I recently brewed a trial beer with Lallemand’s Kveik Voss yeast, here’s more of an update.
So it took 3 days to complete the fermentation cycle at around 35C. Although the Grainfather conical FV was set to 36C, it never quite reached 36. I reckon it got to about 35.5C, but some of the heat would have been generated by the fermentation process itself and once this had more or less completed, the temperature dropped back to around 32C. This was with an ambient temperature of around 20C. Not quite 36C, but good enough.
I always take daily gravity readings. When fermenting at these temperatures, remember to adjust your gravity readings for the higher temperature. You will find a useful calculator online here. Essentially, a standard hydrometer is calibrated for 20C and will produce lower readings at higher temperatures. So a reading of 1.005 at 32C is really 1.008 at 20C.
UPDATE: Well, 4 days after bottling and it still has really cleared. If this was a bottle of US-05 based IPA, it would have cleared after 48 hours. In fact, it looks very similar to the Verdant based IPA that I brewed a couple of weeks ago. It used the same recipe.
UPDATE: The bottle below was bottled a month ago – 1 week in the warm and 3 weeks in the cellar. And there aren’t too many of these bottles left! The bottle is just about the same and the haze hasn’t really cleared.
