I didn't pull out the laptop at work today. I'll get this for you on Monday.
Kveik Yeast experiences
- Thread starter Simonpyman
- Start date
If I didn't tell you that it was voss, you would not know. But honestly I make all of my ipas with voss and most everything else is Apex Munich Lager.
I was traumatized by Saison yeast(plus I really don't love the flavor personally). Lol i am not friends with saison.
- Joined
- Jul 4, 2022
- Messages
- 1,957
- Reaction score
- 3,194
- Points
- 113
It is always nice when people can have differing opinions and be able to discuss them politely in today's world
I made a couple of Saisons that I was happy with, but others arent as crazy about them. They are beers with a simple grain bill with the yeast doing all the work. Mine are clean. Some of the funkier ones Im not as crazy about. Summer is a great time to make them.
I made a couple of Saisons that I was happy with, but others arent as crazy about them. They are beers with a simple grain bill with the yeast doing all the work. Mine are clean. Some of the funkier ones Im not as crazy about. Summer is a great time to make them.
100% agreed.It is always nice when people can have differing opinions and be able to discuss them politely in today's world
I made a couple of Saisons that I was happy with, but others arent as crazy about them. They are beers with a simple grain bill with the yeast doing all the work. Mine are clean. Some of the funkier ones Im not as crazy about. Summer is a great time to make them.
I associate hangovers with the flavor profile of the funky saisons. I am very sensitive to high alcohols(my face will get flushed and even 1 or 2 can give me a headache) This is the same reason that i generally stay away from Belgian beer(unless im in Belgium). The trauma was from back when Diastaticus first hit the market and fucked over a lot of breweries, White Labs basically sold us Diastaticus in the form of saison yeast. It caused MANY sleepless nights and stressful days it Probably shortened my life span by a few years. The worst part was that we all(including white labs) knew where it came from but they did nothing to help fix the problem.
- Joined
- Jul 4, 2022
- Messages
- 1,957
- Reaction score
- 3,194
- Points
- 113
I made one Saison in the 6s, and one in the 5s. The Belgian beers I made were in the 5s (singles), and even my Dubbel was only 6.4. We can tweak them to our own taste. They don't all need to be over the top. I don't brew big beers at home. I like something where I can enjoy a couple.
A couple places here made a Grisette for summer. Those are wonderful.
A couple places here made a Grisette for summer. Those are wonderful.
totally. I am sensitive to many of the flavor components(fusel or high alcohols). So even a low Abv Saison or really funky kettle sour can do me dirty. The worst hangovers that i have ever had came at the hands of barrel aged sours and big belgians. I almost missed a flight due to the hangover.
So I primarily do IPAs and APAs with Voss. So far this year i have only done the strawberry wheat as the exception to the DIPA/IPA/PA situation. I also finish my sours using Voss.
Last year:
Several Big Stouts that turned out really well.
Honey Brown did not turn out well(mead off flavors).
Vanilla Amber ale. the beer itself was good, but i learned a serious lesson on Vanilla.
Vanilla takes a while to blend into the beer, it is easy to over do it. I now throw 250ml before i crash the beer down(it blends in much more quickly while the beer is still warm). I wait 24 hours to taste it before I add more vanilla. I use real vanilla extract.
Sours:
Knock at as close to 104f as possible with O2 at 2LPM with 50g of Wild brews sour pitch. The next afternoon I pitch half of my fruit puree and either dry(250g) or active(several liters) Voss while pushing O2 through the carb stone at 2LPM. The fruit adds the simple sugars so that the Voss can get rolling. By this point the Ph is down around 3.4 which is perfect.
