Voss Kveik for a big stout?

[aamcle]

I'm considering Voss Kveik for a very big stout with an expected ABV in the 10+% region.

The brew will be a parti gyle so the numbers are a little tentative, I'll do a second beer with the weak part of the gyle.

If you have used this yeast can you recommend it for the big stout?

Atb. Aamcle

[charliemartin]

I have used it in an IPA, but not a 10% brew. Brings an orange flavour with it, so maybe a chocolate orange stout? Might be drowned out by the roasty flavours of the stout though.
I believe it is good for fermenting high abv beers, so should work.

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[Mike-T]

I know I’m a couple of years late here, but it may help someone in the future. I fermented a dry Irish stout about 7% a while ago with Voss Kveik and I wasn’t keen on the flavour it put into it. I just left the keg at the back of the fridge and sort of forgot about it.

After a couple of months my son tried a pint and said it was “gorgeous”. Of course I had to try one too and yes, it was delicious. Everything had mellowed out and blended into a very tasty stout. So, if you can give it time, then yeah, go for it

[nallum]

What are you comparing it with? A decent English yeast pitched properly is going to produce a gorgeous big stout within 4 weeks. Spud moonshine yeast have been selected for to produce spud moonshine, not stout. Do you even know what a good stout tastes like? 🥴

[nallum]

I recommend kveik fanboys compare kveik with bread yeast. The standard cheap-as-chips stuff from the local supermarket. Kveik are more comparable with bread yeast than with genuine brewer’s yeast strains carefully selected for by serious brewers over centuries. In a big stout or ridiculous American IPA, a random number of blind tasters will prefer bread yeast. 🥴

[Trefoyl]

I was lucky enough to try a bottle of this, which came out to 13% and was fermented with Lutra. It was one of the best beers I’ve ever had. Very smooth and rich. Patchwork Doll and others here thought the same.

[nallum]

Bread yeast makes a pretty ‘smooth’ stout at 12% ABV. A lot depends on other ingredients, though. Flaked oats, for instance, if looking for ‘smoothness’. I prefer to add some nice fruity English yeast esters to build on the complexity of the style. Much better than a neutral distiller’s yeast, imo.