A less exact follow-up. I’ve bottled both test batches. In both the porter and the IPA, I prefer the Kveik (mind you, both were fermented low 70s). The IPA is not very hoppy, but makes a nice pale. The Kveik is crisper and less muddy than the 1272. The porter is freaking beautiful. Chocolate orange. Just a half ahead of the 1272. This yeast is great, and I want NB to carry it in store.
FWIW, I’ve entered both of these in the MN state fair homebrew competition. I’ll gather the results and update this thread.
Yes it does come out real good. Did a storm the bastille last week. A 1.067. Abv. Did transfer it yesterday to. The second. A abv of 1.013. Right now and some orange flav it does have. Me real happy with the temp range it does ferment. Did talk to. Nb. Couple of weeks ago. If they can have this kind of kveik yeast in stock. Right now do order it from yeastbay but would be nice only one store to shop
So has anyone actually used the Kveik yeast at the advertised really high temps? I ask this because in the fall we leave the cold of central NY and head to sunny Florida for the winter in our motor home. While it is pretty big, it’s not big enough to bring all the equipment I would like to brew. Last year I went with two kegs (full to start with) a bucket, small pot and a burner. Some other minimal equipment but a way to control fermentation temps is kind of out of the question.
If this stuff ferments clean at high temps it would be great for me to do some kits on the picnic table to keep me in homebrew until spring. The couple of kits I did last winter had some off flavors by fermenting so warm.
We’ll need to wait fer Wilco to weigh in, but I thought he had said his temps were quite warm, up into the 80’s. I think this may be the great experiment for you down in Florida this winter. And I am sure you would post what yer doing, brew wise, from down there? Sneezles61
It does indeed the work they do advertise. Ferments nice. At a temp of 80 to 90. It does have a bit of orange flav. To it. Me if i use the kveik dont even use a ice bath to keep the brew cold. Its real active for about a week. Than it does slow down.
Well I thought I would put this stuff to the test, so I pitched an active starter of Kveik into a 1.065 pale ale yesterday at 98F. Figured, why the heck not. I’ve been using it in the mid-70’s previously and it’s worked really well. And this morning, about 18 hours later, it’s done fermenting. No feedback on esters or off flavors, but good grief! This stuff is impressive.
It’s a good thing I left a bit of extra headspace in the bucket - there were signs of krausen in the bottom half of the airlock.
Yes awesome stuff the only kind of yeast i do use. Here on the island. Super active fermenting. If you read the blog. From kveik. They bottle with in four days. Me still stick to the 10 days before transfer. To second. Bmm
