Where did
@Snyper564 go?
Would be good to get an update on his ongoing use of kveik. I still haven't decided to pursue kveik; largely because it's more expensive than dry yeast, and would require harvesting to reduce the cost to the same level as bulk buying dry yeast.
Anyway the appeal of kveik was fast fermentation without off flavours at high temperatures. A new fermentis yeast that they recently released called SafAle HA-18 shares a number of similarities with kveik e.g. high temperature tolerance 25C to 35C with a very fast fermentation rate.
Plus it's produces a very high ester count i.e. fruity flavours and is highly tolerant to high ABVs e.g. it can brew up to 18%.
Also from experience with brewing with sugar only; I have found that almost any fermentation can be sped up significantly by adding yeast extract (or any yeast including that extract from the trub) at the end of the boil, and then feeding the yeast with DAP during the fermentation (di-ammonium phosphate for additional nitrogen). This btw is how turbo yeasts are made, for example:
- A high ABV tolerant yeast mixed with yeast extract, DAP and bentonite clay.