The mash was a single infusion, brew in a bag, at 154F for 60 minutes. Mash pH was calculated at 5.30, adjusted with some lactic acid. A full 60 minute boil was undergone with 10g DAP yeast nutrient added at the end of the boil. Yeast nutrient is recommended for most kveik strains.
Hitting my original gravity of 1.055, I pitched one 11g sachet of LalBrew Voss Kveik in wort which was quickly chilled to 90F. The yeast packet says to rehydrate in some warm water. I figured this is kveik – it’s a resilient and powerful yeast – so I skipped this step and sprinkled the contents of the 11g package directly onto the wort.
The fermenter was placed in the fermentation chamber set to 90F and a blow-off tube was attached.
Impressively, there was very vigorous fermentation after only 6 hours! The blow-off was producing non-stop bubbles and the krausen was thick, creamy, and healthy.
After 24 hours, fermentation started to slow. I attached a spunding valve set to 25 PSI to start carbonating the beer.
After 48 hours, fermentation was finished at a final gravity of 1.010. I started a soft cold crash over 2 days to 41F. I left the beer condition at 41F for 2 more days and closed transferred to a purged corny keg. The beer was not fully carbonated, so I pressurized to 30 PSI for 24 hours.
In total, grain to glass was exactly 7 days.