Kveik

[cheeseyfeet]

Be aware that the pitch rate on the Omega kveik is very wrong. 25% is plenty for a 25-30L batch.

Good to know, I'm buying this as my first foray into kveik.

Can the omega yeasts be dried? I'd like to give this a go with the rest of the pack, I don't brew often enough to reuse slurry or keep some going in the fridge.

 

[entertheflagon]

Good to know, I'm buying this as my first foray into kveik.

Can the omega yeasts be dried? I'd like to give this a go with the rest of the pack, I don't brew often enough to reuse slurry or keep some going in the fridge.

I've dried it successfully.
It's basically the farmhouse Kveik minus the bacteria.

 

[Jim2607]

Bought some White Labs Sigmund Voss Kveik 6 months ago and made a very nice Christmas ale with it, then stored a sterile jar full of slurry in the fridge. 6 months later just made a mosaic smash with 2 teaspoons of slurry in a 1 litre starter for only a few hours. Went from 1046 to 1010 in 36 hours!

 

[David Heath]

Good to know, I'm buying this as my first foray into kveik.

Can the omega yeasts be dried? I'd like to give this a go with the rest of the pack, I don't brew often enough to reuse slurry or keep some going in the fridge.

Any yeast can be dried :)

 

[MrRock]

I took my first kveik beer to homebrew club last night and it went down very well.

It was an imperial stout, based on the To Øl Goliat recipe in the Mikkeller Book Of Beer minus the coffee and fermented with The Yeast Bay - Sigmund's Voss Kveik.
It got off to a flying start, but I thought I had messed it up as it was pretty cold in the garage and my little tube heater struggled to keep the temperature up, so it seemed to stall for a bit. I ended up getting another heater to put in my fermentation fridge for an extra boost, gave it a stir and left it bit longer. After all that and being busy, I think it was in the fermenter for about 2 weeks, the gravity dropped a little bit further after getting the temperature back up.

It finished at 1.030 down from 1.096 and I was a bit nervous about putting it in bottles just in case, so ended up kegging it and leaving it for a few weeks. It tasted good at the time, although with a fair bit of funk and orange flavours.
Last night was the first time I'd tasted it since kegging and it was really smooth and clean tasting, I'm really impressed.

The rest of the batch is currently relaxing in a bourbon barrel, so I'll see how that compares when it's ready for bottling.

I've currently got a batch of a DIPA split between Hornindal & Stranda (thanks @entertheflagon) so fingers crossed for those.

 

[strange-steve]

@MrRock any idea why your attenuation was only 69%?

I ask cos I just pitched some Voss into my imperial stout but I was hoping for attenuation in the high 70s.

 

[David Heath]

@MrRock any idea why your attenuation was only 69%?

I ask cos I just pitched some Voss into my imperial stout but I was hoping for attenuation in the high 70s.

You can expect that if the wort makes it possible, perhaps even early 80%s

 

[strange-steve]

You can expect that if the wort makes it possible, perhaps even early 80%s

BTW thanks for your video on reiterated mashing in the GF, today I managed 75% brewhouse efficiency with a 1.143 gravity brew (technically 1.116 without the sugar additions, but still...)

 

[SmallSpacesBrewing]

Any yeast can be dried :)

Really? I thought most yeasts wouldn't survive the process? To be able to dry liquid yeasts would really open up new worlds for me since I don't have the time to brew as much as I would like to and my slurry/harvests get old before I'm able to use them.

 

[Clint]

Can yeast slurry be frozen?

 

[BeerCat]

Can yeast slurry be frozen?

I have frozen it many times and it did not kill it.

 

[MrRock]

any idea why your attenuation was only 69%

It was probably down to the recipe I guess, it's quite a full bodied stout and the original recipe only predicted 65%.

 

[strange-steve]

It was probably down to the recipe I guess, it's quite a full bodied stout and the original recipe only predicted 65%.

Fair nuff. High mash temp or a load of crystal?

 

[MrRock]

Fair nuff. High mash temp or a load of crystal?

Bit of both!

 

[David Heath]

BTW thanks for your video on reiterated mashing in the GF, today I managed 75% brewhouse efficiency with a 1.143 gravity brew (technically 1.116 without the sugar additions, but still...)

Nice :) Great to hear that the video helped :)

 

[David Heath]

Bit of both!

That will do it :)

 

[David Heath]

Really? I thought most yeasts wouldn't survive the process? To be able to dry liquid yeasts would really open up new worlds for me since I don't have the time to brew as much as I would like to and my slurry/harvests get old before I'm able to use them.

No problem at all....just go easy with drying temperature according to the type. Oven drying is only for the most temp tolerant. No reason why you cannot simply dry it at room temps but you will need to give it air.

 

[Neil barker]

Hi does anybody have any kveik yeast slurry or dried. I want to try the David Heath Vienna Lager. I went onto the Facebook page but it seemed to be just one Norwegian guy selling commercially at £20 a time. I saw feedback that it hadn’t arrived so wanted to check uk based first. Anything clean fermenting would be good.

 

[AXW123]

I’ve got some - send me your address.

 

[David Heath]

Hi does anybody have any kveik yeast slurry or dried. I want to try the David Heath Vienna Lager. I went onto the Facebook page but it seemed to be just one Norwegian guy selling commercially at £20 a time. I saw feedback that it hadn’t arrived so wanted to check uk based first. Anything clean fermenting would be good.

Yeah nothing is cheap in Norway, a beer can cost you 10 quid :P
Usually Svein is good to deal with but yes he has had some issues just recently with the post office here sadly.