Thought I would bring this thread back up. Yesterday I kegged my IPA with Honnidal Kveik.
Pretty simple recipe.
20 gallons, only ended up with 19, close enough.
50lb pale malt
4lb crystal 20L
4lb cane sugar
7oz Magnum 60
4oz Centennial 30, 4oz 10, 4oz finish, 8oz dry hop in kegs
Built up starter 1 day before brew day.
OG 1.070 FG 1.012
Three weeks in 2 buckets and one 12 gallon conical at temps ranging from high 60s to mid 80s.
It came out very clear. What really impressed me is how little trub there was in the fermenters. The usual couple inches of crud ring was more like a half inch and clean up was a cinch. A little less bitter than I expected but I can't imagine the yeast had much to do with that and it tastes great. I'm not really getting much of the citrus flavor I have read about but I'm not that perceptive sometimes.
The best part of course is it came out clean with absolutely no attempt to control the temps. I have three kegs (actually one ten gal and one 5) primed with cane sugar and one in the garage fridge on CO2. The primed kegs are in a not a/c room and it will be very warm for a couple of days here. Suppose that will rapidly carb them?
I saved a couple of mason jars of the yeast for who knows what and have a pack of Voss in the fridge.