quote:
Realize that the world of kveik is just as diverse as the world of regular brewers yeast. There are tons of kveik strains that do all sorts of different things.

Someone in one of the Kveik facebook groups gave me this link to all the different strains.

Farmhouse Yeast Registry

I believe Garshol put it together. It's a bit overwhelming. I'll probably transfer this to a spreadsheet and write out styles that could go well with the descriptors and see how they pan out.

Update: My Maine Brewing Peeper Pale Ale clone was kegged yesterday. Did a gravity measurement, FG is 1.009 @ 38, right on target. Tasted and smelled it. This smells and tastes fantastic. I get LOADS of tropical fruit in this thing. It was generously hopped with Citra, Medusa, and Sabro. I have it force carb'd right now @ 30 psi, and will drop it to about 14-15 psi before i put it in the kegerator. I'm hoping to put it on tap for my sons bday party tomorrow, we'll see. But, if this turns out like i think it will, this may be my new go to Pale Ale.

This post was edited on 9/18/20 at 10:40 am

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Posted by BottomlandBrew

Member since Aug 2010

27152 posts

Posted on 9/18/20 at 1:46 pm to BugAC

Help! Sabro hop experience requested.

Due to a mix-up from my homebrew store, instead of brewing a SNPA clone tonight, I'm instead brewing a west coast IPA. I'm scrambling around because I was not prepared for the increase in hops I would need for an IPA vs an APA. I have some Cascade and Falconer Flight, but I need an ounce or two more of lassic APA/IPA hops. I have some sabro, but I've never used them before. Are they like super coconutty, or just a little coconutty? Would they pair well with Cascade and FF?

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Posted by puffulufogous

New Orleans

Member since Feb 2008

6376 posts

Posted on 9/23/20 at 8:04 pm to BugAC

bug how did your pale ale clone end up? I decided to brew a pale ale this weekend and use my kegerator/ fermentation chamber for it and let the oktoberfast come back to RT. I have heard that some people do this and just fill growlers and stick them in the fridge for a while. I think its more important to have a stable fermentation temp then have cold beer at my fingertips. Been tracking the temps in the garage and they've been 76 during the day and mid 60s at night. My chico yeast tops out at 73 on the high side so I would rather not risk ester formation especially because ambient temps are going to be a little higher this weekend.

I've adapted brulosophy's hop chronicles pale ale recipes (base malt with 5% vienna) with a ton of cascade. 1.75oz for 60 min, 1oz with 5 min left, 1oz at flameout, and a 2 oz dry hop. Sound good? Are yall dry hopping with a few days left in the fermenter, at high krausen, after krausen drops like biotrans, or what. I've been reading brulosophy experiments where they've hopped at yeast pitch vs 3 day and day 3 of fermentation vs day 9. Their experiments seemed to yield that late dry hopping produced danker beer, but I'm not sure thats what I need in a west coast PA.

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