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4

I used Omega Lutra Kveik on a Bells THA clone last month and it turned out great. There is usually this slippery mouthfeel with the US-05 which wasn't there with the Lutra. I couldn't believe how clean the beer was when transferring. Be prepared for a blow off tube though. Fermentation was done at room temp which varied 72F to 75F. (update) I had a couple ...


4

Last Australian summer I did a few brews with Lallemand brand Kveik dry yeast at ambient temperatures around 26degC (79degF); actual fermentation got to between 28-29degC (82-84degF) according to my laser thermometer. The results were excellent. Clean tasting beer and no off flavours whatsoever. Kveik is described as a neutral yeast, and my results support ...


4

We did a "Farmhouse IPA" a year or so ago with Omega's Voss Kveik yeast and fermented it at 90°F. I was pleasantly surprised with how clean it was. It had the expected citrus-y notes, and paired nicely with 3+ lbs. per barrel of dry-hopping, too (Simcoe, Citra, Galaxy). "IPAish enough" is clearly a subjective term. If you're looking for ...


4

I would set the fermenter into a tub with 2 inches water in the bottom, and drape a wet t-shirt over the fermenter. This will cool it off just by about 5 degrees F, which might keep it under 70 F. To avoid potential fusel alcohols and unusual esters and phenols, you don't want it to get much hotter, so this method is ideal.


2

100% correct. Its unfortunate, but everyone who bottles traditionally by racking into a bucket with some sugar etc etc has a tough time with the beer oxidizing. Some solutions would be to dose a sugar solution into the bottles independently. Then use a CO2 regulator to push the beer out of a carboy into the bottles through a racking cane setup. But then ...


1

It's most likely water. It may or may not be a mash issue with astringency. I have recently experimented with intentionally using >pH6 water to try and make astringency happen. It wasn't as much of a given as the brewing texts would have you believe. More likely is that you might have a high sulfate level in your hard water and that's making the hops ...


1

I have done a couple of brews with Voss Kevik and I think it would work well. I have used it in the past, not in IPAs, but I see no reason why it should not work for you. Got a big batch of brewing next week with a combo of S04, Brett C and Kevik, touch of hops and a big bag of non-hop botanicals. I really like Kevik as a yeast and should probably use it ...


1

Living in Australia I have in the past found it necessary to cease brewing in the summer due to high temperatures. This summer just gone I discovered a solution by way of a newly released dry yeast, Kveik by Lallemand. According to the manufacturer's website, this yeast supports brewing between 25-40degC (77-104degF). I used it while the ambient temperature ...


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