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

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

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