7 hour yeast starter! 5 day beer!

[B Hughes]

Hi,

I did my first brew with the new omega yeast Hornindal Kveik. Apparently it can ferment 1.080 beer in four days. So, I made a yeast starter during the mash to see what it would look like when the wort was ready. Here are the pictures of the starter:

Added the yeast to the starter (100 g of DME wheat in around 1 L of water) originally at 30C. Just before each picture I shook up the starter.

1 hour later and the fermentation is well on it's way, lots of bubbles of CO2.

3 hours after pitching the yeast & a vigorous fermentation.

7 hours & it looks like the fermentation is mostly complete? You can see large clumps of yeast. (I shook it vigorously before each picture.)  When it settles, the yeast takes up the bottom and up a bit of the sides, at the start it was a small patch around the size of a loonie. The temperature in my kitchen went from around 25C at 11:30 to around 30C by 6:30.

The source I got the recipe and method from ( http://www.garshol.priv.no/blog/302.html ) says that the tradition is to ferment to completion and bottle 4 days after the brew day. So on Monday, I am going to put some in a keg (and the rest in a carboy to age  a little longer.)  Anyone who would like to try some is welcome to drop by my place (even if we haven't met) on Tuesday between 7PM & 8PM to try 5 - day old Norwegian Maltøl. (916 Henley St.)

I'll send out another email Monday evening to confirm that it has finished fermenting.

Cheers,

-b.

[Curtis Van Marck]

Haha! That's great! Thanks for posting that, Bradley.

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[Aidan Sheridan]

That’s awesome!  I was hoping there’d be accompanying selfies of you getting more tired while watching the yeast starter. Lol!

Super curious to see how this turns out. Keep us post!

Aidan

On Fri, Aug 10, 2018 at 10:30 AM Curtis Van Marck <curtva...@gmail.com> wrote:

Haha! That's great! Thanks for posting that, Bradley.

On Fri, Aug 10, 2018 at 10:12 AM B Hughes <bradley...@gmail.com> wrote:

Hi,

I did my first brew with the new omega yeast Hornindal Kveik. Apparently it can ferment 1.080 beer in four days. So, I made a yeast starter during the mash to see what it would look d like when the wort was ready. Here are the pictures of the starter:

Added the yeast to the starter (100 g of DME wheat in around 1 L of water) originally at 30C. Just before each picture I shook up the starter.

1 hour later and the fermentation is well on it's way, lots of bubbles of CO2.

3 hours after pitching the yeast & a vigorous fermentation.

7 hours & it looks like the fermentation is mostly complete? You can see large clumps of yeast. (I shook it vigorously before each picture.)  When it settles, the yeast takes up the bottom and up a bit of the sides, at the start it was a small patch around the size of a loonie. The temperature in my kitchen went from around 25C at 11:30 to around 30C by 6:30.

The source I got the recipe and method from ( http://www.garshol.priv.no/blog/302.html ) says that the tradition is to ferment to completion and bottle 4 days after the brew day. So on Monday, I am going to put some in a keg (and the rest in a carboy to age  a little longer.)  Anyone who would like to try some is welcome to drop by my place (even if we haven't met) on Tuesday between 7PM & 8PM to try 5 - day old Norwegian Maltøl. (916 Henley St.)

I'll send out another email Monday evening to confirm that it has finished fermenting.

Cheers,

-b.

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[Brad]

Oh I so want to be there, please text me Tuesday 😊

[B Hughes]

I kegged a few litres last night and move the rest to a carboy. It went from 1.079 to 1.012 in 5 days. it's around 9% ABV and it's clear enough to be presentable. And it is good beer.

According to the blog I have been reading, the Norwegian tradition is to invite everyone over to try the beer as soon as it is ready. This is the oppskåka. So if you want to try some 6 day old beer, drop by tonight between 7PM and 8PM at my place 916 Henley St in New West. If you need to get in touch with me try 604 765 2580

And thanks Curtis for carrying  this yeast at Barley's!

Cheers,

Bradley

On Sun, Aug 12, 2018 at 9:19 PM, Brad <bra...@gmail.com> wrote:

Oh I so want to be there, please text me Tuesday 😊

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[Ross Arbo]

Would love to swing by & try it but need to sort out our ailing car. Will call later if I can make it, 

Ross

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[Matt Killick]

Hey Bradley, I'm going to try and swing by! Will send a text if I can make it! 

-Matt

On Wed, 15 Aug 2018 at 11:00, Ross Arbo <rossco...@gmail.com> wrote:

Would love to swing by & try it but need to sort out our ailing car. Will call later if I can make it, 

Ross

On Aug 15, 2018, at 10:49 AM, B Hughes <bradley...@gmail.com> wrote:

I kegged a few litres last night and move the rest to a carboy. It went from 1.079 to 1.012 in 5 days. it's around 9% ABV and it's clear enough to be presentable. And it is good beer.

According to the blog I have been reading, the Norwegian tradition is to invite everyone over to try the beer as soon as it is ready. This is the oppskåka. So if you want to try some 6 day old beer, drop by tonight between 7PM and 8PM at my place 916 Henley St in New West. If you need to get in touch with me try 604 765 2580

And thanks Curtis for carrying  this yeast at Barley's!

Cheers,

Bradley

On Sun, Aug 12, 2018 at 9:19 PM, Brad <bra...@gmail.com> wrote:

Oh I so want to be there, please text me Tuesday 😊

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[Brad]

Can’t wait !

[Curtis Van Marck]

How did it go?!

On Wed, Aug 15, 2018 at 5:15 PM Brad <bra...@gmail.com> wrote:

Can’t wait !

[Ross Arbo]

Yeah sad I couldnt make it; how was it?

R

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[B Hughes]

I thought the beer turned out well: lots of caramel and some interesting flavours from the kveik yeast. I have some ideas to improve it for next time, so if anyone is going to use these yeasts, I'm happy to share my thoughts.

Meg, Matt and Brad could give you a more objective review of the beer.

Cheers,

-b.

On Thu, Aug 16, 2018 at 11:47 AM, Ross Arbo <rossco...@gmail.com> wrote:

Yeah sad I couldnt make it; how was it?

R

On Thu, Aug 16, 2018 at 11:09 AM Curtis Van Marck <curtva...@gmail.com> wrote:

How did it go?!

On Wed, Aug 15, 2018 at 5:15 PM Brad <bra...@gmail.com> wrote:

Can’t wait !

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[Brad]

There is no way that beer was six days old. It went down too easy, think barley wine without a syrup body. I would like to ferment a 1.045 with it.

[Brad]

Oh those norwayzeezes pretzels were outa this world. Definitely a perfect pairing.

[Matt Killick]

Really it was great and would have totally not expected a 6 day old beer! Amazingly dry for being such a short ferment from such a high gravity. Would be interesting to see how this would age... although that's not really the point :)

On Thu, 16 Aug 2018 at 17:24, Brad <bra...@gmail.com> wrote:

Oh those norwayzeezes pretzels were outa this world.  Definitely a perfect pairing. 

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[Brad]

I have 5.5 gallons 1.043 OG fermenting with the Hornindal. Just a French Pilsner malt with 30 % Maize. First wort and steeped with last year’s Home grown Galena. Yeast took off instantly at 28 C. I ramped up to 33C right after pitching.

I also direct pitched S-23 into 2.5 gallons of the Worr with it at a temperature of 25 C! Came back 30 minutes after pitch and it was already done hydrated and fermenting. Dropped it down to 14C in a few hours and it was still cover the surface with clouds of bubbles

I feel lazy

[B Hughes]

It's been 7 day! How did it turn out?

[Curtis Van Marck]

I'm going to keg mine in Tuesday. Guess I'm not as balsy as you, Bradley!

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[Brad]

Just chilling anottle right now. I ran out of time so didn’t rack till today. Put it in glass cause I want to still watch it. Think it almost halted on Wednesday

[Brad]

Well Paul and I sampled the 1.043 OG Hornindal Kveik today. Pineapple and Grapefruit citrus. I have not checked final gravity yet as it’s still slowly chowing down. Definitely a nice summer bwerwith a sneaky hit. Yep wifi’s well on lower gravity too!