Inaugural Everwood Ave Homebrew Competition

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wcturnedec
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Re: Inaugural Everwood Ave Homebrew Competition

Post by wcturnedec » Thu May 16, 2019 11:08 am

danlatimer wrote:
Thu May 16, 2019 10:45 am
Bottling 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
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.
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!
On tap: West Coast Brown, Saison w/Tahoma, Everwood Comp Kveik
Fermenting: Barleywine II, RIS II, Vienna Lager, Lemongrass Wit, Old World Kveik
Coming up: Summer Krusher, Booby Berliner, Galaxy Pale Ale
Bottled: RIS, American Barleywine
Souring: Golden Sour, Sour Saison, Sour Red, Golden Sour II

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danlatimer
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Re: Inaugural Everwood Ave Homebrew Competition

Post by danlatimer » Thu May 16, 2019 11:15 am

Yeah I only had a week and a half from brew day to competition day so I'd try running it a bit less hot but I do like it. I'll be bringing some bottles to the gala

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Re: Inaugural Everwood Ave Homebrew Competition

Post by mckay75 » Thu May 16, 2019 11:24 am

I brewed a schwarzbier a couple weeks with Voss and fermented @ 25C. It ferments clean with no esters at all at that temp. Brewed a robust porter as well and did the same temp...but haven't tasted that one yet. I'll have 4 x 11 gal batches out of this packet of yeast from the comp when all is said and done...with no starters made at all.

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wcturnedec
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Re: Inaugural Everwood Ave Homebrew Competition

Post by wcturnedec » Thu May 16, 2019 11:44 am

mckay75 wrote:
Thu May 16, 2019 11:24 am
I brewed a schwarzbier a couple weeks with Voss and fermented @ 25C. It ferments clean with no esters at all at that temp. Brewed a robust porter as well and did the same temp...but haven't tasted that one yet. I'll have 4 x 11 gal batches out of this packet of yeast from the comp when all is said and done...with no starters made at all.
That's what I was hoping to hear Mark! How much did you pitch? I was thinking of way over-pitching, since I have a bunch of slurry, to really reduce those esters.
On tap: West Coast Brown, Saison w/Tahoma, Everwood Comp Kveik
Fermenting: Barleywine II, RIS II, Vienna Lager, Lemongrass Wit, Old World Kveik
Coming up: Summer Krusher, Booby Berliner, Galaxy Pale Ale
Bottled: RIS, American Barleywine
Souring: Golden Sour, Sour Saison, Sour Red, Golden Sour II

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Re: Inaugural Everwood Ave Homebrew Competition

Post by mckay75 » Thu May 16, 2019 12:09 pm

I've been pitching approx 3 tsp of slurry for each batch I've done...regardless of the planned fermentation temp.

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jacinthebox
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Re: Inaugural Everwood Ave Homebrew Competition

Post by jacinthebox » Thu May 16, 2019 1:04 pm

I pitched 5ml of slurry at 43C...fermented at 40C
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wcturnedec
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Re: Inaugural Everwood Ave Homebrew Competition

Post by wcturnedec » Thu May 16, 2019 2:13 pm

mckay75 wrote:
Thu May 16, 2019 12:09 pm
I've been pitching approx 3 tsp of slurry for each batch I've done...regardless of the planned fermentation temp.
Awesome thanks!
On tap: West Coast Brown, Saison w/Tahoma, Everwood Comp Kveik
Fermenting: Barleywine II, RIS II, Vienna Lager, Lemongrass Wit, Old World Kveik
Coming up: Summer Krusher, Booby Berliner, Galaxy Pale Ale
Bottled: RIS, American Barleywine
Souring: Golden Sour, Sour Saison, Sour Red, Golden Sour II

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Re: Inaugural Everwood Ave Homebrew Competition

Post by oceanic_brew » Fri May 17, 2019 8:32 am

jacinthebox wrote:I pitched 5ml of slurry at 43C...fermented at 40C
amazing

(Judges, don’t read this)

In response to another post; I have a great deal of acidity in mine. It’s very nice.

Before deciding on my recipe I did some research and found some very faint evidence that this yeast is genetically similar in its expression to a yeast that Rochefort uses on its 10, I can’t cite that. I am on the fence with that info, however if you think about the Rochefort 10 it isn’t all that crazy on the yeast derived flavor. My vision for this was to recreate the experience of a high gravity Belgian with the candy sugars and possibly stick it in the fruit category and achieve some of the losses from the yeast side by adding black currant.

I went for a Dark Strong but only got 60% efficiency for some odd reason. I bumped it up with two pounds of D 180 candy syrup.OG of 1.060 and only got down to 1.010 even with the syrup. So it doesn’t really have enough alcohol warmth to deliver as a dark Strong.

I decided that the beer tasted just out of style for a Doppelbock oddly enough. Lacking the yeast off flavors and the Kviek yeast didn’t really marry with the candy syrup and special b to bring what I usually look for in a Belgian.

I think you can pull off very passable lager beers with this yeast outside of the acidity. On that note, with the addition of 2 liters of Black Currant Puree I am damn near a sour beer.

So mine is some sort of Black Currant Sour Doppelbock Image




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Re: Inaugural Everwood Ave Homebrew Competition

Post by oceanic_brew » Fri May 17, 2019 8:35 am

I should add that this is probably in my top 20 beers of over 250 I’ve made.

I could recreate it with a Bavarian Lager yeast but I would not get that acidity, and I could probably run this batch through in 2 weeks if I had to and probably with a half pack of yeast. If any of you have made any fruited Doppelbocks you’ll know how crazy of a breakthrough that is.

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Re: Inaugural Everwood Ave Homebrew Competition

Post by jacinthebox » Fri May 17, 2019 9:31 am

looks great
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