I am very much enjoying the format of these videos the way they are set out, Thank you very much.

Thank you David! Great video. I want to test Kviek yeast. All information that you shared about it is very interesting. Thanks again, your videos are very appreciated, pure gold.

Thank you David for another great video. You published it perfectly as I'm planning on a Vienna lager for the later part of the summer and thought I'd had to brew it no to be done in time. With Kveik I don't have to worry. Cheers

Wow, the possibility of a lager without the equipment to lager! I'm gonna give this a try. Thanks for the inspiration!

Wow. Looks amazing! And informative as always. Thanks and I will be making this one soon for sure.

Couldn't wait and just tried it at only 10 days in the bottle and I already love it! Thanks for dry yeast suggestions 😊. Please do a Weiss beer recipe soon !

Love that you are now including the brewfather link!!!!

Just found this on Brewfather, ingredients arrived today... Can't wait to try it.

Brewed this one recently and its an amazing beer ! Thanks for a great recipe :). Used kweik yeast at about 1.4bar and 31c ,and the fermentation was done in about 26h!

Great video David. The BJCP discussion adds something new. Definitely sold on kveik... Now need to get me some!

A lovely informative video David. Thank you. Will brew this at some point.

Thanks so much for this recipe. Brewed it with koln yeast from lallemand in one batch to drink soon and 34/70 in the other to lager. The Koln version was just racked to a keg and tasted amazing flat and warm.... What a gift. Thank you!

Excellent video David. This could be my favourite style. I try to brew it two to three times a year. My go to yeast for it is WLP838, Southern German but I now must try the Kveik yeast. Thank you.

Very informative,and useful video,many thanks David, I do a lot of Lager brews, never used Kveik, I will be trying it out..

Hey, David! Been wathing you videos both on Kveik yeast itself as well as style/brewing videos where you use one. Have been thinking a lot about this yeast, and I have finally had enough :D gotta go and try some out :) Thanks for great videos, great content and ever growing variety of topics covered on your channel. Truly a treasure box for humble learning home brewer like me :)

Right now I am drinking my first Vienna Lager. Using Voss Kveik and following your guidelines. I can not express my gratitude to you. Only seven day between grain to glass. The beer is super drinkable, but sure it would improve in some days. I am very happy, thank you again David. Your videos are pure gold. Cheers

David, I love your descriptions and your graphics. I was sitting on the edge of my chair, waiting for you to mention the migration of this style to "the new world". Vienna Lager was very prominent in the development of Mexican beer styles. At least half of them are picture postcard Viennas. Some may consider adding Mexican yeast. FWIW, I add 10 to 15% Best Malz Red-X instead of Munich...

Thank you for yet another brilliant video! A am just half through it and had to stop and comment. When it comes to homebrewing in an intelligent, high standard and fun way, there is no match to your channel in terms of helpful information! And I have gone through most of it, some videos twice or thrice. :D Considered myself reasonably experienced homebrewer with 13 years of experience, I now understand, need to be humble, rethink my dogmas and keep on reading and watching! Keep it up!

David I brewed this recipe in November 2019 for my sisters Christmas party in December... it was a total hit some of the folks thought it was the best beer they had every had... thank you so much for sharing this.

Thank you :) very informative and interesting video, especially while watching it I was coincidently sipping on my own try at a Vienna Lager. I do indeed detect a hint of alcohol warmth in mine (although only at 5,2% AVB) but the rest seems to be pretty much spot on. I used W 34/70 yeast and added a little Mandarina Bavaria hops which I thought could fit the bill. It's a beautiful style :)

I had planned to brew this using Lutra but it won’t be here in time for brew day so here’s hoping my version with Lallemand Voss fermented at 77 F will be a passable substitute! Great guide as always.

You hit the nail on the head, David. So many brewers just totally overlook Vienna as a base malt and they are missing out there. A little unusual maybe, but I love Galena in my Vienna Lager with a late addition of EKG. 90% Vienna, 9% crystal 60% and 1 per cent either roasted barley or chocolate malt.

Just tryed this with only 1 week of lagering/slow carbonation, mine came with a final gravity of 1.017, about 24 liters with 2 packets of w34/70, the temperature was fine, but I think the main reason was my saccarification/brew day was awful, temperatures all over the place, anyway, beer is coming out great! a little more malty than I believe was your goal. Thanks a lot David! I really apreciate everything that you do, you deserve the best. Cheers from you biggest fan on Brasil. PS - drinking you mild ale!

Nice video, again :) I really like the education lessen, more of that please :)

I'll try this on sunday. Your recipe just sounds so good! I love Vienna lager so much, I hope it works out. "Wiener Original" was the beer that got me into home brewing. I will be using the lallemand Voss kveik (dry) and a friend of mine lets me test his FermZilla. To be honest, I am a little afraid that three new things coming together will not help me with making good beer, but the thought of is just too much fun :) (And your videos made me want to try it).

Great video David, I am going to brew this very soon ! Thanks !

Another great recipe from the Bearded Brew Yoda. In my very amateur opinion it looks and tastes more like an ale than a lager but full on flavour and enjoyable. thank you :)

This is exactly what's missing from all the brewing videos out there: an explanation of the ingredients. Most videos show you the recipe and how to make it but never explain why. Most people won't know what a particular malt brings to the table. It's like reading a food recipe and not knowing what some of the ingredients are so you can't explore the flavours in your mind. This is a big help and how recipes should be presented.

Hi David love your channel. I do however miss the old intro tune. I is now cut of halfway through. Dosnt have the diddl diddly die bit at the end She has a lovely voice. This has been the only rather longer intro that i have been very happy to listen over and over. As feed back for you. I asked why my IPA was so cloudy. With the next batch I did what you suggested “leave for another 21 days after final target SG has been reached. After pressure fermenting,which was super quick, I let it sit in the fermenter for 5 weeks(only beceause I was in France) crash chilled t 3 deg for a week. Bingo crystal clear and tastes great. Thanks for that tip

Great video David thanks mate.

Hiya David, Just thought that I should let you know and again thank you for this excellent recipe. Yesterday I entered a few bottles of your recipes into a competition in Sheffield (the Dore show) and your Vienna Lager won won first prize. Your Verdant IPA came second and your Citrus Orange Wit, third -a clean sweep! Thanks so much for the inspiration. Can't wait to have a go at some more of your recipes!

Such a great voice!

I will try to brew this tonight!

Another great video.

Hey David, thanks for another awesome video. I have just created my first recipe for this style in beersmith, following your advice. However, I disagree with one instruction you give. You recommend pitching the classic lager yeast at ale temperatures before cooling down to lager temperatures. I have put that to a test once with a German Pilsner and the S-189 lager yeast - One batch was pitched before the last bits of cooling just like you recommended, the other one after. The first one picked up some (not an awful lot!) esters on the way, while the one pitched at low lager temps (8°C) displayed none I could detect. I gave a bottle of each to a BJCP judge I know, who tasted them together with other BJCP judges and they also detected a bit more esters. Mostly they agreed that the one pitched at lager temps right at the start was better because the beer had more of a rounded flavor in the end. Have you done some testing of this? Besides the slightly higher level of esters that was to be expected, my friend also pointed out that I had put my yeast under an unnecessary level of stress by changing the temperature of the wort so rapidly after the yeast was pitched. With other strains it might have even led to the yeast going in hibernation mode. Looking forward to reading what you think about that :) Cheers!

Thanks again, just had a couple of bottles.

There's one in newfoundland made by a local beer company & a sausage company, this variant clearly selected to elicit a, err, cute, connection to local heritage snack of canned weiners. Regardless of description, the Landwash beer are certainly fantastic!

Wiener Lager was my second ever brew and my first own recepie. Its on the gf hp. Need to check now if i actually managed to make a wiener lager. The keg was loved by my neighbours and empty pretty fast. I noticed some metallic offtaste but apparently no one else did

Very good informative video

Everytime I have a question, I find the answer in one of David Heath's videos!

Great video Sir 🍻😃

Thanks

Another style I need to try!! Great info David! I assume with the KVEIK you don't do any lagering? You didn't come right out and say that just wanted to confirm. Are you sing any finings? Or does the Voss drop out pretty well? Cheers David! 👍🍻

Just completed this and it's in the fermenter. Thank you :)

I love Vienna lager. I think I'm gonna do a double batch next time. My recipe is much simpler. 99% Vienna 1% carafa special for colour. I like wlp800 yeast for this beer.

Would love to see you brew a Vienna like this one and ferment it with the new Nova Lager. I'm curious about that yeast but think I would need some temperature advice on it before testing it my self :)

You provide tons of value. Thanks for your efforts. So my local store carries the Omega Hornidal (OYL-091), but not the Voss. Would you amend the suggested fermentation temp/schedule given my intended use of Hornidal?

Excellent! I'm a little behind in my brewtube viewing but I had to watch this video. I've dabbled a bit with Vienna lager myself this winter with decent results but it's great to get the professional's view of it. I'm considering getting a temperature controller (Mangrove Jack's STC 1000) and an old fridge to get a proper fermentation chamber. I'm a bit worried though about the co2 coming from the fermentation. I would need to have it in my bedroom but I would like to wake up every morning, even when fermentation is at its peak. I don't know how much co2 it actually produces, perhaps it's not a big deal in a decent size room?

Bloody awesome video, David! Any tips for the water profile in here? Should be balanced or malt forward. I'm going to use the water profile that you mentioned on kolsch video. Cheers

Greta video, I need to try this magic yeast

Hello David, another great video, Thanks so much I was wondering David what your thoughts are in reards to fermenting this brew under pressure. Was thinking 10psi.Cheers, Elmar

Great video as always David. Do you make a starter when using Kveik? I heard some people say to pitch it as-is, and a little under at that.

Hey David! Thank you for all of the great information. I did have a question about this recipe. My LHBS only has Carafa Special Type 1 which is 320L. Would it be possible to substitute it in this recipe and what adjustments would you recommend I make in the grain bill? Again, thank you for all you do!

Hiya David, I'm into the 5th day of fermentation 25 Degrees with Voss Kveik. As it has high flocculation just wondering if I will need finings when the yeast has cleaned up after around ten days? I was also planning to use a fresh bottling yeast too? I must admit that I'm not particularly familiar with this style but after a bottle or two of Brooklyn Lager and of course watching your video, I was inspired! Thanks again for sharing your expertise. I have also noticed your new merchandise. I think I'll be dropping a few hints to the wife before my Birthday.

Great video! Have you ever tried kveik with a Pilsner grain bill? Think it would ferment clean enough to have a similar taste profile to a lagered Pilsner? I brew Pilsner urquell clones and the hardest part is the waiting haha.

Super good info! Thnx!! I’ll trye the Kveik yest version. 2 Q:s - what temperature range do you use for the Kveik- lager style? - can i still use ordinary bottles and sugar to carbonise on bottles one week or so? Best

My next brew for sure! I have kveik arriving soon but How do you feel this will work with wyeast 2112? Step fermentation is impossible for me.. Great information and video!

Novice question, and I apologize if it’s been answered already and I missed it, but do you pitch the Kveik at 77 degrees or within the suggested range and then allow to cool to 77 to jumpstart the yeast? Thanks for all the videos you’ve posted, they’re very helpful to beginners such as myself.

Great video. Just they type of recipe I was looking for! I'd like to try with Lalbrew Voss Kveik (which I have never used before), but I don't have temperature control to maintain 25c. How do you think it would do at 18-19c?

As usual great vid mate. I know this one's been around for a while but I'm gradually going through your recipes since so far they've been bang on!! Quick question if I may - I've used your recipe so far for this brew, fermenting with lallemand Kveik Voss under pressure in the Fermzilla all rounder (first brew in it/first pressure ferment as well). I'm currently 5 days in, FG reached and has been stable for 24-36 hrs. Should I cold crash this one after the 10th day (I usually do this for 2 days for all my beers) or rack straight to the keg and get into the kegerator? Appreciate your thoughts mate, keep up the great work l. Easily the #1 homebrew channel for me and my groups of brewer mates here in Australia!

Hi David, greetings from Mumbai. I've recently got hold of Lallemand's Voss Kveik dry yeast and am tempted to try it for this recipe, unless you don't recommend it. Also, plan to use Perle hops at knock out and at 10 mins. What do you think?

Hi David, thanks for a very nice video as always. I wanted to ask you if you know of any seller of Robobrew with in the EU? Keep up the good work and thanks for all the videos you produce. :)

What sort of pitching rate are you using for the Voss when doing this style of beer? I've used Voss before in NEIPAs and severely under pitched and fermented alot warmer to really bring out the esters that are characteristic to this yeast.

Hello David, I want to try this recipe, but I don't have the means to "lager" it. I do have a fermzilla with the pressure attachment though. Using pressure fermentation how would you ferment this using a lager yeast? Will not bringing it down to cooler temperatures have a big impact on the flavour? Thanks!

Excellent video, David. I caught your comment on the Brewtools’s paddle and went to their website to check it out. They fail to mention the length of the paddle, though. Could I ask you how long it is and if it is long enough to scrape the heating element on the Grainfather during a boil?

Hello David, in your description in Brewfather it´s 5,5 ml kveik. In the description on the yestcontainer they recommend 35ml for 5 gallons (19 liters) Is it enough with 5,5 ml?

I'm curious about how you mill your grains. @14:22, they don't seem to be milled at all?? Doesn't that affect your efficiency? Looks delicious btw!

Love this, David! Q: does this fermentation method with kveik work for all lager styles, or primeraly for the more 'malty' styles?

I have Sigmund's Voss Kveik isolate that I have dried from a previous brew. Would 5.5g of flakes be correct?

If using the really fast kviek yeast, how long would i need to bottle carbonate? I dont have a keg system (yet) so bottling it is. I imagine the kviek would eat thru the priming sugar pretty quick, yes? Not the normal 2ish weeks like with a normal ale yeast. I’m thinking a week would be plenty?

Hi David. Would you recommend yeast nutrients for Voss in this recipe?

Hi David. If I'm making this with distilled water do I use the lager target profile on Brewfather?

Hi David, I noticed you didn't have a water profile in your video. Was thinking Ca2-58 Mg2-3 Na-10 Cl-70 HCO3-25

Would Saflager W-34/70 work as an alternative to kveik in this Vienna Lager recipe? What would a Saflager fermentation schedule look like for this one?

Hey David! Can u tell me the exact AAU's for bittering addition and late addition for vienna lager, how much AAU should be added in bittering and how much AAU should we added in the late addition or flavour's/aroma. What is actual ratio for this? Which addition is better 60-15-10-5 mins or three step, two step or single step?

Hi David, great video again. This will be my next brew, as I have a 25kg sack of Vienna that I need to use. I'll use your recipie, and ferment it with Gjernes Kveik, as I have loads of that. Only one question regarding your recipie: The Carafa I malt is listed to be 630 EBC. But the ones I find at Vestbrygg (and Bryggselv) have a EBC of 900. On Wyermann pages I see that the Carafa I malt is specked to be between 800 - 1000. So what Vestbrygg states (900) looks correct. Just wondering if you made a typo in the recepie? Thanks and regards, Geir Valsvik.

David I am looking to get into some pressure fermentation and was thinking of doing a Vienna lager as my first - any advise? Thanks!

Hello David, great video as always, thank you. I have just brewed this using Kveik Voss at 25C and am experiencing a very slow fermentation, it's still chugging away after nine days. I've done something wrong but am trying to find out what. Can I ask do you use extra nutrients when using Kveik? I just used the amount of nutrients that it said on the packet and have since read that kveik is a hungry yeast. Would it be beneficial to double up on nutrients with kveik? Regards, Jim.

Hey David, thank you for the informative video. Coincidently i brewed this lager before you uploaded this video. I used saflager 34/70 and experienced a long lag time (can be explained because i pitched at 10 degrees and the dry yeast was not fully rehydrated). After 5 days it had only moved 10 gravity points. When i came back from holiday (13 days in the fermenter) it had reached target final gravity. Is it too late to do the diacetyl rest now?

Hi David, in your hop schedule can you estimate hos many grams of each hope types you are using for this recipe. Thanks for sharing this video

I see you fermented at 25c. Many sites talk of fermenting at 35-39C and the recommended pitching temp is 36c when using #1 Sigmund Gjernes, Voss. Is there a flavour benefit of the lower temp?

Great video. Do i need to make a starter for example for kveik yeast for about 10liter batch? I'm only one brew of experience and i'm more comfortable without a starter. Secondly, i have a storage about 16-18deg celsius, is that a good temperature for this type of beer and this temperature only? Thanks!

Hi, newbie question. I'm going for this recipe next weekend, I bought A43 Loki yeast, they 155ml, in your recipe says that I have put 5.5 ml of yeast, is this right? Is this enough? How much should I use? Many thanks

Should you decant this omega yeast like you do with the OYL-057 strain?

Hiya David, this looks really interesting and a bit different - I'm planning to have a go at this next week. I am going to use Kveik but have only used it before in cloudy Belgium Wit Beers where clarity isn't that much of an issue. I'm just wondering how you get the beer nice and clear in the fermenter before bottling and adding fresh yeast, if lagering isn't required? 1. How long do you leave it in the fermenter? 2. Are finings required? 3. Does it drop clear in a super speedy manner? I was brought up brewing with a primary fermentation with added finings in the secondary. I guess I'm finding that old habits die hard! Any advice as always is greatly appreciated!

Brewed this one earlier today.. looking forward to try it in a couple of weeks :) What else style of beer have you brewed with this kveik?

3 questions: If carbonating in the bottle, will i need to repitch yeast if using the Kveik? how long do you usually ferment with the Kveik before bottling/kegging? Do you lager the when using the Kveik at all? Love your videos!

Im on it :-)

Great video as always David. As mentioned by @Count Drunkula, the explanation of what each ingredient beings to the table is a fantastic idea. I also love the Brewfather link - what a great piece of brewing software it is! One question for you - what was your brewhouse efficiency using the Brewzilla 65? I'm using one here and will adjust the recipe to bring it in line with your efficiencies - otherwise I'll end up with a Vienna Lager that's closer to 7%

David, do you have a tried & tested recipe that you could share for a Marzen (Octoberfest) or Festbier?

Hello David, greetings from Ukraine! Thank you for inspiring us to try new and new ways of brewing beer ) When I’m looking for a recipe that’s new to me, first thing I’m scrolling an impressive list at your channel. It’s always informative, I’ve tried about 10 of your recipes, and they always works great! Thank you for doing this! So, I decided to brew Vienna lager as my first lager with my new GF glycol chiller, in pair with GF conical fermenter. I don’t have a pressure system and I’m going to use M84 yeasts within your fermentation schedule. A question, do I still need to prepare a yeast starter if pitching yeasts at ale temperatures or can I skip it?

Hi David, considering your latest video, could I adjust this recipe to 30 minutes boil?

I’m currently brewing this and started with an OG of 1058 and now have an FG of 1013. I’m now cold crashing to prepare for kegging. How long is it suitable to cold crash this beer? The taste this far is oh so promising! 🍺😀👍

I assume that Novalager would now be on the list of yeasts on this?

Hi David! I have some dry Gjernes en route to California from Norway and can’t wait to try this recipe. Did you pitch the teaspoon of Kveik dry?

I accidently ordered Carafa Special I instead of Carafa I, would it be alright to use that instead or?

Hello Dave, Am I right to use Irish moss with this beer?

Well I've done two practice fermentation/kegging with fresh wort kits and I've decided this will be my first brew. I'm assuming a 30min boil will be fine? I'm curious, in what circumstances is a 60min boil still required? Is it when there is a high percentage of pilsner malt in the grain bill?

Hi David, I’m about to make the Kegland Wolfgang Vienna Lager. It only has 11 grams of Columbus CTZ hops at 60 min boil. Is that enough hops? I know they say it is not a traditional Vienna and more of an American twist. And another question please, is lagering in a keg inside a Kegerator the same? Or should I be using the fermenter?

Hi David, I'm wondering if you have had any experience with this OYL-071DRY DRIED LUTRA KVEIK yeast? I am considering it for this Vienna lager. It comes in dry form which is definitely to my liking. Thanks David