Kveik

[BeerCat]

I got a strain from Dan, I think it's the opshaung strain

Its no43 http://www.garshol.priv.no/download/farmhouse/kveik.html You should be fine at your temps

 

[Llamaman]

I just tried drying some week-old slurry I’d stored in a PET bottle.
Brushed it on some baking parchment, popped in the oven with the fan running.
A bit stinky, but it dried out in a few hours (don’t know exactly how long as I had to remove it a few times to cook!).
Tested a flake in a starter and it seems to have worked.

I probably won’t use these flakes for brewing (Hornindal should be top cropped) but it was a useful proof of concept. I did also take a small amount of krausen (at 40hrs) which I haven’t dried - my next brew I’ll take a bigger crop and dry that.

 

[Gerryjo]

Was given some kvelk Voss yeast cake curtiousy of @samale today and decided to brew a range bitter which is on discount.I've added 1kilo of Demerara sugar and a jar of H&B malt extract to the kit which I pitched the yeast at 26°and I have raised the fermentation fridge to 30°
Out of curiosity I had extract stuck to the side of the jar and gave it a swirl with some boiling water to rinse and left to one side to add later.
What I actually did was added the dregs of the slurry to the jar just for the crack and this is what's happening 2 hours later.

 

[samale]

For anyone who ferments in doors. This yeast gives a very strong smell during fermentation. Wife wasn't impressed at all.

 

[Llamaman]

For anyone who ferments in doors. This yeast gives a very strong smell during fermentation. Wife wasn't impressed at all.

Which strain?

I fermented Hornindal at 30C and it wasn’t too bad. In a cupboard with an odour absorber on top of the FV I didn’t get any smells permeating.

The same could NOT be said of the slurry though. That was pretty stinky.

 

[Gerryjo]

This was pitched at around 9.30 and had started bubbling about 1.30am and a krauzen this morning so I might have a go at top cropping today as I had cleaned and sanitised a few jars last night.

 

[Llamaman]

Just be careful to let the pressure out of the jar periodically. I had a mini explosion when I opened up my slurry jar!

This stuff is like the Terminator - it absolutely WILL NOT STOP.

 

[Llamaman]

@Gerryjo
Isn’t Voss a bottom cropper?

 

[Gerryjo]

@Gerryjo
Isn’t Voss a bottom cropper?

This is my first time using it but I've just taken a top cropping of the krauzen and it does stink Fermenting at 30°.

 

[Gerryjo]

Just be careful to let the pressure out of the jar periodically. I had a mini explosion when I opened up my slurry jar!

This stuff is like the Terminator - it absolutely WILL NOT STOP.

Before I pitched last night I decided to give the jar a shake to loosen the slurry and as I carefully opened the clasp it exploded and got everywhere,me,my son,TV,walls, ceiling cupboard, Xbox and I could go on.You could make Ale grenades with this slurry.

 

[Llamaman]

This is my first time using it but I've just taken a top cropping of the krauzen and it does stink Fermenting at 30°.

Glass. Brave...

 

[Gulpitdarn]

This is my first time using it but I've just taken a top cropping of the krauzen and it does stink Fermenting at 30°.

Wish mine would work like yours I started it off yesterday at 6.30pm in one litre of boiled water containing 100g medium DME, half teaspoon of brupaks yeast-Vit nutrient and a quarter of a teaspoon of Gjernes voss kveik, pitched at 38*C using a magnetic stir plate . As of 12.30am this morning there was nothing! 8.30am this morning only a very tiny 2mm krauzen forming on top. Any ideas?

 

[Llamaman]

This is my first time using it but I've just taken a top cropping of the krauzen and it does stink Fermenting at 30°.

Yup, Voss should be bottom cropped;
http://www.garshol.priv.no/download/farmhouse/kveik.html
Top cropping will no doubt get you some working beasties, but your yeast will mutate over time away from the Voss culture... not that that’s a bad thing per se...

 

[Llamaman]

Wish mine would work like yours I started it off yesterday at 6.30pm in one litre of boiled water containing 100g medium DME, half teaspoon of brupaks yeast-Vit nutrient and a quarter of a teaspoon of Gjernes voss kveik, pitched at 38*C using a magnetic stir plate . As of 12.30am this morning there was nothing! 8.30am this morning only a very tiny 2mm krauzen forming on top. Any ideas?

View attachment 20200

I think that’s a 1.040 starter? Kveik apparently prefers high gravity beers, although I note you added nutrient as well.
Did you oxygenate your wort?

 

[samale]

Wish mine would work like yours I started it off yesterday at 6.30pm in one litre of boiled water containing 100g medium DME, half teaspoon of brupaks yeast-Vit nutrient and a quarter of a teaspoon of Gjernes voss kveik, pitched at 38*C using a magnetic stir plate . As of 12.30am this morning there was nothing! 8.30am this morning only a very tiny 2mm krauzen forming on top. Any ideas?

View attachment 20200

I pitch the slurry direct with no starter and it was off like rocket

 

[samale]

Which strain?

I fermented Hornindal at 30C and it wasn’t too bad. In a cupboard with an odour absorber on top of the FV I didn’t get any smells permeating.

The same could NOT be said of the slurry though. That was pretty stinky.

Mine was in our bedroom. Don't know what her problem is

 

[Gulpitdarn]

I think that’s a 1.040 starter? Kveik apparently prefers high gravity beers, although I note you added nutrient as well.
Did you oxygenate your wort?

Interesting to note they like high gravity worts, will remember that next time. As for oxygenating... think so, it was on a magnetic stirrer for a couple of hours or so.

 

[Gerryjo]

Wish mine would work like yours I started it off yesterday at 6.30pm in one litre of boiled water containing 100g medium DME, half teaspoon of brupaks yeast-Vit nutrient and a quarter of a teaspoon of Gjernes voss kveik, pitched at 38*C using a magnetic stir plate . As of 12.30am this morning there was nothing! 8.30am this morning only a very tiny 2mm krauzen forming on top. Any ideas?

View attachment 20200

I would mix up another 100g of DME or even brown sugar to a light syrup and add to your starter to give it a lift.

 

[Gerryjo]

Yup, Voss should be bottom cropped;
http://www.garshol.priv.no/download/farmhouse/kveik.html
Top cropping will no doubt get you some working beasties, but your yeast will mutate over time away from the Voss culture... not that that’s a bad thing per se...

I intend to do both as I've started making Turbo Cider and would like to see how it turns out using both.

 

[AXW123]

I have both dried and stored in the fridge with great results. I’m not sure it needs washing.