Whiskey Made With Kveik (Hornindal) : Does Kveik Work For Whisky?

Kveik has taken the beer world by storm. But does kveik work for whiskey? Can you make whisky with Kveik? I decided to give it a go so I can report back to you.
Kveik has gained a reputation for ripping through ferments super quickly at crazy temperatures. It makes clean beers with interesting esters. But do those esters carry over into a distilled beverage?
Spoilers. YES they do!
I used Hornindal From Omega:
www.homebrewing.org/Omega-Yea...
Omega Hothead Kveik (honey and overripe Mango Esters):
www.homebrewing.org/Omega-Yea...
Omega Voss (Orange / citrus esters):
www.homebrewing.org/Omega-Yea...
Omega Espe ( lychee, pear, and tropical fruit cup esters)
www.homebrewing.org/Omega-Yea...
The video where I created the wash:
• Basic Whiskey Wash Rec...
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#Kveik #whisky #distilling
Just in case you didn’t realize I often include affiliate links in my videos and descriptions.
This will not change the price for you at all, But the seller will buy my a cup of coffee if you purchase from one of the links. Choice eh?

[@BeardedBored]

This is an exciting new area to test. Can't wait to find out what happens with wood aging.

[@brandaddy5150]

Any updates?

[@ima10r]

Your timing couldn't be better. I currently have this in my refrigerator for my next fermentation. Now I'm even more excited! Excellent videos BTW, I've learned a lot!

[@StillIt]

Ayyyyeeee nice man. Enjoy it :)

[@dvitsupakorn]

Very interesting content. I am getting into distilling from brewing beer. Your channel really help a lot thank!

[@davidevincent4802]

Love these types of videos!! Keep them coming

[@StillIt]

I have fun with these ones too man.

[@dan8402]

Mind blown! This opens so much more flavor ester profiles for everything!!! This is like mad scientist gone crazy!

[@StillIt]

Haha, dude I felt crazy setting the STC to 40 c !

[@SyBernot]

This yeast is a beast. Been using it for beer for nearly a year, same packet, just top cropping and putting in the fridge, It's created some amazeballs beers. Best $10 I ever spent. I do get FG's at higher gravity but I just xfer to secondary and let it sit at room temp under spunding for 2 more weeks and it always finishes and cleans up plus I get almost all my carb in secondary. It's completely replaced US05 and saf-4 in everything I've been doing. Added bonus you can dry this out (the top crop) and freeze it for years. I really want to try it in a bread.

[@LouwrensvanderMerwe]

Brilliant! As usual. It sounds so interesting I might try it. Cheers.

[@StillIt]

Definitly worth a nudge

[@dannyrose6319]

I use bakers yeast to ferment & dark hot chocolate powder in the thumper with some of the mash & wow. It’s beautiful. I use corn, barley & some rye for my mash. It produces a really smooth spicy chocolate taste with caramel & almost nutty after notes. 👍🏻. Keep the updates coming. Big love from the UK 🇬🇧

[@deweyteague5277]

I just ordered some , looking forward to trying it in our Distillery. I am going to try it on several different mashes , maybe on a Rum . Thank you for this video. love it.

[@brandaddy5150]

I just ordered some. how'd yours turn out?

[@mattjohnson9226]

As always good info!! Thanks for your time..

[@jamesh1984]

This experiment sparks joy

[@StillIt]

Glad to hear it.

[@jonathanharper9293]

This is ace Jesse. I had just taken delivery of some Kveik and had originally planned to do a 2 row wash along the lines of Birdwatchers. I'm going to go down the rum rout now (as I have a bourbon barrel kicking around) with raw cane sugar as a result of your vid and see what happens. I'm guessing to add the nutrients as per usual with this yeast? *** Just had an email from Omega with their new UK stockist info. One thing led to another and after a few emails they suggest plenty of DAP nutes for a sugar based wash (rum). Asked them for their calc sheet and will share it if I get it. Sooooo just had this back... If you're counting cells, I would target a 0.5M cells/mL/P. For 25L wash, you should be able to get there with 1 pack of yeast built up in a 1L 10P malt extract starter. For nutrients, aim for about 500ppm DAP, 500ppm monopotassium phosphate, 25ppm Magnesium Sulfate, and a vitamin source (a broad spectrum nutrient like Fermaid O or K would supply needed vitamins). Hope this helps.

[@erichvolschenk497]

I've used Hornindal (not isolate) to try some FFV and rum washes last summer and it's awesome: pitched at 40C and ferment at 35C. It does seem to go more slowly in high gravity but even then I didn't get phenols. Was run through a mates 2plate assembly to give very nice products. Will be playing with AG next summer and can't wait. I always imagined that Kveik could be really good for whisky. I think the sweetness from new oa could also elevate the tropical fruit notes.

[@clayfussell6773]

I’ve used Voss, Hornindal and Hot Head all with pretty good results. Hot Head from Omega works really well, was a bit cleaner and more nuanced. The hornindal produces a lot of sweaty, musty, over-ripened fruit character. Great for fermenting in a hot garage in the summertime!

[@peterdavis4816]

I've done a few beers with Voss - I particularly like it in a NEIPA style. I've got a few jars of harvested Voss in the fridge, so I know what my next all grain wash will involve. Cheers mate. 👍👌

[@wilhelmdekock2637]

This is awesome. As a brewer dreaming of Distilling, this would have been one of the first things I'd do, just using a different strain. Currently drinking a split batch of American Wheat Ale, fermenting one with US-05 and other with Oslo Kveik. The Oslo is almost as neutral as US-05, fermenting three times as fast at 32 degrees C. It would be a very interesting to do your side-to-side whiskey test with Oslo Kveik, which I think you could use for other more neutral spirits as well. For Distillers, experimenting with Kveik seems to be a no-brainer.

[@Wolfhound180]

Well I just ordered this same yeast and will give it a shot. Thanks Jesse!

[@StillIt]

Nice man. Have fun!

[@timmydeee]

I learnt about kyveik on Wednesday at the Occasional Brewer in Wellington... Oddly enough, they've just started offering distilling lessions as well as beer brewing!

[@MadJix]

This is super awesome man! I think different yeasts and oddball ingredients is the real future of spirits. Especially yeasts though. There's soooooo much potential in them!

[@MadJix]

P.s. this is exactly the kind of videos I look for. There's tons of videos on how to make wine or whiskey. There's almost none in the oddball stuff and different yeasts. Great video bud!

[@StillIt]

Yeah dude, I think you may be right. I am pretty interested to see what happens with this with some time on oak. But your right, so many things to explore.

[@twoartistic]

Excellent video! I'm playing with brandy. I can't wait to try these yeasts to see how they might impact, combined with my fruit recipes. 😏👍

[@StillIt]

Interesting idea!

[@spikelove9533]

Nice thanks for posting. We make a mango infusion and put Tajin on the glass rim. I bet a fermintation like you did would go great with that . Or any tropical fruit infusions for that matter

[@jasongreen1283]

I made a 6.8% wash with 2-row and Hornindal at 98F. Wash had a distinct tartness with hints of pineapple. Split the batch, distilled half with little reflux and half with full reflux. Both times the fruity smell came out only in the foreshots and heads that were discarded due to acetone flavor.

[@DiegoRodriguez-pr1bf]

This yeast is the rage in the home brewing world. I'm just getting started experimenting with it. Like you say, the ability to handle a wide temperature range is awesome. I have a temperature controlled fermentation chamber because it's very warm here in Costa Rica. My friends who are just learning to brew beer don't and now they have a great option. And, yes, the high cost warrants harvesting! Salud!

[@StillIt]

Yeah its kinda a game changer for those without temp chambers!

[@coreydougherty4315]

The best part about harvesting kveik, is that it can withstand drying. I used a dehydrator and dried some. I did a top crop harvest at high krausen (beer brewer here) and also dried some from the slurry. So far I've only used some of the top crop on a mango cider. But it takes just a pinch of flakes, about 2 grams, to ferment 5 gallons. Still brought through a lot of the tropical fruit esters.

[@jcmining9450]

Cool vid mate , he’ll yeah whiskey , rum an gin , will definitely add something different to the cabinet 🥃👌🏼

[@pcdavi]

This is definitely going in my next rum wash! I’ve tried White lab’s rum yeast, DADY, and baker’ dried activated yeast. All have done the job but really don’t add much in the way of flavor or funk.

[@jasper8225]

Tnx, as a (pro)brewer and beginner distiller this is very interesting and on my to do list. I have framgarden, skare, voss and ophaus kveik in my fridge ready to experiment.

[@StillIt]

Oh yeah! very nice man! Get stuck into it. Let us know how it goes :) What brewery are you with>?

[@jasper8225]

@@StillIt I will let you know if I have good results with other kveik. I am a brewer at a small brewpub in the Netherlands. But distilling is more my passion that will fill in the free time. Keep up making those informative and funny videos!!

[@Ansis99]

Hi! All my spirits are sweet. I use and reuse my own yeast which is works fine too. I don't know about temperatures, but I do like Norwegians do. Dry, crush and reuse.

[@toddsimi5998]

I picked some up today to try in my rum. Sounds yummy

[@clutchuser08]

Just found it at my local Homebrew shop. I’ll pick it up tomorrow and use it in a 15 gallon rum wash.

[@djscottdog1]

Kv has been on my list since i got the big boy still going, did distillers and bakers yeast together this week cos some great scotch is made that way

[@andrewmorris3441]

hornindal is my favorite yeast for my ipa's, i was furiously nodding along to all your descriptors!!!, altho iv never taken it higher than 35 degrees

[@top6ear]

Love your advice brother, I made Teddysad's vodka and your Dunder Head rum and people freaked out, hell I freaked out, the Vodka smells like birthday cake and the rum is heaven, I modified the recipe a bit.

[@BEAVERDIY]

Thank Jesse, Will have to give this a try. Has not hit SA yet.

[@Armedcor]

I actually just did the spirit run on a "bourbon" style whiskey I fermented with the new lallemand kveik yeast. I am super happy with the results so far. Fermented like an absolute champ. 50% corn, 25% rye, and 25% Irish pale malt. The ferment was really clean with zero off-flavors and cheap enough that I'll probably skip the bakers yeast in future.

[@Armedcor]

Warrior Son better dump it and start again so 😉🤣🤣

[@chuckdontknowdoya6100]

@@Armedcor better drink it and start over

[@StillIt]

Chuck FTW haha. Yeah nice man. With those small pitching rates its pretty sweet huh.

[@AusMarineRobotics]

Brilliant Murray! Just getting started with whiskey so new subscriber. Maybe its all distillers but your tasting vocabulary sounds professional - have you had training in sensory science?

[@RoranRock]

Escarpment Labs did some scientific experiments and found that the best temperature for ester production is 30-35°C for kveiks. the also found that Underpitching does not produce more esters like it was thought, but it is not detrimental, unless if you pitch into

[@inebrinationlive1503]

I brew with kviek all the time. It’s my Go To yeast for many beer styles. Today I’m planning a whiskey wash and thought, hmmmm, I wonder. So I’m going to give it a whirl!

[@FullDottle]

I'm currently fermenting a batch on Mangrove Jack's M05. In the fermenter, I can def taste the mango essence. We shall see what happens. *Edit* Holy cow!! The spirit has such an amazing floral profile with tropical fruits and tangy citrus. I am absolutely blown away at the difference in my last batch and this! Both used the same recipe with the exception of the kveik yeast. I have found my new love!

[@yoguimasterof69]

Hi Jesse, thank for all this tests! :) I have a piece of wood from chilean oak... y quite unique cuz it comes from at least 100 years old trees and has this awesome red color that apears only when is really old. I wonder how can I send it to try it with some of your drinks...I trust way more in your senses than in mines! :) Let me know if you are interested. Best regards!

[@n8vmc469]

Uh oh!!! I got to get to the brew shop! Just got off the phone with the dude and they have it in stock!

[@adamw2785]

I think it would be wild to use in a Rum, along with some real muck added to it. I can only imagine the funk that would result.

[@StillIt]

yeah totally I think it would add to a rum. But I do think it would get a little more lost too. They are interesting flavours, but a subtle. May get a little lost in rum. Or the rum may bring them out more!

[@carloayars2175]

@@StillIt I think they might stand out a bit more in the rum. Guess it would depend how you make your rum as well using fancy, blackstrap or Panela. I think this yeast might be outstanding in a Panela rum.

[@RobertIsaac]

@@StillIt I was actually thinking it might be the secret ingredient in a more interesting white rum, something with limited funk added.

[@jesse.marques]

@@carloayars2175 What is Penela rum? I do believe that kveik could benefit a lot of kind of rums, but I don't see it's worth on agricole rhum/cachaça, first because we don't kill any wild yest and bacteria present on sugar cane, we just press it to get it's juice, so the amount of wild stuff is so great that the kveik underpitching may not have any effect. Second: if the kveik do make a lot of flavors, it would not taste like a agricole rhum/cachaça.

[@pcdavi]

Jesse Marques Panela is a Mexican style raw sugar. If you’re not fortunate enough to live where they grow sugar cane, this is the next best thing to cane juice. It’s cooked though, so no wild yeasts or other wee beasties

[@meyogy2414]

How do you know if someone uses kveik...? Don't worry they'll tell you . LoL Been seeing a lot of kveik in home brewing. Didn't realise the fruity flavour profile... Think i need to get some.... Great video

[@Mr.Brewer83]

I have been doing many ferments with Kviek Lutra. Please experiment with that, it's incredibly neutral tasting making it very versatile!

[@repsejno1]

Hi thx for video this is flowing right when u get it i have tryed to read around but cant se what amount 1x 100 ml bag giving do i just freez it a d take 2 tspone in 5 gal

[@ry673brem42]

I’m going to use it in rum. If you you ferment it @22-25 you get stone fruit esters from it!

[@frankdavis5185]

nice video.. i will have to give it a try as it sounds like it makes whiskey taste drinkable 😂 and i understand that rain.. it got whanganui on edge.

[@mattkanaby974]

definitely going to try it with brandie

[@cdsbow1]

I use it for rum (hothead) its amazing

[@Blarsen1971]

"but in another video later on i'll show show you how i'am gonna make that go a hole lot further" I just bought a hornindal to play with in the coming holyday. So..... There are a few videos out there, but you promised :-P And your video will probably be a lot better. Cheers :-)

[@davidlarsen2184]

I'd be interested in hearing how it is in a ujssm with a little bit of oak.

[@troysullivan1908]

Just did a sugar wash using the same omega hornindal! I know it sounds like a waste, but I want to see what exact flavors come out from the yeast! I'll keep you up to date!!

[@Blarsen1971]

How did the experiment go? Considering the ffv with this yeast.

[@therichieboy]

I've got an old strain of Voss kveik in the brewery that I nearly used on a single malt. Went for S04 in the end. If you'd released this a week earlier....!

[@Dolphnmagic]

i love the airlock sniffing grape and rose aromas of s04 and malt ferments

[@shanej2429]

Great video, I think a Gin would do really well with a citrus ester forward kveik or even tropical fruit, Jessie do you wash yeast and make 1-2 day starters(not just proofing yeast / re hydrating) or is that more of a beer brewers thing? Definitely worth doing once you have some good strains of yeast you like.

[@shanej2429]

Oh also I wouldn't be double pitching Kveik, more stress more esters, it would actually be interesting to see half a pack pitched low yeast and high temp should increase esters.

[@horlacsd]

i tried this a couple days ago, but w/ voss -- some wild diastaticus got in the wash and it dried out to 1.000 FG by day 3, the orange peel is notable!

[@whiskyfox7943]

Hey still it I am a Distiller in China (One man distillery over here) (One of the few) I just bottled my first bottles of whisky It's a 5 years whisky made from kveik yeast aged in Sherry casks and finished in Rum cask I learned a lot from you :D I really wanted for you to try it. If there a way we can get in touch

[@thisguyaa63]

I'd be very inclined to try using kveik for a traditional dry mead

[@cavemanbrewing4231]

Fruity wiskey was that the end result ? Clean, sounds less charcoal needed thank you jess for quicker results

[@brandtearles4785]

I'm from the U.S. and we have pawpaw and papaya too, flavor of each completely different

[@timwidlund7284]

I’m thinking rum or a fruity vodka. Looking forward to trying it. Thanks

[@felipeqbex]

Hello I'm Brazilian and I use kveik a Lot to do a Lot of spirts, but a don't use like u, becouse I don't underpit it If tou do that u don't have much of this flavor and get a really clean fermentation and a sprit too.

[@travelingman45]

You mentioned you would do a video on pulling out the yeast and reusing it. can you add the link for us?

[@ShotgunLlama]

Anyone have a guess why my hornindal kveik wash seems to be stalling? OG 1.086, just water and sugar, soaked 1 lb rye bread in it then took out, about 1.5 tsp DAP and 1 T dead baker's yeast. Pitched using around a tsp of the settled yeast, but I added some more later since it seemed like nothing was happening. After 10 days in the 95-100F range with an occasional swirl of the fermenter, it's SG is still around 1.030, and the bubbling has stopped seemingly almost entirely

[@paulen1964]

I have some Voss Kveik here but i do not know if it is possible to send that to you down in NZ. Have been in my fridge for some years now.

[@pedrohcmenezes]

I will try Lallemand's kveik next week! Let you know after the fermentation.

[@gomezfriesen]

I am thinking it would be great for a wheat vodka base for gin.

[@whip8]

Can you try to make a Laphroaig 10 knock off from a sugarwash. All the flavour profiles coming from aging with different additions, seaweed, peat, ash, etc. And blending after aging.

[@the_whiskeyshaman]

Quit now I have to get that too you keep doing this awesome shit. Almost ready to spirit my maltcolab. 👍🏻👌🏻🥃🤷🏻

[@silveraven1]

So typically I don’t use the heads. I heard you mention flavors of pineapple. So did you use some heads in your spirit when blending?

[@Andersonvga1994]

hey jesse finally you got some kveik! need any tips on how to dry them? i have voss, hothead and hornindal i can tell you some more about them. From the bottom of my hearth, voss isnt worth the hassle it's not as fruity but isn't neutral either (i also have Skare, Nornes, Seljeset, Stranda and an native Hornindal)

[@StillIt]

Yeah dude have been wanting to play with this for AGES! Interesting.

[@Andersonvga1994]

@@StillIt i contacted you on the chase the craft instagram on my brewing profile, it you need any help just message me (i know you are occupied dont worry)

[@coldpoophotpoop]

Maybe i should send you a sample of the real deal. Real dried Norwegian Kveik straight from the origin farms 🤪 i have a kveik which makes very good mango aromas. Traditionally not allowed to sell, only share 🇧🇻🤓 I also have a neutral one with citrus aroma.

[@russdoggydog4590]

Could you do a video update on this

[@rayfox212]

Jesse do you think the hornindale would work good for an apple brandy fermented with the fruit still in the mash?

[@StillIt]

Hmmmmm interesting! I have not messed with apple brandy so I am not too sure if the flavours would be complimentry. I have a hunch they would be. Technically it will work no problem I am sure.

[@top6ear]

It's around 33c here, can i safely leave the fermentation outside? Blue 55 gallon drums . Order 500g of kveik

[@saladaufdieeichel]

Try Skare Kveik... it has Berrie notes... at least in beer.

[@dack4545]

Sounds like a good vodka yeast?

[@spike_spencer]

I've been thinking for a while that Kveik would be perfect for distilling. Surprised I haven't found more people doing it. I'm going to be doing a smoked peat with Voss in a couple of weeks, I'll update and let people know how it goes.

[@appleh8terguy]

so what was the verdict?

[@spike_spencer]

@@appleh8terguy Oh, hey thanks for reminding me I totally forgot to update everyone. It turned out kind of sweet although part of that was using a lot of Briess Victory 28°L since I had a 55lbs bag I got for free from a closing business in my area. Definitely took a good bit of aging on some charred oak but I am extremely happy with how it turned out. Did Kveik make a huge or even a noticeable difference? Well I haven't made it with a different type of yeast to be sure but I don't think there were really any flavors I could tie to the yeast even with my extremely low and slow pot stilling spread out to 30 different cuts. I have no qualms about using Kveik again as it certainly didn't make things worse but I'm just not sure it made things any better either. Way way more flavor came from the wood than any yeast esters.

[@geraldpitts74]

Can I use a sugar wash with 091

[@TheBaconWizard]

I'm thinking this yeast will make amazeballs rum.

[@riaanlombard8372]

Hi Jesse...have you tried horindal on rum yet?????

[@MrSander2005]

Greetings from Norway🇳🇴

[@StillIt]

Greetings :)

[@nathanbriscoe5256]

Made a 100% corn sweet mash 9 months ago with kveik. 1 pack to 50 gallon mash, took off in just a couple hours.

[@StillIt]

Stuff is nuts aye?

[@nathanbriscoe5256]

Crazy durable yeast, the pack was 7 months old on top of that. The fermentation smelled amazing with honey and tropical fruit. I think kveik is still worth playing with and I'm still aging mine out to see how it changes. My theory is that there may be to many fermentation products produced for a good distillers yeast. After distillation I do get tropical fruit, honey and chocolate (stronger chocolate after sitting on oak), but a bit muddy in flavor.

[@ryankim3612]

I have a banana wine bubbling in a bathtub filled with hot water right now! SO FUN!!

[@robmakes3366]

Lars Garshol contributed massively to uncovering a lot of these Farmhouse strains to the wider world. He has an incredible blog (search "larsblog") with a few crazy anecdotes on traditional brewing practices. Definitely worth a read. As a homebrewer who yearns for a still, this is absolutely fascinating. It opens up a whole world of new possibilities. Could a 100% Brettanomyces spirit work? Or what about the bottle dregs of a Trappist beer? Or wild yeast? Exciting stuff. Time to work out how to fit some more equipment in my apartment 😁

[@thecoppercreature6224]

Any updates on how this settled down? Any flavor changes?

[@StillIt]

Actually, no haha. I have not tasted it since I recorded this video. I should!

[@williamsmith1741]

Are there any yeasts that can chew through caramelized sugars, at least to some degree?

[@carloayars2175]

Unfermentable sugar is unfermentable. :)

[@chuckdontknowdoya6100]

I've always worked hard to keep my temperature under 78° F since I'm in a tropical climate and have been thinking about doing a grain and fruit mix run with corn oats barley pineapple banana mango and passion fruit in a 70 gallon drum do you think this yeast will work on this mix.

[@StillIt]

I mean it will work, it will ferment it I am sure. Off the top of my head it sounds like the flavours will work togeather well too.

[@chuckdontknowdoya6100]

@@StillIt I will report back on how it works out.

[@chuckdontknowdoya6100]

@@StillIt Decided to do two separate batches one with grain one with fruit and then blend them after l distill them for the main batch but I'm still going to try a mixed batch but only 10 gallons instead of the 70 gallons batch just to see how it turns out first.

[@chuckdontknowdoya6100]

Hey Jesse would l be able to mail you some yeast from the states I'm washing a batch now that my great grandfather brought to the US in 1933 that's been in my family for generations works great on about any fruit but is outstanding on a red wine. Going to send our buddies in Texas some and could put you on the list to if you want.

[@staalefo]

Problem getting them? I have 5 types in my beershop 8 km from home. :-)

[@schoolofhardknocks1096]

damm skippy thank you for your time sir

[@StillIt]

You bet man :)

[@schoolofhardknocks1096]

Still It , yessir i’m working on a white oak/ cherrywood barrel for aging

[@cadguru007]

thumbs up!

[@SuiGenerisBrewing]

Sounds like it may work well as a base for gin.

[@StillIt]

That would be interesting for sure

[@erichvolschenk497]

Interesting to try but the flavours from Kveik are not strong so would probably be easily overpowered. I imagine using lower levels if botanicals, maybe 1/4 usual for a macerate? Interestingly traditional Kveik brewers often use, fresh branches of Juniper to create a coarse filter. 🤔

[@david19041981]

Underpitch, but always add yeast nutrient!

[@chrisdavidsen]

Don't forget the Viking Battle Cry as you pitch the Kveik, it will ward off bad brewing spirits :)

[@StillIt]

Hahahaha, yeah. So thats a thing right?

[@chrisdavidsen]

@@StillIt It sure is, and i always do, never had a bad batch. I'm using kveik from voss. Its my one for all kind of yeast, so far it works great for beer, mead, brandy and whiskey

[@HeartPumper]

Welcome to the kveik bandwagon :D This video is loooong due, considering all that hype in brewing world 😄. Btw, watching this & drinking hazy IPA fermented with Juggernaut :D What a coincidence 😆? Cheers!! PS What was your wash %??

[@StillIt]

lol yeah man. Have been wanting to try this for so long now! Mash was 100% gladfield distillers. Mashed at 65C

[@dondemuth]

I think Espe would be good in a whisky...

[@stefaniehill1847]

Started a Birdwatchers with Ragnarok (close to Voss), thinking that orange flavor is going to be nice with a gin... watch this space...

[@Blarsen1971]

Has anyone tried this with a peated whisky? ( with success )

[@diver867diver9]

Wouldnt that make an interesting Bourbon.... hmmm

[@rockyrdc]

Have you ever used WLP099 yeast

[@rockyrdc]

It's a high abv ale yeast

[@StillIt]

I have not. Another one on the list

[@ericmyrs]

The only proper thing now would be making Konnøl (wheat beer) with it.