i have a few experimental brews on deck using kveik, i’m trying a stout with hornidal and a pale ale with voss. both beers will be relatively low gravity beers, i wanna keep them in the 1.050-1.055 range. i read somewhere that kveik yeast needs additional nutrients when brewing lower gravity beers. i use wyeast nutrients and usually add 2.2-2.5 grams in every beer i make regardless. so will i need more for kveik? say 3 grams? anyone with kveik experience i would appreciate some advice. cheers
Milk the Funk has a discussion of nutrients indicating that more is necessary at lower wort strength with links to experiments. Kveik - Milk The Funk Wiki
Richard Preiss and Iz Netto of Escarpment Labs said “it is worth noting that the FAN consum[p]tion of ~180ppm is considered high for beer yeasts, and highlights the importance of getting these yeast the nutrients they need for fermentation. Low gravity worts with European/Pilsner malts may result in sluggish fermentations and require nutrient addition” at High Quality Kveik Ferments: Pitch Rate Study | Escarpment Labs.
I guess I wouldn’t do anything differently than normal if I wasn’t using making a low gravity wort from European/pilsener malts (and I don’t use nutrients). Since you use nutrients anyway, I don’t see why you would change.
Here is a data point from Brewing, 2nd Ed, Lewis & Young, typical FAN is 140 ppm for a wort of 1.040 gravity (suspect that this if for pilsener). So at 1.050, FAN should be 175 ppm which is lower than 180 ppm.
From Lars Garhol’s blog, “If there is enough nutrient from the grain bill (OG above 1.050) then you should be OK.” How to use kveik | Larsblog.
Since you are in the 1.050-1.055 range and add nutrients anyway, you don’t have to change your practice.
Thanks kramerog, appreciate it duder
just reporting back, i brewed a kveik yesterday (omega voss) and i took your advice and kept my practices the same and what do you know the beer had a krausen like an hour after pitching and already hit FG in less then 24 hours. this yeast be crazy