I was looking at social media the other day and saw that a brewery near my old stomping grounds had done a collab brew with a local (to me now) brewery, making a sour kveik. I thought...wow. That sounds pretty awesome! I really like sour IPAs, and I had a few good ones during a recent visit to Scott's Addition. I also learned that I do not like sours with lactose added, but to each his or her own, right?
I was preparing to do an IPA and I had purchased some GoodBelly Straight Shots in order to brew a watermelon sour later in the summer. I'm still going to do the watermelon sour (I have about 14 oz of watermelon juice sitting in the freezer right now), but I thought I'd do my Nordic IPA again, as a sour. I've got all of the ingredients already set up and ready to go, all I need to do is add the three days on a hot plate for the Straight Shots to do their thing, and I'm good.
Brew Day: 11 June 2019
Partial Mash:
8 oz 2-row
2 oz flaked wheat
Boil (20 min):
1 lb golden light DME
4 oz table sugar
Boil #2 (20 min):
*14 June 2019
Hops:
14 g Azacca (10.4%) - @ 20 min
14 g Mosaic + 14 g Huell Melon - 10 min whirlpool/flameout
14 g Cashmere - dry hop
Yeast: Omega OYL061 Voss Kveik
Addendum, 16 Jun: Dry hopped today.
Addendum, 20 Jun: Bottled; got 8 good bottles and one re-purposed soda bottle.
Addendum, 3 Jul: Put the soda bottle in the fridge to chill it, and much like the non-sour version of this beer, it was clearly over-carbonated.
Friday, June 14, 2019
Saturday, June 8, 2019
Something New - Voss Kveik
I enjoy a juicy fruit-forward IPA, and the NE style suits me quite nicely. While doing some research recently, I ran across a mention of a "Nordic" yeast, specifically "kviek". As I read on, I got more and more interested in trying this yeast. I did some more research and found some offerings from different providers, including Omega and White Labs. When I got to my local homebrew supply store, they had Omega OYL061 Voss Kveik right there on the shelf. I was looking for hefeweizen yeast, so I picked out the Omega, and White Labs WLP300.
The aroma profile for the Voss sounds very interesting; the write-up at the Omega site says that it ferments equally well across a wide temperature range, but anecdotes online (here, and here) suggest going with a higher temperature to keep off flavors such as sulfur down. I have a warming plate for making sours, so that should work just fine.
It also seems that this yeast finishes up pretty quickly, so my plan is brew the wort and pitch the yeast, and then put the fermenter on a warming plate for just more than two days before dry hopping the beer.
Brew Day: 7 June 2019
Partial Mash:
8 oz 2-row
2 oz flaked wheat
Boil (20 min):
1 lb golden light DME
4 oz table sugar
Hops:
14 g Azacca (10.4%) - @ 20 min
14 g Mosaic + 14 g Huell Melon - 10 min whirlpool/flameout
14 g Cashmere - dry hop
Yeast: Omega OYL061 Voss Kveik
Addendum, 10 June: Took the beer off of the warming plate and dry hopped with 14 g of Cashmere hops.
Addendum, 15 June: Bottled today; got 8 good bottles and one re-purposed soda bottle.
Addendum, 30 June: Tried the re-purposed soda bottle tonight. I could tell that it was wildly over-carbonated when I put it into the fridge; it was hard as a rock, and the bottle had expanded a bit. This was borne out when I opened the bottle...I just sat it in the sink and let the foam come pouring out the top. I did pour most of it into a glass and was able to drink some. The flavor is heavy on the citrus, with just a little bit of sharpness. With the exception of the carbonation issue, it's a very flavorful beer. I'm hoping that the sour will be a bit less carbonated, as sours tend to be.
Addendum, 3 Jul: Opened a bottle last night, the beer is very much over-carbonated, but much easier to manage from the bottle. I opened it over the sink in case there were any issues, and with the bottle I didn't have a steady stream of foam pouring out of the bottle. The flavor isn't the issue; the next time I brew using this yeast, I need to treat it the same way as other yeasts, and I can even leave it on the warming plate past 2 or 3 days; either way, it needs more that just a few days.
The aroma profile for the Voss sounds very interesting; the write-up at the Omega site says that it ferments equally well across a wide temperature range, but anecdotes online (here, and here) suggest going with a higher temperature to keep off flavors such as sulfur down. I have a warming plate for making sours, so that should work just fine.
It also seems that this yeast finishes up pretty quickly, so my plan is brew the wort and pitch the yeast, and then put the fermenter on a warming plate for just more than two days before dry hopping the beer.
Brew Day: 7 June 2019
Partial Mash:
8 oz 2-row
2 oz flaked wheat
Boil (20 min):
1 lb golden light DME
4 oz table sugar
Hops:
14 g Azacca (10.4%) - @ 20 min
14 g Mosaic + 14 g Huell Melon - 10 min whirlpool/flameout
14 g Cashmere - dry hop
Yeast: Omega OYL061 Voss Kveik
Addendum, 10 June: Took the beer off of the warming plate and dry hopped with 14 g of Cashmere hops.
Addendum, 15 June: Bottled today; got 8 good bottles and one re-purposed soda bottle.
Addendum, 30 June: Tried the re-purposed soda bottle tonight. I could tell that it was wildly over-carbonated when I put it into the fridge; it was hard as a rock, and the bottle had expanded a bit. This was borne out when I opened the bottle...I just sat it in the sink and let the foam come pouring out the top. I did pour most of it into a glass and was able to drink some. The flavor is heavy on the citrus, with just a little bit of sharpness. With the exception of the carbonation issue, it's a very flavorful beer. I'm hoping that the sour will be a bit less carbonated, as sours tend to be.
Addendum, 3 Jul: Opened a bottle last night, the beer is very much over-carbonated, but much easier to manage from the bottle. I opened it over the sink in case there were any issues, and with the bottle I didn't have a steady stream of foam pouring out of the bottle. The flavor isn't the issue; the next time I brew using this yeast, I need to treat it the same way as other yeasts, and I can even leave it on the warming plate past 2 or 3 days; either way, it needs more that just a few days.
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