Voss kveik done eating in 22 hrs??

[Wicked Wally's]

Seriously. This is the first time I've used it. I hydrated it, per instructions, and poured it into my double IPA at about 80°F and it went from 1.068 to 1.018 in 22 hours, fermenting at 86°F. They ate like piranhas for the first few hours and then slowed down to what looked like normal activity. This morning, no more bubbles. Is this normal?

 

[Donoroto]

Seriously. This is the first time I've used it. I hydrated it, per instructions, and poured it into my double IPA at about 80°F and it went from 1.068 to 1.018 in 22 hours, fermenting at 86°F. They ate like piranhas for the first few hours and then slowed down to what looked like normal activity. This morning, no more bubbles. Is this normal?

Yes. It goes fast.

 

[Ward Chillington]

Yeah it's fast but what size batch? That seems odd though...is your seal good and you don't have a leak and I'm assuming you mean bubbles in the air lock...

 

[GFHomebrew]

Yup totally normal the thing I found is it can stall near FG keep it warm now while it finishes up

 

[Wicked Wally's]

Yeah it's fast but what size batch? That seems odd though...is your seal good and you don't have a leak and I'm assuming you mean bubbles in the air lock...

Yes. Excellent seal. Five gallon batch in a see through bucket with a tight airlock. Pitched the yeast at about 5 pm and the airlock began to bubble at around 6 pm. By 9 pm there was heavy activity with foam coming out of the holes on top of the airlock for a few hours then calmed down to normal bubbling. Checked it at 3 pm, 22 hours later, and it was still.

 

[Wicked Wally's]

Yup totally normal the thing I found is it can stall near FG keep it warm now while it finishes up

It's still warm. It's right about 86-87°F

 

[Zambi]

Yeah, Kveik can ferment real fast!

 

[Over The Cliff Brewing]

Voss is no joke. Brewed a beer on a Monday that I needed for a party the following Saturday. I chilled to 110F pitched the voss, put the fermenter in my hot garage it was done Wednesday am. Cold crashed and carbed Friday night drinking Saturday. I will keep some of this around.

 

[Donoroto]

. Checked it at 3 pm, 22 hours later, and it was still.

so best to let it sit a couple days more. The yeasties still have some work to do, give them the time.

 

[Wicked Wally's]

so best to let it sit a couple days more. The yeasties still have some work to do, give them the time.

Yes, of course. I'm just amazed at how efficient this yeast is, and at such a high temperature. I wish I could use it to make more stouts in the summer but I don't want the fruitiness that comes with warmer fermentation. Perfect for the Kitty whip, though.

 

[Ward Chillington]

the fruitiness that comes with warmer

Tell us what kind of fruitless comes through....many taste peach

 

[GFHomebrew]

Yes, of course. I'm just amazed at how efficient this yeast is, and at such a high temperature. I wish I could use it to make more stouts in the summer but I don't want the fruitiness that comes with warmer fermentation. Perfect for the Kitty whip, though.

I've brewed stout with hornindal I was happy with it.
I was more worried about the body in that beer.
Sometimes I find it can come across a little thin in mouthfeel on some kviek beers but could also be mu recipie