Kveik

I got a refrigerator full of it.

I also have some Völkl Kveik that I'm gonna play around with, 'cause fermenting a beer at 90 degrees to me is so foreign to me, I gotta wrap my head around-

Yeah

... how that's gonna turn out.

So my house yeast actually ended up being Lutra.

Okay.

So from, you know, kind of the Kveik, uh, strain.

Mm-hmm.

... um, important to think about.

Another just option on the table, um, that's fantastic is Kveik.

Hmm.

If you think about it, you want a yeast that's gonna be stress-tolerant, that's gonna be-

... alcohol-tolerant and ferment fast, um, get through, you know, that, that refermentation quickly.

Hmm.

Kveik kinda checks all the boxes.

So some of the s- uh, strains out there, especially those that have really high ABV tolerance, like Voss and Hornindal, um, can be really great for refermenting high-ABV beers-

And then when it stops, when fermentation is done, I'll dry hop again, usually for another two days.

And then I'll just kind of just bring it down to room temperature because I ferment at 93 degrees Fahrenheit with Kveik yeast, which is awesome.

So I'll bring it down.

I'll bring it down to like 66 and then I'll just transfer the keg and cold crash and it's worked out phenomenally if i do i

And it literally came out better than the all-grain one that I do.

Nice.

If you used Ben's Kveik yeast, you could have made the beer and fermented it within eight hours.

Well, it's funny you say that because next time I do this, I am going to use Kvike to see what happens.