How to Dry Kveik Yeast for Mead, Cider, and Beer using a Food Dehydrator or an Oven

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  • Опубликовано: 5 авг 2024
  • Kveik is an amazing yeast, in that it can survive the home drying process and be stored indefinitely. But how? In this quick tutorial we'll show you how to dry kveik yeast for mead, cider, and beer using a food dehydrator, as well as explain how to do it in an oven. Many ovens won't have the right settings for this, so your mileage may vary. However, doing it in a dehydrator is easy and quick!
    Did we mention we're giving a couple of packets of yeast away? Details at the end of the video!
    What would you use kveik yeast for? Let us know in the comments!
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Комментарии • 210

  • @memyself898
    @memyself898 2 года назад +8

    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.

    • @happydays2190
      @happydays2190 Год назад

      Is the yeast you made taste the same as the sample?

    • @memyself898
      @memyself898 Год назад +1

      @@happydays2190 yeah pretty much.

    • @happydays2190
      @happydays2190 Год назад

      @@memyself898 thanks mate

  • @susanjimenez6629
    @susanjimenez6629 3 года назад

    Just washed my 1st yeast! It was easier than I thought! Probably because of your easy to follow directions...thanks!

  • @PandorasBox2
    @PandorasBox2 Месяц назад

    best one ive seen about this matter ty

  • @SatanEatsJesus
    @SatanEatsJesus 3 года назад

    I'd love some of that yeast! I'm about to make a peach mango mead for my friend's birthday next year. Big surprise for his big 30th!

  • @alextheis1123
    @alextheis1123 2 года назад

    Thanks!!!

  • @nathaNZangmeister
    @nathaNZangmeister 3 года назад +1

    Big fan of the channel! Your production skills are top notch. Keep it up. I’d love to try your kveik yeast on a pawpaw/hibiscus mead.

    • @DointheMost
      @DointheMost  3 года назад

      Somehow I have never had a pawpaw. Curious how that would turn out!

    • @nathaNZangmeister
      @nathaNZangmeister 3 года назад

      They’re good. Kind of a tangy banana flavor. We’ve got a lot of them around this time of year here in Ohio.

  • @philwfacts5649
    @philwfacts5649 3 года назад

    Awesome vid. For the yeast ginger Hibiscus mead.

    • @DointheMost
      @DointheMost  3 года назад

      I need to get a big ginger batch going!

  • @andrewgoldin6036
    @andrewgoldin6036 3 года назад

    Thx for the great video. I'd probs make another hydromel as my last one was just amazing.

  • @jameskeal8957
    @jameskeal8957 3 года назад

    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.

    • @DointheMost
      @DointheMost  3 года назад

      I would imagine kveik would work well in an acerglyn!

  • @aaronwolfenbarger2122
    @aaronwolfenbarger2122 3 года назад

    Thanks for the tutorial, very helpful! I would use the yeast for an upcoming American brown ale!

    • @DointheMost
      @DointheMost  3 года назад

      This blend would be great in that!

  • @TheMorganw715
    @TheMorganw715 3 года назад

    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.

    • @DointheMost
      @DointheMost  3 года назад +1

      I love peach meads so much. The flavors are just so complementary!

  • @nicholashess5977
    @nicholashess5977 3 года назад

    I would use the yeast to do a farm house style cyser. Thank you the great content

  • @Brandon-jw5cv
    @Brandon-jw5cv 3 года назад

    I would use it in a Sourwood/Honeycrisp Cyser. Thanks so much for thinking of us!

    • @DointheMost
      @DointheMost  3 года назад

      That sounds so delicious 😁

  • @brandondavis7519
    @brandondavis7519 3 года назад

    I'm looking forward to making a Norwegian mead with juniper and a sweet christmas mead with loads of spices

  • @johno7617
    @johno7617 3 года назад

    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

    • @madsleonardholvik3040
      @madsleonardholvik3040 10 месяцев назад

      Why is that? I brew with kveik all year here in Norway. You just need normal room temperature.

  • @CarlPapa88
    @CarlPapa88 2 года назад

    Very helpful. Thanks
    Now I just gotta get some Lutra and their other strains. Makes me sad that I just washed the lees down the drain last year 😔

  • @mellaberry6353
    @mellaberry6353 3 года назад

    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.

  • @conradwheeler68
    @conradwheeler68 3 года назад

    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)

  • @achbram
    @achbram 3 года назад

    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.

    • @DointheMost
      @DointheMost  3 года назад +1

      Love this idea! Happy brewing!

  • @barbarasprum1000
    @barbarasprum1000 3 года назад

    I'd be using this to make a cider!

  • @trevorsocia2300
    @trevorsocia2300 3 года назад +1

    I'd use it to make my annual pumpkin ale!

  • @LanceTykeman
    @LanceTykeman 3 года назад

    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 :)

    • @DointheMost
      @DointheMost  3 года назад

      Oh man, with kveik that has some funk potential. Haha!

  • @CitySteadingBrews
    @CitySteadingBrews 3 года назад +3

    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
      @DointheMost  3 года назад +1

      Thanks! Took a little trial and error, but I really didn’t like using the parchment paper. Cling wrap, while a bit less eco-friendly, does the trick.

    • @CitySteadingBrews
      @CitySteadingBrews 3 года назад +1

      @@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.

    • @DointheMost
      @DointheMost  3 года назад +1

      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!

    • @CitySteadingBrews
      @CitySteadingBrews 3 года назад

      @@DointheMost thanks for replying. Appreciate the information!

    • @CitySteadingBrews
      @CitySteadingBrews 3 года назад

      Doin the Most sent you an email by the way.

  • @stephenpeterson8023
    @stephenpeterson8023 3 года назад

    I just saw a recipe for an apple pie cyser. Wouldn't mind giving it a try in the next few weeks to hopefully have drinkable by Christmas.

    • @DointheMost
      @DointheMost  3 года назад

      With the right ABV, it could definitely be ready by Christmas!

  • @mbrennessel8451
    @mbrennessel8451 3 года назад

    Was hoping to try making a russian imperial stout with kveik. I'd seen a couple places saying you don't have to age as long and I'd like to try it.

  • @bybeezguepe6557
    @bybeezguepe6557 3 года назад

    I’m interested in the yeast ! I’d love to make a nice traditional mead with it !

  • @kjdevault
    @kjdevault Год назад

    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!

  • @johnp.turner2000
    @johnp.turner2000 6 дней назад

    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

  • @nicovargas1996
    @nicovargas1996 3 года назад

    I would do a passionfruit-coconut melomel, greetings from Ecuador 🇪🇨 nice video

  • @andrewquiles5945
    @andrewquiles5945 3 года назад

    100% interested in the yeast I would love to do a tropical hydromel and carbonating it to see how that turns out

    • @DointheMost
      @DointheMost  3 года назад +1

      A couple of the strains in here do great in tropical brews 😁

  • @anujm6312
    @anujm6312 3 года назад

    Would love to use this for my first mead

    • @DointheMost
      @DointheMost  3 года назад

      What are you thinking about making?

    • @anujm6312
      @anujm6312 3 года назад

      @@DointheMost a braggot most likely, brew a lot of beer, no mead

  • @ki4clz
    @ki4clz 3 года назад

    Will you make a video showing how to use an unpasteurized beer (like Sierra Nevada) as a yeast source

  • @JeffreyBrosef
    @JeffreyBrosef 3 года назад +1

    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.

    • @DointheMost
      @DointheMost  3 года назад +1

      You are speaking my language here!

  • @kevinbane3588
    @kevinbane3588 3 года назад

    What all types of yeast do you think would be good for dehydration? I had some 15 percent yeast make a 21 percent ABV that I would like to preserve.

  • @paulalarocca8315
    @paulalarocca8315 3 года назад +1

    I am interested in the yeast! Looking to do a LemonDrop hydromel before the "summer" ends here in south Texas.

    • @DointheMost
      @DointheMost  3 года назад

      I would definitely be curious how this yeast blend would work in that!

  • @GooseChaser2.0
    @GooseChaser2.0 6 месяцев назад

    i am collecting my own wild yeast growing it make it into a big boy and the drying it lets see how it goes.

  • @Antr342
    @Antr342 11 месяцев назад

    Hey there! Great idea, but how do you know how much of the yeast should go into your batch?

  • @2a_fordays116
    @2a_fordays116 3 года назад +1

    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?

  • @bigpeter2767
    @bigpeter2767 6 месяцев назад

    I liked the v,d.thanks for the info. But i wish you would have used a white plate

  • @anadimulabecirovic8350
    @anadimulabecirovic8350 3 года назад

    Banana Cider!🤟🏼

  • @happydays2190
    @happydays2190 Год назад +1

    Does the slurry you use come from the bottom of a brew?

  • @colindruce-mcfadden9026
    @colindruce-mcfadden9026 3 года назад

    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.

    • @DointheMost
      @DointheMost  3 года назад

      Both of those sound like a great fits for a kveik strain that gets fun in higher temperatures!

  • @AdamWyborski
    @AdamWyborski 3 года назад

    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.

    • @DointheMost
      @DointheMost  3 года назад

      I had one get over 100°F in a brew this summer and it turned out great - lots of interesting little esters in there.

  • @SSmith-en5wq
    @SSmith-en5wq 3 года назад

    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 💯👍🏼

    • @DointheMost
      @DointheMost  3 года назад +1

      Tupelo would be really interesting in that recipe!

    • @SSmith-en5wq
      @SSmith-en5wq 3 года назад

      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.

  • @jenzu_h8798
    @jenzu_h8798 3 года назад

    I would make beer for sure. Something to drink after sauna to cool me down.

    • @DointheMost
      @DointheMost  3 года назад +1

      What’s your favorite beer style?

    • @jenzu_h8798
      @jenzu_h8798 3 года назад

      @@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.

  • @jordanwhitmer7709
    @jordanwhitmer7709 3 года назад

    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.

  • @pw6295
    @pw6295 Год назад

    Can you use Kveik voss in wine, cider or mead..

  • @Skulltap
    @Skulltap 3 года назад

    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
      @DointheMost  3 года назад

      I just bought some calypso hops yesterday, apparently they have sour apple notes. Might work well in a grape ale!

    • @Skulltap
      @Skulltap 3 года назад

      @@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.

  • @shanej2429
    @shanej2429 3 года назад

    I'm pretty interested in brew and distilling a all grain base for a Gin using Kveik.

    • @DointheMost
      @DointheMost  3 года назад

      Now THAT would be interesting!

  • @Zeke8762
    @Zeke8762 3 года назад

    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!

    • @DointheMost
      @DointheMost  3 года назад +1

      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!

  • @edborkowski6757
    @edborkowski6757 3 года назад

    Love to try an American Amber ale with that

    • @DointheMost
      @DointheMost  3 года назад +2

      I bet it would add a nice je ne sais quoi to a classic like that!

  • @mutantryeff
    @mutantryeff Год назад

    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.

  • @ontheleveltrading9
    @ontheleveltrading9 3 года назад

    How long will it hold up in the refrigerator in liquid form if you do not dry it?

  • @ashleighsmith2028
    @ashleighsmith2028 2 года назад

    Once you dry the yeast. How long would you say until you would toss the yeast because it probably won't come back to life?

  • @rova4652
    @rova4652 3 года назад

    This would be awesome for the fresh pressed fall Cyser I’m planning!

    • @DointheMost
      @DointheMost  3 года назад

      I’m also planning a cyser - with apple blossom honey!

    • @rova4652
      @rova4652 3 года назад

      Doin the Most just backsweetened a mead with apple blossom and it was dynamite

    • @DointheMost
      @DointheMost  3 года назад +1

      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
      @DointheMost  3 года назад

      We did the drawing live on stream and your name came out of the hat. Email us at dtm@dointhemost.org to get your yeast!

    • @rova4652
      @rova4652 3 года назад

      @@DointheMost done!

  • @tarekmosbah9657
    @tarekmosbah9657 3 года назад

    Hi i need help please after harvest the yeast can't be active again why ?? Thanks

  • @patrickfowler4673
    @patrickfowler4673 3 года назад

    I'd put the yeast to work in a mango habenero hydromel I saw on reddit when I get a bucket free. Maybe I'd buy a new bucket for it. :)

    • @DointheMost
      @DointheMost  3 года назад

      Interesting idea! I’m about to start a capsicumel with blueberry and pineapple 😁

  • @MasterFlotolk
    @MasterFlotolk Год назад

    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.

  • @DanRegueira
    @DanRegueira 3 года назад

    Dang I missed the giveaway but I've been trying to make some rum with kveik 👀

  • @jonmoore8916
    @jonmoore8916 3 года назад

    I'd totally use this for a honeycrisp cyser I'm planning on starting soon.

    • @DointheMost
      @DointheMost  3 года назад +1

      Man, I was pricing apple blossom honey today, and BOY is it expensive. Tempting, but expensive...

    • @jonmoore8916
      @jonmoore8916 3 года назад

      @@DointheMost yeah I would just do Wildflower, but honeycrisp apples are super cheap right now.

    • @DointheMost
      @DointheMost  3 года назад +1

      @@jonmoore8916 Probably a safe bet! I have this fantasy of doing a cyser with applewood-smoked appleblossom honey. Some day!

    • @jonmoore8916
      @jonmoore8916 3 года назад

      @@DointheMost go for it man! That sounds delicious

    • @DointheMost
      @DointheMost  3 года назад +1

      Jon Moore If only it wouldn’t run me like $170 for a five gallon batch 🤦‍♂️

  • @baileyj912
    @baileyj912 3 года назад

    I’d try a cyser. Still new at this and trying different yeasts.

    • @DointheMost
      @DointheMost  3 года назад

      I am getting hype to start my wintertime cyser!

  • @michaelh9841
    @michaelh9841 3 года назад

    Just received some Melaluca blossom honey from Hawaii that I'd do a traditional with.

    • @DointheMost
      @DointheMost  3 года назад

      I have always wanted to try that honey!

  • @SM0KE_0RIG1NAL
    @SM0KE_0RIG1NAL 3 года назад

    My spiced pumpkin wine. Many ingredients in this one including my secret ingredient 'treacle'.

    • @DointheMost
      @DointheMost  3 года назад

      Using any pumpkin? Canned or fresh/roasted?

    • @SM0KE_0RIG1NAL
      @SM0KE_0RIG1NAL 3 года назад

      Fresh pumpkins, chopped up and frozen, then thawed. Never tried roasted, but I think that roasted pumpkin would make a nice mead.

  • @ThePlywoodPelican
    @ThePlywoodPelican 3 года назад

    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.

    • @DointheMost
      @DointheMost  3 года назад +1

      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.

  • @charlescain68
    @charlescain68 3 года назад

    I'd brew a 3gal batch of blackberry melomel with dried rosehips, cinnamon, and clove

  • @Only1lookin
    @Only1lookin 3 года назад

    How big a starter are you doing with 2 grams of kveik?

  • @Katunski17
    @Katunski17 3 года назад

    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.

  • @anthonymorgado8270
    @anthonymorgado8270 3 года назад

    Might want to brew a Belgian tripel with kveik, should be interesting.

  • @NomadeDigital
    @NomadeDigital 3 года назад

    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 ?

    • @DointheMost
      @DointheMost  3 года назад

      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.

  • @djpolancih
    @djpolancih 3 года назад

    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

    • @DointheMost
      @DointheMost  3 года назад +1

      Dude! Yes, you gotta level up man!

  • @ntc.online
    @ntc.online 3 года назад

    I would like to try making a braggot, or just a traditional that I dry hop!

    • @DointheMost
      @DointheMost  3 года назад +1

      I always recommend kveik for our braggot recipe 😁

    • @DointheMost
      @DointheMost  3 года назад

      We did the drawing live on stream and your name came out of the hat. Email us at dtm@dointhemost.org to get your yeast!

  • @javierchirinos28
    @javierchirinos28 3 года назад

    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

    • @DointheMost
      @DointheMost  3 года назад

      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.

  • @GreenWitch1
    @GreenWitch1 3 года назад

    I would make my first hydromel with it 😎

    • @DointheMost
      @DointheMost  3 года назад +1

      I guess where you’re at hydromels are always in season!

  • @baghdaddy202003
    @baghdaddy202003 3 года назад

    Id love to try this yeast! Id make a vikings blood with it.

  • @vance7354
    @vance7354 3 года назад

    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.

    • @madsleonardholvik3040
      @madsleonardholvik3040 10 месяцев назад

      Just try and see. I'm guessing no problem.

    • @vance7354
      @vance7354 10 месяцев назад

      @@madsleonardholvik3040 yep your guess would be correct, it was no problem at all.

  • @enviosinterdimencionales8612
    @enviosinterdimencionales8612 Год назад

    pure alchemy

  • @lenskip63
    @lenskip63 3 года назад

    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 .

    • @DointheMost
      @DointheMost  3 года назад

      Cider is definitely a great intro homebrew. I bet a strain like hothead would be nice in that.

    • @lenskip63
      @lenskip63 3 года назад

      @@DointheMost if only it was so pricey

  • @jaxs2384
    @jaxs2384 3 года назад

    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]

    • @madsleonardholvik3040
      @madsleonardholvik3040 10 месяцев назад

      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.

  • @theweekendwarrior6355
    @theweekendwarrior6355 3 года назад

    Hoping to replicate the crysphydromel with the kveik.

    • @DointheMost
      @DointheMost  3 года назад +1

      I can confirm that the kveiks I've tried in the Crispy Hydro have all turned out GREAT!

    • @theweekendwarrior6355
      @theweekendwarrior6355 3 года назад

      @@DointheMost hope by chance, I'm one of the lucky winners and get to try!

  • @kilroy07
    @kilroy07 3 года назад

    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.)

  • @leaverjeffery4731
    @leaverjeffery4731 2 года назад

    i was thinking maybe id make a variation of swanky or a
    Gruit ale alongside a batch of banana wine

  • @AFullIgloo
    @AFullIgloo 3 года назад

    I would brew a graf (apple/beer). Never tried a graf before and would be interesting to play around with it.

    • @DointheMost
      @DointheMost  3 года назад +2

      Love that idea. I recently bought some calypso hops that are supposed to have sour apple notes, I’m hype for those.

    • @CarlPapa88
      @CarlPapa88 2 года назад

      @@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.

    • @DointheMost
      @DointheMost  2 года назад +1

      @@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.

    • @CarlPapa88
      @CarlPapa88 2 года назад

      @@DointheMost
      Will be looking out for the video.
      It's already muggy. Even working overnight hasn't helped lately.

  • @N7fisher1985
    @N7fisher1985 3 года назад

    I would use it for a another JAOM.

  • @MultiTempered
    @MultiTempered 3 года назад

    I would make a Mango Habanero mead with that yeast

  • @darious365
    @darious365 3 года назад

    I would probably use it to brew a batch of dragons blood mead maybe turn it to a mulled mead for the holidays

  • @lancehobbs8012
    @lancehobbs8012 3 года назад

    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?

    • @madsleonardholvik3040
      @madsleonardholvik3040 10 месяцев назад

      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.

  • @andrewcotton1651
    @andrewcotton1651 3 года назад

    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
      @DointheMost  3 года назад

      I agree! I’m trying to decide what strain to use in my heavy-bodies traditional I’m working up.

    • @andrewcotton1651
      @andrewcotton1651 3 года назад

      @@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

  • @vellakoil_Kattuseval
    @vellakoil_Kattuseval 3 года назад

    I have a doubt. Why u are taking just yeast water and keeping in fridge.. then wat abt the remaining slurry? Will it not contain yeast?

  • @madsleonardholvik3040
    @madsleonardholvik3040 3 года назад

    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.

  • @joshh9799
    @joshh9799 3 года назад

    I would make a banana wine!

    • @DointheMost
      @DointheMost  3 года назад

      I need to make another banana wine and see if I can do it well this time!

  • @affalada6868
    @affalada6868 11 месяцев назад

    Milk stout dark and light lme carafa caramunich black patent

  • @HisVirusness
    @HisVirusness 3 года назад

    Two weeks late, but I'd do a simple mead, because I'm a simple man.

    • @DointheMost
      @DointheMost  3 года назад

      We're planning to draw on our Live tomorrow. :)

  • @shags1130
    @shags1130 3 года назад

    Ive got a few thing id like to make, probably skeeter pee though

  • @Tj-50mag
    @Tj-50mag 3 года назад

    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.

    • @DointheMost
      @DointheMost  3 года назад

      Depending on what I’m brewing I have definitely been guilty of just starting a new batch on top of the sludge from A recently racked batch!

    • @madsleonardholvik3040
      @madsleonardholvik3040 10 месяцев назад

      It's not wrong. Traditionally kveik hasn't been washed. At least if you mostly make the same kind of beers, there is no need to.

  • @Dogstickfetch
    @Dogstickfetch 3 года назад

    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
      @DointheMost  3 года назад +1

      Ya know I’ve tried Occulto several times (they have it at our pinball joint here) and I cannot bring myself to like it.

    • @Dogstickfetch
      @Dogstickfetch 3 года назад

      @@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?

    • @DointheMost
      @DointheMost  3 года назад +1

      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!

  • @fardin2616
    @fardin2616 3 года назад +1

    Imma brew braggot then collect the yeast and make 1g trad mead with it

    • @DointheMost
      @DointheMost  3 года назад +2

      Kveik is the best braggot yeast, bar none

  • @cheekysaver
    @cheekysaver 3 года назад

    I would brew a beer... probably a stout.

  • @heindaddel7074
    @heindaddel7074 2 года назад

    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...

    • @madsleonardholvik3040
      @madsleonardholvik3040 10 месяцев назад

      I do something like that, too. It's just the way it's been done for centuries.

    • @madsleonardholvik3040
      @madsleonardholvik3040 10 месяцев назад

      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.

  • @mitchellgubler8712
    @mitchellgubler8712 3 года назад

    I would love to win some yeast. I want to brew the Wampus Cat!

    • @DointheMost
      @DointheMost  3 года назад

      You’re speaking my language here!

  • @ForgetU
    @ForgetU 3 года назад

    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.