Just tasted my first brew (pale ale) with Voss Kveik and after 10 days (5 in the FV and 5 in the keg) it’s still fairly cloudy but taste-wise its lovely. Started fermenting at 40c and dropped naturally to about 18c over the 5 days. Tastes remarkably ‘clean’ given what I’ve heard about Voss imparting flavours.
As I’ve harvested and dried a load of the Voss I’m going again with the same recipe but fixing the fermenting temp at about 37c in order to try and catch some of the Voss characteristics.
If my liver doesn’t give out first….