I've heard, but not experienced, that the Voss Kveik can produce a little bit of acidity. I didn't notice any in mine even before my other additions.danlatimer wrote: ↑Thu May 16, 2019 10:45 amBottling tomorrow too. I had made a starter with it and it smelled/tasted sour so I didn't use that yeast that brew day. I ended up bottom cropping from @mattdentremont's brew.
Gave it 8 days to ferment a Kolsch style beer @ 25c -> 28c with 0.5c increments each 12h. It surprisingly does taste like kolsch, just crashing it with gelatin while carbing for 2 days and I'll get my bottles in by the skin of my teeth
Interested to try your "Kolsch", I have brew coming up with some Kveik slurry and trying to see how "clean" I can get the beer, something similar to a Kolsch or Kellerbier would be best!