I bought a 2 gram sample of kveik yeast last year and watched this video on how to dry it. Using this method I've managed to harvest and dry enough yeast to continue brewing for the rest of my life for a 2 gram sample. LOL I love this stuff. Makes brewing in my 100f Florida garage that much easier.
Nice video. Clever how you used the plastic wrap. I've seen this done a zillion ways and yours seems easiest to do. Great way to extend Kveik yeast as it's a little more pricey than some.
@@DointheMost in another comment you said you don't think this works with other yeasts? Sad... this could be a great way to let a lot of people save money in brewing and still get consistent results. Now I'm curious to find out why.
CS Mead and More My understanding is that it has to do with the resiliency of kveik. Admittedly i’ve never tried it with other yeasts because I’ve always heard that you don’t get much viable yeast on the other end. Suppose it would be worth an experiment!
@@DointheMost I'm a sucker for hops. IPA/ NEIPA for sure. Just made an IPA with VOSS and it was like biting in to a fresh peach, absolutely amazing taste but somehow I messed with the priming sugar. Bottles are either over carbed or under. But tastes great anyways.
I vacuum seal my dried yeast in 8oz Mason jars before freezing them, if I don't plan on using them quickly. The yeast are in their own bags inside the Mason jar.
I have just harvested some knotweed honey from a Pittsburgh suburb, and have about 20ish pounds of apples frozen from our apple tees on our farm. I would try to make a crisp cyser hydromel with a touch of spice.
Seeing you wash your yeast, it looks easier than I expected. I'm still waiting to make the Acerglyn, ingredients just waiting for some Kveik yeast that I've just never got around getting.
I've got a couple projects I've been meaning to do. I'd probably use this either for the cinnamon ginger mead I'm starting soon for a friend or my first acerglyn.
I’m obviously way late for the giveaway, but loved the lesson! I’m about to start another skeeter pee batch, we did a 1 gallon batch to try and loved it. I’m going to do it with Voss, in these hot ass Missouri summers, really hoping to push the citrus esters! Have you done a Voss Skeeter Pee? Love your content! Thanks for all you do!
So you're actually multiplying your yeast this way right. So, can I use beer and wine spent yeast for this process? Thanks for your videos I've learned a lot from you
I just started a ginger pineapple beer using the washed Omega Tropical from my last pineapple melomel. I've got this one in my garage at 86F (Central Florida) It looks like it will be done in 3 more days (14% attenuation in .5 days)
I can watch videos about yeast all day. I love hornindal for neipas. Never used kveik for mead. In new england it only makes sense to use kveik in the warmer months because of temp
I'm thinking about trying the Lutra. I've got neither a dehydrator nor an oven that can do the job, but I do have the Phoenix heat on my side. Should be enough to dry it out. Have you used the Lutra Kveik for any meads besides traditionals?
I had a PB and J beer recently and it was fantastic. I'm going to try and replicate it, but I suspect it will take a few iterations until it's not terrible :)
I'd be interested to try some new yeast. I usually use standard Lalvin. I've brewed beer in the past but it's been difficult with two children under 4 so I switched to mead. I want to try an imperial braggot and get the best of both worlds.
I would love to try some of your house yeast! Just picked up some peaches and 5 gallons of peach cider at a local farmers market. Your Kveik might be the perfect yeast to go with those and my orange blossom honey.
I have decided to attempt to try my hand and making mead and have been watching a couple of different mead making videos. After watching your video I was wonder after you dried the yeast you said using it to get a starter going. Does this mean that there is another process I need to do if I wanted to reuse the yeast from my first attempt or just that it is good to go when you want to start your next batch?
I’d love to give this yeast a try in a Honey forward Crispy Hydromel. Maybe I’d use a really good honey like Tupelo or Meadow Foam. Let the yeast and the honey really show off the flavors 💯👍🏼
Doin the Most I’m all about that Honey Hydromel recipe. I love the way it showcases the honeys flavor. I think it’s a great way to introduce people to the world of mead.
I would love to try some of your yeast blend! My first brew with it would probably be a very simple mead with a mild honey (probably a local summer wildflower honey I've had my eye on) and really push the temperature to see which kinds of esters it produces. That'd give me a great baseline to determine which other flavours would go really well with this yeast. Hoping it goes well with christmassy flavours, because I would also love to try it on my buckwheat honey, ginger and cinnamon metheglin.
When you prep to dry your kveik, do you cold crash your yeast in the fridge overnight? This is about your "how to dry kveik yeast" video from about 2 years ago. I am asking bc you go from yeasty water to yeast at the bottom of a jar w yeasty water above.
Rob Van Kuiken I’m planning on a very on-brand cyser - Apple juice and applewood smoked apple blossom honey with a light dry hop of Calypso for sour apple hop notes.
@@DointheMost Did the Graff make it to brew day? The recipe sounds like the reason I started brewing. Still yet to brew one myself, but Redd's is what started me into this hobby.
@@CarlPapa88 I’ve actually been going back and forth with a subscriber via email about a graf recipe I think I have ready to get brewing. Hopefully soon, before the summer heat hits.
Just starting out in homebrews (made 2 beers and 2 meads so far, and another mead currently in secondary. I'm interested in the Yeast since I hear it forgiving with temperature and I don't have a way to keep consistent temp when fermenting or aging.
If I was to use this yeast (very intrested in), I would be making an Asian Pear and Black Pepper Melomel known as Baesuk that was inspired my a dish my wife's family has a recipe for.
Have you ever fortified or grown a yeast beyond what you need to keep a reserve instead of washing used yeast? Should have waited for the end lol. I would use this for a Meridian hydromel clone I want to try: Tropical. Haven't had it, but it sounds amazing!
I have not done that - there is a meadery (the name escapes me) that keeps a massive yeast colony in an aquarium type setup. So they have their own harvestable mead-centric yeast any time they need it. Pretty cool!
I'm interested in the yeast! I'd really like to broaden the types of yeast I'm comfortable using, and kveik is very different when compared to Lalvin D47 and 71b. I've been working on a "buckwheat pancakes" braggot recipe for a while now, as well as a gewurztraminer pyment. I think either would benefit from the complexity of kveik.
I'm prepping a modified version of the Italian Grape Ale and trying to make it more of a Peach Ale instead. I'm currently deciding between centennial or something with a brighter profile a during the boil and was actually looking at the wai iti like you used in your grape ale. I haven't used that one before, so I'm not sure what the aromatics of that one. I'm getting the last of the details worked out and planning to start it up soon and really excited to see how it turns out.
@@DointheMost hmm, that would make some interesting notes in a grape. Now I'm floating those flavors around with peach now for some reason... I really seem to have peach on the brain the last few days lol.
Drying it on a sheet of baking paper on a baking tray on the bath room floor, then when its completely dry, putting it in a bag in the freezer is how I do it.
My question is could you do this with any other yeast? Also I would probably make a boring traditional just to see what kind of esters and phenols would get before making anything interesting
As I understand it, it is uncommon for other yeast strains to survive the drying process in a home environment. I’m not quite sure how it’s different from what they’re doing commercially, so your mileage may vary. I have had good success getting kveik rehydrated and active from these flakes.
I would make a traditional using local honey, fermenting above 100 degrees so I can get the fruity esters out of it. From everything that I've heard about it I think it would make an awesome traditional
@@DointheMost from what i have see i think hornindal would be the best for the flavors it imparts but that is just my opinion and the flavors i think i would like
I would break down and buy some orange blossom honey to do a traditional finally. Scary to have no fruit to cover any flaws, but it is time to graduate lol
Been looking for an excuse to try a Ginger Mead and I've watched your Kveik video, so let's kill two birds with one stone! Even if I don't win though, I thought I heard you mention a starter for the dried yeast. If I were doing a mead, would you suggest something other than say dry alt extract? (I've only done starters for my beers before, never a mead.)
Hey, not posting for the GA since I live in France it would not be very sustainable to get those shipped here so I'll let someone else get these, I just wanted to ask, do you think it's worth doing this money wise ? I get that it's interesting and fun, no doubt, and reusing is always smart instead of buying new, but considering the price of the water, electricity and your time, do you think it's still worth doing ?
To be able to store it indefinitely, I think so. But as I mentioned, just storing the washed yeast is usually fine as well. I mailed a few of these internationally once and since it lays flat in an envelope I only had to pay for a stamp. So there is an added benefit there I suppose. I have a drawer in my fridge dedicated to yeasts and by far I prefer storing them as liquid in 10ml vials.
Hello sir. I wanna know that leftover yeast at the end of one batch brewing ( 5 gallon beer) , help me to make how much beer for the next time? I haven't food dryer🙏 Usually I use 11.5 g US.05 (red) or 11.5g US.04 (blue) [safale]
Here in Hornindal in Norway the measuring device for how much kveik to use is just by hand and eyesight. For 5 gallons I would say just some flakes of kveik in the palm of your hand. The harvest from one 5 gallon brew I would say can be enough for at least 5 more brews. And then you harvest from each of those. I only brew traditional farmhouse beer using juniper water for meshing. At the start of my brewing day I pour two cans of non alcoholic beer in a pan and heat to 30 C and pour in a glass jar and add kveik and let it sit on my bathroom floor on a towel or something, so it's not directly in contact with the warm floor, to get the yeast going until I'm finished meshing and ready to start the fermentation. By the way, you don't need a dryer. Spread the harvested kveik on a piece of baking paper on a baking tray on your bathroom floor or elsewhere and after a couple of days it will be completely dry and you can just freeze it.
Does reusing this yeast over and over gradually change the types of flavors/esters they leave behind? Just wondering if the strain changes characteristics over generations.
The farthest I’ve taken one is five generations and, more than anything, I noticed that fermentations gradually got slower and slower. I haven’t noticed any off flavors of note.
QUESTION: Do we really need to dry it? Cant we just take the slurry from the bottom,maybe keep it in a bottle for a couple of days if we arent brewing again the same day, and then just pitch it straight into the brew brew?
Yes, no need to dry it. But for those who brew only now and then, like me, I find it's easiest and most convenient to just spread the kveik on a baking sheet and dry it on a baking tray on the bathroom floor. After a couple of days it's completely dry and I just put it in the freezer. By the way, traditionally kveik wasn't washed. I'm not saying there aren't reasons for doing it, though.
Well I guess I've been doing it wrong all this time. I've been throwing away the "yeasty water" and using the sediment to start a new fermentation of mead...oh well at least it worked except for a small amount of unwanted flavors.
Question for you, Can you do this Drying method if you brew with a Dried Kveik yeast to start? I have Lalbrew Voss Dried Kveik yeast on the way and I was wondering if i can do this with it to get more bang for my buck on the package of Voss since ale yeasts of any kind seem a bit pricey these days. 5.24 for one package Voss Kveik yeast may not seem like that much but when you consider i can get 5 packs of wine yeast locally for the same price(they are 0.99 each) that is a chunk of the yeast budget that if i can stretch it out as far as possible will be less of a sting to the wallet.
I've been interested in kviek yeast and I've only been brewing with ciders since they've been easy to start with. Curious what different flavor this would give .
Honestly if I had Kveik, I would probably make an Occulto beer clone; a light bodied, 6-7 abv beer style, flaked corn and pilsner malts, agave syrup, then back sweeten with more agave syrup and oak chips that soaked in tequila for 1 week. Keg, carbonate, bottle with a beer gun into grolsch bottles.
@@DointheMost imagine having control over the batch, because when it was actively in production it was SICKLY sweet. Imagine hints of agave sweetness with a woodsy note from oak and the slight bite from tequila instead of being tackled by all of them, linebacker-style that was Oculto. I think it has the potential to be an amazing well balanced brew if done right. If you were tasked with fixing up Oculto into something awesome, what would you do?
I guess I didn’t realize it was out of production! Covid, man that’s what I get for not going out in public. I don’t know how I would fix it up, because I think the tequila flavor was the thing that put me off on it in the first place!
I just thinly spread some slurry on a sheet of baking paper and let it dry in my 22°C cellar room for three days. Pitch directly, takes a bit longer to take off but works just fine. I'm lazy I guess...
For pitching here is a tip: In the morning I warm a can of non alcoholic beer to 30 C and pour it in a clean glass and add kveik and allow it to get going. Then when I'm done meshing and ready to start fermentation, I pour it into the fermentation vessel into the wort.
I would brew some more braggots with the honey we got from our hives, but please don’t select me as a winner, as I’m in the UK and I’ll just buy some damn yeast.
Already subscribed... I would brew a Centennial IPA. I have never won anything from a youtube channel. If I win, I will send you a dehydrated Sour Dough bag of yeasties from my home, PrePandemic.