Help identifying off-flavor/ potential characteristic of the yeast?

[Zambi]

Give it time!
All Belgians Inhave brewed tasted significantly better after at least a month after kegging/bottling

 

[Zambi]

Forgot to add,
If you don't want to spend much time on bottling, then just get some 1 litre pet bottle (or bigger). Add sugar at 6 to 8 gr per litre and fill. Squeeze the bottle to push out all air and screw on lid.
Leave at room temperature for a week or so till carbonated (you can't squeeze the bottle anymore), then transfer to fridge and leave at least another week.

 

[the_goat_Birdman]

Forgot to add,
If you don't want to spend much time on bottling, then just get some 1 litre pet bottle (or bigger). Add sugar at 6 to 8 gr per litre and fill. Squeeze the bottle to push out all air and screw on lid.
Leave at room temperature for a week or so till carbonated (you can't squeeze the bottle anymore), then transfer to fridge and leave at least another week.

Ahhhh smart. I have used 1 liter glass bottles in the past to save time. Did not think about using plastic. No off flavors from aging in plastic? I have had enough of those lol

 

[Minbari]

Ahhhh smart. I have used 1 liter glass bottles in the past to save time. Did not think about using plastic. No off flavors from aging in plastic? I have had enough of those lol

No, you can use food grade ones like soda bottles

 

[Zambi]

No, you can use food grade ones like soda bottles

Exactly,
I use sprite, tonic & soda water bottles
I don't think you should keep them for long term, but a couple of months is fine

 

[the_goat_Birdman]

Ok, trying the same recipe with Voss kviek instead of the fermoale to rule out high fermentation temp. I had star san filled to the brim in my fermenter, not before I washed the entire thing with 160 degree PBW and scrubbed like a madman. My grainfather heating element died on me halfway to boil but after the mash, so I had to switch to my old brew kettle. I removed the star san, allowed it to air dry for 15 minutes, and poured the wort after cooling down to 85 degrees. Pitched properly rehydrated Voss and sealed her up! Let's see if this fixes it.

 

[Zambi]

Voss will get going in a couple of hours.
Forget everything you learned about yeast. It's a total different beast

I like it at even higher temperatures though and I severely underpitch.

By the way, there is no need to (pre) hydrate dry yeast

 

[Minbari]

Ok, trying the same recipe with Voss kviek instead of the fermoale to rule out high fermentation temp. I had star san filled to the brim in my fermenter, not before I washed the entire thing with 160 degree PBW and scrubbed like a madman. My grainfather heating element died on me halfway to boil but after the mash, so I had to switch to my old brew kettle. I removed the star san, allowed it to air dry for 15 minutes, and poured the wort after cooling down to 85 degrees. Pitched properly rehydrated Voss and sealed her up! Let's see if this fixes it.

I wouldn't even let it dry. Starsan has no flavor and will not effect the beer

 

[the_goat_Birdman]

Voss will get going in a couple of hours.
Forget everything you learned about yeast. It's a total different beast

I like it at even higher temperatures though and I severely underpitch.

By the way, there is no need to (pre) hydrate dry yeast

Lallemand Voss has instructions on the back that say to rehydrate. I have never used Voss before, so I wanted to make sure that nothing can go wrong. You were right BTW, 1 hour after pitching it began bubbling and by the evening it pushed out all the water in the airlock. This morning, fermentation has completely stopped, but I think it is because it is too cold in my closet for it.

 

[Minbari]

Lallemand Voss has instructions on the back that say to rehydrate. I have never used Voss before, so I wanted to make sure that nothing can go wrong. You were right BTW, 1 hour after pitching it began bubbling and by the evening it pushed out all the water in the airlock. This morning, fermentation has completely stopped, but I think it is because it is too cold in my closet for it.

It might be done kviek is fast

 

[the_goat_Birdman]

It might be done kviek is fast

Not just yet, gravity was 1.023. I think it was just too cool for it in my room. I am putting it in the garage instead and letting it do its thing. It will probably be done tomorrow. Good news: no weird off flavor! Smells and tastes like regular beer.

 

[Sandy Feet]

I usually leave Star San in the fermenter and in the keg for a few days before using them. It seems to work, knock on wood.

 

[Zambi]

Kveik likes it hot and like @Minbari says, it being done in a day is not unusual.
But warm her up a bit...
After all, to measure is too know

I use Voss in my summer, @Craigerrr uses it a lot under pressure and @Bigbre04 uses it often as well

 

[Bigbre04]

Kveik likes it hot and like @Minbari says, it being done in a day is not unusual.
But warm her up a bit...
After all, to measure is too know

I use Voss in my summer, @Craigerrr uses it a lot under pressure and @Bigbre04 uses it often as well

i love voss. I admit that if i have time i try to use different yeasts, but voss for IPA, APA, etc is amazing! knock at 96f temp controller set to 103f. I can turn IPAs in 7 days including dryhop. Just used it in a coconut brown ale and its not bad at all. Given the time, i would have probably done Chico, but that is sometimes not a luxury that i have.

I rarely find it done in 1 day, but it is reliably terminal in 3-4 days. I have found that without a dryhop it usually hits about 78% and then with a dryhop(usually on day 2) it generally hits terminal(81-82%) in 4-5 days. Dryhopping it seems to really kick it into high gear and causes it to never really floculate out(which is desireable for hazy/juicy IPAs)

Maybe one of these days ill actually put together a post with some data about Voss...

 

[the_goat_Birdman]

i love voss. I admit that if i have time i try to use different yeasts, but voss for IPA, APA, etc is amazing! knock at 96f temp controller set to 103f. I can turn IPAs in 7 days including dryhop. Just used it in a coconut brown ale and its not bad at all. Given the time, i would have probably done Chico, but that is sometimes not a luxury that i have.

I rarely find it done in 1 day, but it is reliably terminal in 3-4 days. I have found that without a dryhop it usually hits about 78% and then with a dryhop(usually on day 2) it generally hits terminal(81-82%) in 4-5 days. Dryhopping it seems to really kick it into high gear and causes it to never really floculate out(which is desireable for hazy/juicy IPAs)

Maybe one of these days ill actually put together a post with some data about Voss..

Interesting! I have always been hesitant to use any kviek in a hazy out of fear for blowing my hop aromas out the airlock. Looks like it works well in every situation.

Since I have you here, is there any kviek strain you recommend for german lagers?

 

[Bigbre04]

Interesting! I have always been hesitant to use any kviek in a hazy out of fear for blowing my hop aromas out the airlock. Looks like it works well in every situation.

Since I have you here, is there any kviek strain you recommend for german lagers?

those are 2 different things.

all of my lagers(generally 3 out of 8 taps) are produced using Apex Munich lager yeast. I knock it out at 64-66f. Set my jackets to 64f and let it ride. This is obviously on the high end for a lager, but it ferments clean and relatively quickly(I generally expect about 10 days) I also dont really lager anything(i only have 4 unis and no brites).

Kviek wise, i have used Voss, horni, and opshaug. of the 3 voss is my favorite and has been the most reliable for me. plus it is really cheap from apex.

I also fairly significantly overpitch my batches. I throw 250g/2bbls. the math actually works out to needing closer to 170g, but the packets are 500g so i get 2 brews out of each one. Im pushing 2LPM of 02 while i knock out and i add 20g of yeastx 82 to each batch.

Take my numbers with a grain of salt, i have a lot of temp control and scale helps all things.

 

[the_goat_Birdman]

Why Voss over hornindal/opshaug/lutra? just the cleanest?

 

[Craigerrr]

I use VOSS because my home brew show stocks it in dry form. I haven't tried any other of the Norwegian yeasts. To prevent it from blowing out the hop aroma I dry hop when fermentation is just about finished. I also ferment at about 39C when using VOSS, and as Zambi mentioned, under pressure.
I don't know how it would work in a lager, only ever brewed on in 7 years..

 

[Bigbre04]

Why Voss over hornindal/opshaug/lutra? just the cleanest?

I preferred the flavor over the others, I have not tried Lutra as it is only available from "premium" yeast companies.

I use VOSS because my home brew show stocks it in dry form. I haven't tried any other of the Norwegian yeasts. To prevent it from blowing out the hop aroma I dry hop when fermentation is just about finished. I also ferment at about 39C when using VOSS, and as Zambi mentioned, under pressure.
I don't know how it would work in a lager, only ever brewed on in 7 years..

I dont really notice much "blowing out" on hop aroma. I generally try to dryhop on the second/third day which is honestly near the end of fermentation(without the dryhop). Im sure that i could do better with my hop usage, but at this moment they sell well and get good marks from customers while also not being prohibitively expensive to produce. Eventually ill look at it, but i have bigger fish to fry right now.

I would really like to get some spunding valves, but right for my scale they are about $300 each and i would want 2 of them. $600 right is better spent on other things. BUT i will eventually acquire them.

 

[the_goat_Birdman]

I use VOSS because my home brew show stocks it in dry form. I haven't tried any other of the Norwegian yeasts. To prevent it from blowing out the hop aroma I dry hop when fermentation is just about finished. I also ferment at about 39C when using VOSS, and as Zambi mentioned, under pressure.
I don't know how it would work in a lager, only ever brewed on in 7 years..

Very interesting. Seems that Kviek is the way to go for me until I figure out temp control.