Summer blonde

[J A]

152 degrees(?)

Max...
I'd look at 150 if you can hold steady. Probably splitting hairs with only a couple of degrees difference but it's not going to hurt anything at a lower temp. You have plenty of "character" malt in your bill.
When I brew a pale, I'll hold at 148 until it looks like conversion has slowed and then hold at 158 until it's done. I always get more points in the late mash step and it's pretty much all dextrins at that temp. That's why I don't bother with dextrin malts or cara-pils. For Pilsners and Lagers, I'll hold at 148 for a long time and make sure I'm getting the most out of the lower temps. The last IPA I did, I pushed the temp up a little sooner than I usually do, ramping up a few degrees at a time and body is definitely impacted by it. It's hard to make it an exact science of it without brewing exactly the same beer many times over with small variables and comparing the results.

 

[Marley's Brewing]

Max...
I'd look at 150 if you can hold steady. Probably splitting hairs with only a couple of degrees difference but it's not going to hurt anything at a lower temp. You have plenty of "character" malt in your bill.
When I brew a pale, I'll hold at 148 until it looks like conversion has slowed and then hold at 158 until it's done. I always get more points in the late mash step and it's pretty much all dextrins at that temp. That's why I don't bother with dextrin malts or cara-pils. For Pilsners and Lagers, I'll hold at 148 for a long time and make sure I'm getting the most out of the lower temps. The last IPA I did, I pushed the temp up a little sooner than I usually do, ramping up a few degrees at a time and body is definitely impacted by it. It's hard to make it an exact science of it without brewing exactly the same beer many times over with small variables and comparing the results.

I can hold at either temperature without a problem usually. To go up temperature after holding at 148 would be a little more work but not impossible. I could hold at either 148 or 150 without an issue. I still do an iodine test at the end to see if it's ready. I don't know if that's still used as often, I'm just learning the old school way from my dad who is far more experienced then me.

 

[Marley's Brewing]

This is how my profile looks in my other app

 

[Craigerrr]

I see you use Brewfather as well
Brew it up and let us know how it turns out!

 

[Marley's Brewing]

I see you use Brewfather as well
Brew it up and let us know how it turns out!

Yessir! I really like it. It has been very helpful learning from it as well as the information here!

 

[Bigbre04]

i shoot for 149 on most of my batches. good fermentability!

i have no idea how altitude affects things though!

 

[Craigerrr]

i shoot for 149 on most of my batches. good fermentability!

i have no idea how altitude affects things though!

affects the boil temperature, not so much mash, affects hop bittering as water boils at lower temperatures.
becomes an issue especially in say Colorado as they are a mile above sea level

 

[J A]

i shoot for 149 on most of my batches. good fermentability!

i have no idea how altitude affects things though!

For enzymatic activity, temp is temp.

 

[Bigbre04]

For enzymatic activity, temp is temp.

that makes sense. i have lived/brewed at sea level all but a year in Moab. but that was many beers ago!

 

[J A]

affects the boil temperature, not so much mash, affects hop bittering as water boils at lower temperatures.
becomes an issue especially in say Colorado as they are a mile above sea level

The only real effect on IBUs is that isomerization is temp-driven as well. Since water boils at a lower temp, it doesn't reach "optimum" temp for isomerization. Requires longer time or more hops for the same IBUs.

 

[Marley's Brewing]

affects the boil temperature, not so much mash, affects hop bittering as water boils at lower temperatures.
becomes an issue especially in say Colorado as they are a mile above sea level

Colorado resident here!

 

[Dave Y]

Since you’re going with Voss, I would suggest fermenting on the warm side. Most ‘old timer’ brewers are uncomfortable with Kveik fermentation temps but many on here who have used will attest, the yeast can and will do it and do very quickly.

I’ve used voss probably 6 or 7 times now and my pitch to cold crash record is 32 hours on a 7% beer and I fermented in late June/early July in the south Texas heat. Tilt was saying over 94F, I and I saw as high as 99F briefly. I didn’t even bother with temp control until cold crashing.

I’d suggest 85F is a happy medium for Kveik. Another great thing about it - you don’t have to spend so much time chilling the wort !

 

[Marley's Brewing]

Since you’re going with Voss, I would suggest fermenting on the warm side. Most ‘old timer’ brewers are uncomfortable with Kveik fermentation temps but many on here who have used will attest, the yeast can and will do it and do very quickly.

I’ve used voss probably 6 or 7 times now and my pitch to cold crash record is 32 hours on a 7% beer and I fermented in late June/early July in the south Texas heat. Tilt was saying over 94F, I and I saw as high as 99F briefly. I didn’t even bother with temp control until cold crashing.

I’d suggest 85F is a happy medium for Kveik. Another great thing about it - you don’t have to spend so much time chilling the wort !

I will shoot for as high as I can go, but I usually only get 68-70. From what I have read though, it should still be fine, just a little more mild on the flavors that come through from the yeast and a little longer fermentation time.

 

[Zambi]

I will shoot for as high as I can go, but I usually only get 68-70. From what I have read though, it should still be fine, just a little more mild on the flavors that come through from the yeast and a little longer fermentation time.

Give it a try. You will get beer.
I found I had a "tang" in the taste that I am not fond off at the lower temperature range for Voss
I like 30+ °C and find it best at 35 °C or even higher
I'm not fermenting under pressure

 

[Craigerrr]

I will shoot for as high as I can go, but I usually only get 68-70. From what I have read though, it should still be fine, just a little more mild on the flavors that come through from the yeast and a little longer fermentation time.

I run VOSS at 30C or 86F, it works real fast. I am usually kegged and serving in 6 days.

 

[Dave Y]

I will shoot for as high as I can go, but I usually only get 68-70. From what I have read though, it should still be fine, just a little more mild on the flavors that come through from the yeast and a little longer fermentation time.

do you have a heater for your fermenter / or a heating pad?
You can pitch this stuff right away when your wort is ~95F. I think maybe even higher but I don’t have a voss handy to check. So only chill your wort down to about 95 and pitch there, maybe even a few degrees higher and insulate it. If you do this, it shouldn’t cool down all the way to room temp as the fermentation will take off hopefully fairly soon and keep the temp up. You could make a starter culture with the yeast to help ensure a quick take off.

 

[Sandy Feet]

68-70 would be good for a clean California Ale Yeast. 67 would be good for an English Ale yeast, and some of the English yeasts will drop out quickly.

 

[J A]

I will shoot for as high as I can go, but I usually only get 68-70. From what I have read though, it should still be fine, just a little more mild on the flavors that come through from the yeast and a little longer fermentation time.

There's a reason the Chico strain exists...it's at it's very best in a temp range that doesn't require temp control in temperate coastal/mountain regions. Kveik is a bit of an outlier...it's not from here.
There's no doubt that you can get great results with the Kveik but if you want no-brainer, no-hassle fermentation and predictable results, dance with who brung ya and use a yeast that's native to your part of the world and fermenting a beer style that's developed specifically around what that yeast does.
Keep the variables to a minimum. You've got hops that you haven't used and a new recipe. Don't throw a yeast at it that you don't have a handle on.

 

[Craigerrr]

do you have a heater for your fermenter / or a heating pad?
You can pitch this stuff right away when your wort is ~95F. I think maybe even higher but I don’t have a voss handy to check. So only chill your wort down to about 95 and pitch there, maybe even a few degrees higher and insulate it. If you do this, it shouldn’t cool down all the way to room temp as the fermentation will take off hopefully fairly soon and keep the temp up. You could make a starter culture with the yeast to help ensure a quick take off.

I use Lallemand Dry VOSS, it gets going within 2 or 3 hours at 30C

 

[Zambi]

There's a reason the Chico strain exists...it's at it's very best in a temp range that doesn't require temp control in temperate coastal/mountain regions. Kveik is a bit of an outlier...it's not from here.
There's no doubt that you can get great results with the Kveik but if you want no-brainer, no-hassle fermentation and predictable results, dance with who brung ya and use a yeast that's native to your part of the world and fermenting a beer style that's developed specifically around what that yeast does.
Keep the variables to a minimum. You've got hops that you haven't used and a new recipe. Don't throw a yeast at it that you don't have a handle on.

Got to disagree a bit
Kveik is Norwegian and works a dream in the tropics