It's worth noting that the farmers who cultivated these yeasts, would collect and dry it after every good brew, and that way store several "backups" in case the most recent pitch went bad (either from mutation or infection). If all the kveik at a farm was spoiled, you would go to a neighbour farm to get some of their reserve. Another thing some farmers did was, if they got several good kveiks, they would mix them as a means for strengthening it. This has the potential to make a more flexible fermenter, but if anything happens to one of the non-dominant yeast-strains, it can be really difficult to notice. Should that strain suddenly become dominant for wathever reason, any old mutation causing faults or benefits may come as a surprise. Some will say that the non-purified kveiks evolve along with their use, something the brewer needs to be aware of and work alongside. Continous cultivation and maintenance is a major factor when dealing with the oldschool stuff.

I first watched a video about mead that said H2O, honey. water, shake then add bread yeast and go!! Well on and on I went, dozens of vids, websites, yeast manufactures data sheets, calculator's, white papers, and websites I then confidently ordered supplies and equipment and was ready to go yesterday! Fly in the ointment though. My graduate was back ordered. Undeterred I grabbed my widemouthed carboy and did a JAOM must instead. HA take that universe it's bubbling nicely as I'm writing this. My EC-1118 fancy pants yeast must wait in the fridge for a proper SG reading but I'm FERMENTING NOW!! Sooo... now Kveik is the ticket for noobs. I am convinced home brewing is like golf. Frustrating and impossible to achieve perfection but I love it anyway. I've got 3 more 1 gal carboys with supplies and carboys to rack them so I'll get some new yeast and recipes and try the Norwegian strain. I'm thinking a Metheglin in homage to the Vikings whom may have had a need for it. Something to look forward to cuz it sucks being retired. Thank you for your many well informed and evolving opinions and instructions. I've been able to wrap my head around a bit of the science and art that is mead making largely due to your videos. As it turns out I've unintentionally added an incentive to stick to it by ordering an all stainless steel mixing rod. My frugality wont allow me to not step up to 5 gallon plastic containers. So be well and do the must or is it the most!

Excellent advice. This is going down under things to learn up on. You really have a flair for explaining things my dude.

Nice video. Very clear and concise. Thank you!

I've gotten my EC-1118 up to 22% but i have always wanted to try Kveik! this video is awesome!!!!

Exactly the video I was looking for thanks mate I feel like I've come to the end of the road with my experimentation with EC-1118, I love the positives you mention but note it often wants to make everything into a dry wine :)

Im using kveik voss for one of my spring meads. I cant wait for it to come out.

I think I’d try my first braggot with kveik. The ability to brew without temp control is especially attractive for a college kid with limited space and resources like me. I’d also love to try my first yeast wash with kveik so I could multiple brews out of it!

Kveik Voss is my go to yeast for fruity mead and wine.

All my light wildflower, clover, and orange blossom meads are done with Voss. Same with any citrusy wines like mango. I’ve been using the same packet for a couple years now, washing and storing the yeast after each brew. Love this stuff.

Great video! Im a Norwegian, and ive used and been drinking kveiked brews for years! Its such a cool yeast.

Impressed by your pronouncation :) I tell my english-speaking friends to think "quake" (and if you can substitute the a with an i, you're golden).

Been planning on brewing a Norwegian Farmhouse Ale with Lingonberry and smoked malt and Kveik would go perfectly with the combo!

I have been brewing my meads with kveik for the past year. It is a phenomenal yeast. I keep a starter going and will wash yeast from old batches. I happen to manage bread/bakery production at a small craft brewery and the brewers are more than happy to pull some yeast for me to keep my homebrew going. They specialize in hazy IPAs and I have been playing around with melomels, cysers, braggot, bochets....all brewed with a few strands of kveik. To be honest, the brewery has started using some other yeasts because kveik yeast can impart some very interesting and complex favor profiles which I love but some people will find challenging. Especially compared to traditional or predictable brewers yeast. Temperature control is important with these strains. Which is good. Kveik has a higher temp. tolerance which means that it works well in the spring/summer/warm months. it also works fast! Great videos BTW. I'm learnning alot.

Okay, you convinced me. I'm ordering some Voss Kveik for my next batch of mead. Can't wait to try it for myself! EDIT 8/21/22: Had my first batch with kveik working-off for several days now. Looks very promising so far!

I definitely want to try Kveik sometime, and my rosehips and hibiscus mead seems like a perfect candidate. Curious how the flavour profile of Kveik would compliment the floral finish of hibiscus.

I plan on doing 4-5 gal with Voss Kveik. I'm pretty excited to try it. I also might do 1 gal in a sous vide water bath in the higher temps in the range.

I have some peaches in the freezer just begging to go into a mead. 2 X 2 gallon bags... one for primary and one for secondary. That would be such a fun experiment with Kviek yeast. I will certainly wash it and reuse. Part of the second thing I am going to brew is a lemon tea mead with secondary candied lemon peel and dry hopped with lemondrop and amarillo after clearing. This one will be a carbonated hydromel.

I just ordered the Kveik Voss, going to make something similar to your hopped lemongrass. Going for 8% abv. Orange blossom honey, lemongrass, ginger, lemon zest in primary. More lemon grass and lemon zest in secondary. Followed by a dry hop with azacca before bottle carbing.

Been using Label Voss dry kveik in hoppy Pale Ales, IPAs, Blondes. I get a wonderful apricot aroma that after some weeks of bottle conditioning comes through. My last batch was done in 36 hours; 1.050 to 1.010 at 40 degrees C. By pitching at 40 C. directly in; no rehydration, and then double sleeping bags around the fermenter, at 20-25 C. room temperature, there is so much explosive action in the fermenter that it creates its own heat. Temperature went up to 41 C. over night! Use plenty of yeast nutrients.

Hornindal by omega is the NUTS!! I love it for ales. Its more complex than the others ive tried. Never tried kveik for mead.

My first beer brew was with a kveik yeast from Seljeset and i´ve got a nice Double IPA with citric fuit notes, with a very compact floculation. I´m thinking about using it again, because I don´t have a spare refrigerator and down here it´s a little difficult to control temperature with ice PETs in an EPS cooler in a hot city. Nice tips about this yeast, just learned a little more.

I'd love to try Kviek on a massive barleywine! Also a braggot, but first a barleywine for sure!

You should consider releasing a Root Beer recipe.

I have Switched ALL of my fermentations over to Kveik and I have Ran Lalbrew Voss Kveik at 109F in a Sous Vide well and it went from 1.080 to 0.990 in 36 hours, with ZERO off flavors. I just ordered 4 strains from Escarpment labs that I plan to grow up and Dry. 95f On a Fruit leather Tray in the food dehydrator over night, then stored in the freezer until I pitch it, and Voss starts every time! Only problem I have had with it was a Starter Culture I put in my fridge to cold Crash it about 4 hours after giving it a sugar feeding, three days later, I open the fridge and it is still actively fermenting at 40f in the fridge. Once it starts it DOES NOT want to stop till all the sugar is gone lol

I'm making a blueberry and blood orange mead. Which kveik would you recommend? I was thinking Omega or Voss.

I brewed my first gallon just recently as I have also become a beekeeper. I would try a Viking blood mead or a nice spiced mead to have ready for next winter.

Im still new to meadmaking, have my first batch bottled and my second is in secondary currently. I'd love to try using kviek to make a watermelon mead for the summer. I havnt washed any yeasts in the past because ive been using cheap strands but i would like to try it out with kveik to carry on my own strain. If i wash it successfully id like to carry on to make a pumpkin spice mead, to try and capture some pumpkin pie notes for the fall. Then, wash it again to carry on to make a spicy cinnamon mead to drink and gift at christmas. I love your videos and hope you keep pumping out the mead material.

I really want to try this yeast out with a juniper mead with spruce tips

Just came across this video. Seems like Kveik cones in 11g packets. For a 1 gallon batch would you just use packet or would you use even less? Most gallon batches I do with other yeasts are small enough that I pitch the entire packet for a 1 gallon must. Thanks in advance!

I just did the Doin the Most "Wampus Cat" With Kveik Voss. Very interesting flavor. Very different from a braggot I just did with Mangrove jacks M84 Bohemian lager yeast. The recipes were very similar other than yeast but the Kveik Wampus Cat is Complex and a bit sour. Totally different from the M84. I feel like I am just wading in to an ocean of yeast possibilities. Sorry if that got a little pretentious but thats how it feels. Yeast seems like a bigger variable than honey now.

Fairly new to mead and been wanting to try a braggot. Might be a good test with kveik.

Im sippin on a 5.1% apple&cherry cider right now, and who do you *think* was driving the getaway car? Kveik yeast ! Starts fast, but still took 8 days to settle and clear, before bottling tho.

Hi you mention good nutrition as essential. Is there a schedule somewhere for this. I used lallemand Voss in a starting 1086 elderflower fizz, doubled wine nutrient at start and went like a rocket to 1040 then I had to feed about 4g a day of wine nutrient and keep at 34 Celsius to get to 1010. Then it all stopped and eventually I pitched in some champagne yeast and it took off again. I pitched the champagne yeast at 22 Celsius. I was expecting greater things from Voss but was I not giving it the best chance?

I know I’m a little late but I would love to try to use that yeast in a prickly pear wine I’ve used so many different yeast and I’ve been really disappointed keep up the good work I enjoyed the videos thank you Vernon. Could you possibly send me different places to order this I’ve looked thank you

Well, I did it. I took two scoops of Lutra Kviek yeast cake (from a low ABV pseudo lager)and pitched it in a 1 gallon batch of 1.110 blackberry mead. (First time making mead) I’ll either be applauded for my experimentation or laughed at. Either way, I’m cool with it.

I would love to make a bourbon bochet mead. I would love to see the flavors it brings out in it.

I've been wanting to try a coffee blossom mead. I live in Florida, and I'd like to see how the yeast does in my hot garage.

I would love to try using this with a Cyser - at a higher temp to try and coax some hoppy esters into the brew

Thanks for this topic. You talk about floculation, but the beer in front of you is not clear ? What about recarbonation in bottle ?

Never used Kviek I’ve wanted to for some time now in a few different brews.

This kveik yeast sounds like it would do well in Florida where the temperature can vary from drastically during the day. I am so worried that I will loose power during hurricane season and loosing my batches due to it getting too hot. This is great info. Thank you.

Kveik yeast says to brew at minimum 77 degrees to as high as over 100..does that mean in a 70 degree room you could technically brew at that temperature since fermentation does raise the temperature a bit? And does Kveik ale yeast make good flavors for melomels?

I'm very new to brewing and am still in the researching phase while trying to brew small batches to get the hang of it. I would love to use this to try to replicate your blueberry mead recipe and to officially start experimenting with brews on my own!

A powerful Viking blod, Skål broren min

As I recently purchased a couple of silicone breathable bungs your recommended and found my local Spanish sales hibiscus by the pound. I'll try vikings blod mead. Sounds like kveik is a great match.

I think I would run a traditional and then look into using amoretti's natural flavoring and see how it comes out!

What about, body, aroma and mouthfeel? Is it too much watery feel then wine yeast? I really want try this one, but have this questions on my mind. I have use Us05, turns out good but no body too watery feel.

I’d love to try a farmhouse braggot, though I have limited beer brewing experience. Good reason to learn how to wash yeast, keep meaning to.

Would enjoy trying this yeast. I live in FL and no reliable temperature control

Since you put this out have you used Lutra?

using at room temperature under 65 Fahrenheit ,how it works the kveik yeast ?

Come on guys this is like the most intuitive Nordic word to pronounce correctly

I would love to make a big batch of bochet with Kveik, using Vanilla Caramel black tea instead of water to see if it can continue to hold its ground in a more hostile environment. With nutrient of course!

The talk about how to pronounce Kveik ends at 2:06 everyone.

I'm pretty much new at brewing meads and wines. And have watched numerous videos of different channels ,including yours witch i find most interesting. But of all the videos, I'd find interesting to make. Would probably be a Acerglyn or the Bochey . Ofcourse any other flavor of mead would be interesting, but these two meads one wouldn't want to fail most all

Krispy Kviek from escarpment labs is great!

I'd brew a mead and definitely wash the yeast.

I would love the opportunity to do some AB testing. I’m currently planning an experiment that compares 5, 6 if Kveik happens, yeasts at the extremes of their published temperature ranges. All traditional with temp as the variable.

I would like to brew Ginger Mead with Kveik yeast!!!

Good stuff. I have made beer with Voss and I was amazed at how fast it fermented and bottle conditioned. I’m about ready to try mead and would do it with Qveik without hesitation !

Learn to re create your yeast strains...it's easy and amazing.

I've done a triple IPA braggot with Voss Kveik. You can still get major haze with the strain

I would like to brew a mead I call Red Blooded American with Kveik yeast. The recipe is as follows: 2 Packets of D-47 in a starter 24 hours before brewing, 3.5 lbs of local cherries frozen and pitted cooked in 3 gal of water to a temp of 200F, than add in 4 lbs of frozen dark cherries which lowers the temp. smashing them up along the way. I raise the temp back up to 190F, I add Willamette hops for 15 min, than I pour into an igloo container for 1 hour with 1 lbs of hibiscus. I drain the juice off into the fermentation vessel, pouring 2 more gallons of water though the cherries and hibiscus. I add enough honey into the mix to raise the Starting gravity to 1.065. Add 2 oz of sliced ginger and 5 tsp pectic enzyme, wait until everything cools down pitch my yeast and put it in my temp controlled fridge at 87F with a sanitized cloth over the top of the carboy. I tried fermenting this one in a keg but it needs plenty of space, because it kicks off with a running start. I add nutrients all at once I don't do nutrient additions. That is my normal recipe, it comes out blood red, everyone loves it, has plenty of mouth feel and not overly acidic. I want bought some other hops to try out that are called Amarillo Hops, I think the citris taste would be better.

I want to do a banana and molasses mash and then freeze concentrate after fermentation.

I would LOVE to brew a wild elderberry based berry mix melomel with Chinook Hops. I have been wanting to get ahold of this particular family of yeast strains for a while.

I would brew my first mead using local honey and berries.

I would like to brew a mead with ginger with lemon 🍯 🍋 🥔🍾🍷

Sorry I missed the giveaway but would like to try that yeast

Wait a minute! Root beer? Did I miss the video on that?

I’d like to try a vanilla blueberry Meade (French blueberry?).

Would like to brew a Cyser with local Texas Orange Blossom Honey.

Great video! Are you willing to share your root beer recipe?

I would like to brew a bochet or braggot with the yeast

Who was first? The Egyptians or the Vikings?

I'd love to try a Kveik cyser and see how it compares to the one I made using a local wild strain.

#1 is wrong. Kveik will be ok with different temperatures, but to be able to be consistent from brew to brew you need temperature control. The traditional Norwegian farmhouse brewers also use the same temperature for every brew. See Lars Marius Garshols' kveik registry at www.garshol.priv.no/download/farmhouse/kveik.html I have Voss kveik (kveik no 1). What Voss kveik do you use? By the way. The original Voss kveik has three strains. The commercial sold ones only has one of these strains. Which strain differs from seller to seller.

It is Kveik, because it's from Norwegian dialekt and it means: yeast.

It still makes me smile to hear English speakers adding stuff that isn't there. There isn't anything between the k and the v. Not kuveik, kavaik not keveik, not even the pause some ad, like k-veik. It's kveik, in one go.... Almost like you're doing the k with your lips already in the v-position.

#6 you can dry some kveik strains

10-20 years??

I'd like to make a melomel with this yeast

I would be interested in brewing a cherry cyser, washing some of the yeast for a chocolate mead, and using the rest for skeeter pee

skip first 2 min if you dont wanna hear the pronunciation bit.

Ladies and gentlemen, contrary to most KZfaq mead makers, bread yeast makes a great tasting mead. How do I know? Well I've made a lot of mead with it and it was fantastic. So what if you have to wait a little longer for it to flocculate? I can see how that would inconvenient the KZfaqrs that are making several batches at a time to pump out videos. In all honesty it's personal preference, give it a try.

Typo in your title. You have "Us" and not "use".

Russian imperial stout

Flocculation isn't that big a deal.

I’d like to brew a mead with galaxy hops and Voss yeast I’m wanting a tropical type mead is the hope here

I would say that my first brew with Kveik would be cider. Have done several experiments using different yeast strains in cider and would love to see how it compares! Thanks for the opportunity!

I think I would definitely want to try a banana bread braggot. I’ve made a few banana bread meads, and they were BOMB. A braggot version is next. This seems like a good test subject