Grain to Glass 6 Day Lager

[fishjam45 (Colin)]

I was given a kveik lager strain from The Wicklow Hops Company to try out and I gave it a go.  We didnt know much about the strain or how to treat it so I basically treated it like any other kveik.  I pretty much used an old recipe we were given at Brewcon a few years back, nice and simple grist and hop bill.

Here's how I got on ...

Water treated to "Light Coloured & Malty" Profile.

Recipe:
92% Pilsner Malt
8% Munich Malt

25g Magnum @ 60min
.5 Whirfloc + 1.5tsp yeast nutrient @ 15min
25g Hallertau Mittelfruh @ 10min
25g Hallertau Mittelfruh @ Whirlpool

Mash:
63 degrees for 20min
72 degrees for 15min
78 degrees for 10min

Ferment at 35
The yeast had dropped right out in the fermentor too leaving a nice compact yeast cake in the bottom.

Brewday - Friday 14th June OG 1.042
Sunday - 1.016
Monday - 1.013
Tuesday - 1.011 FG

I kegged it on Wednesday night and gave it a little force carbing so I could bring it to our club meet on the Thursday for everybody to taste.
No ramping up, or crash chilling or gelatin was used as I really wanted to see what this yeast is capable of and I have to say that I'm very impressed - to me its a game changer. Never would I have dreamed of turning around a lager so quickly.  I'm looking forward to lagering it for a couple of weeks so it can drop nice and clear and see how the flavour develops.  Its already a clean, crisp and well attenuated lager.

All in all, I got a very good lager from grain to glass in 6 days.

[molc]

That's the lagertha strain yeah? Wouldn't mind having a nice helles style beer on tap for the good weather.

Thanks for all the detail - it's great to see how you approached it - pretty much a standard recipe.

[fishjam45 (Colin)]

Nope it's not the Lagertha.
According to Twitter, HBC have it for sale now.

[aweisse]

Am i reading that right, Ferment at 35 C

[molc]

Nope it's not the Lagertha.
According to Twitter, HBC have it for sale now.

Thanks! Yeah not on the website yet but I just saw the Twitter post. Def picking up a vial and doing it soon.

[pob]

Am i reading that right, Ferment at 35 C

Yep, sounds mad. Clean ferment, none of the off flavours that you'd usually expect from abusing a traditional yeast at such high temps.

[fishjam45 (Colin)]

I'm bringing a growler of it to Rascals today if anybody wants a taste of it.

Its now a week and a day since its been brewed so it could be past its best by now though 

[garciaBernal]

It goes back to March and was isolated by Bootleg Biology from a raw beer by Eik and Tid which was kveik fermented. It's called OSLO. There's a lot of reviews available on the Bootleg Biology facebook site andMilk the Funk.
https://bootlegbiology.com/product/oslo/

[fishjam45 (Colin)]

It goes back to March and was isolated by Bootleg Biology from a raw beer by Eik and Tid which was kveik fermented. It's called OSLO. There's a lot of reviews available on the Bootleg Biology facebook site andMilk the Funk.
https://bootlegbiology.com/product/oslo/

I'm not sure where the original yeast was sourced from to be honest.

[TheSumOfAllBeers]

Fishjam: is this the yeast you used: http://www.thehomebrewcompany.ie/whc-irish-liquid-yeast-ubbe-lager-yeast-p-4918.html

(it says flocculation:medium - was that your experience? Was hoping for a high floccer)

Edit: Philip from WHC says its a misprint, that its a highly flocculant strain.

[fishjam45 (Colin)]

Yes, that's the one.

[TheSumOfAllBeers]

Next pitch is a belgian ale, that has some yeast purchased for it. After that I am going to pitch the Ugge yeast, probably into a pale ale or IPA. I am in need of a clean fermenting strain that drops bright at higher temperatures, and harvesting actually sounds fun.

Would a single vial of this go straight into 55L of 1.050+ wort ? kveiks break all the pitching rules that I am aware of, should I make a starter instead? What nutrient do you use, and how much to use?

[Thewicklowhopscompany]

I haven't tried at that pitching yeast for that particular strain. But that pitching rate has worked for other strains in the past so I see no reason why not.

[TheSumOfAllBeers]

Well thanks to a no chill cube going infected, some room has opened up in my brewing schedule. I reckon I will have a go at this in the next couple of weeks.

[molc]

Fishjam: is this the yeast you used: http://www.thehomebrewcompany.ie/whc-irish-liquid-yeast-ubbe-lager-yeast-p-4918.html

(it says flocculation:medium - was that your experience? Was hoping for a high floccer)

Edit: Philip from WHC says its a misprint, that its a highly flocculant strain.

I just used it there during the week and can confirm it flocs like a fl**ker It's crazy quick and really gets out of the way.