15-Minute Kveiking Pale Ale - Basic Brewing Video - April 27, 2020

[@mikefeatherstone5751]

I must have watched some of your episodes two or three times. Having a daily theme of brewing really makes the lockdown go faster. Thanks for the great content. Cheers

[@mordantly]

Steve is LOADED! Great stuff. Wish I could get ack on the horse and brew with all this time off.

[@housepark]

cool vid James & Steve. Its amazing how versatile the kviek strains are. Your videos are always entertaining. Cheers.

[@chadlaw9116]

Just brewed a Amarillo Pale Ale with Voss Kveik pitched 1TBSP at 106° and from grain to glass.. 6days!! Kveik is a beast! One day in the bottle and its carbonated!

[@austin2842]

LOL Steve. "I'm loaded!" Love it.

[@relgiah114]

lol, 10-4! love these guys! have for the last 7 years! keep keepin' on James & Steve!

[@Exposfan4ever]

Future episode: How fast would your super low gravity rye beer ferment with kveik yeast at 90°+?

[@EirikStenSyrdalen]

What an absolutely lovely channel you've got going here. Just started brewing and find your videos truly inspiring and straight to the point. Keep up the good work!

[@basicbrewing]

Eirik Sten Syrdalen Cheers!🍻-James

[@philipnylund]

OBS! You forgot the most important ingredient, the kveik pitching scream :) // Chears form scandinavia

[@rods6741]

Glad you guys are staying safe. Cheers!

[@WreckedBrewery]

Wow what a quick turnaround for a nice beer. Awesome! Cheers!

[@antoniocesarcentenaro3482]

I'm wondering how this yeast would perform with pressured fermentation? I don't have a pressure fermenter vessel yet, I'm still in the researching phase, but my understanding is that pressurised fermentation reduces the fermentation time, with this yeast it would be half-day and done 😀. Another factor to understand could be the temperature, looks like even lagers could be fermented at higher temperatures without any concerns. Have you folks considered such experiment? Thanks for all your videos, I really love them 😉👍

[@GFunKd24]

When you do the next kveik hot weather brew day, consider under pitching the yeast. You will get a lot of citrus! Cheers!

[@barrettincognito]

GFunKd24 i just heard about under pitching. isn’t it hilarious that most of us are so concerned that we make starters to get the numbers up?

[@barrettincognito]

GFunKd24 how much underpitching for a OG of 1.05 would you consider? half an Omega liquid pack?

[@MattFricovsky]

@@barrettincognito I used a tsp of Hornindal, which fermented a 5 gal batch in 3 days. Kveik is amazing stuff.

[@lbailey9777]

Matt Fricovsky if a buy a pack of hornindal can I pitch a TBSP out of the pack and freeze the remainder to use later?

[@MattFricovsky]

lbailey9777 Not sure about freezing it, but you can dry it. Google how to dry kveik. A dehydrater would be best to use, but people use ovens as well if you can keep it around 110F with the door open. It’s hard to do. But also some people just leave it out, spread out on parchment paper and it will dry over a day or two. I’ve never tried that but heard it works.

[@chrisrasmussen2870]

Great video. Excited to give this strain a go. If you were to pitch at 90 instead of 70, I assume you would have dialed back the hops some?

[@basicbrewing]

Yes. I bet you'd see more isomerization at the higher temp. - James

[@kyler1969]

Nothing better than figuring a way to shorten a brew day. Did your 30min dme brew day and will be trying this as well since I brew all grain 99% of the time.

[@lbailey9777]

What would think about adding peaches to this in secondary?

[@DoomLatveria]

Kviek is said "K wick" as one word. I use Voss Kviek yeast and its some powerful stuff.

[@horlacsd]

the kweik is most astounding i always make 6 gal batches now and put the leftovers (after 5 gal is filled) into kweik just to see what happens

[@horlacsd]

always >80F EDIT: also, maris otter is BEST otter

[@danielrowe2174]

I wonder what would happen if you used this yeast and underpitch it. Maybe it allow more esters or take a longer time to ferment.

[@TheGavranatar]

Yeah that's the way it should be pitched. I make a starter of Kveik Voss and pitch one teaspoon of slurry (dry the rest in the oven and save it). Tears right through 5gallon in 3 days. Voss leaves an earthy orange taste

[@bbqribz570]

i'd love to see you guys check out the new Julius strain from imperial.

[@basicbrewing]

I brewed a 15-Minute Hallertau Blanc Cream Ale with it yesterday. Stay tuned . . . - James

[@markfannin3975]

Could you describe the components of your boil equipment? I'm new and researching equipment to buy and I've noticed you have some sort of electronic controller (temperature?). Anyway, a few minutes of examining the gear would be very helpful for some of use newbies. New subscriber to your channel and podcast. V/r, Mark in Colorado.

[@basicbrewing]

Here you go! This is a video of Desiree and Dave of highgravitybrew.com (the manufacturer) going through the details. I love my system. - James kzbin.info/www/bejne/gJ7ZqqtoYqd3Y68

[@markfannin3975]

@@basicbrewing Thank you for the quick reply. I enjoy your channel and content very much and look forward to future episodes. Sincerely, Mark in Colorado.

[@martystamplecoskie4804]

good video cheers

[@grumpycyclist3319]

James, you never mention the whirl floc tab?

[@basicbrewing]

I forget to use it about half the time. - James

[@grumpycyclist3319]

@@basicbrewing believe it or not I have a friend who is allergic to it and all things carrageenan...

[@tman9338]

What was batch size.? Want to try and target 7%abv

[@barrettincognito]

Tito Arista should be right around 5.5, he started with 7 gallons, no sparge, so you figure at least a gallon of boil off

[@ForgetU]

What was the ambient temp and what is the range suggested for this yeast? Thanks.

[@basicbrewing]

MJ Hoss My fermentation temp was in the lower 70s F. This yeast will work in temps up to the 90s F. It’s expected to give more fruity flavors at the higher temps. -James

[@rikesmamen]

Do you only boil for 15 minutes?can you explain why?tks

[@OldNorsebrewery]

Cheers

[@yanngreen]

Good stuff! What was the reason for such a short boil by the way?

[@basicbrewing]

Yann Green No need for a longer boil because I was only planning to add hops the last 15 minutes of the boil. Cheers! -James

[@simondavis8634]

ABV?

[@keithstarks6038]

4.9%

[@simondavis8634]

Keith Starks pretty tame for this crew