I was given a kveik lager strain from The Wicklow Hops Company to try out and I gave it a go. We didnt know much about the strain or how to treat it so I basically treated it like any other kveik. I pretty much used an old recipe we were given at Brewcon a few years back, nice and simple grist and hop bill.
Here's how I got on ...
Water treated to "Light Coloured & Malty" Profile.
Recipe:
92% Pilsner Malt
8% Munich Malt
25g Magnum @ 60min
.5 Whirfloc + 1.5tsp yeast nutrient @ 15min
25g Hallertau Mittelfruh @ 10min
25g Hallertau Mittelfruh @ Whirlpool
Mash:
63 degrees for 20min
72 degrees for 15min
78 degrees for 10min
Ferment at 35
The yeast had dropped right out in the fermentor too leaving a nice compact yeast cake in the bottom.
Brewday - Friday 14th June OG 1.042
Sunday - 1.016
Monday - 1.013
Tuesday - 1.011 FG
I kegged it on Wednesday night and gave it a little force carbing so I could bring it to our club meet on the Thursday for everybody to taste.
No ramping up, or crash chilling or gelatin was used as I really wanted to see what this yeast is capable of and I have to say that I'm very impressed - to me its a game changer. Never would I have dreamed of turning around a lager so quickly. I'm looking forward to lagering it for a couple of weeks so it can drop nice and clear and see how the flavour develops. Its already a clean, crisp and well attenuated lager.
All in all, I got a very good lager from grain to glass in 6 days.
That's the lagertha strain yeah? Wouldn't mind having a nice helles style beer on tap for the good weather.
Thanks for all the detail - it's great to see how you approached it - pretty much a standard recipe.
Nope it's not the Lagertha.
According to Twitter, HBC have it for sale now.
Am i reading that right, Ferment at 35 C
Quote from: fishjam45 (Colin) on June 21, 2019, 11:38:18 PM
Nope it's not the Lagertha.
According to Twitter, HBC have it for sale now.
Thanks! Yeah not on the website yet but I just saw the Twitter post. Def picking up a vial and doing it soon.
Quote from: aweisse on June 21, 2019, 11:45:28 PM
Am i reading that right, Ferment at 35 C
Yep, sounds mad. Clean ferment, none of the off flavours that you'd usually expect from abusing a traditional yeast at such high temps.
I'm bringing a growler of it to Rascals today if anybody wants a taste of it.
Its now a week and a day since its been brewed so it could be past its best by now though :)
It goes back to March and was isolated by Bootleg Biology from a raw beer by Eik and Tid which was kveik fermented. It's called OSLO. There's a lot of reviews available on the Bootleg Biology facebook site andMilk the Funk.
https://bootlegbiology.com/product/oslo/
Quote from: garciaBernal on June 25, 2019, 09:59:43 AM
It goes back to March and was isolated by Bootleg Biology from a raw beer by Eik and Tid which was kveik fermented. It's called OSLO. There's a lot of reviews available on the Bootleg Biology facebook site andMilk the Funk.
https://bootlegbiology.com/product/oslo/
I'm not sure where the original yeast was sourced from to be honest.
Fishjam: is this the yeast you used: http://www.thehomebrewcompany.ie/whc-irish-liquid-yeast-ubbe-lager-yeast-p-4918.html
(it says flocculation:medium - was that your experience? Was hoping for a high floccer)
Edit: Philip from WHC says its a misprint, that its a highly flocculant strain.
Yes, that's the one.
Next pitch is a belgian ale, that has some yeast purchased for it. After that I am going to pitch the Ugge yeast, probably into a pale ale or IPA. I am in need of a clean fermenting strain that drops bright at higher temperatures, and harvesting actually sounds fun.
Would a single vial of this go straight into 55L of 1.050+ wort ? kveiks break all the pitching rules that I am aware of, should I make a starter instead? What nutrient do you use, and how much to use?
I haven't tried at that pitching yeast for that particular strain. But that pitching rate has worked for other strains in the past so I see no reason why not.
Well thanks to a no chill cube going infected, some room has opened up in my brewing schedule. I reckon I will have a go at this in the next couple of weeks.
Quote from: TheSumOfAllBeers on June 28, 2019, 10:22:02 AM
Fishjam: is this the yeast you used: http://www.thehomebrewcompany.ie/whc-irish-liquid-yeast-ubbe-lager-yeast-p-4918.html
(it says flocculation:medium - was that your experience? Was hoping for a high floccer)
Edit: Philip from WHC says its a misprint, that its a highly flocculant strain.
I just used it there during the week and can confirm it flocs like a fl**ker :D It's crazy quick and really gets out of the way.
One of the guys in London Amateur Brewers is doing a progress log, and yes, he confirms that it's a beast.
It's already floccing out even though it's not at terminal, samples are quite bright despite the fact it isn't finished.
High hopes for this one
I'd be interested in reading the progress have you got a link to it?
Philip
Philip, it's not public, it's on the LAB slack group. Will get him to summarise it, I might even be able to cut/paste it here.
I brewed this as well. Brewed on Monday 15th July, it had finished by the Friday but as I was away I left it until Monday 22nd and kegged it then.
It's now a perfectly acceptable lager and you wouldn't know it was only over a week old.
Incredible