Kveik No1

[MashBag]

Here we go. Got my coffee. Just waiting for mash to finish, then I will nip out and start boil on the BM and run away.

Cascade ale, my standard recipe. My standard overnight, kettle ferment process.
No changes. Except the yeast which goes in tomorrow morning.

Crossmyloof KVEIK No.1 ALE YEAST
https://www.crossmyloofbrew.co.uk/yeast-specs

I will ferment at 26c (inkbird) to make sure it is in the temp range. Bottle in 7 days and maintain 26c for 7 days for carbonation.

Let's see....

[bitter_dave]

What are you hoping to get out of the yeast? Or is it just to try it?

[MashBag]

Running a bit late, but that's me done.
All washed up. Pitching tomorrow.

I want to see if what the flavour is and is changing the yeast a better alternative to buying chilling equipment just for a couple of brew days in August!

[MashBag]

Pitching done. Sprinkle. 15 min rehydration. Whisk.
BM set up for fermentation. Inkbird @ 26c

First observation. Bugger this does froth when you beat some air in. Much more that it does with Saf.

26c is only 1c above the lower end of scale, let's see. This is running outside so I am heating, with insulation on.

I have high hopes for this brew. Let's see what happens

[MashBag]

And it's going already...

[soupdragon]

Oooooo a Kveik trial brew
Good luck

Cheers Tom

[MashBag]

I am sure it will ferment OK. 25c even 30c+ ferments are regulars round here. My concern is taste.

Today, it is going well. The krausen is different. More like boiling porridge, and looks about as sticky. Not the usual little flecks in a dish water foam.
Smells a little meaty. There is something "protein" going on, I am sure if it.

[soupdragon]

I know the usual temps are 30+ but does Kveik still ferment below 25c? Or is below 30c where the undesirable flavours form?

Cheers Tom

[MashBag]

Yeah. I have been thinking about this.
Below 25c is not in the recommendation range.
So we have a no go zone between 20 to 25c.

I run saf-ale most of the time. I think if this is a sucessful test, I will use kveik just for summer when the ambient temp is above 19c. Then add heat to maintain @ 26c - to get it in the range.

I am also considering there might be recipe changes but let's see..

[soupdragon]

CML 5 is supposed to be rated up to 29c. Would that be an option?

Cheers Tom

[MashBag]

https://www.crossmyloofbrew.co.uk/yeast-specs

What good reading.

I fancy a few on there, and TBH 23c is the max I have had to deal with. Flocculation is important to me. It sticks the yeast to the bottom of the bottle and makes fire a clean beer and a good pour.

[MashBag]

Checking back..

https://fermentis.com/en/product/safale ... 8.8%C2%B0F).

Saf-04 is 18-26°C which explains why I have "got away with it" before

[MashBag]

Well it's all done. Fermented nice and clean. Good separation of krausen trub on top. Almost seems to have helped clearing??
Might skim later, when I go in for a taste - 5 in the morning is a little early

[MashBag]

Looking good. Bottling today.

[MashBag]

First taste at day 7 going into bottles.

Bittering more pronounced, beer a bit thin. Earthy and rough around the edges. This is just a little unsophisticated at the moment (and flat).
I think it will mature out.

Flocculation good.
Very Different fermentation gunk.