Kveik

[MyQul]

I think a few Norwegian breweries do but some will likely use the isolates.
I spoke to a micro in Sweden a while back who was interested to try Kveik but had a fit and started scratching almost at the idea of having bacteria about his place cold side.
Do you want some Kveik?

Thanks kindly for the offer but as we're going into autumn now, and the temp in my brewing space is dropping, I'll be using English strains for bitters. I wouldn't really need to use it till next summer

 

[entertheflagon]

Thanks kindly for the offer but as we're going into autumn now, and the temp in my brewing space is dropping, I'll be using English strains for bitters. I wouldn't really need to use it till next summer

OK, but just ask next summer.
What strains do you prefer?
I'm tempted to pick up a bottle of Breakspear I always had good results with but it's been a few years now, don't know if they still bottle condition primary.

 

[MyQul]

OK, but just ask next summer.
What strains do you prefer?
I'm tempted to pick up a bottle of Breakspear I always had good results with but it's been a few years now, don't know if they still bottle condition primary.

Thanks. I was just thinking ahead tbh. Im also considering Belgian strains for next summer as I've never used that type.

Brakspear tripple is no longer produced for bottle afaik and no other brakspear beers are bottle conditioned I think. The brakspear strain was the first strain I cultured up. Im thinking of culturing up the Youngs strain but I have a pack of MJ Liberty Bell yeast to use up first

 

[An Ankoù]

I've never used kveik, but I've got a vial of WLP518 Opshaug Kveik coming over next week. Has anybody used this stuff? Is it any good?

 

[entertheflagon]

I've never used kveik, but I've got a vial of WLP518 Opshaug Kveik coming over next week. Has anybody used this stuff? Is it any good?

It'll be an isolate then/
Seems a few here have used the Opshaug from Norway in the past.They'll advise you I'm sure.

 

[entertheflagon]

Thanks. I was just thinking ahead tbh. Im also considering Belgian strains for next summer as I've never used that type.

Brakspear tripple is no longer produced for bottle afaik and no other brakspear beers are bottle conditioned I think. The brakspear strain was the first strain I cultured up. Im thinking of culturing up the Youngs strain but I have a pack of MJ Liberty Bell yeast to use up first

It's off topic I know but another I've tried in the past is Coniston Bluebird.

 

[MyQul]

It's off topic I know but another I've tried in the past is Coniston Bluebird.

Not a beer I've heard of before. We dont get it down south. I'll add it to the bottle conditioned beer list

Edit: I see it's already on there

 

[Llamaman]

Not heard of it? It was Champion Beer of Britain...

.. a few years ago. I may have revealed my age!

 

[Llamaman]

Back on topic, I dried some of my Hornindal and have a jar of flakes.
It was from a bottom crop though, so not ideal (apparently) - I was just testing the drying process.
Would be happy to pop some flakes in the post if someone wanted to try culturing them up. I can’t promise anything though!
I tested a few flakes in a small starter and it developed a krausen so I don’t think it’s dead...

 

[MyQul]

Back on topic, I dried some of my Hornindal and have a jar of flakes.
It was from a bottom crop though, so not ideal (apparently) - I was just testing the drying process.
Would be happy to pop some flakes in the post if someone wanted to try culturing them up. I can’t promise anything though!
I tested a few flakes in a small starter and it developed a krausen so I don’t think it’s dead...

Just out of interest, how did you dry it?

 

[Llamaman]

Just out of interest, how did you dry it?

In a fan oven. Got it up to 50c then turned it off and just left the fan running.
Had to do it in stages over a couple of days (needed to cook!)

 

[MyQul]

In a fan oven. Got it up to 50c then turned it off and just left the fan running.
Had to do it in stages over a couple of days (needed to cook!)

Thanks. I wonder if this works on non kviek strains? I've done a bit of googling but cant find any conclusive answer

 

[entertheflagon]

I smear mine very thinly on grease baking paper , on a tray and leave it a day over the hot tank, works fine
Some smear it on silicone parchment but the best stuff I tried was the Morrisons own brand greased paper, cheap and thick enough on 10 Meter rolls..
Peels off easily next day.

 

[entertheflagon]

Back on topic, I dried some of my Hornindal and have a jar of flakes.
It was from a bottom crop though, so not ideal (apparently) - I was just testing the drying process.
Would be happy to pop some flakes in the post if someone wanted to try culturing them up. I can’t promise anything though!
I tested a few flakes in a small starter and it developed a krausen so I don’t think it’s dead...

Is it an isolate or the farmhouse?

 

[Llamaman]

Is it an isolate or the farmhouse?

Isolate. Omega Hornindal.

 

[Llamaman]

Thanks. I wonder if this works on non kviek strains? I've done a bit of googling but cant find any conclusive answer

It’ll only work on kveik, not other farmhouse yeasts, according to Lars.

 

[entertheflagon]

It’ll only work on kveik, not other farmhouse yeasts, according to Lars.

You know David Heath has a vid on drying and says any yeast can be dried.
For non Kveik I think I'd keep the temp down a bit though.

 

[entertheflagon]

Isolate. Omega Hornindal.

OK, Just curious.

 

[Zephyr259]

I've never used kveik, but I've got a vial of WLP518 Opshaug Kveik coming over next week. Has anybody used this stuff? Is it any good?

I got some Opshaug kveik last year from a guy who no longer seems to frequent the forums, was a farmhouse version that he got from Lars Garshol at a conference. I used it twice then gave up, in retrospect I kinda abused it and it gave me the finger.

10.5% wheatwine braggot, thought the 1.065 base wort (1.100 with the honey) would have enough nutrients but must have been wrong as it took about 3 weeks to ferment and stopped about 1.20 when I was expecting 1.014. Then I went easier on it and pitched it into a batch of golden sour alongside Roeselare, a week later primary seemed done but it had gone from 1.048 to 1.019. The former was 70% attenuation (assuming the honey ferments 100%) and the latter was 60%, I have other more predictable yeasts so I dumped it.

I'd love to hear how you get on with it and wish you luck.

 

[prog99]

Does anyone know if any commercial breweries use kviek, in particular bottle conditioning their beer (so I can harvest some)?

Stewart Brewing do the occasional batch. I really must see if they’d be up for a sample as the brewery is close to my place.