1

I recently brewed a batch of pale ale using Kveik yeast (Omega Voss OYL-061). I fermented in primary at 29 degrees for about 14 days before kegging - it was oxygenated well and went absolutely wild in the first 3 days. It turn out at 5.6% ABV. The beer tastes good - I'm not getting any acetaldehyde flavor - but I only drank just under a liter and woke up with a terrible headache. Does Kveik still produce a lot of fusels under certain conditions?

  • I don't know a lot about kveik, but I'll bet it produces some fusels. And you might be sensitive to that. Could also be dehydration. It's rare but I get headaches if I don't drink enough water and/or I drink too much alcohol in one session. How much did you have that night? Could it have been anything else, or could it have been just too much in a binge? Rhetorical, you don't need to answer. – dmtaylor Jan 4 at 22:53
  • Did you use any brewing salts / water treatments? – rob Jan 6 at 13:18
  • @rob I put 1/2tsp of gypsum in the mash – Darryl Snow Jan 7 at 0:06
0

I brewed 90 litres (10 X 9L batches) last Australian summer using Lallemand Voss Kveik Ale Yeast (dry yeast) and was very satisfied with the results, experiencing no ill effects. Brewing with it again as I type this

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service, privacy policy and cookie policy

Not the answer you're looking for? Browse other questions tagged or ask your own question.