[Clint Yeastwood]

Last night I managed to brew my first imperial stout (1.085) with Lutra Kveik. I used one packet of yeast, and all I did was hydrate it. I figured I should pamper the yeast as possible to see if it worked. If so, I would have a reliable method involving little work. If not, I could always repitch later and learn a lesson.

I started the beer out at 68, more or less. I pitched on my patio and left it outside all night, because the temperature seemed about right. I brought it in the house this morning, and the temperature in here is about 75.

I didn't see any action until this afternoon, which was fine, because I am used to beers going over a day without noticeable activity.

At maybe 2 p.m., I pumped the keg up to 4 psi to see if it held pressure. You never know with O-rings. It seemed to hold fine.

Between 4 and 5, it was blowing like crazy. It was up around 13 psi. I am adjusting it to keep it around 10. I want a little carbonation, and I don't want weird yeast flavors, so I figure this is a good way to go.

So, is this activity about normal for kveik? 

Beersmith thinks I'll hit 1.020.

[hopfenundmalz]

Kveik ferments crazy fast.

A guy in my Club uses kviek for IRS and Barleywines. Quick turn around and drinkable.

[Clint Yeastwood]

This stuff showed no activity until this afternoon, and it is now at about 1.027. I can already tell it's going to be great.

[fredthecat]

i only used kveik on two beers but there was something about adding yeast nutrient??? after 48 hours, you might check that.

[Clint Yeastwood]

I believe I added 1/4 teaspoon of Fermax, but it's not in my notes. Fermax tastes really bad, so I am cautious with it.

[Kevin]

I've always used Lutra Kveik at closer to 90°+F and it takes off within a matter of hours and finishes in a couple of days.

[Clint Yeastwood]

This beer's gravity hasn't moved in days, so I'm chilling it for kegging. I just cheated and drew myself a glass at 66 degrees and probably 10 psi of CO2, using a short EVAbarrier line and a picnic tap with no effort to balance anything.

Unless Lutra does weird things after kegging, which I have not witnessed yet, this must be a good yeast for imperial stout. I can't taste any phenols. I can't taste the yeast at all. I guess it's on the bottom of the keg now. There is some fruitiness to it, but I believe that's just the grain. Every imperial I've had tasted sort of like prune juice mixed with very dark chocolate.

This beer tastes wonderful. Just what I was hoping for. Maybe I could jack the hops up slightly and toss in a little table sugar for more alcohol next time, but wow, I like this. It's like a milkshake, but without the flaws of milk stout, which I find gross.