#52 Voss Kviek Pale Ale

[An Ankoù]

This stuff is nuts. 2 hours and it’s off like a rocket.

Yep. That sounds about right!

 

[Arcs]

I made a starter from 1g of dried voss and pitched one teaspoon of the slurry into my rice lager I brewed at 35c and it went from 1.048 to 1.005 in 3 days. I dried the rest but ended up cooking it to death. ooops.

Upon reading this thread, I was about to say the GrandDrunkMeister Drunkula would disagree. But you kinda saved me from saying it =)

 

[Arcs]

You can under pitch and dry or freeze the slurry indefinitely. Once you’ve bought one lot of kveik you needn’t really buy any more. So actually a billy bargain. However I’ve got several different strains and always happy to share.

I beg to differ. Although you mostly are correct. If pitching say rum oak chips into a brew. Erm, that Kveik is basically fecked unless you wanna take the time to strain those chips out which personally I wouldn't bother with, well that batch of it will be anyways =)

 

[LeeH]

Fermented out in 24hrs...

 

[LeeH]

So do I just throw this into the next brew then? (Berliner Weisse)

Sour with sour pitch for 48hrs, boil, cool and throw it all in?

 

[LeeH]

So can this be thrown in the next batch then?

 

[Drunkula]

So can this be thrown in the next batch then?

Is that kveik slurrrrry (hate that word)? If so then that's about enough for 50 batches by the look of it.

 

[LeeH]

Couple of table spoons?

 

[dad_of_jon]

Yes, David Heath does recommend under pitching and even suggests yeast manufacturers use generic instructions on their packaging that don't necessarily translate to kveik.

maybe then I won't bother rehydrating voss then? - I have a packet for the 3 day heatwave we usually get in S.Wales.

 

[LeeH]

maybe then I won't bother rehydrating voss then? - I have a packet for the 3 day heatwave we usually get in S.Wales.

Mine took off 1.5 hours, I never rehydrate dried yeast.

 

[samale]

Couple of table spoons?

One tea spoon. From my limit experience. I played about with it a couple of years back.

 

[LeeH]

So do I keep this slurry or just collect it from the next batch? How many generations can you go? How long does it store?

Free yeast forever? Cannot be true....

 

[samale]

So do I keep this slurry or just collect it from the next batch? How many generations can you go? How long does it store?

Free yeast forever? Cannot be true....

As @Drunkula said. What you have collected there would last you a long time. I would top up with some wort just to protect it.
Remember to release the pressure on it once in a while.

 

[LeeH]

You could stand a flake up in this head.

Grain to glass in 8 days, it’s a proper creamy hop bomb.

 

[Corbières]

You could stand a flake up in this head.

Grain to glass in 8 days, it’s a proper creamy hop bomb.

Is that carved on 70/30?
Thanks

 

[Corbières]

Carbed even

 

[LeeH]

Hi, yes. I only connect up the mixed gas at serving pressure. Set and forget!

However, I don’t think that was nitro poured.

 

[Corbières]

Pressure fermented tho?
10psi

And, How long forget it for ?
Thanks

 

[LeeH]

Yes fermented under a, few PSI.

2 weeks normally, give or take a week. Depends On stock levels.

 

[Corbières]

Stock

Last one
Stout spout ??