Post
by wcturnedec » Thu Dec 05, 2019 9:58 am
ConanTroutman wrote: ↑Wed Dec 04, 2019 9:41 pm
mckay75 wrote: ↑Wed Dec 04, 2019 5:38 pm
I've used several of the different Kveik strains (Voss, Hornidal, Hothead ale - Stranda, Ebbegarden and Arset). Ebbegarden was the one that stood out to me as being the standout with bitterness. I enjoyed them all..although my last few experiences with Voss have been not so great...just about every batch under-attenuated...usually in the 65% range...even with yeast nutrient.
Escarpment does list Ebbegarden as having that quirk, I'd be really curious what the mechanism is there that causes the increased bitterness perception. Either it's kicking off some compound that's adding bitterness, or it's somehow an interaction (or lack of) with alpha-acids present in the wort. I'm sure everyone here has tasted wort before it heads into the fermentor, and despite the sweetness it's usually much more bitter than the final product after attenuating.
Could it be the lower terminal pH that Kveik strains are reported to have? But this only assumes your mash pH is in lower range between 5.1-5.2.
I did a "clean" beer with Voss (100% Vienna) and noticed a tang/bite when the beer was young but seemed to fade as it cold conditioned in the keg, this could be a result of low terminal pH and being perceived as a sharpness...who knows? Just a guess
On tap: Belgian Table beer, Kveik Pale Ale, Rye Vienna Lager
Fermenting: Barleywine II, RIS II, Pink Peppercorn/Lemongrass Wit, Summer Krusher, Booby Berliner, Helles, Tripel
Coming up: Centennial IPA, Booby Beer #2
Bottled: RIS, American Barleywine
Souring: Golden Sour, Sour Saison, Sour Red, Golden Sour II