Kveik Yeast handed out at HomebrewCon

Ingredients
1

I’m looking at the little package of dries Kveik Yeast handed out at HomebrewCon.

Has anyone used it yet? Have you determined the provenance?

The package says Kveik the World. Escarpment Labs. A search shows they are Canadian. I will contact them if no replied here.

2

Drew and I got some of that and we had Chris Saunders from Escarpment on the show.  I don’t know much about it, but Drew might.  If not, I can put you in touch.

3

I need to listen to the last show, or so.

Might just bump it up and brew with it.

4

I got a pack of that yeast and I made a 1L starter from canned wort from the conference. I pitched it into a porter and it’s fermenting at room temp(~74DegF). Airlock aromas is clean. I’ll keg this weekend and post an update.

Cheers.
Gene

5

Thanks. I’m going to bump it up. Still deciding on the beer style.

6

They said is a blend of all the Kveik strains that they carry.

I will do a hoppy beer, ferment warm, see how that blend does.

7

That seems to be what the whole kveik thing is about. I look forward to your results.

8

My plan is to ferment in the garage. That will keep the keezer open for my next Pilsner.

There are some doing Kveik lagers, but some of the strains produce more fruity esters, and this is all of the ones this lab has in their bank.

9

Two weeks in the primary then I transferred to the secondary.
O.G. 1.050 F.G. 1.016.
Yeast had dropped. The beer was clear. Flocculation good, but the yeast cake was a little loose. Hydrometer sample was clean, and did not seem to accentuate malt or the hops. I did not detect any fruity esters, but the beer is an American Porter so they could be overwhelmed by the dark malts.

Cheers.
Gene

10

How hot was your fermentation?

11

Fermentation was at room temp ~74DegF.

12

I have made the starter, but won’t brew until next week.

13

Here’s what Escarpment said:

"Hope you enjoyed the conference. The yeast in our dime bags is a collection of all of the Kveik we sell at Escarpment Labs. This is a blend of Voss, Hornindal Kveik Blend, Ebbegarden Kveik Blend, and Arset Kveik Blend. Make a 1L starter with nutrients, aerate for one day, and you should have enough yeast for a 20L/5Gal Batch.

For styles, I think anything that would not be overwhelmed with ester production is a safe bet, especially if you are capable of fermenting hot (35C+ or 95F+) Pale Ale, IPA, NEIPA, Blond Ale, are all great styles for this. We have also made a great Wee Heavy, Stout, and at colder temps lagers with Kveik. Because its a blend, I think the ale side of things might be a safer bet."

I made my starter yesterday, but not seeing much action.  I’m brewing a NEIPA today.  I hope I see more action in my starter by this afternoon.

14

It started up for me, just fine. I fed it again. Was going to brew but didn’t get to it. Once I’m home again I will brew.