Great video David! I really like the tasting notes for the midtbust, I will have to try it. Also, great explanation on dong the top cropping and yeast washing!
Many thanks. I have a new video here that shows more:- ruclips.net/video/jKihXgIluwY/видео.html I also have a full guide to Kveik being released in the next few days:)
This is quite a revolutionary way to make beer (although quite an old method!). I'd love to experience this type of beer but I don't think it's available in the UK. Excellent vids David. All the best.
Very inspirational. I have Got the Kveik 22 in an allgrain ale with 50 gr. Tetnanger. Brewed 2 days ago. I expect to bottle tomorrow, and taste of course. Will also be doing my first yeast harvesting. Exciting stuff. I expect to bottle 10 liters directly, and carbonate the last 10 liters.
Beer that is drinkable straight out of the fermenter. This is amazing. My version of saison is drinkable 9 days after bottling, but you will be drinking water for 4 hours. Had a end gravity reading of 1000 coming from 1080. Bone dry. Levels out nicely after further ageing. I need to get my hands on this yeast ^^
Dave, I went back and rewatched the 2-part series and man you did an outstanding job of explaining how to work with these kveik cultures! I see in your comments that you say 'it is vital to use proper Kveik yeast' for this recipe. So I went on the 'Buy/Sell/Trade Kveik' FB group page and see that there are many offerings. I was wondering if you feel, with your kveik experience so far, any of these cultures would (or more importantly would NOT) work for this recipe: # 1 Gjernes (Voss) # 4 Muri (Olden) # 5 Hornindal (Raftevold) # 9 Ebbegarden (Stordal) # 10 Framgarden (Stordal) # 15 Nornes (Voss) # 16 Simonaitis (Joniškelis, Lithuania) # 17 Midtbust (Stordal) # 22 Stallion (Hornindal) # 38 Aurland (Aurland) # 39 Marina (Kshaushi, Russian) # 40 Rima (Kshaushi, Russian) # 43 Opshaug (Strandadalen) # 44 Jordal (Jordal) I will be ordering from the US so want to make sure I give myself the best opportunity for success with my first kveik fermented beer. I absolutely love the taste of Belgian saisons and think this will translate well to farmhouse ales fermented with these magic kveik!
Thanks alot Kevin that is great to hear. I would highly recommend #1 Gjernes and #9 Ebbegarden. Gjernes Voss is a very nice fruity yeast and suitable for many styles where yeast flavour is desirable. Great for saisons and Belgian styles in general and more.Ebbegarden is a very neutral yeast and is very suitable for styles where you want big flavours to come through. Perfect for hoppy styles. Midtbust (#17) has a fantastic fruity flavour, the only issue being that it dies off within 4-6 weeks. Big shame!
David Heath thanks so much for the input! So when you say Midtbust dies off after 4-6 weeks do you mean if you were too crop it and store in the frig that it would die off if you don’t reuse it within 4-6 weeks in a new fermentation? Good to know. How long do the others last when refrigerated?
Its the flavour of the yeast that dies off in the end beer. As for time they will last in liquid form ive used stuff 3 months old without issue but I dry mine these days. Much easier all round. I have a video on the channel on how to do this. Ive been using a fruit dehydrator recently.
Great video on yeast harvesting and drying! When you top crop and then add water and let the yeast settle out in the frig, why do you then vigorously resuspend the yeast before pouring into the sieve? I would think this would cause a lot of loss of yeast cells (that got resuspended) that pass through the sieve. And once dried, do you then just resuspend in boiled (and then cooled) wort before pitching into your next brew? Thanks much Dave!
This two-part series was fantastic David! I thoroughly enjoyed it. A friend of mine here in Mexico has a PhD in Biochemistry and recently launched his own yeast business. He is very interested in developing different strains of Kveik. I tried to find a group on Facebook that you mentioned in order to share it with him, but the name isn't pulling up anything. Has the group name changed? Cheers! 🍻
I've really enjoyed your videos and have Incorporated kveik yeast into my house beer to turn around beer quickly. I do have a question though in regards to reusing yeast.. Many people advise to not reuse yeast past 5 generations of so. How is kveik strands able to survive generation after generation through multiple uses? Is there anything wrong with taking a kveik yeast strand or any other commercial yeast strand and reusing it a number of times; granted your sanitation practices are up to par? Thank you for any advice that you can provide.
Thanks Michael, great to hear. Kveik is very old and these strains have a crazy amount of generations. Some have records of being added to when they show signs of weakening but that takes time and for Kveik that means every 60 years or so. I know of some British yeast strains like this also. The problem is this sort of thing is bad for business if you have a yeast production. So companies like this tend to try damage limitation. As long as you are clean and sanitary and protect the yeast then you can keep reharvesting many types of yeast, including kveik with no issues long term.
@@DavidHeathHomebrew David, Thank you for your reply. After reading your response it does make sense from a business perspective why yeast manufacturers would want to limit the life span of a yeast strand. Thank you again and keep up the good work.
Another great video David, thoroughly enjoyed watching. Can you recommend anywhere to buy the yeast from? I have to track down some Juniper as well. Enjoy the rest of your beers, doubt they will last long. :)
Hey David, Quick question about Kveik top cropping. I was going to top crop my Ebbegarden Kveik. It’s been almost 48 hours. I took a gravity reading and it still reads 1.024 (OG 1.052). Is this too early to top crop? Should I give it another day?
@@DavidHeathHomebrew Thanks David. I checked gravity again this morning (67 hours in) and it had lowered to 1.014 and there was clear evidence that it was still very much active! But as I went to top crop there wasn't much floating on the surface. I collected anyway since, in theory, it's pure yeast and not mixed with trub. Question, do you have a favorite fermentation analysis tool...Plaato or Tilt? As always, I very much appreciate not only your wealth of knowledge but your willingness to share it!
Great to hear Kevin. A small amount of kveik goes a long way. You probably have enough for 2-3 more brews there :) Tilt vs Plaato is a hard one. They both have pros and cons. Plaato is getting a large update soon, so that could well push it ahead.
@@DavidHeathHomebrew That's for sure. I just ordered two more vials from Svein off the Kveik Buy/Sell group: Gjernes and Midtbust. More experimenting to do!!
That was one option for it going way back in history. It is rare that people do this now. I have tried it without carbonation and that did not work for me :)
Great video David! I really like the tasting notes for the midtbust, I will have to try it. Also, great explanation on dong the top cropping and yeast washing!
Many thanks. I have a new video here that shows more:- ruclips.net/video/jKihXgIluwY/видео.html
I also have a full guide to Kveik being released in the next few days:)
great video and very well explained, as usual! looking forward to learn more about kveik!
Nick Verstraete Great :) I am very glad that you enjoyed it :) I do have another Kveik brew planned very soon!
David Heath looking forward to it! it was too bad though to see the shop in ravnanger gone...
Yes true that Nick :)
This is quite a revolutionary way to make beer (although quite an old method!). I'd love to experience this type of beer but I don't think it's available in the UK. Excellent vids David. All the best.
Ken Fuller It sure is. You can get this yeast in dry form from the good people at the facebook group I mentioned in both videos :)
Very inspirational. I have Got the Kveik 22 in an allgrain ale with 50 gr. Tetnanger. Brewed 2 days ago. I expect to bottle tomorrow, and taste of course. Will also be doing my first yeast harvesting. Exciting stuff. I expect to bottle 10 liters directly, and carbonate the last 10 liters.
🍻🍻🍻Much appreciated 🍻🍻🍻
Beer that is drinkable straight out of the fermenter. This is amazing.
My version of saison is drinkable 9 days after bottling, but you will be drinking water for 4 hours. Had a end gravity reading of 1000 coming from 1080. Bone dry. Levels out nicely after further ageing.
I need to get my hands on this yeast ^^
Sebastiaan Riga Its awesome stuff :)
Dave, I went back and rewatched the 2-part series and man you did an outstanding job of explaining how to work with these kveik cultures!
I see in your comments that you say 'it is vital to use proper Kveik yeast' for this recipe. So I went on the 'Buy/Sell/Trade Kveik' FB group page and see that there are many offerings. I was wondering if you feel, with your kveik experience so far, any of these cultures would (or more importantly would NOT) work for this recipe:
# 1 Gjernes (Voss)
# 4 Muri (Olden)
# 5 Hornindal (Raftevold)
# 9 Ebbegarden (Stordal)
# 10 Framgarden (Stordal)
# 15 Nornes (Voss)
# 16 Simonaitis (Joniškelis, Lithuania)
# 17 Midtbust (Stordal)
# 22 Stallion (Hornindal)
# 38 Aurland (Aurland)
# 39 Marina (Kshaushi, Russian)
# 40 Rima (Kshaushi, Russian)
# 43 Opshaug (Strandadalen)
# 44 Jordal (Jordal)
I will be ordering from the US so want to make sure I give myself the best opportunity for success with my first kveik fermented beer. I absolutely love the taste of Belgian saisons and think this will translate well to farmhouse ales fermented with these magic kveik!
Thanks alot Kevin that is great to hear. I would highly recommend #1 Gjernes and #9 Ebbegarden. Gjernes Voss is a very nice fruity yeast and suitable for many styles where yeast flavour is desirable. Great for saisons and Belgian styles in general and more.Ebbegarden is a very neutral yeast and is very suitable for styles where you want big flavours to come through. Perfect for hoppy styles. Midtbust (#17) has a fantastic fruity flavour, the only issue being that it dies off within 4-6 weeks. Big shame!
David Heath thanks so much for the input! So when you say Midtbust dies off after 4-6 weeks do you mean if you were too crop it and store in the frig that it would die off if you don’t reuse it within 4-6 weeks in a new fermentation? Good to know. How long do the others last when refrigerated?
Its the flavour of the yeast that dies off in the end beer. As for time they will last in liquid form ive used stuff 3 months old without issue but I dry mine these days. Much easier all round. I have a video on the channel on how to do this. Ive been using a fruit dehydrator recently.
Great video on yeast harvesting and drying! When you top crop and then add water and let the yeast settle out in the frig, why do you then vigorously resuspend the yeast before pouring into the sieve? I would think this would cause a lot of loss of yeast cells (that got resuspended) that pass through the sieve. And once dried, do you then just resuspend in boiled (and then cooled) wort before pitching into your next brew? Thanks much Dave!
Its to remove the alcohol content from the sample. Fridge, decant, replace with pure water.
So nice to see Your inspiring videos David! :-)
Thank you Peter :) I feel very inspired by this Kveik yeast! So much to try now!
Yes, so inspiring to "see" You that inspired! :-)
This two-part series was fantastic David! I thoroughly enjoyed it. A friend of mine here in Mexico has a PhD in Biochemistry and recently launched his own yeast business. He is very interested in developing different strains of Kveik. I tried to find a group on Facebook that you mentioned in order to share it with him, but the name isn't pulling up anything. Has the group name changed? Cheers! 🍻
Check out my channel for more videos on kveik. There is a playlist :) The facebook group is called just “kveik” now.
David Heath Ok, thanks. Cheers! 🍻
I've really enjoyed your videos and have Incorporated kveik yeast into my house beer to turn around beer quickly. I do have a question though in regards to reusing yeast..
Many people advise to not reuse yeast past 5 generations of so. How is kveik strands able to survive generation after generation through multiple uses? Is there anything wrong with taking a kveik yeast strand or any other commercial yeast strand and reusing it a number of times; granted your sanitation practices are up to par?
Thank you for any advice that you can provide.
Thanks Michael, great to hear. Kveik is very old and these strains have a crazy amount of generations. Some have records of being added to when they show signs of weakening but that takes time and for Kveik that means every 60 years or so. I know of some British yeast strains like this also. The problem is this sort of thing is bad for business if you have a yeast production. So companies like this tend to try damage limitation. As long as you are clean and sanitary and protect the yeast then you can keep reharvesting many types of yeast, including kveik with no issues long term.
@@DavidHeathHomebrew
David,
Thank you for your reply. After reading your response it does make sense from a business perspective why yeast manufacturers would want to limit the life span of a yeast strand. Thank you again and keep up the good work.
Another great video David, thoroughly enjoyed watching. Can you recommend anywhere to buy the yeast from? I have to track down some Juniper as well. Enjoy the rest of your beers, doubt they will last long. :)
.
Have you tried the dry Kveik being sold on ebay by 'yeasterbunnybrewing'? I've just ordered some....
Hi, No ive never bought kveik on Ebay. Fingers crossed that works well for you.
@@DavidHeathHomebrew wasn't too expensive so no bother if it's a dud......
Hey David, Quick question about Kveik top cropping. I was going to top crop my Ebbegarden Kveik. It’s been almost 48 hours. I took a gravity reading and it still reads 1.024 (OG 1.052). Is this too early to top crop? Should I give it another day?
I usually find this takes shorter but times can vary. The problem is you could miss it if you are not careful.
@@DavidHeathHomebrew Thanks David. I checked gravity again this morning (67 hours in) and it had lowered to 1.014 and there was clear evidence that it was still very much active! But as I went to top crop there wasn't much floating on the surface. I collected anyway since, in theory, it's pure yeast and not mixed with trub.
Question, do you have a favorite fermentation analysis tool...Plaato or Tilt? As always, I very much appreciate not only your wealth of knowledge but your willingness to share it!
Great to hear Kevin. A small amount of kveik goes a long way. You probably have enough for 2-3 more brews there :) Tilt vs Plaato is a hard one. They both have pros and cons. Plaato is getting a large update soon, so that could well push it ahead.
@@DavidHeathHomebrew That's for sure. I just ordered two more vials from Svein off the Kveik Buy/Sell group: Gjernes and Midtbust. More experimenting to do!!
Awesome :) Kveik collecting becomes a hobby in itself :)
I've read that kveik beer is served rather flat, does that mean you don't add botteling sugar?
That was one option for it going way back in history. It is rare that people do this now. I have tried it without carbonation and that did not work for me :)
any ideal where we can get the midtbust in the US?
You can’t. You will need to import it from Norway. Facebook group Kveik kjøp/salg. They are English language friendly.
:-)
:)