Kveik Yeast Users Guide
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- Опубликовано: 7 сен 2024
- It is time for a much needed educational video to assist users of kveik yeast.
This video concerns itself with the practices needed to get the best results from this magic yeast.
This has become all the more necessary with commercial isolate strains being sold with very poor advice in the open market. This video provides key information relating to pitching rates and how to take care of your kveik for the future.
I do hope it proves useful for you all and leads the way into experiencing the very best results.
Channel links:-
groups/Brewbeer
www.teespring....
Introduction music:- Drink Beer (Till The Day That I Die) by Dazie Mae
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Finally I got some comercial voss kveik. I brewed to batches: Vienna Larger and Stout. I can not wait more time! I need to taste my first kveik beer. Thank you very much for your work, you are my true guide in homebrewing world. Your videos are always pure gold.
Great stuff Marc :) At least you will see what the fuss is about :)
Perfect timing! I just piched 2 days ago a Laerdal Kveik (Escarpment Labs)in your APA recipe David. Very nice foam on top ready to be harvested. With this video, I feel confident I will do the right manipulation not to screw up the batch, and the collected yeast. Cant wait to taste this beer. Thank you again for your dedication to the community David!
Great to hear Yannick :) Hope it goes well for you :)
Finally someone who can pronounce it
Yes, it does help that I live in Norway though! Amusingly I have been accused of saying it wrong in the past by an American.
I harvested Voss from a batch 26 months ago and stored it in liquid form in the fridge. I've been using spoonfuls from it ever since. It still kicks off in just a few hours and ferments quickly.
Yes, it can be tough stuff for sure 🍻🍻
I pitched a whole pouch of Omega Labs Hornidal into a 5 gallon batch, and fermented at 90F. It took a while to take off, but when it did, it finished in less than 72 hours. The final product was amazing. No yeast floaters, had the flavor profile I expected, best IPA I have ever brewed.
I harvested the yeast, and got almost a quart out of it. Stored the slurry for a month, and brewed another batch yesterday. This time 12 gallons of wort. I pitched the entire quart of slurry, and it was rocking and rolling just 5 hours later at 88F. I plan to harvest again.
Great to hear but you could of used less :) Give it a go and you will see what I mean :)
@@DavidHeathHomebrew I will try less next time. It fermented out in less than 48 hours. From 1.050 to 1.005. Pulling the yeast tomorrow to store for another batch.
The flavor is the distinctive pineapple citrus for this strain of yeast. I'm going to dry hop it with Mandarina hops for a few days (two cycles, at 4 oz each). Looking pretty promising.
Does sound good Chad, hope you enjoy the end result :)
I do not wash my yeast. If I start from a pack of dry yeast, I will brew, hot cube (although I use stainless vessels), keep back one liter of wort and cool it. I then add my packat to the wort and put it on a stir plate for 24 hours. 500 ml is put in my batch, the other 500ml goes into a sterilised jar to settle out and be put into a 2x 40ml test tubes. I then rotate between these two test tubes to make starters for that strain. I only had voss (I'm Aussie) and it's basically all we had. But lutra showed up a few months ago. But was bought out quicker than you smile at a perfectly poured beer. Fortunately a new kviek only business started up in Australia and I just got access to over 20 strains or families. Already ordered another isolate and 2 family's. I bought a 10 40ml rack so if I keep my practice of always having a spare vial, 5 strains is my limit. Thankyou for your kviek vids. I'll never go back to normal yeasts... besides I'm in sunny Queensland and I'm out bush. With a tent as a brewery 😂
Great to hear and many thanks fir sharing your experiences. Kveik is certainly hard to beat 🍻
I'll just throw my ten cents worth in with what I do. I use White Labs WLP518 Kveik yeast on nearly all my brews. Here in Australia it costs around $12.00 per pack. I do a yeast starter which equates to 2 litres with this pack. I divide that into 8 x 250ml Mason jars. Each one of them is easily enough to get a vigorous start to any brew. Im being very conservative with this amount to illustrate a point, as I could easily use one of these jars, do another starter and have more ready to use Kveik yeast. I have not had a problem with slow start to fermentation, and you can imagine the cost saving from one pack. I am just letting you know how I do it David, as it is an amazing cost saving with this yeast, without forgoing quality beer. Cheers Tony.
Great Tony, sounds like a good method to me. Many thanks for sharing :)
thank you for this. My first lot of kveik arrived 2 days ago so this video is very timely
Me too - great advice and great timing.
Great :)
Thank you David for another very informative video!
Great, glad you found it useful :)
TY David. Another fantastic video with very practical and useful information. I promise to heed the advice of only one TSP from now on 🙂
Haha, thanks Fernando :)
And... thanks to you... I feel like I been doing everything I should not have! Thank you for sharing research and knowledge.
Haha, no problem :)
great video it made understanding the under pitch and how to save the rest
Great :) Thank you :)
Thanks again David for bringing light into the dark! Learned allot from your vids! Cheers from Mallorca, Robert
Great to hear Robert, thank you :)
Thnx a lot for the clarification! The first and until now the only time i used Kveik, we put the whole package in a Wienna lager (5gallon batch). It did’nt went out very well so to say...
Yes, this is the trouble. Great to get this out there :)
Well done David top work as usual. Perfect info for brewers of all levels. 👍👌🏻
Many thanks Chris much appreciated.
Hi David, Thank you for the information on Kveik Yeast. I have ordered for my next brew. I did a Black Ale using Safale 04 yeast.
Great, glad you found it useful :)
Again another interesting video. I really need to get onto the Kveik train.
Thank you :) Yes, you really do :)
Thanks for information
I am glad that you found it to be useful :)
Your videos are top notch - thank you david
Many thanks Tyler, much appreciated :)
Thanx david, not tried the kveik yet but hope to do so soon.
Thank you Wim, go for it , you will never see yeast the same again!
Takk David, I've been spamming your vids about kveik as podcast awhile I've been working. Skål 🍺
Great, I am glad you find them useful :)
This is really interesting, thank you. And there was me about to make a starter for my Kveik!
Great that you found this useful :) It is why I continue making content.
Very well explained and informative guide. Many thanks for all that you do.
Many thanks Alan, much appreciated feedback :)
Thanks David, I am a small home-brewer and in my plans I will use Kveik in beers and moonshine (in Brazil home-distilling for personal use is permitted)
Thanks Douglas :) Out of interest, is your moonshine wash all grain or are you using sugars?
@@DavidHeathHomebrew I was made UJSSM, Popcorn Recipe, Corn Wiskey (51% corn, 49% malt barley) and 100% malt barley, this days I am preparing corn malt for try a 100% corn wiskey. And when my beer is not good they will go to distill.
@@DavidHeathHomebrew My new project is a homemade cornelius follow this steps (ruclips.net/video/7amwUAVFZNs/видео.html) we calll this Agrokeg, for us post mix are a little expensive and agrokeg is 1/8 of the price.
Great, thanks. Interesting :)
Always grate video from you David 👍
Many thanks Allan :) 🍻
Thank you David, very informative.
Great to hear, thank you :)
Thanks again David for another great Kveik video. Brewed my first Kveik beer last week, simply amazing. David, where did you purchase those plastic vials/tubes, they look great. I’m looking for freezable ones. Cheers Mate.
Thanks Damo, great to hear. I get mine on ebay or Ali express :)
Thank you for another great video!
Thanks James, much appreciated :)
Very helpful. Thank you
Great to hear, many thanks :)
Thanks for another good video David. Would your recommendation on dosage hold for single strain like Oslo Kveik also?
Thanks Håvar. Yes :)
Hi David (and obviously thanks again for creating great content).
In order to wash the yeast, isn't better to use isotonic water rather than just regular water or distilled water ? I read here and there that otherwise it might rupture the membranes of the yeast cells. On my end, I add salt to boiling water to obtain sterile physio water.
The water just needs to be pure as possible. It's impossible to use sterile water because you will never have a sterile environment. Just very clean and sanitary water is fine. Agitation can break cell membranes, but I've not seen real evidence there is that much harm at the home brew level. I certainly would be careful, however.
@@beerman1957 It is possible to have sterile water, just boil it or even better, use steam in a simple pressure cooker (in my case it's a bit more easy as I'm in a medical field and can easily get my hands on sterile solutions).
Thank you :) Ive always used preboiled and cooled water without issue. Technically this is rinsing, not washing that was an error. Ive kept various types of yeast this way.
Why is this step necessary? Are the storage properties reduced if you don't rinse the yeast? My process has always been: Decant your starter to a reasonable level, agitate, pour off some into a sanitary mason jar, seal and refridgerate. I pitch the whole jar into the starter next time I use and repeat the process etc. This has always worked for me. I understand that I can "underpitch" Kviek.
Its a safeguard to prolong health basically.
Always enjoy watching your videos. Until viewing this video, I have always used the full pack of yeast and harvest the Kveik yeast. Is there any downside of using more Kveik that you suggest? I have not experience any, but I am also limited in my experience.
Great to hear. Apart from wasting yeast usually no but it does depend on volume and yeast amount.
@@DavidHeathHomebrew thank you for the response, and will save yeast in the future. I mostly brew 5 GL. I enjoy your videos thank you for doing them!
Cheers Jose 🍻🍻🍻
Cheers Jose 🍻🍻🍻
Great information, thank you. Do you anticipate any of the yeast resellers dialing back on the amount of yeast provided for the standard batch size, basically using 1/3 as much as they currently do.
I would hope they would just adjust their instructions :) 🍻
I vacuum seal in 8oz Mason jars my dried yeast.
Great, thanks for sharing
David,
I did a 5gal batch of light ale with Omega Kveik Lutra yeast in a fermentation bucket. Then on day two I top harvested for both wet and dry as you described seemed to work fine. OG 1.050 to FG 1.014 so I moved the beer to secondary in a corny keg, with a vent tube into starsan liquid. After two weeks I carbonated and tested.
It was the worst, absolutely aweful!
Tasted like metal, plastic and crap....kinda sourish... I repeatedly spit for 15 min trying to get the tast out of my mouth after swollowing some..... I did not get sick.... whew... but dumped it all out...
I reached out to Omega as I have no idea what went wrong.. They said possibly autolysis from leaving the beer at room temperature?
Do you think I infected the beer when I harvested?
Hi Shane, As long as you were clean and sanitary when harvesting then all will have been good. There are a few different off flavours that you mention that point in different areas. Here is a very good guide to off flavours that I hope will help you:- www.cicerone.org/sites/default/files/resources/off_flavor.pdf
So happy for this information! Two weekends ago I pitched my first KVEIK-batch by putting the whole container of WLP S. Voss KVEIK in a 22 liters batch. As far as I remember this was the producer's recommendation. The wort went mental for sure but I might have given it more love than necessary regarding this video =) Two questions If you have the time and/or will:
1. The temperature rose from 30 c up to 37 by itself during a couple of days... Is the right practice to guard against such rise in temperature by keeping it constant during the whole adventure?
2. Doesn't OG has any impact on dosage regarding KVEIK? This batch had an OG 1.080.
Cheers!
Thanks Jakob. Yes sadly much of the isolates have poor advice like this. 1) Let it do this, no problem with kveik. 2) Actually no :) Kveik breaks most rules.
When you say to use a teaspoon of the liquid yeast, does that mean a teaspoon of the yeast cake that settles to the bottom of the container, or a teaspoon of the slurry you'd get by agitating and mixing the whole thing?
A teaspoon of pure yeast :)
When you pour the pouch slurry into a mason jar, let it settle, do I mix it back up before taking out a measured teaspoon to pitch? Also, How long will the remaining yeast stay viable leaving it as is in the mason jar(without washing)?
You can decant or (pour off) the liquid. Or not. The stuff in the bottom is usually the yeast and the liquid is wort or another nutrient, with some emulsifiers are also in the liquid and they too fall out when chilled With this method shown, you are getting a concentrated yeast and not much sugar. (( Personally, I wouldn't bother decanting or washing the yeast, because it does increase the chance of cross-contamination. Just my method I use).
2. Yeast is very resilient and you could use this yeast at the same rate as listed on the package, usually 6 months out or even longer. There are a lot of accepted methods of using yeast and I have my method and it works for me.
3. If you do have a yeast pack that has gone past the expiration, simply make a starter.
David, you want to take your spoonfull of pure yeast first. Then rinse it further if you want to keep it for more than a few months. No need to rinse it otherwise.
Fellas, i think we are overthinking it. It seems that of u simply save a bottle of the sludge at the bottom of the FV, it settles out to be half liquid in the fridge, anyway , if works FINE if you just CHUCK IN about 3 shots from the shaken bottle ( let it get to room temp first)About 4 hours later im sporting solid krausen .
This will be fine if you are reusing it within a relatively short time.
@@DavidHeathHomebrew thanks David . And actually for the record i did add some nutrient in the form of boiled bread yeast, that seemed to do the trick. Beer turned out a tiny littke bit sour thought, more so than if i had used a regular ale yeast, but was ok . It masked some of the late dry hops i think . Ill keep playing with it, it was only my first batch using kveik. Cheers!!
Great, it is very versatile stuff also :)
Hey David, thank you for the insight on this I am new to this type of yeast. And have recently purchased some. Are you taking one teaspoon off the cake at the bottom or right out of the slurry?
Thanks
Thanks Mason.
One teaspoon of pure yeast. This could be from a straight top crop (best) or a filtered down bottom harvest.
What would be the best way to get a spoonful into a carboy? Take some wort at pitching temp and mix it into that, then pour into the carboy? Everything sanitary of course.
I usually just swish the spoon around the wort. All good at this stage :)
Hi David,
Great video!
I have some questions regarding Queik yeast.
I recently ordered some Quick yeast online, and still waiting for it (Norwegian farmhouse yeasts in dried flaked form (Voss and Oslo)).
Seller told me that 1 pack contains enough yeast to ferment upto 23L and that dosage is 0.25 grams of yeast per 4.5L of wort, so my guess is that I'm going to get around 1.3g of yeast.
My question is: can I make starter with LME and and the pack of yeast I get and harvest fresh liquid yeast (1 tea spoon) and will I get some extra yeast to dry and repeat this procces next time I want to brew? So I can use it indefinitely.
Another question is: how much starter do I need to make in order to get enough yeast to brew 23L batch and extra yeast to dry for next brew? My guess is around 2l of starter.
I'm new in homebrew world, and sorry if my questions are stupid.
Thank you!
Thanks Stefan. What you are proposing here is exactly a great way to go :) In terms of starter size really this will dictate how much yeast you will harvest extra. I get quite a bit extra with just a 500ml starter but you could go bigger. On top of this you can also top crop each brew and you will usually get back a multiple of 5-6 times what you put in. This is my usual path and I have various videos that cover it :)
no starter meeded, but you can make a starter, pitch a 1/2 teaspoon and dry the rest?
Sure, that works
Hey David, love your videos! Super helpful! I just used half of the dry voss Kveik from Lallemand on a NEIPA and the other half on a Gose 4 days later. The yeast worked really well and fast in the NEIPA, but in the Gose the spunding valve bubbled just a little bit at the start and now nothing is happening anymore, also no High kräusen. What could be the reason? I already thought that you may not under pitch the Kveik when using for a kettle sour because of the low pH?! Or is it because the yeast package was already opened for 4 days? Do you have any ideas on this?
Thanks Lasse. Did you seal the packet? Yeast will spoil pretty fast sadly.
@@DavidHeathHomebrew I sealed it with a clip. In the end I pitched another pack of the Kveik and even though there was still not much visual activity, it fermented down almost 7 °P. Thanks anyway!
Ok great :)
Great info on this yeast, does your OG have any impact on the "one' teaspoon pitch rate?
Not really no. I know this sounds odd but kveik is actually happier at higher gravity levels due to its history. This is why yeast nutrient is more relevant at low abv levels than high. Kveik in many ways follows the opposite rules to regular yeast.
Hi David. Just on the final part of my first Kveik brew using your porter recipe. Its fermenting at about 28 degrees C and i noticed when taking a gravity reading today that it seemed somewhat cloudy. Have you experienced this at all? I plan to bottle so I'm hopeful it will clear more with a bit of a cold crash. Any thoughts?
Hi Lee, yes kveik is adding this effect. It takes longer to clear than regular yeast usually. You can speed this up with fining agents and cold crashing.
After you refrigerate the yeast in step 3, do you let it warm up to room temperature before pitching yeast or leave it cold? Also, does the slurry come in the packet of yeast or did you add water or wort to it?
Hi Lia, Ive done both with identical results. The slurry comes in the Omega packet.
Once you dry the kveik, can it be used just by adding some of the dried flakes into the wort, or should it be grown back into a liquid starter before use?
Hi Olli, There is no need for a starter usually within the first year or more of its dried life. Be sure to keep it in a dry and cool place. Hope this helps :)
Hi David! I managed to get some Oslo Kveik vom BB. I have two questions around it. Does the „teaspoon“ rule apply as well for Oslo Kveik? And the more important question: how would i harvest this yeast? It is a bottom fermenting one so i am not sure if it can be top cropped? Any suggestions? Just dump the slurry on the bottom after fermentation and then wash the yeast? I would like to keep it as viable as possible as it is not so easy to be obtained in my country.
Hi Matthias, Sure no problem. I have used Oslo a fair bit. In answer to your questions 1) Yes, teaspoon pitching 2) No problem top cropping this one at all 3) After top cropping, as per my guide, you can then for the next step start the drying process.
@@DavidHeathHomebrew awesome. Thx a lot. Just one follow up question, once dried i guess the teaspoon rule applies to the dried version as well? :)
Yes :) Once dried the yeast will crumble down nicely.
Question: After adding the distilled water and wanting to divide up do I shake the yeast/distilled into solution and divide into separate containers? How many can I expect to get from one pack of Omega?
I've found that Omega packs give around 4 teaspoons worth of yeast. It's easier to use a teaspoon and a small funnel to add the yeast into vials. I add a little water first, add the yeast then use water to rinse the yeast off the funnel and top up. Though usually I store most of it dry when time allows it. See the Kveik harvesting guide I uploaded today for more information.
Thank David for your vids. I got Voss kveik yeast for ale. On the packet the pitching rate is written 0.5-1g/l. So for 23lt you need two packets. Is it right, because you and others reckon 5.5g of kveik yeast is same as 11g of others.
Hi Peter, it depends. Is it an isolate from a brand of yeast or is it farm kveik you got privately?
@@DavidHeathHomebrew The yeast is from Lallemand, Lalbrew, Voss kveik ale yeast, premium series made in Austria, 11g. By the way, thanks for your response.
This yeast has its own formulation, so follow lallemands pitching rate.
Information on whether you should harvest from top or bottom can be found on Lars Garshols site. He collected most of the Kveik found in Norway www.garshol.priv.no/download/farmhouse/kveik.html
:)
Thanks David for vid!
Maybe a stupid question as I'm not used to reused yeast by I currently have a small 5ml vial of kveik in my fridge and I'm considering using a stir plate to build a starter with it and some dme to make more yeast, topping it with boiled water to rinse it, and storing it in the fridge for later uses by dropping a teaspoon of it in my batches. Is it ok to do so? It seems to me more practical than top/bottom cropping but I never read anyone suggesting this method so I'm thinking that there is something really wrong with my reasoning.
Sure, no problem there :) Just be clean and sanitary and all will be fine.
@@DavidHeathHomebrew Thanks!
Did you try to brew any Belgium style beer using kveik? If yes, which fermentation temperature will be the best?
Ive used various kveik with Belgian styles. I tend to go with as high as I can go.
i just kegged my first batch of Hornindal IPA. It's super cloudy so im cold crashing again to see if i can clear it up....
Yes, kveik can be more cloudy but not impossible to clear.
Recommend dry hopping temperature using kveik? Dry hop at Day 3: lower temp from ex fermenting temp 35 to 25 celsius and add the hops? I read somewhere dry hopping at kveik fermentation temp is not ideal)..
I think this really depends on personal taste. Ive tried lowering to 18C and dry hopping and compared the results to keeping the temps at 35C. It does give a different effect but it is not night and day different and really subject to the hops you are using and your own personal taste. As always it is worth experimenting with this for your own taste :)
David Heath Homebrew thanks for the reply! I am concerned with the yeast not being able to clean up after it self; with dry hopping at ex day 3 at ex 18 degrees and letting it sit at this temperature for 3-4 more days. Comment?
You can rest easy on this. Your yeast will do its job as long as its health is not compromised.
Surprised you didn't talk about what Kveik gives you compared to other yeasts? Why would you use it and what kind of influence does it have on the fermentation? I've been experimenting with it's use in cider making and find it finishes a bit sweeter than the usual cider or champagne strains more commonly used. May be not all Kveik strains are the same as I've heard that it can attenuate very well and finish dry. Cheers.
This was a users guide :) I have this guide for that sort of information plus I am building guides to each type :) Take a look at Tormodgarden kveik, that ferments dry. Farm only at present though. I have a guide to this one coming soon.
Hey Dave, thanks for another great video, as usual. :-)
Questions here on Kveik, Never used it but I'm planning a NEIPA using Framgarden Kveik.
The pitching temperature from the manufacturer is between 32C and 38C.
Is there any difference between pitching at 32C or at 38C? Would it affect flavour profiles? if they do, what is the impact?
Thanks a million,
Juliano
Many thanks :)
You may find more esters at the top temp.
You show the packet pitched into some wort, do I just make a small amount of wort and pitch the packet of kveik in the mason jar with that? Or am I just to pitch the contents of the pouch into the mason jar? Thanks for the videos
Thanks :) Its the full pouch contents which includes some slurry wort.
David Heath Homebrew pardon my ignorance, the slurry wort comes in the pouch or you made some with dme at like 1.030-1.040 gravity
I know this is a very old video and I probably won't get a reply but just in case. Your advice for using a 3/4 of a teaspoon of yeast for a 5 gallon batch is good precise instruction while your on camera measuring device is not. Flatware "teaspoons" come in thousands of shapes and sizes making measurement with them an non-precision affair. So when you advise using 3/4 of a teaspoon do you mean measuring that amount using an "actual" teaspoon measuring device or will any old flatware teaspoon one can find in the drawer do?
Sure you will get a reply :) With this measurement there can be some variation. It does not need to be super precise. If that was the case then I would have used grams.
@@DavidHeathHomebrew Very nice!! Thank your David for the reply. You're the best!!
Cheers 🍻🍻🍻
Do you wash your kveik each time you harvest?
Yes :)
What is the best way to brew small batches? I don't want to brew 15 gallons for each but my 14 Gallon Unitank probably will not work with 2 gallons. Should I use carboys and do my best to maintain the temperature? Off-topic as it goes beyond Kveik Yeast
I would go with a standard fv with heat belt and temp controller.
@@DavidHeathHomebrew What is a FV?
Nevermind, Goggle is my friend: Fermentation Vessel. Thanks!
pitching dry Kveik?
The teaspoon method still applies here too, as long as its not Lallemands dry kveik, which has its own formulation and pitching rate.
I've been getting a strange rubbery/plastic flavor from my kveiks, i've had to dump them fearing i had some cross contanmination but i believe it has to do with age of the yeast.
This is fusel alcohols. This points to a temperature that the yeast was unhappy with. Are you using a very high temp? Are you using commercial or farm kveik?
@@DavidHeathHomebrew 85-90 F commercial
@@DavidHeathHomebrew & is a pitching from refrigerator to 85-90 °F, but only had these flavors recently, my first 10 or so brews had no problem with but the yeast was probably healthier early on.
Hmm odd. Ive had this yeast much higher without issue. Which commercial kveik was this and how much did you pitch?
@@DavidHeathHomebrew had this with omega Voss, and imperial kveiking, pitched about tablespoon-ish wort og differed not sure how but over 1050 and I use nutrients also.
Just wondering if anyone has any advice. I'm trying a kvass-esque brew with Hornindal Kveik. 4 gal water boiled and cooled in which I soaked 1 lb rye bread, added 15 cups white sugar, a vitamin tablet, and 1/2 tsp DAP with gravity of 1.086, then pitched a scant tsp of the yeast cake I got as shown in this vid. I left the fermenter next to a radiator and gave it a little swirl occasionally. I don't know the exact temp but the room is about as warm as it can be without getting uncomfortable when I'm a couple feet away from the heater. After 3 days the gravity was only down to 1.076, so added a little bit more yeast, about a tsp DAP, and 1 T boiled and dead baker's yeast for more nutrient. After another 3 days the gravity is only down to 1.053
It is likely to be at a low temperature for kveik, so its going to be slow
@@DavidHeathHomebrew I just tried putting a heating pad up against the side of the fermenter opposite the heater to warm it up without turning the whole room into a sauna. I should probably be aiming for about body heat temperature right?
The ideal fast fermentation temperature is 90F but it will work as low as 68F, just far slower.
I’ve harvested a White Labs Opshaug Kviek and it’s gone lumpy like cottage cheese after washing. I was meticulous with sanitation and it smells clean ... just wondering if this is normal?
No problem there Brett, it's simply ready to rumble :) If the smell was bad then that would be a different story :)
David Heath Homebrew Thanks David ... it’s smells fresh and clean with a slight, well yeasty beer-ish tone.
Good news :)
Regarding the quantity of yeast, you recommend 1 g to 5 liters, Lalbrew says 0.5-1 g per liter. Why is such a big difference? thanks.
And thank you for the very useful tips. I really appreciate them.
Lallemands kveik is their own formulation.
Glad you are enjoying my content :)
@@DavidHeathHomebrew , very much. I'm glad you share your experience with us. Thanks.
@@DavidHeathHomebrew , so, when I use Lallemands dry yeast Voss Kveik, is ok to use their formula? 0,5-1 g/liter of wort?
What would happen if I were to pitch the entire pouch instead of just a half tsp. ?
A bit of a slow start....and a bit of wasted yeast...Depending on the size of the packet. For example I used omega Voss and got 5 pitches out of the one packet for 27 - 30 litre batches. Here that costs $20 a bag.
So essentially nothing bad would happen it's just there's better ways of doing it than pitching the whole packet. Food for thought.:)
Yes, as chu says. You also run the great risk of wild yeast and a stuck fermentation.
@@DavidHeathHomebrew Ha, that's what I'm trying to wrap my head around ;-). Why would pitching "more" yeast result in a stuck fermentation? Hope someone can clarify this for me.
I pitched a full pack first time I used it and it fermented OK but my finished beer after conditioning in bottles was full of yeast floaters which ruined it somewhat. Thanks for the helpful guide David.
Hi David , I have harvested a batch of kveik yeast following the videos , when I use the washed yeast , do I need a starter or can I just pitch directly
Great. No need for a starter :)
David Heath Homebrew thanks guru ! Really appreciate it
@@DavidHeathHomebrew Does this mean that you can store the kveik-yeast up to one year in the fridge and just pitch directly in a new batch of wort? :) ......if not...... when do I need to make a starter?
@@frodejakobsen9012 Yes, this works for me but I do clean it first. Keep in mind 1 year is the max time. If I had one that was close to this then I would probably do a quick small 500ml starter just to help it along..
@@DavidHeathHomebrew Thank you for sharing your knowledge with us. One last question. When you want to use a part of the yeast for one batch. Can you bring the yeast straight from the cold fridge and into the warm wort?
What you're doing here is rinsing yeast, not washing. washing involves use of phosphoric acid to reduce the bacteria & wild yeast count without damaging too many of your own yeast cells.
Yes, very true. Slip of the tongue there.