Hothead yeast

[Kingfisher4]

Rather than start a new thread, this is the closest I could find to a discussion on Kveik yeast. I appreciate it is over two years old, but this stuff is mentioned as though it is the holy grail on several American and Norwegian based references.

Some limited supplies are available in the UK, are its purported qualities of incredibly fast fermentation, reliable attenuation, minimal undesirable esters or phenols, and tolerance of massive temperature range as well as ease of continuation of culture really true in practice??

[Kev888]

It perhaps depends on what you consider undesirable; it isn't short of esters and whether you like them or not in a given beer is quite a personal thing. It is a bit of a dinosaur IMO, and splits opinion - some really like it, others aren't so keen. However i've only drunk it, not brewed with it yet, so can't comment beyond that; i'm sure others can.

[Kingfisher4]

Thanks Kev, I probably didn’t phrase that carefully enough. Really just want to gather practical opinion from the trusted users of this site!

[TheSumOfAllBeers]

https://www.nationalhomebrewclub.ie/for ... day-lager/ pitch to serve in 6 days

[Cobnut]

I have an ale in the fermenter with Voss Kveik yeast at 32/33C.

I grew a small starter from some very hop laden slurry that a local fellow HB'er donated.

Pitched around 9pm last night. Going like a train this morning.

If the orangey notes I smelt in the starter are anything to go by, it'll have a very Seville orange marmalade tinge to it.

If the reports I've read about this yeast are reflected in my brew, it'll be in the keg by the weekend!

Watch this space...

[keith1664]

As a test I brewed, fermented at 38c and took a sample to a brew club meeting 7 days later. It wasn’t the best beer I’ve ever made but was surprisingly drinkable.


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[Madbrewer]

I'll be brewing this weekend. After reading all the comments above I'm planning to ferment at around 29. I'm really looking forward to using this yeast.

I'm also planning saving some slurry and making a no boil / raw brown ale the next brew.

How did this turn out? Am thinking about using Kveik to get around my general 'don't brew in summer' rule (no temp control).