Thanks so much for sharing your recipe and experiences! I brewed your kveik NEIPA recipe in a 10 gal. split batch with the only difference being the yeast, one with Voss and the other Hornindal! both are fabulous. Voss is a little more tart. Hornindal more pineapple sweet.I under pitched and fermented at 90 for 4 days. after a cool crash to 58 and dry hop, I had a very drinkable beer in 7 days! Thank you and, of course thanks Lars G.!
Great video, I use KVEIK yeast alot VOSS, HOTHEAD a couple dozen times. I absolutely love them. I’ve mostly used the liquid yeast but two days ago I pitched an IPA and pitched a VOSS dry yeast. It kicked off in 40 minutes at 90 degrees. I keep my fermenter constantly on the exact temperature with a ferm wrap I got form More Beer hooked up to an Ink Bird temperature controller. When this beer is finished I will wash the yeast and try a batch using washed dry yeast.
Hi! Greetings from Poland. I’m not sure if you will see it but I’m watching again this video and ascorbic acid will be „destroyed” over 60-70 degrees C. To prevend beer by oxidation we are using ascorbic acid directly during bottling/kegging. Cheers, great channel!
Awesome video! In the future can you add a a video about how to add your second round of dry hops while adding carbonation? It would be very helpful. Thanks
If you miss the chance to top crop Kveik you can also transfer some the yeast cake to a dehydrator and create dried Kveik. You can then simply place the dried Kveik in a freezer bag and pop it in the freezer for future use. I just used some 1yr old dried Voss Kveik in a Pale Ale last Sunday and within 4 days I reached FG of 1.010 from a 1.055 OG.
Thanks for your videos. I'm moving inside for my brewing and making smaller volumes. After 30 years of brewing, I've gotten too old to be hauling tanks and burners around the backyard. Your videos are inspiring me to return to the kitchen.
Perfect 👍 I’ve been trying to really learn the science behind these NEIPA’s … I really need to get my water profile from my city! my last one sucked really bad so it’s really good to see this information thanks so much for sharing! Cheers 🍻
Really enjoy the channel! Love the way you genuine way you present your successes and failures. It really helps me learn from watching. Keep up the great work! 💪🍻
Another great video! You might add the addition of your yeast nutrient to recipe in the description since you mention how important it was in the video. Ordering ingredients to make this for next weekend! Thanks again.
Great video! Hoping to try out this recipe soon. I've brewed a Gose with kveik and to maintain temp control, I used a heated fermenter called the Bucket Buddy. It turned out really good!
I’m still learning the ropes of home brewing and I long for the day I can brew a good New England IPA at home. My first few attempts haven’t been as great as I would have liked. I love sabro myself so I’m definitely going to try get a hold of some to use in a future brew. Thank you for your very informative videos!
Wow! 12 oz dry hop! I just tapped my Hazy using Kviek and a Equinot/El Dorado dry hop combo- only 6 oz. - Added ascorbic acid to keg ( per Genus) found grapefruit as dominant flavor. Which grain gave u head retention?? Got 7.8 abv by adding Dextrose. My best Hazy to date after following you closed transfer guidance. Thank U!!! Next venture 20 gal batch
Thanks for watching! Sounds like you got a solid brew as well! I really think the head retention is directly tied to the flaked grains as they add lots of proteins which aid in head structure. And yes you can top crop any kveik yeast.
Looks great man! Seriously considering using Kveik for all of my ale brews from now on, dont see why not unless im going for some yeast flavor contribution. Cheers from Canada!
Its definitely a very versatile yeast but can add some unwanted character in certain cleaner styles if fermented hot and fast. That being said people have made fantastic pilsners with it.
You can get all the qualities of other great ale strains with Kveik. Omega just released Lutra, which is their isolate of a strain from Hornindal (8 strains + ) that is supposedly clean. Use that in your West Coast IPAs, Pale Ales, etc. Use Voss / Hornindal etc. in your NEIPAs. I'm in Canada so I have Escarpment's Krispy as my clean ale yeast. I also use it for pseudo lagers in the summer. Laerdal I just traded some of my yeast for, hoping it will go well in my bitters (more subtle esters). I have Framgarden which has notes of red berries for dark beers. And finally I have my Sigmund Gjernes (farmed version of Voss) for NEIPAs / Hazy Pales Just top crop or bottom harvest them, as recommended (don't worry about it if it's a single strain isolate, do either). Then enjoy them for years! I also dry them in a food dehydrator as an emergency backup.
Yessir! Sabro is definitely a left fielder. I always get that very subtle minty/mentholish flavor with that hop. You’re not crazy! Just our sophisticated pallets at work 😂
@@TheApartmentBrewer pretty good I think, I hit all the gravity numbers. I pitched the Voss around 8pm Friday and it was already ripping by midnight. I dry hopped 18hrs later and this morning I think fermentation is close to complete. I am probably going start crashing tomorrow with plans to keg Thursday or Friday
@@TheApartmentBrewer I used 2oz each of Amarillo, Citra and Julius in the whirlpool and then 2oz of Amarillo and Julius and 3oz of Citra. My home office where I keep my fermenter smells amazing. I am relatively new to all grain so I might do this recipe a couple times in a row to nail down my process.
@@TheApartmentBrewer The beer turned out pretty nice. I ran into a problem trying to transfer from my fermenter to the keg when my closed transfer system broke and i ended up having to mouth siphon into the keg. I'm thinking I need to have people over to finish the keg within a couple weeks before oxidation really sets in
Nice brew! Really thinking about using some kveik yeast. I'm brewing in an apartment too and my wife is unlikely to approve a fermentation fridge till we move to a house😅.
I know it's dodgy but I once tipped the tiny amount of Voss yeast at the bottom of a small bottle of beer into a brew and the beer turned out great. It's a machine. Good call on the extra nutrient, otherwise it gets a gnarly orange peel flavour. Which you may, or may not want.
Great vid as always, very detailed! Im gonna make this one this weekend, maybe a very slight change with the malt. I think that I will be using kveik for the majority of brews from now (have used only once so far) due to that I can not control my temps, its great for such wide tolerances. Cheers
Its definitely a great solution to temperature issues if you don't want to go with classic strains of ale or lager yeasts. Just be sure to give it a lot of nutrients! Good luck!
You're one of my favorite homebrew channels! I'm also an apartment brewer, so I appreciate the limitations to space for equipment. Your videos are very detailed and easy to watch. How do you feel about west coast ipas? Keep up the good work!
If you wantto keep your kveik hot but don't want to sweat yourself out of the house just put the fermenter in an enclosed space with a heating pad (the kind you use for sore muscles). If you want to be super precise run it hooked into a temp controller like an inkbird, but just running on it's own will still help keep your fermenter toasty without cooking the rest of your house! Sounds like a tasty neipa, enjoy the rest of it.
I definitely think ferm fridge is the way to go! Although I've heard heating belts are not a good idea with the plastic fermenters, they do have insulating jackets that can be used which supposedly do a pretty good job as well.
Love the video (and all of them really) and all of the explanation you give in every step. One thing I have been wondering is how you're able to heat up so much water using a coil stove? I have an electric stovetop with the other kind (like the ones found on the aroma portable burners, not great) and I really struggle with my 10 gallon kettle. Thanks for any advice and keep up the great content!
I use a 120V 1650W heat stick which I run simultaneously to my stove on a separate circuit. In combination with the stove I can take 8 gal of preboil wort from mash temps to boil in about 20 min
@@TheApartmentBrewer That is very helpful! Thank you so much for the info. I just had my first brew day on Monday and will look into trying that for my next one! Cheers!
I am so glad how you went around with kveik this time, with nutrients and even top cropping. I have never used MO for NEIPA. I do like using pilsner malt and also add some sugar for bumping up the ABV and also dry it slightly out, without missing out of the full body. Next time, maybe try with chit malt - I found this very great for taste and mouth feel, saw in Scott Janish RU-vid channel. What a motherload of hops. Skål, stay safe 🍺
I actually did use pilsner, Maris otter was a typo, I have no chit malt at my local homebrew shop but I may bump up the % of unmalted adjuncts next time. Cheers and thanks for watching!
Sounds like a delicious beer and great portrayal of the Voss Kveik! One of the best NEIPAs I've had in the last year was a Sabro & Galaxy DIPA, the True New Englander from Trillium. Definitely an odd but super refreshing set of flavors. I get mainly coconut from Sabro but also mint, and even a tiny bit of what I like to call "Home Depot scent" (cedar maybe?)
For your upcoming pressure fermentation, sanitize a keg and put your Spundit valve on it and get a gasline from the fermzilla to the keg during fermentation. Voila keg purged and ready for pressure transfer right after fermentation, lets you keep the gas in the canister.
Thank you for this interesting and amazing video! you're my best english speaker referent to making beers :D I have a only one doubt about this yeast, when the fermerntation has finished, may you start a cold crush process? sending the final beer into a fridge of 36 F degrees. Big hugs from Chile!
Great video . I'm going to give this beer a go this weekend. First time trying water chemistry aswell for me . I happen to have a lot of ekuanot and citra at the minute . Do you think that combo of hops along with your grain bill and voss would be be worth trying . Very much a new brewer here so hop combos I'm not really up on yet . Thanks alot . 👍
I probably could do with a bit less gypsum, but I start out with 0 ppm SO4 and 100 ppm Cl, so I want to bring a little balance to the whole thing
4 года назад
You are just in time! I just kegged a beer and plan to brew tomorrow. Fermzilla all-rounder is empty and harvested jar of Voss is already in the fridge. Just bought some flaked oats and have Citra, Amarillo and Mosaic in the freezer. Thanks and Happy international BEER day =)
Thanks for the in-depth videos! Do you cold crash your NEIPA's? If so, how do you reduce/eliminate oxygen suck back through your fermenter's air lock/blow off? Co2 filled ballon attached? Co2 line connected at very low pressure?
I recently brewed a NEIPA with the Fermzilla All Rounder (under pressure) and used that Voss Kveik, extremely happy with it. I added my dry hop when i pitched the yeast,I figured the smell going to be trapped in there anyways due to the pressure,seems to work. I used Cashmere,Comet,Bru-01 and Sabro.
Amazing neipa..... I've got to brew mine. Been waiting for my fermentation chamber to stop being used as it's actual purpose.....a fridge. I don't think I can wait any longer for that though. Cheers Steve
Hey, recently found your channel, another great video! I would appreciate it if you could display some metric conversions for the non-imperial crowd when talking about temperatures or amounts. How was the flocculation on the Kveik yeast? I had some problems with low flocculation yeasts like Verdant IPA leading to very dry bottle conditioning results.
Not sure where you aren't seeing metric conversions, I do that with all of my recipes, but if something was missing let me know. Its a bit tough to measure flocculation in a NEIPA due to the haze but I think Voss has a reputation for dropping out readily. I'll have to brew with it again!
@@TheApartmentBrewer Oh they're in the description! I thought about displaying them on the video, but that's probably just a detail. Yeah indeed, hard to see anything in that juice. I'll try the Kveik strains some time.
Very much appreciate all your hard work and absolutely awesome videos. I've watched most of them and made several of your beers - currently enjoying the Dunkel Weizen. I would be interested to know the detail of the CO2 volumes you carb at for each style you brew in this and subsequent videos - big ask I know :-) As well as the temp you keep your keezer. Keep up the awesome work. Brew on Brother.
I keep the keezer steady around 42 F, but the rate at which I carbonate varies. Usually I force carbonate with about 40 PSI for 24-36 hours and that does the trick
@@TheApartmentBrewer Thanks for that, just installing an ink bird controller to keep the temps steadier - very helpful, now I’ll set it to 42! always looking to expand my knowledge and improve my beer quality. Thanks for all you do!
Hi . Love the video . Looks a lovely beer . I noticed you pitched the yeast at that temperature . The cooling of the wort is the part that kills me when brewing . Is that standard to pitch this type of yeast at that high a temperature ?. If so I will use nothing else ever again 😄
Great video! :D What do you think about Sabro regarding the hot and cold side for a NEIPA? I've heard some people find that Galaxy could be offensive on hot side (whirlpool) and it seems like you have taken that into consideration and used galaxy more for the dry hopping. I would like to bring out more of the coconut from it, do you have any tips to try for that? =)
Truth be told, I'm not sure whether I got more of the coconut from the hot or the cold side since this was my first time using Sabro. Maybe make two batches of a singe hop beer with Sabro, one with a larger whirlpool and one with a larger dry hop. Then you should know for sure.
I brewed last weekend I whirlpool 2 oz Azzaca and 2oz Medusa dry hopped with same amount used WLP518 Opshaug Kveik yeast I will keg it later on today Cheers 🍻
I pitch my Kveik at 97F and then i wrap a winterjacket around the fermenter.After that, the yeast is so active that it maintains that temp until its done fermenting 48h later.Crazy yeast :-D
Another great video! Wish I had the kit to pull off a NEIPA. I'm brewing your American Amber Ale this weekend with Cascade. Wish me luck and I'll take any tips you can give! Keep it up!
I did a NEIPA in a bucket and it was really good! I don't think you necessarily need a whole bunch of equipment to do one, just careful control over your brewing practices. Hope the amber turns out well for you!
Glad I could help you out! And yes, the hop character will naturally fade with time, and the bitterness will decrease accordingly. However, the juicy factor could decrease as well with time
Great vid! Would love to see you re-brew it with the upcoming Verdant dried yeast from Lallemand (LA III in dried form!). For my NEIAs. I slightly preferred Hornindal over Voss (I actually have the farmed version but it tastes the same, just floccs better). Maybe give it a try sometime.
@@TheApartmentBrewer Glad it worked out for you. Perhaps the orange would've poked through a bit more at higher temps (I do 35c). But honestly, the hops always dominate for me. I just like the profile Hornindal leaves.
I would also be curious to know if you see the benefits from pressurized fermentation. As far as keeping volatiles in during fermentation and keeping more hop aroma/flavors. I've had varying results and several extremely hoppy beers that seem muted but don't show signs of oxidation after long storage. Just curious, thanks. Oh, and I definitely has oxidized hoppy beers unfortunately lol.
I just bought all the supplies at my local homebrew shop (with the exception of the fridge) and then built it myself. There are some very good guides on RU-vid, I followed directions from craft beer and brewing's channel
TheApartmentBrewer I was looking at the reconditioned kit on Northern Brewer. Seem to get some good reviews I would love to keg but it is super expensive to get everything new
Awesome video! If you haven't tried it yet, check out Verdant IPA yeast. I've been making a lot of NEIPAs lately, and I've tried Imperial Juice, Wyeast London Ale iii, Escarpment Lab's Foggy London Ale, White Labs Coastal Haze, Voss Kveik, and Verdant IPA, and Verdant was by far my favorite. Cheers!
A coincidence, I brewed a NEIPA with Voss yesterday and had monster fermentation going after 4 hours. Did you pull the yeast bag after x days? I have to carbonate in my fermzilla, so not sure if I'm going for biotransformation or regular 16C dry hop afterwards.
Hello, good sir! Love your videos so much. I have learned a lot from you. I finally, just today, got my first kegging system. My first beer is going to be a NEIPA. I failed miserably when I tried to bottle one, due to oxidation. I am wondering, do you cold crash in the fermenter? Or do you just keg, then let it cold crash as it carbonates? I have a cold crash guardian, so I think I could pull it off, but I am wondering if you think it's a necessary risk in the primary. Also, do you still use a hop bag when you dry hop in the primary? Finally, are you still shooting for biotransformation, or have you switched to a later dry hop for NEIPA?
Usually I skip the cold crash step unless I'm trying to clarify a beer, obviously not a huge priority with NEIPA. And yes I'll usually dry hop in a hop bag. For NEIPA I will usually either do a single large dry hop in primary for biotransformation or a two stage dry hop. You get some very nice flavors that way. Hope that helps!
If you are top cropping, you want the foam to be really sticky - if it's fluffy with brown spots, skim this off and wait, it'll be replaced by a lovely sticky, yeasty foam with no brown deposits. Harvest this!
Nice video! Question for you. I am going to be brewing a NEIPA with Voss and my recipe is expected to be around 1077 OG per brewers friend. Im using dry yeast and wondering how many grams you’d suggest. I have two 11 gram packs. Thanks, CJ
Making this brew as we speak.....except I couldn't get any kviek yeast so I'm going with an Abbey ale yeast. Should ferment pretty fast but will impart a little more flavor from the yeast than what the kviek does. Also I couldn't find the sabro hops so I'm going with hbc 343 from Yakima hops. Last I do extract instead of full grain so lme pilsner mixed with carapils and what not in a small grain bag. So let's see how differently this'll turn out. So far it's way darker than how yours has turned out and the og is 1.062. just pitched my yeast, safale Abbey ale yeast, a half hour ago. Cheers!
Could you do the same two-temp drop (boil -> whirlpool & whirlpool -> pitching temp) with an immersion chiller instead of a plate chiller? If so, do you leave the chiller in or remove and sanitise before re-adding for the second drop? Really keen to try this but I don't have a plate chiller
Yes you absolutely can, it may be tougher to precisely control the temperature though. Either method works, leaving it in or taking it out and sanitizing between drops
How’s it brotha! Do you use a pump with your plate chiller? Have you ever messed around with just doing a gravity flow through it instead? I am considering getting a plate chiller myself and want to hear from your what you’ve tried. Thanks!
I do have a pump on it so I can recirculate, haven't tried the gravity flow but I'm not sure if my tap water is cold enough to do a one pass chill so I haven't tried it. But the pump system works well. If you attach an inline thermometer and ball valve to the wort out side you can adjust the flow through the chiller, which is what gets you the super fast chill. I can usually bring mine down to pitching temps in 10 min in the winter and 15 or 20 in the summer.
Hey, great video! I plan using kveik Voss on Mangrove Jack's pink grapefruit IPA and I have a question...because kveik will finish fermenting so fast (aprox. 3 days) when should I add the hops for dry hopping? I read online that it would be bad if I add them the same time with the yeast, but I also read that kveik goes down very fast in the fermenter and if i don't bottle it as soon as it stops fermenting there will be no yeast left in the bottle for secondary fermentation and carbonation...i really dont know what to do. Thanks!
If there's only one dry hop, I would dry hop like the very next day. If you have multiple dry hopping steps, maybe days 1 and 3, or 1 and 4. Don't worry about not having any yeast left for bottle conditioning, kveik will handle that just fine.
How would you compare the A38 Juice to Kveik? If I can shorten fermentation time without detracting from any yeast-derived juicy benefits that’d be great.
To be fair, I really noticed very little yeast-derived flavor between the two brews. I definitely enjoyed the shortened production time of the kveik but there is a possibility the A38 may have accentuated fruity hop flavors more, but I changed up the hops too so its not clear if thats a yeast or a hop contribution.
my experience with Kveik is, get it to 30ish and go... no nutrients etc required. mine have all been Queensland experiments, temp who cares, but always a citrus note. trying pressure ferment next, go with the under pitch!!
How long does it take you to get to mash temps and boil using a 1650w heat stick? I’m getting tired of refilling propane tanks but don’t want to invest in a heat stick if it’ll take an hour to get to boiling
Its really pretty much just doing a full volume PBW circulation for cleaning. Making sure stuff isn't crusty/sticky after that and then storing it all dry.
I really enjoy it, I like that it's pressure capable and also just as useful when you don't want to pressure ferment. Plus being able to use the collection jar and see your fermentation is a big plus
Did you measure pH post fermentation? Might not be relevant anymore and you probably know this already, but the dry/bitter/thin taste can come from low pH post fermentation. Kveik lowers the pH more than your average strain. So If you mash at around 5.2 and not adding baking soda (or other pH raisers) in the boil or after fermentation, you're most likely sitting at a pH of 3.8-3.9, where's the ideal pH is more around 4.3-4.5. My experience is that Kveik lowers ph around 1.5 points, so I usually bump up the pH before fermentation in order to hit that sweet spot. Dry hopping raises pH so aim for 4.1-4.2 and get the last points from the DH.
@@TheApartmentBrewer you can always push some baking soda into the keg if you notice that ph is on the lower side. Just draw a pint and add baking soda to taste and then scale up from there. You will notice a HUGE difference in mouthfeel from let’s say 4.0 and 4.4
When bottling. I always bottle conditioned my beers. It was a habit due to being in the middle east. And id collect my C02 using balloons secured to plastic tubes that have valves on them to purge my headspace. I never had a problem with oxidation. But then again rmthey didn't last very long either.
TheApartmentBrewer My only confusion is acidifying the mash to correct for pH. I have tartaric acid on hand, but I cannot find the acid concentration data anywhere. I might need to get my hands on some phosphoric acid or lactic acid.
Yeah, I would definitely recommend working with lactic acid, or just any low flavor acid that you actually know the concentration of and can predict how it will affect your pH.
From my brewing experience, oxidation on the hot-side is a non issue. Boiling water removes dissolved oxygen and other gases. The solubility of gases in liquids is decreased as temperature increases. This is also something to think about too, when transferring to your fermentation vessel. Since you are knocking out at 100 degrees, the solubility of O2 will be less than if you were knocking out at 60 degrees. Adequate oxygen levels in the wort ensure that the yeast grow and reproduce during fermentation. Inadequate oxygen levels can cause poor attenuation. The really important area to control O2 pickup is after the beer is terminal. It sounds like you are practicing good techniques as far as transferring into kegs/packaging and reducing cold-side O2 pickup.
I need to try some Kveik yeast, but I think I'll wait until next July when the ambient temps reach 90+. I don't really have the capability of heat control yet.
