Nice one Gash! Drinking an 3 weeks old barley wine homebrew with the original Hornindal (multistrain, not the commercial one) right now. Raisins, caramel, big malty flavour, earthy, little fruity. Love it! Drying the yeast was a disaster. I should have washed mine with an FG of 1.029; sugary caramel paste. I uses aluminiumfoil (had no baking paper laying around). You did a way better job!
I have made a home scale very small Bioreactor for growing up yeast cultures of Kveik Yeast for drying and freezing yeast slurry , Its a 1 quart to 1/2 gallon reactor depending on which jar i use. Basically its a ball airlock lid( the kind for fermenting vegetables with a built in airlock) that i drilled a second hole in and put a stainless steel air stone that is hooked to an air pump and it sits on a Stir plate, so, if my understanding of the process is correct this would be a Very Basic Bioreactor. My issue is the feeding schedule for optimum yeast growth and how much sugar and nutrient i should be feeding it daily. I have Fermax yeast Nutrient and I am doing my Grow up with white Table sugar because its a cheap easy sugar source. I am building up a personal yeast bank of Kveik yeast strains for use in Home wine,beer and mead making. So My goal is the highest biomass I can achieve with the limits of my home made set up. My reactor it self is working so far I am just not sure on a rough estimate of how much sugar and nutrient to feed it daily. I dont have a super accurate Gram scale(yet) so I am using measuring spoons and cups at this point At the present time, I am doing roughly 1/2 teaspoon of yeast nutrient and about 1/4 cup of sugar daily in a 1 quart volume of water I was wondering how these amounts look and if i should change them, if so how much of each would you suggest. The yeast nutrient I have is a General purpose nutrient designed for home wine,beer and mead making. My sugar source is currently white table sugar due to price and ease of access. Any suggestions you can offer would be greatly appreciated.
Been using Voss Kviek aka Loki from Imperial yeast for almost a year now. I recon just did my 6th gen on that strain. Have loved its quick hot "fairly clean" fermentation. I've not dried it yet but have been treating it like I would most liquid except for last run finding you dont need that larger yeast pitch like other beer yeast it performed better. Put me in the draw for sure been hearing great things about this strain. Cheers for the content gash love your stuff man!
Nice how-to video on this process. I've not seen one this detailed before. Thank you! You can put me on the list if you are able to mail to the states. Cheers!
Look I am underside on drying the yeast. I always use wet yeast as it develops quicker in a batch and has less prone cause not to develop. Hey but that gust me, each to their own. I have always cultured, or use Wyeast and or White Labs. I remember in the naughty 90's White Lab releasing a three strain kit which had 3 test tubes and the desired starter. I had a martini glass with alcohol flaming to sterilise a needle to get a strain from a test tube and grow it in a starter. I knocked over the martini glass, the alcohol flame went over the whole kitchen bench. At this moment I was pissed, because I was renting. Then the alcohol flame exhausted and WAL-Al, no damage. Got all the bond back, mines cleaning.I would give your yeast a go, if I can send a sample to you of the end product. Chin Chin, Mike
I understand totally, this yeast is treated very differently, this is kind traditional, the would use pieces of wood with holes in it, hand it up to dry and then put it in the next batch. Cheers! www.garshol.priv.no/blog/393.html www.milkthefunk.com/wiki/Kveik
I've obviously been away from the forums for far too long. Never even heard of this process before. I do the glycerine freezing process from yeast starters whenever I have an unusual strain. I guess I have to give this a go now. And if you're chucking your Fermentasaurus I'd give you a few bucks for it. I don't care about the yeast collector etc. Oh and pick me, pick me!
What did you put in that jar to make the starter? Ive never done anything except rip open a pack of yeast and sprinkle it on. Ive recently purchased the 55 litre fermzilla and love to give one a crack using a starter.
When I brew traditional konnjøl (farm house beer. Konnjøl=grain beer) I make a starter in a 2 liter jar using two cans of clausthaler non alcoholic beer, warm the beer to 30 celcius and add a few flakes of kveik and put it on the bathroom floor and when my wort is ready later that day I add the starter to the wort in the fermentation vessel.
scott muller I bought mine from a FB group in Norway. Kveik buy & sell or somthing similar. Remember Hornindal is best at raw ale with juniper & no hops
Few times, didn’t like it the first time or the next two times, I don’t like hornindal at all, there’s a vid I have some where called hornindal vs Voss . Cheers!
