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Usually I take the whole frozen fruits as mentioned above. I have also worked with puree, where I take the whole fruits and blend them up, put them in a pot and pasteurize (145-160 F). This worked for blueberries, peaches, raspberries, blackberries, apples and plums. Then I put everything in a mesh bag to minimize the straining needed later, and then rack beer over the top of it (usually from primary, but sometimes straight from my plate chiller). Most of the fluids come out, so I pour the pot into the mesh bag over a ferm bucket and it drips in. I usually filter when racking to the keg. I seem to get more flavor in the results from the puree-pasteurize version, but usually feel too lazy and just bag up the frozen version, which does fine. One pound seems to be more for coloration, and I usually use ~3 pounds in a 5 gallon batch.
Wow that is a lot of info!
I have used kveik a lot for Oktoberfest and other pseudo-lagers, including a kolsch, and had great results with Lutra and Oslo. I can be Pitch to Pour in less than 2 weeks after a cold crash, and my ferment temp is room temp, so high 60’s-low 70’s.
I also use Voss and Hornindal with fruits to make ciders and have really enjoyable results. Apples, peaches, berries, cherries and strawberries have all lent great flavours to the kveik ciders. And again, room temperature ferments. What I have loved about the Hornindal and Voss is that I can reuse the yeast without a starter; just keep some of the bottom of the last batch and store it in a sanitized jar, then when it settles in the fridge you can clearly see the separation of yeast as the lighter thin top layer on the trub, and only pitch that yeast next time.
Since kveikhas become more available and with different strains, I’ve really enjoyed experimenting with it, and temp control is much less important but still important, as Colter and Ryan say. I would read on the strains and see which you are looking for in a particular beer, but go wild!
This is great. I am happy to see some activity here. It has been a while since I have been part of a club and happy to join what looks to be an active and enjoyable group.
Looking forward to seeing you all at the meeting and hope we can all taste each others craft soon!
Cheers
That is great! I will keep an eye out for the email and hope to meet you folks sooon.
I have been working on perfecting my NEIPAs during the at-home periods last year, and have had some great results. With winter I have done a few stouts and porters as well, and been making ciders with Kveik yeasts which have been easy and very good.
My new living arrangment allowed me to expand my setup a bit and I always like to make my equipment rather than buy ‘commercial’ setups like Grainfather, which has always proved challenging to cludge together my parts and make it all work. But I feel that I always learn more and have a more catered setup to my desires when I do it that way. With that in mind, I would love to met up and share our setups, challenges and see what other people are doing. I love to see the homebrewers creativity when it comes to both hardware and recipes!
