Kveik Voss & spunding

Zambi

Zambi

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I'm using my current high temperatures to do some batches with kveik Voss (no temp control).
I've done a lot of them in the previous hot seasons, and found that, although fermentation is very quick, the taste improves by leaving it in the fermenter about a week after fermentation is ginished.
But now I got the option to keg & spund.
So, now I'm wondering...
Should I transfer early to a keg and spund? Or add some sugar if I think fermentation is already done (just a little and carb later) and still spund?
I normally have quite a lot of trub in the fermenter

I want to free up my fermenter so I can get my stock back up.

Kegs are oxebar 8 litre. Outside daily max 38-42 oC (100-108 F), min around 24 oC (75 F) but only for an hour or so

Fermenter is in a cooler box lined with a duvet

I hope I make sense. Question is real, but I am partaking in some ginger concoction, so.....
 
Does kviek have very much in the way of krausen? If so, wait till later or you will foul your valve
 
Yeah, lot of krausen, but very quick
At my temperature fermentation is done in 2 days, with pitching a minimal amount of yeast.
This yeast seems to perform well if stressed
 
Let it finish or nearly, then add the beer with priming sugar to the keg and spund. If the temperature of the beer is higher it requires a lot of pressure, 2 bars or more at 35C.

Trying to time the fermentation so you nail the right amount of fermentables to carb the beer seems problematic due to the speed of Kveik. If it were a slower yeast like a lager yeast, the window is wider to get the timing right.
 
Also note that that better flavor you get after leaving it for a week means that the yeast is still doing something good to the beer, even if it's not converting sugar and releasing carbon dioxide. You still want that to happen, because, as you said, the beer is better! So that means that continuing fermentation in a keg is good. Spunding slows the yeast a little, don't worry about it though.
 
I spund in the fermenter then crash and transfer to keg.

This leaves most the trub behind and partially carbonates the beer.

If you've done enough fermentations with that yeast you'll know when to cap it them tilt style Hydrometers would be a Godsend with this style of brewing.
 
Thanks,
It's going to be a bit of trial and error, I think.
Like HVM says, high pressure is needed to carbonate my beer, so that's why I was thinking of a combo of spunding and then correcting later on with additional CO2.

At what sort of pressure does the yeast stop working?
I mean, to get full carbonation, I have to set the valve to 30 psi or more. Seems like this may have an effect on the yeast as that's quite a lot

@Ben, my fermenter is not pressure rated, and no way to attach a spunding valve
 
Zambezi Special said:
At what sort of pressure does the yeast stop working?
I mean, to get full carbonation, I have to set the valve to 30 psi or more
Click to expand...
English strains seem to struggle a little at this pressure, but they will be able to finish. Don't sweat the pressure too much, remember that bottle conditioning at room temperatures require the same pressure. Your keg/fermenter is just a big bottle.
 
Yeah, I get that.
But I would not normally bottle when there is still clearly active fermentation ;)

I'm not that worried about the pressure actually, more about the amount of trub going into the keg and the cleaning afterwards.
 
What if you fermented with the oxebar on its side and used a floating dip tube to transfer? That would keep the trup out of your serving keg.
I ferment VOSS at about 39C AT about 12 PSI. Including a two day cold crash I am grain to glass in a week. I get a nice clean fermentation. I think that the "the yeast are still doing things" after fermentation is truly just code for, it is still dropping out of solution. This is what cold crash even when I am making a Hazy. I want all of the flavors of a Hazy, but I really don't care for a lot of yeast still in suspension I any beer.
 
Thats something to look at.
Although I was more looking at spunding than fermenting under pressure. Definitely something else to consider
 
Zambezi Special said:
Thats something to look at.
Although I was more looking at spunding than fermenting under pressure. Definitely something else to consider
Click to expand...
Okay, I'm confused, what is the difference between spunding, and fermenting under pressure?
 
As far as I understand it:
Spunding is used towards the end of fermentation, letting the yeast eat up the last of the sugars to build up pressure to carbonate the brew
Fermenting under pressure is by keeping the whole process under pressure from the start
 
Yes. Spunding is bunging or capping it off while there is still some fermentation left. Last 4 points or so will carbonate pretty well.
 
I did not get much carbonation waiting that long to set the pressure. With the last couple of beers, I set the spunding valve (12 PSI) with about 15 points left and that worked great. I even dry hopped the beers under pressure with no issues.
 
Over The Cliff Brewing said:
I did not get much carbonation waiting that long to set the pressure. With the last couple of beers, I set the spunding valve (12 PSI) with about 15 points left and that worked great. I even dry hopped the beers under pressure with no issues.
Click to expand...
Completely close off at 4-6 points.
 
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