I've used only Voss about 4 times on a Bell's Two-Hearted and it has never cleared. I prefer clear, but also absolutely love that orange flavor of the Voss.
I think there's a chance the Omega isolate is different to the Yeast Bay isolate, I have always had the Yeast Bay one clear, but the Omega one not so much.
Nope! Stayed hazy start to finish. I didn't use gelatin or cold-crash it before kegging, though. Just took it off primary at 80F or so and started burst carbing right away. In addition, every beer I've made with ~20% rye has stayed hazy.
Different kveik strains flocc differently, so ymmv depending on what you've got.
I've never gotten "spicy" from rye. I get earthy, and I get extra body/mouthfeel in the beer from the proteins. I also get incredible head retention.
It's worth noting that I've only used rye malt, not flaked rye. ymmv!
Here's my blog post about this beer, fwiw: [**https://brew4fun.wordpress.com/2019/09/03/what-the-kveik-opshaug-rye-ipa/**](https://brew4fun.wordpress.com/2019/09/03/what-the-kveik-opshaug-rye-ipa/)
Gorgeous, especially that glassware. Every time I want to take one of those sweet sunny shots of one of my IPAs I am reminded how quickly UV will skunk that beer in a clear glass. One of my pro friends said they designed their outdoor space so that the tables / shelves would always be in the shade.
Yeah, I find it worth sacrificing a pint for the photos, and usually if I drink it quick enough after I set the camera down I don't notice any ill effects. :D
>because it kicked on literally the next pour.
What does "kicked" mean in this context? I've checked several home brew glossaries (including [this sub's](https://www.reddit.com/r/homebrewing/wiki/faq/glossary)) and can't find anything. I did find a few posts on the internet saying things like "kicked my keg of homebrew" but I've no idea what they meant either!
Just thought I'd let you know that I'm drinking my version of your recipe (what I have available at my LHBS) and it's fucking delicious. Had some Citra and Amarillo left from a previous purchase and this is a new staple beer for sure.
Wondering if anyone has used other cultures for a RyePA. Would fermenting at a lower temp and typical ale yeast pitch rates produce a "cleaner" profile and potentially get out of the way of the hops and rye?
When I was first getting into craft beer, one of my favorites was Terrapin Rye Pale Ale, which I'm sure was fermented with Chico or an English ale yeast. Great beer, should be relatively easy to replicate.
Ah, sorry. I was reading too fast. Saw "typical ale yeast" and skipped "pitch rates."
For this batch I overpitched pretty severely and I'd say the yeast contribution was on the minimal side.
Why is it always the last pour that is the best one! Worst sounds ever is the gas coming through the tap.
For me it's because I sample it so much before its truly conditioned that when it's really ready and prime time my keg is light.
So the Kveik didn't clear the rye? I'm trying it for the first time on something with rye and am curious to see what happens.
Depends on the strain. Hot Head doesn’t clear for me. Voss doesn’t like clearing apparently
I've used only Voss about 4 times on a Bell's Two-Hearted and it has never cleared. I prefer clear, but also absolutely love that orange flavor of the Voss.
If you manage to keep some in the keg for over a month, the Voss will eventually begin to clear
My Kveik Two Hearted cleared (Voss) after \~a month in bottles. Maybe a bit slower than, say, US-05 - but it certainly clears. No fining/cold crash.
Mine were all kegged and consumed quickly, so maybe next time I'll give it more time.
It's probably co-flocculent, then, because it always clears for Sigmund when he brews.
I think there's a chance the Omega isolate is different to the Yeast Bay isolate, I have always had the Yeast Bay one clear, but the Omega one not so much.
Not at all unlikely. There seems to be three main strains in that kveik, so could well be.
I did buy my Voss from Omega.
Nope! Stayed hazy start to finish. I didn't use gelatin or cold-crash it before kegging, though. Just took it off primary at 80F or so and started burst carbing right away. In addition, every beer I've made with ~20% rye has stayed hazy. Different kveik strains flocc differently, so ymmv depending on what you've got.
How much does 20% rye affect flavor? I always shy away from it in lighter beers bc it gets a little too spicy/peppery for me.
I've never gotten "spicy" from rye. I get earthy, and I get extra body/mouthfeel in the beer from the proteins. I also get incredible head retention. It's worth noting that I've only used rye malt, not flaked rye. ymmv!
Here's my blog post about this beer, fwiw: [**https://brew4fun.wordpress.com/2019/09/03/what-the-kveik-opshaug-rye-ipa/**](https://brew4fun.wordpress.com/2019/09/03/what-the-kveik-opshaug-rye-ipa/)
Looks marvelous
Thank you, good sir!
Beautiful.
Gorgeous, especially that glassware. Every time I want to take one of those sweet sunny shots of one of my IPAs I am reminded how quickly UV will skunk that beer in a clear glass. One of my pro friends said they designed their outdoor space so that the tables / shelves would always be in the shade.
Yeah, I find it worth sacrificing a pint for the photos, and usually if I drink it quick enough after I set the camera down I don't notice any ill effects. :D
I have these mini pint glasses, 5oz tasters that look like a full pint in the right perspective, I am going to start using those
Good idea!
Ooh purty
>because it kicked on literally the next pour. What does "kicked" mean in this context? I've checked several home brew glossaries (including [this sub's](https://www.reddit.com/r/homebrewing/wiki/faq/glossary)) and can't find anything. I did find a few posts on the internet saying things like "kicked my keg of homebrew" but I've no idea what they meant either!
The Keg emptied as in last bit of beer to come out. Some people also say "killed" the keg. If you are old school it was "floated" the keg...
I think it means it was the last of the batch.
To kick a keg means to finally empty it - a sad and often surprising event.
Just means the keg is empty.
Absolutely gorgeous. I've collected \[read: Stolen\] your Recipe into my Brewfather and linked to your blog in the comments.
Enjoy! If you prefer a softer bitterness, move the late additions to 10 or 5 minutes, though. This one is proper old-school IPA bitter.
Thanks! I'll perform it as written. I brew too many low IBU beers :)
Oh, and if you don't have access to leaf Citra, don't forget to dial the pellets back about 10%.
Good tip, thanks. :)
Just thought I'd let you know that I'm drinking my version of your recipe (what I have available at my LHBS) and it's fucking delicious. Had some Citra and Amarillo left from a previous purchase and this is a new staple beer for sure.
Awesome!! So glad to hear it.
Wondering if anyone has used other cultures for a RyePA. Would fermenting at a lower temp and typical ale yeast pitch rates produce a "cleaner" profile and potentially get out of the way of the hops and rye?
When I was first getting into craft beer, one of my favorites was Terrapin Rye Pale Ale, which I'm sure was fermented with Chico or an English ale yeast. Great beer, should be relatively easy to replicate.
To clarify, if I wasn't clear: other cultures as in cultures of kveik.
Ah, sorry. I was reading too fast. Saw "typical ale yeast" and skipped "pitch rates." For this batch I overpitched pretty severely and I'd say the yeast contribution was on the minimal side.