They are really interesting, although I think if I were to use them again I'd throw them in a lager or a kolsch or something more delicately flavored like that. Cheers Matt!
I have made a Smash beer with this hops and have super tropical fruity aroma, there’s a lot of great Hops from Germany that are great for fruity styles, Calista and Ariana Hops are great for Aroma too
So, uh, about that max pitching temp with Kveik. We (my GF and I) accidentally pitched at 126 F, realized our mistake when we saw some steam coming out of the fermenter. We thought, "Screw it, let it cool down enough then cap it and see what happens." We left the lid of the KegLand All Rounder loosely on there until the temp came down a bit. Capped it, waited and Kveik took off like a monster.
I had brewed a smash with hüll melon and pale 2 row and had that “dusty” flavor come out of it, too. I was thinking I had made a mistake somewhere in my process, but now I might be attributing it to the hop. Glad to see you brew this one!
I agree great malt !!! Need to get more . I don’t know about you but I’m getting a very similar and distinguishable flavor from the Kviek yeast , the one I use most is the Lutra .
The earthy mushroominess? After a more recent brew (not yet on the channel) I'm thinking it may be related to fermenting it too cold. Did a hornindal brew, which I usually get mushroom from, and fermented it at 95 F and got zero weird flavor!
Good video! We’ve been experimenting with #10 Framgarden. Got about 1g of brown flakes from the UK via Etsy, so I did a 1L starter on the weak side, about 1.030 OG. Split the yeast into vials and used one on a Maris Otter Farmhouse style high gravity, about 1.084 OG. Just 20 IBUs bittering with Hallertauer. Fermented at 90-92F in our garage here in Texas. We loved the results. A lot of pineapple and cantaloupe; I guess that’d be the melon part. Right now, we are bottling conditioning a 50/50 2-row/wheat ale with about 30 IBUs bittering using Target and some Motueka at flameout. Fermented also over 90F. It smelled also like the farmhouse when we bottled it. I think it’s going to be great. Imho these strains work better with less hops that allow their flavors to show. The high temperature is really key also. More experiments, more fun!
I agree, I think there are a few things to switch up next time to get the kveik to express a bit more, or a bit differently. Still very fun, thanks for the info and best of luck with your experiments!
Love kveik yeast, I’m a Brit expat living in Thailand and recently got back into beer making after a 12 year hiatus due to the high temperatures here (32 degrees centigrade)
Muh Muh Muh... Oh wait, my bad wrong channel, the intro threw me off hahaha! Huell Melon is a great hop for a juicy pale ale or blonde. I've had some pretty good brews with that hop. Good stuff buddy...
Fram is my Saison-like house yeast. Skare is my psuedo lager yeast. Tormodgarden is my general ale yeast, at least as of late... You are spot on with your Fram assessment sir.
Hello from southern Victoria Australia, I have used the Huell Melon hops before and I found it to be similar to Amarillo hops also I find it strange that Kveik is hot weather tolerant being from Norway which is such a cold country, it's early winter down here we've had record cold and record snow up in the highlands and in the Australian alps so I'm flat out brewing stouts at the moment, cheers 🍺
Always look forward to 9AM Monday morning! Keep up the great videos! I’ve had a huell melon IPL and I felt the same exact same way about it. I really couldn’t find the melon character. They also said it had a strawberry flavor but I didn’t detect that at all. Also death by BOTW is how one always stays chill, no matter what
Another great video, thanks dude! I've learned so much about brewing watching all your videos over the last 6 months - I've pretty much watched hem all now haha. Started brewing the end of last November, still using extract at this stage (its easy and im chipping away at the upfront costs of equipment, picking and choose the most appropriate purchase is as i go. And it could be a Canadian beer prices thing but extract brews have cut my beer costs literally in half so its pretty cost effective haha). But have been experimenting with different yeasts based on your descriptions, now starting to get into augmenting these kit recipes with steeping grains and dry hopping. I do love these Kveiks yeasts. Made my first official GREAT beer last month using Voss kveik, it was a tart cherry lager inspired by your blueberry puree video. The tart cherry purree with citrusy kveik was incredible. Objectively amazing haha I gave samples to all my friends and it was the first batch to get unanimously positive reviews. I get the pleasure of working from home these days and I put your vids up on the TV while I finish my breakfast and start setting up for the day. Keep doing what you do Apartment Steve, cheers
I'm glad you enjoyed it and I'm so glad you are learning! That's what its about! I really appreciate hearing comments like this and congrats on making some really great beers - nothing beats that feeling!
I remember using huell melon hops, nice but subtle. (I was underwhelmed by the flavor as well, after expecting so much from the description) Probably would work well in an ipa blended with other hops, or by itself in a lager. Recently did a raw ipa with voss, whirlpooled and dryhopped w/ 10 oz of Belma. The orange from the yeast combines well with the citrus and berry of the Belma. I think raw is the way to go when using the kvieks.
Interesting, and also good to know your experience was similar to mine. Upcoming video will have a raw NEIPA with hornindal and that was quite an interesting experience!
Just picked up a pound of Huell Mellon hops, looking forward to trying it out. Probably a smash with a Pilsner Malt, dry hop, and either lutra or voss. I do a belgian single with orange peel and voss. Cheers braj, keep brewing!
Amazing intro. Lmao. Beer sounds awesome! I need to figure out what I’m going to brew now for home with working my day job five days a week and brewing one day a week at a brewery. Kveik beers are going to probably be in heavy rotation and hopefully some Brett beers in my other fermenter.
Crushable, yes. But it's not the most flavorful version of the beer that I think it could be. I'd highly recommend voss or hornindal for making an IPA. Best of luck!
my issue is clarity with my Kviek pale... I think cones rather than pellets is the way to go to get it clearer - what do you think? nice vid, thanks :)
LMFAO at the intro haha. Sounds like a good brew. Im a little confused though, not sure if I missed something along the way. This video said it was the second in the kviek smash series. I thought we were only two deep into the Belgian series haha maybe just to fill the space for the ferment time with the Belgian series?
Nope you didn't miss anything! I am doing both simultaneously, and like you said, the Belgians do take a fair bit of time to really come into their own so this is a great way to offer folks something different between them.
CH will be sending you a cease and desist letter soon! I've used Huell Melon in a Kolsh style beer and it was great. Gave off hints of strawberry...or at least that's what I got from it. Great video as always...keep them coming!
@@TheApartmentBrewer not sure if it's available in the states but a company called Escarpment labs out of Ontario has it as well as some other odd strains! Can't wait to see the next beer
I've experienced similar issues with hop aroma and flavor with kveik yeast. It feels like that warm, fast, fermentation may be scrubbing some aromatics out at the least.
Thanks Again for your dedication to our passion for brewing. How a about a little more on the technical side which seem you have cracked down on, picked up on a few pointers after your little tour of Chimay which is a bit north of me but not on my current tour agenda, notice that they send direct to a plate filter pré-fermention interesting.. On the tech info way better than some of the other brew channels Bru show, Mean Brews not included in that braket. Its important for us to progress in the most complicated of all alcohol production methods. Merci bien collègue. Cordialment P
I'm glad you enjoy the channel! I am trying to work on a balance of video length and info dump - but it is encouraging to hear that people want more of that. Thank you!
Hüll Melon is an elegant hop, for more elegant beers, (read: continental beer styles heh). Try to dry hop in a pilsner; 2.5g/l gives a great summer drinker. Melon, and a little bit of strawberry. Yum. Guess it can give a Kölsh some much needed charm. Propably great in a Saison as well(?) … hmmm gotta try that ….. (black pepper on fresh strawberries is actually a bit of a chefs trick).
Oh no, My ferment fridge doesn't have freedom units ;-) Seriously though, that looks like a really interesting beer and I am really interested in giving the Kveik a go!
Hmmm...dusty mushrooms? It looks good and I do like blondes and pale ales, especially in the summer, but the mildly dusty mushrooms doesn’t work for me. Always good to see your honest takes on your brews! Keep it up.
Yeah, not the ideal flavor haha but at least it is in the background. Like I said though, not really sure if the actual isolated Yeast Bay commercial version would behave the same. Cheers!
I used reverse osmosis water from the store on this. Also the dry Hop addition was actually a keg Hop. It's been in the keg and is staying until it kicks. The batch was fermented at room temp with no temperature control Title: Opshaug Session Pale Idaho 7 SMASH Brew Method: All Grain Style Name: American Pale Ale Boil Time: 60 min Batch Size: 5.5 gallons (fermentor volume) Boil Size: 7 gallons Boil Gravity: 1.044 Efficiency: 70% (brew house) Hop Utilization Multiplier: 1 STATS: Original Gravity: 1.057 Final Gravity: 1.013 ABV (standard): 5.73% IBU (tinseth): 43.54 SRM (morey): 3.81 Mash pH: 5.89 FERMENTABLES: 12 lb - Brewers Malt 2-Row (100%) HOPS: 0.25 oz - Idaho 7, Type: Pellet, AA: 14.1, Use: First Wort, IBU: 14.09 0.5 oz - Idaho 7, Type: Pellet, AA: 14.1, Use: Boil for 15 min, IBU: 12.71 1 oz - Idaho 7, Type: Pellet, AA: 14.1, Use: Boil for 5 min, IBU: 10.21 1 oz - Idaho 7, Type: Pellet, AA: 14.1, Use: Whirlpool for 15 min at 180 °F, IBU: 6.53 3 oz - Idaho 7, Type: Pellet, AA: 14.1, Use: Dry Hop for 3 days MASH GUIDELINES: 1) Strike, Temp: 150 F, Time: 60 min, Amount: 4.5 gal 2) Fly Sparge, Temp: 170 F, Amount: 4.6 gal Starting Mash Thickness: 1.5 qt/lb YEAST: White Labs - Opshaug Kveik Ale Yeast WLP518 Starter: No Form: Liquid Attenuation (avg): 75% Flocculation: Medium Optimum Temp: 77 - 86 F Pitch Rate: 0.35 (M cells / ml / deg P) PRIMING: CO2 Level: 2.45 Volumes TARGET WATER PROFILE: Profile Name: 31753 Ca2: 0 Mg2: 0 Na: 0 Cl: 0 SO4: 0 HCO3: 0 Water Notes: Mash 6.8 Grams Gypsum .5 Grams Calcium Chloride 3.5 Grams Epsom Salt 1.1 Grams Canning Salt 1.3 ml Lactic Acid Sparge 6.9 Grams Gypsum .5 Grams Calcium Chloride 3.6 Grams Epsom Salt 1.1 Grams Canning Salt
How do you consider your water profile alteration vs. the Azacca Voss bier? Did the lower mineral level Cl heavy profile make it juicier like you wanted? Or would you adjust on the water profile too for a better result?
In this case I think it primarily affected the moutfeel over anything else. I don't think huell Melon really is going to yield the level of juiciness that azacca would
@@TheApartmentBrewer Thank you. I planned to brew with Kveik (Simonaitis) and Azacca in the weekend and I can't decide which profile to go with (I am quite a beginner) So does you answer mean that, If want that tropical notes to stand out should I stick with the SO4 heavy profile?
With azacca, you have different oils and a different flavor profile. I would recommend using the water profile from this beer. Sulfates will make the hops brighter but also more bitter and chloride will mute the bitterness but also make it more juicy
@@TheApartmentBrewer okay. Thanks for the help! And thanks for the making this Channel. 🙂 I love your videos, very inspiring and there is a lot to learn from them. Great stuff, keep it up, cheers!
All I can say is: free the hops. Got rid of my hop spider and the beer has improved in so many ways. I get all the hops out in a whirlpool anyway so why not?
@@toddgleeson7997 I haven’t gotten a single stoppage either. I have the Anvil 18 with the whirlpool arm and the bazooka screen they sell. Haven’t looked back
I wish I could! Unfortunately I have clogged the bazooka screen every time I've added more than one ounce of hops free into the boil, whirlpool or not. I've run the whirlpool recirculation through the hop spider in more recent brews though and that seems to really help the flavor come out a bit more.
Here's an honest question... At what point do you need to start worrying about water profile... Is that really a final finesse, or is it as fundamental as the base ingredients
It's a good question. It depends first and foremost on the kind of beer you are making and what the existing water you are brewing with is like. Many great beers can be made with unadjusted spring water, but if you want hops to be bright and crisp or malt to be rich and flavorful, you'll want to focus on water. It's not as important as the actual makeup of ingredients but it is pretty amazing how big of an impact it can have. I'd say try it out once and see what you think
Are you not offended by the hazy complexion? Do you know what is the reason for it? I know that in terms of the taste and the viability of the beer it is still drinkable. I just wanted to know why some beers are hazy whereas others are crystal clear. I was comparing it to apple juice, although I only have suspicion and do not know what the underlying reasons are for this occuring.
Hahaha hilarious😂🤣. Nope, you haven't done anything wrong, that's frammy. Though I have only done WP and DH with Framgarden, and I'll also pressure ferment. I understand if you find Hüell Melon muted, cus it is, especially for my palate, I like bold flavours. I wonder if what you're tasting are more the Framgarden than Hüell 🤔 My favourites are Voss and Skare. I find that Voss makes a damn good elderflower seltzer with lactose. Skål 😁🍻
I bought a pound each of Huell Melon and Mandarina Bavaria and I brewed a couple beers with them. I found both hops to be underwhelming in terms of aroma and flavor. They weren't bad but when you're used to brewing with Citra, Galaxy, Mosaic etc they don't stand out. I bought Framgarden on Etsy and I brewed a hoppy beer with it that I hated, the hop aroma and flavor were muted and it had a red apple, funky flavor that definitely wasn't for me.
I used mandarina bavaria in a hefeweizen once and I actually really enjoyed it, definitely still a bit more delicate than some of the bolder American hops though. Yeah I would probably use a less funky kveik next time as well haha. Cheers!
