What happens when you brew a stout at the high end of the temperature range? You brew another one with a Kveik strain and see how they compare. Can all yeast strains handle the same high temperature range of a Kveik strain? Well, Mike brewed two beers and fermented them both on the high end of the temperature range so we could taste them on camera. Watch this video as we dive head first into this yeast comparison:
What Did We Learn?
First and foremost, let’s give a big round of applause to me since I was able to choose the different beer in the triangle test. Aw, c’mon. I was impressed with myself.
Secondly, both yeast strains did a fine job in the 85° F/29° C. The stouts weren’t that different. I noted more roast and a lighter mouthfeel on the British strain vs. the Kveik beer. Both stouts were tasty and would be well received by anyone who likes that style. Plus, the British strain didn’t produce any fusel alcohols – at least none that cause bad headaches the next day.
Lastly, we’re going to continue to test and learn more from yeast comparisons so we’re hoping you’re along for the ride.