish moss

[CestrIan]

I had a look at this. But how do you keep it at 40 while fermenting.

[brewpete]

Silicone heating belt and inkbird controller

[seymour]

...Has anyone got any suggestions on a hop to use for this? I’m thinking something good on its own, but also not a juice bomb that may hide what the yeast is doing...

Don't worry about hiding what the yeast is doing, Kveik yeast is very domineering, so feel free to be equally bold with your hop varieties to compliment.

One of our core beers, Urban Underdog Pale Ale is an extremely popular APA fermented with Kviek yeast. We use barely any early bittering hops, but massive late flavour and aroma additions of bold/juicy/fruity varieties: Calista, Citra, Mandarina Bavaria, Cascade.

Another highly-rated St Louis craft brewer Rockwell brews Byrd Up!, a heavily hopped pale ale fermented with Kveik yeast. They use huge quantities of Cascade and Simcoe.

[Greg]

That sounds great! I’ve just ordered a kilo of Mandarina Bavaria hops because they were cheap. Maybe I’ll do a SMaSH experiment with the yeast

[seymour]

That sounds great! I’ve just ordered a kilo of Mandarina Bavaria hops because they were cheap. Maybe I’ll do a SMaSH experiment with the yeast

Good call, that'll be juicy and delish! Mandarina Bavaria blends extremely well with Cascade too, for really well-rounded hop bitterness/flavour/aroma.

[seymour]

Drinking one right now, actually.



How's yours coming along?!

[mark14]

thank you i will be doing nearly the same ,lme light malt, ginseng and guarana plus hops, 22 liters, in about a week kveik #20 yeast, cheers

[Greg]

Drinking one right now, actually.



How's yours coming along?!

Sorry, just seen this! I fermented in a Fermzilla and using the yeast collection cup to dry hop, I put a hell of a lot
Of hops in, but there was that much yeast that smothered them, they never got utilised. Despite standing there shaking the whole thing to try and get the hops involved it never delivered the aroma I was hoping for. I’ve kegged it but not tried it yet.

Fear not though, brewed on Tuesday. Simple pale, 94% Maris Otter 6% wheat, 25 IBU’s @ 60 mins then 7 IBU’s of Cascade, whirlpooling at 75c for 20 mins. OG 1050. Split the batch, this time 25 L fermenting at 31C which came down to 1008, I’ve added 100g Citra in on Friday and cooled to 18C. I’ll add another 100g Citra in tonight too as it tastes ok but I want more from it.

I decided I’d use up some older hops before trying the Mandarina, and to try and stop buying more hops

[Greg]

I must add that I used a different cup to add the hops in to, I didn’t add the dry hops to a cup full of yeast. But there was just so much of it ready to re-fill this new cup that things just didn’t go to plan.

And I’m using it again in this split batch, in the Fermzilla I’m using wyeast1098 and 2 dry hops of a measly 1g/l cascade each time. I find this yeast carries dry hops a long way.

[mark14]

hi, could you tell me how many grams to use in 23 liters, seems as most sell only 1 gram packs and i have looked all over but cant find answer , cheers

[Greg]

hi, could you tell me how many grams to use in 23 liters, seems as most sell only 1 gram packs and i have looked all over but cant find answer , cheers

Just seen this, sorry! Kveik seems to thrive on being underpitched and 1g for 23 litres is fine. I’ve read that stressing it this way brings out more of the characteristics.

From my experience the yeast nutrient is critical
To add. Had a beer with an og of 1050 that stalled at 1020 as I’d forgot to add it, added some and it got
Going again and finished at 1008